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Low-Fat Oatmeal Biscuit Cookie Recipe: Vegan and Easy

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Indulge in a guilt-free delight with our Low-Fat Oatmeal Biscuit Cookie recipe. Perfectly vegan, incredibly easy, and irresistibly delicious. Discover the joy of healthier wholesome vegan baking.

three-oatmeal-biscuit-cookies-plate

Discover the secrets to creating the ultimate vegan Low-Fat Oatmeal Biscuit Cookie. A chewy, wholesome sweet treat that not only satisfies your sweet cravings but also keeps you on track with living a healthy lifestyle.

These biscuit cookies are the perfect blend of hearty oats, vegan-friendly ingredients, and a touch of natural sweetness. Made to perfection, each bite is a symphony of flavors and textures, making it hard to believe they are low in fat.

I love all kinds of cookies – chocolate chip cookies, and peanut butter cookies – but oatmeal cookies are one of my favorites. Partly because intellectually I know they are, generally speaking, one of the more healthy cookies. I work with oats quite often when baking, and have made a variety of recipes, cookies, cakes, biscuits, and more.

From my delicious Vegan Gluten Free Oatmeal Cookie recipe to my favorite Steel Cut Oatmeal Cookies, they are all delicious. However, this Low-Fat Oatmeal Biscuit Cookie recipe is the healthiest by far.

This easy recipe has the least amount of fat in comparison to my other cookie recipes, and there are no processed sugars, like white or brown sugar, only whole, real, natural ingredients.

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Interest In Healthy Vegan Baking Is Growing

In recent years, there has been a growing interest and awareness surrounding vegan baking. People are becoming more mindful of their eating habits, wanting to embrace and support a healthy lifestyle.

Individuals are increasingly seeking alternatives that not only satisfy their sweet tooth but also contribute to their overall well-being, and for some also taking in their ethical considerations.

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Healthy baking involves incorporating nutrient-dense ingredients, reducing refined sugars, and opting for more whole grains.

The rising popularity of healthier baking reflects a broader cultural emphasis on sustainable living, health-conscious choices, and an appreciation for delicious innovative plant-based recipes.

This biscuit cookie recipe is almost like eating a little cake because of its dense texture. It uses the finest ingredients, takes only minutes to make, and you won’t feel heavy or bloated after eating them.

While these delicious cookies are perfect for snacking or dessert, do not hesitate to savor one or two in the morning alongside a steaming cup of tea or coffee. It is a fun and heartwarming way to start your day.

What Is A Biscuit Cookie?

The word cookie in the United States is “a small sweet flat or slightly raised cake”(1). While in other English-speaking countries, like the United Kingdom, crunchy cookies are more commonly called biscuits, here in the US, we use the word “biscuit” for a thicker softer type of quick bread.

English biscuits come in different shapes, typically small, round, and flat. These tasty treats come in a variety of flavors, from the sweetness of shortbread cookies or sugar cookies to savory biscuits.

This Low-Fat Oatmeal Biscuit Cookie recipe is a combination of both. Thick and soft like a biscuit, yet small and sweet like a cookie for a delicate treat with your morning coffee.

Low-Fat Oatmeal Biscuit Cookie Ingredients

vegan-low-fat-oatmeal-biscuit-cookie-ingredients

vegan butter: Look for vegan butter with poly and monounsaturated fats versus saturated fat. I always look for vegan butter that has the least amount of saturated fat.

pure maple syrup: When it comes to maple syrup it is so important to look for quality. Many syrups on the market are not actually maple syrup but rather a combination of oils and corn syrup with just a hint of maple syrup in them. Always read your ingredient labels.

vanilla extract: The same goes for vanilla extract. It is best to use pure vanilla extract rather than one that is made with artificial flavors.

unsweetened applesauce: Make sure to read the ingredients label. You do not want anything added to your applesauce. For the most nutrition, just apples please!

whole wheat flour: I prefer to use organic flour in my cooking and baking. So look for organic whole-wheat flour to save yourself from eating pesticide and herbicide wheat flour.

baking powder: Just a touch to help with the baking process.

cinnamon: I love cinnamon, and I love it so much that I forget you can actually use too much sometimes. Putting too much cinnamon in this recipe can give these cookies a strong but bitter taste. Avoid the urge!

kosher salt: Just a touch really helps with the taste of this recipe.

rolled oats: As with my flours, I like to use organic rolled oats.

My favorite add-ons

This vegan Low-Fat Oatmeal Biscuit Cookie recipe is just the basic recipe with no add-ons. Here is a list of delicious little extras you can add to your cookies if you wish.

  • vegan mini chocolate chips
  • raisins, dried cranberries, blueberries, or cherries
  • nut pieces like walnuts or pecans
  • shredded coconut
vegan-low-fat-oatmeal-biscuit-cookies-collage

Kitchen Tools To Consider

Food Processor – You will use this to briefly ground up the oats.

electric hand mixer – You can use a hand mixer for this recipe but if you do not own one, no worries. You can easily mix this cookie dough by hand. I’ve done it both ways.

glass mixing bowls – Glass bowls are a necessity in the kitchen. And I really like this set of three.

measuring cups – These measuring cups are fun. Made out of wood instead of metal, which I like. I own a few sets of measuring cups but these are the ones I use most often.

measuring spoons – The same goes for these measuring spoons. They are made out of wood and go well with the wooden measuring cups above.

silicone spatula – Or a wooden spoon, I use both. I do like the silicone spatulas for scraping down the sides of the bowls. They do a better job than wooden spoons.

medium cookie scoop – I love my cookies to be perfectly round, and a good cookie scoop does this beautifully. I own several sizes but this medium one is the one I use the most.

Baking Sheet – This baking sheet set is nice because it comes with three different-sized baking sheets, along with three silicone baking sheets, and three cooling racks. A one-stop shop and you won’t need to replace them for a long time.

silicone baking sheet – or unbleached parchment paper

Cooling rack – It’s a good idea to get in the habit of cooling your baked goods on a cooling rack versus just letting them sit on your baking sheet. The cooling rack allows air underneath your cookies and prevents them from over-cooking, and it sets them just right after baking.

glass storage container – I really like these glass storage containers, and I own quite a few. Glass works wonderfully for storage and prevents any potential toxic exposure from plastic or metal.

Step By Step Low-Fat Oatmeal Biscuit Cookie Recipe Instructions

steps-one-and-two-making-biscuit-cookies

Preheat the oven to 350°F and place the oven rack on the second lowest shelf.

Measure out and add oats to the food processor. Pulse and blend until the oats are broken down but have not turned into flour. Set aside.

In a medium bowl, measure out the flour, baking powder, cinnamon, and salt, Gently stir until combined and set aside.

In a large bowl, cream the butter, applesauce, maple syrup, and vanilla. Mix until fully blended and light and fluffy.

Add the dry ingredients to the butter mixture and mix until just blended, making sure to scrape down the sides for even blending.

steps-three-and-four-making-biscuit-cookies

Add the oats a portion at a time, and mix until you have a soft dough and everything is smooth and incorporated.

Using the medium cookie scoop, place the cookie dough balls, approximately one inch apart, on the silicone or parchment-lined baking sheet.

Place the cookies in the oven and bake for approximately 12-14 minutes, until cookies are slightly golden brown.

When done, take the cookies out of the oven and allow to cook directly on the baking sheet for a few minutes.

Once the cookies have cooled slightly, transfer the cookies to a wire rack to cool completely before storing them.

ENJOY!

baking-sheet-with-oatmeal-cookies-out-of-the-oven

Tips For Success

If you do not have an electric mixer, feel free to mix the cookie dough by hand. I’ve done it both ways, and this dough is fairly easy to work with.

The temperature of an oven varies, so I like to use an oven thermometer to make sure I am getting the correct heat indicated.

You can make these cookies gluten-free by using gluten-free flour such as GF all-purpose or buckwheat flour.

If you prefer to use plain flour, like an all-purpose flour, instead of whole wheat flour, you can do that too, although the cookies will not be quite as nutritious.

These cookies contain much less fat than a regular cookie so the baking process is a little different. They will take just a bit longer to cook and turn golden brown.

Frankly, because these cookies do not contain any dairy, you could essentially eat the dough raw but I wouldn’t recommend it. These cookies taste delicious soft and warm right out of the oven!

How To Store

These cookies have a shelf life of approximately 3-5 days on your kitchen counter, as long as they are stored in a tightly sealed container. I like to use glass containers but you can also use a plastic, BPA-free, bag.

You can also freeze these cookies to be served at a later date. They will last in the freezer, in a freezer-safe container, for up to 3 months.

If you do not want to make a whole batch in one go, you can easily freeze this cookie dough to make at another time. Just make sure to store the dough in a freezer-safe container.

It is very easy to defrost these cookies. Just take them out of the freezer and let them defrost on a cooling rack. I like to put my cookies on a rack to defrost to get warm air circulation under the cookies as well. Defrosting will only take about 10-15 minutes.

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More Vegan Oatmeal Recipes

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Let’s Connect

I hope you try this vegan Low-Fat Oatmeal Biscuit Cookie recipe, and I hope you like it so much that you share it with your friends and family too.

Please consider giving this yummy recipe 5 stars and comment below. I would be so grateful, and I’d love to hear from you.

Reference

  1. https://www.merriam-webster.com/dictionary/cookie

Printable Recipe Card

Low-Fat Oatmeal Biscuit Cookie Recipe: Vegan and Easy

Print Recipe
three-oatmeal-biscuit-cookies-plate
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes

Ingredients

  • 4 tbsp vegan butter
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 cup unsweetened applesauce
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 1/4 cup oats – regular or instant

Instructions

  • Preheat the oven to 350°F and place the oven rack on the second lowest shelf.
  • Measure out and add oats to the food processor. Pulse and blend until the oats are broken down but have not turned into flour. Set aside.
  • In a medium bowl, measure out the flour, baking powder, cinnamon, and salt, Gently stir until combined and set aside.
  • In a large glass mixing bowl, cream the butter, applesauce, maple syrup, and vanilla. Mix until fully blended and light and fluffy.
  • Add the dry ingredients to the butter mixture and mix until just blended, making sure to scrape down the sides for even blending.
  • Add the oats a portion at a time, and mix until you have a soft dough and everything is smooth and incorporated.
  • Using the medium cookie scoop, place the cookie dough balls, approximately one inch apart, on the silicone or parchment-lined baking sheet.
  • Place the cookies in the oven and bake for approximately 12-14 minutes, until cookies are slightly golden brown.
  • When done, take the cookies out of the oven and allow to cook directly on the baking sheet for a few minutes.
  • Once the cookies have cooled slightly, transfer the cookies to a cooling rack to cool completely before storing them.
  • ENJOY!

Notes

  • If you do not have a hand-held mixer, feel free to mix the cookie dough by hand. I’ve done it both ways, and this dough is fairly easy to work with.
  • You can make these cookies gluten-free by using gluten-free flour such as GF all-purpose or buckwheat flour.
  • These cookies contain much less fat than a regular butter-filled cookie so the baking process is a little different. They will take just a bit longer to cook and turn golden brown.
  • Frankly, because these cookies do not contain any dairy, you could essentially eat the dough raw but I wouldn’t recommend it. These cookies taste delicious soft and warm right out of the oven!
  • These cookies will last on your kitchen counter for approximately 3-5 days as long as they are stored in a tightly sealed container. I like to use glass containers but you can also use a plastic, BPA-free, bag.
  • You can also freeze these cookies to be served at a later date. They will last in the freezer, in a freezer-safe container, for up to 3 months.
  • It is very easy to defrost these cookies. Just take them out of the freezer and let them defrost on a cooling rack. I like to put my cookies on a rack to defrost to get warm air circulation under the cookies as well. Defrosting will only take about 10-15 minutes.
  • Here is a list of delicious little extras you can add to your cookies if you wish.
    • vegan mini chocolate chips
    • raisins, dried cranberries, blueberries, or cherries
    • nut pieces like walnuts or pecans
    • shredded coconut
  • ENJOY!

Nutrition

Serving: 1cookie | Calories: 121kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 182mg | Potassium: 88mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg
Servings: 12 cookies
Calories: 121kcal

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