These Low-Fat Vegan Gluten-free Iced Oatmeal Cookies are healthy, oil-free, low-fat and yet so delicious. They are super soft, moist and made with sunbutter and sweet potato!
LOW-FAT GLUTEN-FREE VEGAN ICED OATMEAL COOKIES
No, your eyes are not deceiving you, this is not the same photo as the other decadent Vegan Iced Oatmeal Cookie recipe that I posted 2 days ago. Crazy how similar the cookies look though, right? Remember what I said in my last post, I like performing cookie magic, because hey, I am a self-professed cookie monster. I know how many of you have been waiting for this low-fat and nut-free version!
I’m beyond giddy to already see so many remakes on Facebook and Instagram of the Vegan Old-Fashioned Iced Oatmeal Cookies I just posted. Here is the low-fat version. Receiving 2 cookie posts in the same week can’t really be a bad thing, right? Ok, don’t answer that.
If you are NOT watching your fat intake or are not avoiding/allergic to nuts, then I highly suggest you make the original version. It is the one that tastes just like the classic ones we grew up on and they are so good I could cry.
Regardless how awesome those reviews are, these Low-fat Gluten-free Vegan Iced Oatmeal Cookies are certainly awesome in their own right. BOTH my hubby and daughter loved them.
HOW TO MAKE HEALTHY VEGAN COOKIES TASTE GOOD
The cookie magic low-fat secret?? Sweet potato and sunbutter!
The sunbutter and sweet potato combo worked amazing. So amazing. I tried with applesauce and um, nope. It made them too sticky and fell apart, so don’t ask me to sub the sweet potato! The sweet potato is very starchy and when baked, it acts as an incredible binder and really worked soooooo much better than applesauce. I know this because I’ve baked with it multiple times, like with these Sweet Potato Cinnamon Muffins. I chose sweet potato baby food puree because it’s so smooth. Worked a charm.
I only used a small amount of sunbutter for the 18 cookies. The cookies do need some fat in order for them not to be nasty and dry, but just enough to give cookie moisture without raising the fat content too much. These babies are only about 2g fat per cookie!
Since they are low-fat though, they are not fudgy or as decadent as my original version, obviously. They are more soft and have a cake-ier, muffin-like texture. But, don’t let that fool you, they are still SO DELICIOUS.
As you can see from this photo, the batter is soft and loose, not stiff like a typical cookie batter. That is so these cookies spread, puff up and are moist.
Regarding the rice flour, I don’t know if x, y or z flours will work. I know for a fact that white rice flour holds much better in these than brown rice flour. Do not use coconut flour or almond flour, those definitely will not work. You can try white all-purpose flour if you like, but I cannot vouch if it works or not. I can only guarantee the written recipe. I use white rice flour a lot in my baking and it’s super cheap, so it is worth the investment, so go out and get some!
I can’t even tell you how delicious eating one….two of these with a cup of hot coffee was.
I hope you love these Low-fat Gluten-free Vegan Iced Oatmeal Cookies!
OTHER VEGAN LOW-FAT DESSERTS
- Fudgy Vegan Low-fat Brownies
- Vegan Gluten-free Chocolate Zucchini Muffins
- Vegan Cranberry Orange Muffins
- Vegan Cinnamon Applesauce Quick Bread
Low-Fat Gluten-Free Vegan Iced Oatmeal Cookies
- 1 1/2 cups (150g) old-fashioned GF rolled oats, NOT quick oats
- 3/4 cup (120g) white rice flour, DO NOT use brown, they will not hold together*
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (240g) pure maple syrup
- 1/2 cup (120g) cooked/pureed sweet potato (I used baby food sweet potato b/c it's so smooth)
- 4 tablespoons (64g) sunbutter (Make sure there is no oil added. I used the Sunbutter brand, it has a little sugar and salt and is delicious.)
CLASSIC WHITE ICING
- 1 tablespoon (15g) water (Or lemon juice would be yummy, or any plant milk. I used coconut in the photos. If using coconut, increase to 1 1/2 tablespoons)
- 3/4 cup + 1 1/2 tablespoons (105g) powdered sugar, sifted if it is very lumpy
- Since these are low-fat, these will be soft and have a moist muffin-like texture, but still so delicious. If you are wanting a more decadent cookie, then refer to my original Old-Fashioned Iced Oatmeal Cookies!
- Make sure your sweet potato is completely smooth and pureed and cooled before making these cookies. You don't want chunks or bits of potato because it is the smooth potato and starch from the potato that helps to bind these. I used baby food but if you cook it, make sure you either bake or microwave it. Do not steam it, as that will impart too much water in it. Then mash it well before measuring.
- Preheat the oven to 350°F and line 2 large sheet pans with parchment paper.
- To a large bowl, add the oats, rice flour, cinnamon, baking soda and salt and stir until combined well.
- If not using the sweet potato baby food, it might be best to mix the liquids (syrup, potato, sunbutter) separately with a whisk or blend them just to make sure the potato is smooth. Then pour the syrup, sunbutter and sweet potato puree over the dry ingredients. Stir for at least 2 minutes vigorously until the mixture thickens up very well. The longer you stir, the more it will thicken.
- Drop by large spoonfuls (I used a soup spoon), about 2 tablespoons worth, onto the pan and space them about 2 inches apart. The batter should be soft, not stiff, and slightly spread out a bit once you drop the batter on the pan. You do not need to flatten out the dough.
- Bake one pan at a time for 12 minutes until they have spread some, puffed up and have a nice golden color.
- Cool on the pan 10 minutes and then transfer to cool completely on a rack before icing. These are tender, but will firm up as they cool. They should be very soft but hold their shape.
- For the icing, add the sugar and water (or milk) to a small bowl and whisk very well until it comes together and is completely smooth. Do not be tempted to add more liquid. Add the icing to a baggie, cut a small tip off the corner and drizzle it on. I store mine in the fridge because it makes them a tad firmer and somehow more moist.