Olive Oil Oatmeal Cookies

By izzy rael
March 18, 2014
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Author Notes: healthy / vegan oatmeal-raisin cookies with a lovely twist that can be enjoyed for breakfast with a tall glass of (dairy-free) milk

(gluten-free option)
adapted from mangia
izzy rael

Makes: 12-16 cookies

  • 1 1/2 cups rolled oats (gluten-free if necessary)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup brown sugar
  • 2 tablespoons olive oil
  • 1/4+ cups unsweetened almond milk (more if dough is too dry)
  • 1/4 cup raisins (or other dried fruit)
  • large handfuls cacao nibs
  • 1/3 cup toasted coconut flakes**
  1. Preheat oven to 375 degrees F
  2. Use a food processor to grind the oats, baking soda, salt, cinnamon, and brown sugar into a fine flour
  3. Pour "flour" into a large bowl and fold in olive oil, almond milk, and raisins, and cacao nibs
  4. Gently fold in coconut flakes (**toasted on pan at medium-high heat for about 4 minutes), as not to break them (entirely)
  5. Take small piece dough, and roll into a ball (be sure to taste test, just to make sure that it's not poison or anything…) and place on a baking sheet. repeat.
  6. Flatten balls into round disks (unless you want baked cookie truffles, which is totally OK.)
  7. Bake in the oven for 6-8 minutes.
  8. Eat.

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