Vegan Pine Nut Oat Cookies

Pine nuts—the edible seeds of pines—offer an herbal, crunchy taste in these small, tender cookies. You might be surprised to learn that these delicious treats are filled with whole grains, are light in added sugars, and include a dose of healthy fiber, too. Using aquafaba—bean liquid reserved from canned beans—these cookies have a fluffy texture, and golden brown surface. They are delightful served for dessert (I like to serve them with seasonal fruit), as a snack with coffee, or a treat in kids lunchboxes. With only 7 ingredients (most of them pantry staples to boot), you can get these simple, rustic Vegan Pine Nut Oat Cookies done in under 30 minutes!

Vegan Pine Nut Oat Cookies

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(4 votes, average: 5.00 out of 5)
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5 from 4 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 25 minutes
• Yield: 20 cookies 1x
• Diet: Vegan

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Description

These crunchy, tender cookies are inspired by the goodness of pine nuts, oats, and whole grains. Light in sugar and fat, these Vegan Pine Nut Oat Cookies rely on aquafaba to give them a wonderful texture.

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Ingredients

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• ¼ cup aquafaba (liquid reserved from light-colored canned beans, read more about how to make aquafaba here)
• ½ cup packed brown sugar
• ½ cup vegan margarine sticks (i.e., Miyoko Creamery), room temperature
• 1 teaspoon vanilla
• ¾ cup whole wheat flour
• ¼ cup all purpose flour
• ¾ cup old-fashioned oats
• ½ teaspoon baking soda
• Pinch salt
• ½ cup pine nuts

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Instructions

1. Place aquafaba and brown sugar in a bowl and mix with an electric mixer (a standing mixer works best) until mixture is very thick and peaks form (about 4-5 minutes).
2. Preheat oven to 350 F.
3. Add vegan margarine and vanilla and gently mix on low just until combined (about 2 minutes).
4. Add whole wheat flour, all purpose flour, oats, baking soda, and salt and mix gently on low until well combined (about 2 minutes).
5. Stir in the pine nuts.
6. Line baking sheets with parchment paper.
7. Roll dough into 1-inch circles and place on baking sheet, about 2 inches apart.
8. Bake 8-10 minutes, until slightly golden and firm.
9. Remove and store in air-tight container.
10. Makes 20 cookies.

Notes

Make this recipe gluten-free by using gluten-free flour instead of wheat flour.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 128
• Sugar: 6 g
• Sodium: 83 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Carbohydrates: 14 g
• Fiber: 1 g
• Protein: 2 g

For more plant-based cookie recipes, check out some of my favorites:

Tollhouse Pan Cookies
Soft Molasses Cookies
Vegan Cowboy Cookies

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