Crispy Oatmeal Cookies

Thin, crispy, light, addictive cookies! The hardest thing about this recipe is trying to eat just one cookie.

a stack of crispy oatmeal cookies

December has finally arrived and all around the world, everyone is getting ready for the holiday season and the celebrations of 2020. For me, this month is extra special and festive because my birthday is on December 27.

crispy oatmeal cookies ingredients
miking oats and coconut oil

There is something about this month that just makes you want to spend it with close friends and family, sip a warm drink and bake tons of cookies. We all just want to cozy up!

whipped aquafba
folding the whipped aquafaba into the oats mixture

This recipe is one of our favorites this time a year, and if I'll be honest I already made 3 batches in the last few weeks. I must warn you though – it is super addictive! Once you eat one cookie you cannot stop. The cookies are so crisp and light that you won't even notice that the tray is empty.

scooping cookies onto the tray
crispy oatmeal cookies before baking
crispy oatmeal cookies after baking

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Recipe

Prep Time
10 minutes
Cook Time
9 minutes
Difficulty
Servings:
40
crispy cookies

Ingredients

  • 1.75 cups rolled oats
  • 3.5 fl oz coconut oil
  • 2 tbsp spelt flour (or gluten free flour)
  • 2 tbsp sunflower seeds
  • 0.5 tsp baking powder
  • 0.25 tsp ground cinnamon
  • 1 pinch salt
  • 0.25 cup aquafaba (leftover chickpeas cooking water)
  • 0.25 cup organic cane sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 355°F (180°C) and line a baking sheet with parchment paper.

  2. In a large mixing bowl, mix the oats and coconut oil.

  3. In a separate, smaller bowl, mix the flour, sunflower seeds, baking powder, cinnamon, and salt. Add the flour mixture to the oats and mix to combine.

  4. Use a stand mixer or a hand mixer and whip the aquafaba with the sugar for 2-3 minutes. Add the vanilla extract and whip until it’s well combined. See my dedicated aquafaba blog post for all my tips using aquafaba.

  5. Using a silicone spatula, fold the whipped aquafaba into the oats mixture, making sure not to over mix.

  6. Use a spoon or a cookie scoop to scoop 1.5 tbsp of the cookie mixture and transfer it to the lined baking sheet. The cookies will spread during baking, so place them about 2.5” (~5cm) apart. Use the backside of the spoon or the palm of your hand to smash the cookies down slightly.

  7. Bake for 8-10 minutes, until golden brown. Remove from the oven and transfer to a rack to cool completely before carefully loosening. Enjoy with a glass of Homemade Almond Milk.

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