Oatmeal raisin cookies are one of those foods that blurs the line between breakfast and dessert. The oats are telling my mind breakfast. The sweetness says dessert. It’s too close too call, we’ll have to eat Oil-Free Oatmeal Raisin Cookies all day long!
Have you ever put cornflakes in your oatmeal cookies? I know they are supposed to be OATmeal cookies, but cookies are more exciting with flakes in on the fun. The textural mishmash of the oats and the cornflakes, it’s good stuff I tell you. Plus it just fits with the breakfast theme.
Cornflake oatmeal cookies have been a thing in my house since forever. I love the extra level of crunch they add. I used One Degree Organic’s Ancient Maize Flakes in these cookies because that is my favorite flake cereal. I love all the cereals One Degree Organic makes (don’t even get me started on the cacao crisps <3) because they are non-GMO and organic and sweetened with coconut sugar and vegan and sprouted and just amazing! But of course any cornflakes or really any flake cereal will work fine.
This is the first cookie recipe I’ve posted around here that is not soft like a pillow. Nope these have those crispy corners that cookie dreams are made of. No oil needed though, not in a world where maple syrup exists. This oil-free crispification method is kind of a spin off on my Maple Mulberry Brittle. If we can make breakable brittle then we can easily make crispy cookies.
And if you are one of those people who despises raisins in cookies for always tricking you into thinking they are chocolate chips then just skip the confusion and actually substitute chocolate chips. This crispy oatmeal cookie base doesn’t care what you mix in!
>>> Click Below To Pin <<<
Oil-Free Crispy Oatmeal Raisin Cookies (Vegan + GF)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- 1 cup rolled oats
- 1 cup cornflakes * (I used One Degree Organic’s Ancient Maize Flakes)
- 1/4 cup oat flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup maple syrup
- 1/4 cup raisins
Instructions
- Preheat the oven to 350F.
- Combine everything except for the raisins in a food processor. Process till well combined.
- Stir in the raisins.
- Line a baking sheet with parchment paper. Drop the batter onto the pan 1 tablespoon at a time. Do not crowd them as they will spread while baking.
- Bake for 15 mins at 350F.
- Let them cool for about 10 minutes before removing from the pan and enjoying!
- Keep in the fridge for up to 5 days.
Notes
*You can use any flake cereal here, or even something like brown rice crisps. Or you can substitute the cereal with more rolled oats, about 1/2 cup.
O One Degree <3 They make some of the best cereals! I hope they make more GF ones soon!
Although I don't condone you title, these cookies look super dunkable and yumm…able 😉 I think you'll be excited about my second recipe coming at you this week 😉 Just you wait!
And sometimes…I can even deal with a crispy cookie….like these <3
They aren’t like crispy dry they are like crispy outside edges and soft inside, which is my favorite combo <3 And One Degree is the bomb, I still want to try their oat o's but haven't found them yet. As for the title, I'm don't love that we have to use all the labels either, but thats kinda the system right now and I don't care enough to fight it. And is it cookies!?! Or something oaty?! Or maybe even BANANAS?! Well I am excited now 🙂
can I substitute de corn flakes with more oats?? and the maple syrup with Stevia?
Corn flakes with more oats–yes! Maple syrup with stevia–no. You need the sugar in the maple syrup to crystalize in order to make the granola crunchy.
I substituted oats for the cornflakes and these cookies did not hold together at all. Nor did the cookies spread while cooking. I plan to use the concoction as a granola instead.
Next time try less oats, you probably only need 1/2 cup oats to make up for the 1 cup cornflakes. It is usually the oil in a cookie that makes it spread, so since these are oil-free they will not spread on their own. But I like your granola plan too!
I agree!! LOVE One Degree Cereals!! Especially the Maize one. Yum yum!!
Aren’t they amazing! If they were more affordable I’d have like 3 boxes in my cabinet at all times!
When they first introduced them through SPUD (online where I get my goodies from), they were $2.99!! I bought 12x boxes!! Haha
I would’ve too, that’s an amazing price!!! Very lucky find!
Hi, I am attempting to make these cookies as I speak and I do not have any oat flour or baking powder but I do have regular flour and baking soda…please advise me before I make this experience a complete disaster….PLEASE HELP
Regular flour will be fine in place of the oat, and you can use baking soda but reduce the amount to 1/4 tsp! Hope they turn out well, good luck 🙂
These cookies look so good, Natalie! I thought they would be much more complicated from the pictures, but the ingredients list is surprisingly short! I love simple yet delicious foods 🙂
Nope nothing fancy here 🙂 Thanks Sarah!
I LOVE COOKIES!!!! Sorry I yelled but I can’t help it. I have cookie rage. And what do you mean about your title? What’s wrong with it?
Hahaha I get overly enthusiastic about these things too ? Oh and the title thing, Rebecca dislikes the fact that we label recipes vegan/gluten-free/oil-free/etc. when they should just be foods and not need all the labels. Personally I like to know what I’m getting into, plus SEO!
These look pretty healthy without the oil or fat..my favorite ?
I have all these ingredients! Love the photography too. I’ll be making these!
Thank you Faith! And we must have similar pantries then 😉 Enjoy them!
Yum! I love crispy cookies and these look JUST like my favourites that I usually spend an arm and a leg on when I’m in splurging mode. Definitely on my to-make list for when the oven is next on. Cereal flakes are the best, so I can’t just imagine how super tasty these are! 😀
Maybe i should just condense all the dough into two giant cookies, because the overpriced ones at bakeries are always huge and I kind of love that about them. Then it will really feel like splurging without splurging 🙂 I’m a big fan of cereal in recipes, like I love the puffed rice you snuck into those breakfast bars! Texture, its all about texture!
I fully approve of mega cookie! It is definitely part of the charm 😉 Texture is definitely where it’s at – I can’t wait to make these and then nibble around the crispy edges!
I had to pin these cookies right away. These might be one of the most beautifully photographed oatmeal cookies I’ve seen in a long time. Great recipe!
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Wow thank you Vanessa, that means a lot coming form you especially!
Crispy on the outside and chewy on the inside, with corn flakes! What’s not to love about these? You know I’m all about simple and flavorful recipes and these tick all of the boxes. Pinned for later! I just need to go out and buy some corn flakes. 🙂
I love it when childhood classics can inspire new recipes, thanks mom for making cookies with cornflakes all those years 😀 I hope you try them, thanks Linda!
If it’s a spin off of your brittle, then I MUST have these!!! They look so crispy and delicious! Yum!
I was so happy to see that they spread and got browned and crispy just like a classic cookie should! Yay maple syrup!
Can I substitute Maple with light corn syrup? I have a ton left over from Candy Apples
Hmm that is quite a bit thicker so might be hard to mix and change the texture somewhat, but you can certainly try it!
You are correct. I tried it last night and it was a true upper body workout. The result was an amazing but strange brittle type texture minus the peanut butter. LOL! I will try the actual recipe this evening. Wish me luck 👍
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Hahaha well killing two birds with one stone–a workout and snack-making all in one😆 But brittle cookies sound kind of amazing, I’m curious to try it now. Anyways I hope you love the maple batch too!
Love your recipes Natalie, they are simple yet so delicious!
Thanks Hedi 🙂
Oatmeal cookies are the best! Especially with cinnamon and raisins. Yummy! I love how crisp these look, they’re perfect! I love that they’re oil free too! The photos are beautiful. Pinned!
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Thank you Harriet, I love them so much too! Pretty much all the best parts of a perfect bowl of oatmeal but in a little crispy cookie 🙂
I love raisins in cookies–and chocolate chips. I call oatmeal cookies with both Cowboy Cookies. I think I’ll turn these into just that!
Cowboy cookies, that’s what they are called! I was trying so hard to think of that name on IG last night while chatting with a friend about adding both into one cookie 😀 I’ve never tried those, don’t they usually have nuts too? Sounds awesome, need to make!
Can you use dates instead of the raisins, if yes, is it the same amount?
Can you use coconut sugar instead of maple syrup?
Thank you.
Cookies look delicious and I can’t wait to make them.
Yes to the dates instead of raisins, just chop them into little chunks. And yes about the same amount, a little more or less is fine though!
I don’t recommend coconut sugar since maple syrup is the only liquid ingredient in this recipe so you really do need it. Agave would be okay though!
Ok, these are right up my alley! If only I had cornflakes, I would be making these tonight. I’m writing cornflakes on my grocery list right now!
We must have similar taste in cookies then! I hope you try them 🙂
Cookies for breakfast?! You know I am ALL ABOUT THAT!!! These are happening in my kitchen ASAP. 🙂
Cookies for breakfast is definitely something we agree on 🙂
I’m intrigued. Never used cornflakes in my oatmeal cookies before although it may actually get my kids to eat these.
I have no idea where that idea originated, but it’s how my mom always made them. Worked on me when I was a kid, so perhaps it could persuade your little ones too 🙂
Oh my! our weekend plan is make this oats cookies! I will try your recipe 🙂 looks delicious 🙂
That sounds great! Enjoy 🙂
Yummy! I love oatmeal raisin cookies! 🙂
Thanks Tiffany 🙂
I am a cookie monster.and could certainly eat them all day everyday if I let myself. I love the addition of the maize flakes for extra texture. It’s something I would never have thought of. Great idea!
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Haha that’s what I’ve been doing for the past 3 days, until I ran out of cookies. Oh breakfast time, have a cookie. After dinner, another cookie! 😀 Thanks Mel!
I will more than happily munch on these all day long (all in the name of figuring out whether they’re more dessert- or breakfast-like of course 😉 ). Cornflakes sound like an amazing addition, I have to try that! Such a fun twist 🙂 I’m tempted to mash in a sweet potato instead of some of the maple syrup 😀 but I guess that would interfere with the crispification process…
The sweet potato would definitely mess up the crispification, but it sounds so good flavor wise! Might have to try it and just accept a soft chewy cookie! I’m glad you are willing to test them out for me, someone needs to figure out how to classify them 😉
i am going to try this sometime soon…maybe replace raisins with something else..however your photography is gorgeous and i may change my mind about raisins just for these cookies.
Haha yes I know raisins aren’t everyone’s fave, that’s why I said you could replace with chocolate chips instead 🙂 But than you, and I hope you enjoy with whatever mix-in you choose!
I want three with a huge glass of milk
Sounds perfect!
Yum! Oatmeal raisin cookies are definitely one of my all time favorite cookies. These look perfect and so darn simple. I’ve never added corn flakes to any I’ve made, but it sounds great. I feel a cookie craving coming on ?
You should try the cornflake thing! It’s nothing too crazy, but just more texture and a slightly more interesting flavor, although the cinnamon is still predominant of course. Oatmeal cookie in general are amazing, the cookie that doesn’t feel wrong to eat for breakfast 🙂
These sound (and look!!) seriously delicious. I love how simple they are to make, and the addition of cornflakes for a little extra crunch is brilliant! Next time I’m at the store I’ll be picking up some raisins to make these. 🙂
Thanks Gin! And all this time I thought everyone had raisins on hand at all times, guess that’s just me haha 😀 Hope you try them!
These look perfect! The photos are really pretty too. If I’d had to choose between raisins and chocolate chips – chocolate would win 😀 but at least I don’t hate raisins like so many people do. And honestly I don’t know why people have such a strong aversion to raisins.. it’s just another ingredient.. get over it, people!
If I had to choose only one to ever have again in my life then I’d make the same choice, but I’m glad you re still pro-raisin! I don’t get it either! I mean they are shriveled and if you saw one laying on the floor it might look like a bug, but other than thatI have no idea 😉 They taste so good though!
Going to Lucky’s market in Gainesville today to get some of that cornflakes to make these cookies, my husband loves oatmeal raisin cookies and I haven’t made him any in a long time!
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Say hi to Lucky’s for me!!! I used to go there regularly, they do have a pretty good cereal selection 🙂 I hope you husband likes them!
These look amazing 🙂 And I’m so excited about the cornflake addition!! So simple yet sooooo creative!! But I do have a confession to make: I always use choc chips instead of raisins in recipes 🙂 But these look seriously so yummy I would love them 100% even WITH all the raisins. haha that’s like the biggest compliment ever from a raisin non-lover (hater is such a strong word) 🙂 ps My Instagram still isn’t working properly. It works about 30 sec -10 minutes at a time and then totally freezes. grrr. So I haven’t been able to stalk all your yummy IG pics…
What’s up with that!? IG what are you doing to Tiina? So still on forced break then, well at least when it finally straightens itself out you will be refreshed and ready to get back into it. Although I still wonder why it’s just some people seeming to have the problem :/ I am very flattered that you would brave the raisins for a bite of the cornflake-flecked cookie, but I will not judge you for subbing choco chips one bit! I almost made them chocolate chip cookies actually but then I realized that would be a fruit-less recipe which I can’t have so I made the switch 😀 But I love both. I’ve missed your posts on IG so much though, your creations are my favorite! I do hope it fixes itself soon <3
Oh yum, these sound amazing, I love raisin cookies! We don’t tend to eat cereal around here, so I haven’t tried these ones, but now I am going to have to see what all the fuss is about 🙂
You are probably smart not jumping on the organic healthy cereal thing, they get pricey and i go through a box so fast! But if you are okay with splurging, then I definitely recommend One Degree <3 And you could totally make the cookies without the cornflakes, just add more oats 🙂
When I watched the video for this last night and saw corn flakes, at first I was like “what?!” And then I thought, genius! I love that brand, by the way! We use their rice crisps to make granola bars. I bet the corn flakes add a wonderful crisp and texture in addition to the oats. I love a good crispy cookie, but I also love soft ones…I just love cookies! It’s been ages since I’ve had an oatmeal raisin cookie and these look perfect! And maple syrup is my favorite!
I just searched “one degree” on you site looking for granola bars or something but just found the most scrumptious looking chocolate covered brown rice crips balls from a while ago on your site that I’m going to have to make with them now 😮 Those look amazing! And yes rice crisps are one of my favorite granola bar ingredients too! I just love cereal in baking. And yep same here, I just love cookies too! Crispy, chewy, soft, chips, raisins, whatever just gimme cookies I’m not that picky 😀
Sooooooooo yummy! Perfect. I actually pulsed raisins in and I love the raisin bits!!!
That’s a great idea! I’m doing that next time for sure! Glad you liked them 🙂
These look AMAZING. I have used cornflakes in cookies before so I know exactly what you mean. Yummy crispy crunchy stuff. <3 Wish I had some on hand now — would make these in a sec. WITH RAISINS 😀
I was starting to think I was the only person who had had flakey cookies, I’m so glad that you have too though! They just do something special for the texture 🙂
I’m one of those who actually loves raisins in my baking. So no complaints from me! These look amazing, I just pinned it so I can make them soon! 🙂
So fellow raisin lovers do exist!!! Yay, I love them too–so sweet! Thanks Gwen, and I hope you love them 🙂
Hallo! I am currently binge reading/watching your wonderful recipes
It really is amazing how you created these normally “guilty” food using healthier ingredients that are good for the body and I wish you the best for the future you really are a breath of fresh air !!
Also I just wanted to ask is there a way i can sub the flakes ? I don’t have them at the moments just fitness flakes that i think are made from wheat i’m okay if it’s not GF though
Thanks in advance
Hi! Oh thank you for your kind words and support, I really appreciate that <3 And yes of course! You can use any flake cereal here, whatever works for you. Or I've had other readers make them with rice crispy like cereals too. Or you can forget the cereal thing entirely and just use more rolled oats instead 🙂
Can I use brown rice puffs instead of corn flakes?
Sure!
Those cookies look absolutely PERFECT! I am TEAM RAISIN!!! I love raisins so much, that as a kid, I used to literally pack them in my mouth like people do(I think it’s called tobacco?) to enjoy all the sweet raisin-y goodness=). Would puffed Kamut work?
It sounds like you just might be the captain of Team Raisin, that’s some serious raisin love!! 😀 I love them too, the best little bite-size “candy”. In place of the cereal, yes I think puffed Kamut would work just fine? Enjoy!
Lol…thanks=))).
Do you think adding a couple teaspoons of pumpkin spice would blend well with this cookie?
Yes for sure! That sounds delicious 🙂
These are absolutely DELICIOUS!!! I made mine with oats and grapenut flakes because that was what I had on hand. I need to food process longer so the “dough” looks like yours in your video. However after letting them sit for 10 minutes after baking, they totally were holding together.
These are a keeper 🙂 Going to buy Shiloh Farm’s organic flakes (spelt, brown rice, quinoa, etc) to make for a luncheon with friends that would be allergic to corn or wheat, and make the cookies with those + the gluten free oats.
Thank you so much! I love HCLF recipes that actually are delicious 🙂
Stacy
Hi Stacy! I am so happy to hear they worked and worked deliciously!! I love trying out all different types of cereal in these, plus it’s a great way to use up slightly stale ones haha. Yep, they definitely require that cooling time! And the type of food processor you have may effect the dough consistency. You can also try just processing the dry ingredient first briefly to really break them down before adding everything else. I hope they go over well at the luncheon, and thank you for taking the time to leave feedback here 🙂
OMG cornflakes in cookies?! YOU’RE A GENIUS!!! Cornflakes are my cereal weakness and I bet they add BOMB texture and taste to these babies!!! Love.
Instead of using a 1/2 cup of Maple Syrup, can you substitute maybe 1/4 cup of Maple Syrup and maybe a 1/4 cup of applesauce or maybe just applesauce in place of the syrup altogether
You are welcome to sub half or all applesauce, but that will turn them into chewy oatmeal raisin cookies, not crispy. It’s the crystallization of sugar from the maple syrup that makes them crisp. But they will still taste delicious!
No butter no white or brown sugar. This cookie will be my new weapon to help me control my weight.
No they do not taste like the classic oatmeal cookie but I found them to be very satisfying.
Thank you for sharing.
I am so happy you tried them Joanne! Nope, not exactly the same but a little more wholesome this way 🙂 I am glad they can fill that sweet snacking spot for you, enjoy!
Just made these, I subbed the corn flakes with Weetabix Bran Flakes (because I am not gluten free) and the maple syrup with date syrup and these turned out AMAZING. I was a bit worried because the mixture was super crumbly, but after they baked they held their shape and were just fabulous!
Thanks so much for the recipe!!!
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The pre-baking texture totally seems like it would just crumble and never hold, right? But fortunately not, otherwise it would be cookie granola haha. I am so happy you liked them and the cereal subs worked! Thanks for the feedback 🙂
I made these with Heritage Flakes, 1/2 maple syrup and 1/2 honey because I ran out of maple syrup. I used craisins. The texture is wonderful. I would like them less sweet so I will try the half applesauce, half maple syrup next time. I may even try blackstrap molasses for a deeper flavor. Thank you for sharing this wonderful recipe.
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They sound absolutely delicious! Yes they are quite sweet as the maple syrup is what makes them crispy. If you add applesauce they will be soft and chewy, not crispy at all. You could use half maple syrup and half coconut oil though to keep them crispy but less sweet 🙂 SO happy you tried them and thanks for the feedback Lori!
Do you think that I could use cane sugar for these cookies? They look great, but I’m making these for a bake sale, so maple syrup is just too expensive for this specific occasion.
Thank you!!!
Hmmm if you do you will have to add some sort of liquid ingredient since the maple syrup is the only liquid as is. Milk or applesauce will make them chewier, but coconut oil could work. I haven’t tested it so you will just have to try it and see. Good luck Hannah!
Thank you for your reply. I subbed 2/3 cup of sugar and added 3 tablespoons coconut oil as well as 2.5 tablespoons water and they turned out great! 🙂
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I’m so so happy it worked Hannah! Enjoy and good luck with the bake sale 🙂
Is it possible to make these without a food processor?
You will need to crush the cereal somehow so it’s not in large pieces, but you could do that in a plastic bag with a rolling pin and then just mix it all by hand. They may not bind/hold together quite as well though, that’s why a food processor or blender is best here 🙂
I followed this recipe EXACTLY, however, they didn’t turn out at all. They came out dry and crumbly. They didn’t spread at all but stayed in the exact lumps that were placed on the cookie sheet. What a HUGE disappointment!
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I’m so sorry to hear that, it’s hard for me to say what caused the dry-ness without having been there. Since they are oil-free they won’t spread as much as a regular cookie, so I recommend pressing them flat pre-baking. Did you mix the batter in a food processor or by hand?
This is exactly what happened to me.
I’ve tried these a few times. The first couple times my cookies stayed like little pucks and never flattened out. Watching your video helped. You mention hot maple syrup, and I think that helps. Also, if you are going to add chocolate chips, I think it’s best to just press them in each cookie mound on the pan (my chocolate chips melted before I got them on the pan, so I have chocolate oatmeal cookies, ha!). Very good recipe. I need to watch my fat intake for medical reasons, and it is difficult to find recipes that fit my new diet when I want something more than fruits and vegetables. Thank you!
I’m so glad the video helped! Yes oil-free cookies that spread are tricky, I always recommend kind of shaping them with your hands pre-baking for low fat recipes. I mean honestly that melty chocolate chip situation sounds kind of amazing ha, but yes great tip. Good luck with your diet and I hope you try a few more recipes soon 🙂
I think I need to browse all your recipes. I came across an oil free pesto recipe and it happens to be yours!
Well I am so happy the pesto hunt brought you here! Happy browsing and hopefully baking 🙂
Well I am so happy the pesto hunt brought you here! Happy browsing and baking 🙂
Hi Natalie: I made these cookies two days ago and they are YUMMY! I chopped dates very tiny because I don’t like raisins. It was delicious! Also, can you show the nutrition facts? And how many cookies does the full recipe get? Thank you!!!
I am so so happy you enjoyed them Anastasia! The date swap sounds yummy, like tiny caramel nuggets mixed in😋 This is an older recipe and while I have started including nutrition stats on the newer ones I just don’t have time to calculate all the old ones, but there are recipe calorie calculators you can plug all the ingredients into to figure it out like this: http://www.myfitnesspal.com/recipe/calculator And I believe I got about 10 cookies, but it depends on how large you make them 🙂
Thanks, Natalie. And yes, they are delicious with the chopped dates. 🙂
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Love it! Even though I changed a few things (added some protein powder and substituted a little bit of maple syrup for water), cookies turned out just perfect, crispy and delicious! Thanks for the recipe 🙂 I was wondering if I could freeze them and take out of the freezer when I want to enjoy them?
Oh I love the idea to add some protein powder, good to know that worked too! I am so happy you liked them, and yes they freeze very well👌 I actually love them frozen…is that weird?😂
Substitutions for maple syrup please
Other liquid sweeteners will work too, like agave or honey 🙂
I am an amateur baker but these cookies came out so great that they could have almost passed for professionally made gourmet cookies! I used granola instead of oatmeal and added dark choc chips to the mixture. Thank you for an amazing recipe!
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Natasha! I am SO happy to hear they came out perfectly for you🤗 And I love the idea to use granola in a cookie, I bet it made them extra delish and flavorful. Thank you for the feedback and I hope you try some of the other recipes soon too!
Hi Natalie,
This looks like an incredibly awesome recipe! However I cannot find maple syrup anywhere here (India). Could you please suggest a substitute? Eggless though.
Thank you.
Any sort of liquid sweetener will work, like honey or agave maybe!
Hi Natalie! Two years ago this past January my husband had what’s known as a widowmaker heart episode. Long story/short, he had a 15% chance of living. After a couple of stents he came home from the hospital fine, but I knew it was time to take a long hard look at our food intake. I started reading and ended up with Dr Esselstyn’s Prevent and Reverse Heart Disease book which changed our lives, all for the good. The dietary lifestyle has given him excellent cardiac reports and he’s off ALL prescription heart meds which is pretty much unheard of. I now cook strictly using no oils/nuts/soy/meat/dairy. Most people think that’s impossible, but we really enjoy not only the food, but the benefits from it. Now, having said that, I’ll admit that desserts/sweets are tough… just not that many tasty recipes. I have one cookie that I fall back on and make it a couple of times a month and two cakes that are really good. When I happened upon this recipe I knew I had to try it. Success! It was delicious! Now, I’ve got to go through the rest of your sweets and see if there are more like these that I can either make straight-way or adapt a few ingredients to make the recipe completely heart healthy (yep! NO oils of any kind meaning those that come from chocolate bits -can use cocoa – no nuts, soy, nut butters). So glad I came upon your blog.
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Wow props to you for the massive diet change and I am so happy it has helped your husband so much!! That does sound like some tricky parameters to bake within, but I am so happy these cookies fit the part and that you enjoyed them🤗 Also have you heard of Brandi from thevegan8.com? She has lots of awesome vegan/oil-free recipes too both sweet and savory. Good luck and happy baking!
I love cranberry orange cookies and was looking for a recipe that I might be able to tweet. Do you think orange marmalade would work in place of maple syrup?
Hmm I’m not sure that will be sweet enough, but you could definitely try it! It may change the texture a bit too and make them more soft/chewy and less crispy 🙂
The flavor of the orange Cranberry is amazing, definitely sweet enough, just have to work on texture a little bit!
For me, the dough didn’t spread a bit after bake. Took a picture of it but no upload..
You can just press them flat before baking! Without oil and refined sugar they won’t spread like a traditional cookie 🙂
They are not flat like the photos, and really don’t look any like the photos. They are too sweet. I would put less maple syrup next time but I don’t if that would cause them to be too dry. I will probably make them again but I am a little disappointed.
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Sorry to hear these didn’t work out for you😕
Hi, can I substitute maple syrup with honey? If yes how much?
Yes absolutely! The same amount 🙂
I just made these and they are AWESOME!!! Crispy but not hard. And with a soft-ish centre.
Thank you so much!
I am wondering about storage? You mention storing in the fridge but in an airtight container? Or open to the refrigerator breezes?
I made some oil-free granola bars that were good but then got rock-hard in our non-airtight cookie jar. Or the delightful coconut cookies that turned floppy-soft.
Guess I could just solve the storage problem by eating them all right now. Tempting…
That is so wonderful to hear! Yes, the perfect cookie texture contrast I think😋 I store mine in the fridge in an air-tight plastic tupperware, that will keep them the freshest the longest. Open air they will dry out faster, so sealed is my best recommendation😊
hi! thanks for the recipe. can i use honey in place of maple syrup? and if i find it to be too sweet and reduce the amount by a quarter/third would it drastically affect the outcome? thank you in advance!
Yes you can use honey! But I don’t recommend reducing the amount because the dough will just be too dry to hold together since that is the only liquid in the recipe 🙂
I loved these cookies, they were fab! However I kept them in a sealed tub and on the 2nd day they had gone soft.. is this normal? Should they not be in sealed box? Thanks
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So happy you loved them! They will get softer if you seal them up, but also stay fresher longer. You could try refrigerating uncovered to keep them crisp, but they will dry out after a couple days that way!
Hi, if i do half maple syrup and half applesauce, should I use unsweetened applesauce or regular applesauce? Also can you please recommend me some recipes that does not use nut/seed butter and is made from oat flour only? I really love your recipes but I can’t make most of them since I am allergic to nut. Thanks!
If you sub in applesauce for any of the maple syrup it will make the cookies mushy instead of crispy so I don’t recommend that. And this recipe is a favorite that doesn’t use any nut butter: https://feastingonfruit.com/easy-vegan-fudge-brownies/ You can also sub in sunflower seed butter or tahini in place of the nut butter to avoid nuts in almost all my recipes! Hope that helps😊
I’ve made this recipe twice, following it exactly. It comes out in the same round ball I formed it in – it does not ever flatten or spread. Is there a liquid or other ingredient I’m missing?
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Smush them down a bit before baking! It’s the combination of butter and granulated sugar that makes normal cookies spread, so since these are healthier and don’t contain either of those ingredients they will not spread on their own like a typical cookie. Hope that helps!
It’s weird that mine didn’t spread even though I definitely know I added the baking powder and followed it all exactly. It still ended up being tasty especially after letting them sit for a few hours as they got less dry when I retried them after cooling for hours. Thank you for the recipe. 🙂
★★★★★
Butter is the primary ingredient (combined with sugar) that makes cookies spread, so since these are low fat they won’t spread a ton on their own. You can press them down a bit before baking!