Vegan Oatmeal Cookies, Diabetic Friendly

My Vegan Oatmeal Cookies, are a great snack and diabetic friendly. These cookies are not super sweet and very low on the glycemic index as well low in gluten. Perfect for anyone!

By Rose Huxford

It's crucial to recognize that many individuals are diagnosed with diabetes. However, when considering the recommended diet for diabetics, it's evident that everyone, diabetic or not, should follow a similar eating plan. A low-sugar diet is beneficial for all. Avoiding processed foods as much as possible and adding more fruits and vegetables is essential for everyone. Consuming good complex carbohydrates, such as high-fiber foods and whole grains, is vital for our gastrointestinal tract to function properly. My Vegan Oatmeal Cookies, Diabetic Friendly, are crafted with oats, einkorn flour, and almond flour, providing the complex carbs our bodies require. Instead of sugar, I used Monk Fruit Powder Extract, needing only about 1/2 tsp for a hint of sweetness. Peanut butter is included for some protein and is also low on the glycemic index. I added unsweetened coconut flakes, walnuts, and sugar-free chocolate chips, but these are entirely optional.

Vegan Oatmeal Cookies, Diabetic Friendly

Pre-heat oven: 375 degrees F

Yields: 14 cookies

Prep-time: 5 minutes

Bake-time: 10-12 minutes

Total-time: 30 minutes

Equipment: 1 large baking bowl, baking sheet pan, parchment paper, measuring cups, measuring spoons, whisk, spatula, cooling rack.

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Ingredients

• 3/4 cups quick rolled oats, or gluten free oats

• 1/4 cup einkorn flour, whole wheat

• 1/2 almond flour

• 1 1/2 tsp baking powder

• 1/2 tsp cinnamon powder, I use Ceylon cinnamon

• 1/2 tsp salt

• 5 tbsp vegan butter, softened

• 3 tbsp flaxseed meal

• 3 tbsp water

• 3 tbsp peanut butter

• 1/2 tsp monk fruit powder extract

• 2 tbsp coconut sugar

• 2 tsp pure vanilla extract

• 1/3 cup unsweetened coconut flakes (optional)

• 1/3 cup walnuts (optional)

• 1/3 cup lily's sugar free chocolate chips (optional)
  

Directions

1. Pre-heat the oven to 375 degrees F.

2. Line a baking sheet pan(s) with either parchment paper, or a baking mat. Set it aside.

3. In a small dish, add the flaxseed meal and water. Stir to combine and let it sit for a few minutes. This is your egg substitute.

4. In a large baking bowl, add your softened butter. *If your butter has not softened in time, place the butter in a microwavable dish, poke holes or slices, and microwave for about 15 seconds.

5. In the large bowl, with your softened butter, add the peanut butter, and your egg substitute. Whisk to combine. Next, add in your vanilla, monk fruit extract powder, and coconut sugar. Whisk again until well blended.

6. Add the quick oats, einkorn flour, almond flour, salt, baking powder, cinnamon, unsweetened coconut flakes, walnuts and chocolate chips. Use the spatula to bring everything together.

7. Use a tablespoon to scoop out the batter. Then, use clean hands to help mold the cookie dough into a 1-inch size ball. Place it on the prepared baking sheet pan and slightly flatten the cookie dough. Repeat this process.

8. Bake for about 10-12 minutes, or until the cookies are golden brown on the bottom.

9. Allow the cookies to cool on a cooling rack. Enjoy right away for store in an air-tight container for up to 3-4 days. Or, freeze in an resealable freezer bag for about a month.

10. Enjoy!