Chai Spiced Oatmeal Cookies (vegan, gluten-free, refined sugar free)
Celebrated Earth Day/Month with these chai spiced oatmeal cookies. They are so flavorful, soft, and chewy. I love a good oatmeal cookie that is both nourishing and delicious. The chai spices in these cookies make them so cozy and tasty. No one will know that these cookies are vegan, gluten-free, and refined sugar free!
To make these cookies, I used One Degree Organic sprouted coconut sugar and spice instant oatmeal. I absolutely love their oats because they are completely glyphosate free. They also have sustainable farming practices and 100% transparency. Another plus is that sprouted oats are easier for your body to digest and absorb the nutrients. Thank you One Degree Organic foods for sending me this yummy instant oatmeal so I can make these amazing cookies!
These chai spiced oatmeal cookies are naturally sweetened and so dang good. I added walnuts for some crunch and healthy fats. I also amped up the spices so the flavors can come through once the cookie are baked. You can definitely add some chocolate chips or raisins in if you’d like too! I think those will go well with the chai spices. These cookies made the house smell amazing and did not last long in our home!
If you make these chai spiced oatmeal cookies, tag @nutsaboutgreens on Instagram so I can see your creations!
Chai Spiced Oatmeal Cookies (vegan, gluten-free, refined sugar free)
Ingredients
- 1 3/4 cup These chai spiced oatmeal cookies are flavorful, chewy, and so delicious. Made from oats and warm spices, they are the perfect healthy treat!
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp salt
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1 tsp vanilla
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1/3 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat.
- In a medium bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside to thicken for 5 minutes.
- In a large bowl, add the oats, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. Whisk to combine.
- In the bowl with the flax egg, add the vanilla, melted coconut oil, and pure maple syrup. Whisk until well combined.
- Add the wet to the dry. Stir with a spatula until combined. Fold in chopped walnuts. Use a cookie scoop (mine was 1.5 Tbsp) and scoop dough onto the baking sheet. Flatten tops slightly and bake for 13-15 minutes. Let it cool on the pan for 10 minutes. Transfer to a wire rack to cool completely. Enjoy!
