Giant Vegan Oatmeal Molasses Cookie (for Two!)

Giant Vegan Oatmeal Molasses Cookie (for Two!)

I am a very lucky girl. While I always celebrate Christmas with my family on the 25th, a few days later, my boyfriend, Mark, and I get together to have our own little Christmas celebration of our own. Even at 25 years old, were still not ready to give up that magical Christmas morning with our families--walking downstairs to a kitchen filled with delicious smells, spending the day in our PJs, and watching A Christmas Story with our families approximately 50 times in a row. So when we decided to celebrate Christmas after Christmas, it allowed us to spread out the holiday season a bit more and have a nice and quiet celebration between the two of us. When Mark and I have our Christmas, its very traditional: gifts, Christmas music, twinkly lights . . . But one tradition (perhaps the most important tradition) is missing: cookies. It just doesnt make sense to make a giant batch of cookies for the two of us to enjoy. Especially because we had just eaten a ton of cookies with our families a few days earlier. Enter: giant cookies. Or, more specifically, one giant cookie. I have a mini series of giant vegan cookies on my blog: But I decided it was time to share the giant cookie love with my BRM fam today! Its a super simple cookie recipe, and it starts with Bobs Red Mills Almond Flour! I love almond flour in cookies because it makes the final product super chewy, kinda nutty, and outrageously addictive. Plus its naturally gluten free! I use it in pretty much all of the other cookie recipes on my blog, and if you havent tried it, now is the perfect opportunity. Then well add some other ingredients like molasses, cinnamon, baking soda, maple syrup, almond butter, coconut oil, and quick oats. The end result is a slightly savory, but still sweet chewy cookie that Mark and I both went crazy for! Especially after a thick and drippy glaze is drizzled over the top. Hubba hubba. I hope you love this cookie, friends! I gifted it to Mark a few weeks ago when I first made this recipe, but you can bet well be having it again during our Christmas celebration!

Giant Vegan Oatmeal Molasses Cookie (for Two!)

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes |Makes 1 cookie Glaze:
  • cup Powdered Sugar
  • Small splash Almond Milk
  • Splash Vanilla
Preheat your oven to 350F. Line a baking sheet with parchment paper. Mix almond flour, baking soda, cinnamon, and salt in a small bowl. In a separate bowl, melt coconut oil and almond butter. Add molasses, maple syrup, and vanilla, and mix to combine. Add your wet ingredients to your dry ingredients and mix. Then add your quick oats. Form the dough into a large, flat circle, and bake for 12 minutes. Let it cool on the baking sheet for 5 minutes, and then move it to a cooling rack. Meanwhile, combine your glaze ingredients: you want it to be thick, yet pourable. When your cookie is cool, top with glaze and allow it to set either at room temperature or in the fridge. Split with your loved one! Notes: Adapted from my Vegan Glazed Molasses Oat Cookies

Alexa Peduzzi is the fruit & veggie-obsessed girl behindFooduzzi, the plant-based and gluten free food blog. Shes a self-trained cook with a special weakness for cookies, peanut butter, and roasted broccoli. She currently works as the Community and Event Specialist at Food Blogger Pro, and she lives in Pittsburgh, PA with her boyfriend, Mark, and cat, Maya. FollowFooduzzifor more plant-based and gluten free recipes!

Bob's Red Mill
December 24 2017

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