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Vegan Sugar-Free Oatmeal Cookies

Soft and chewy sugar-free cookies made with nut butter, oats, and allulose instead of sugar. Vegan, gluten-free, and so simple to make!
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Prep Time:10 minutes
Cook Time:8 minutes
Servings: 12 small cookies

Ingredients

  • 120 grams (½ cup) nut/seed butter1
  • ¼ cup liquid allulose*
  • 2 tsp non-dairy milk
  • ½ tsp vanilla extract
  • 40 grams (½ cup) gluten-free rolled oats
  • ¼ tsp baking soda
  • pinch of salt
  • pinch of cinnamon
  • 2 tbsp sugar-free dairy-free chocolate chips or raisins

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Your nut/seed butter should be thin and runny. If it's thick from being in the fridge, heat it in the microwave for 10 seconds or so until runny.
  • In a mixing bowl, combine nut/seed butter, liquid allulose, soy milk, and vanilla extract.
    120 grams (½ cup) nut/seed butter1, ¼ cup liquid allulose*, 2 tsp non-dairy milk, ½ tsp vanilla extract
  • Add rolled oats, baking soda, salt, and cinnamon and mix until a cohesive dough forms.
    40 grams (½ cup) gluten-free rolled oats, ¼ tsp baking soda, pinch of salt, pinch of cinnamon
  • Mix in chocolate chips/raisins.
    2 tbsp sugar-free dairy-free chocolate chips or raisins
  • Divide dough into 12 equal pieces and roll each into a ball. Place on baking sheet and flatten each ball into a cookie shape. They won't spread in the oven, so flatten them to your desired thickness. Bake for 6-8 minutes until the edges are just brown.
  • Let cookies cool on the baking sheet for a minute or two, then carefully transfer the cookies to a wire rack to finish cooling.

Notes

1) Nut/Seed Butter: I've made these cookies with pumpkin seed butter and peanut butter. Almond butter, walnut butter, sunflower seed butter, and tahini should work too.