Lower Sugar Oatmeal Cookies

Adapted from Smitten Kitchen.

Ingredients

• 1 tbsp ground flaxseed and 3 tbsp water (or 1 large egg)
• ½ cup olive oil (or melted and cooled coconut oil, or softened butter)
• heaping ½ to 2/3 cup packed light brown sugar
• ½ tsp vanilla extract
• ¾ cup all-purpose flour (or gluten-free 1:1)
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 1½ cup rolled oats
• ½ cup dairy-free chocolate chips or raisins
• ½ cup chopped walnuts or pecans

Instructions

Make a flax egg by combining the flaxseed and water and allow to sit for 10 minutes to thicken.

In a large bowl, cream together the flax egg, oil or butter, brown sugar, and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the wet mixture, then stir in the oats and mix-ins.

Chill the dough for a bit in the fridge if you want them to remain thick.

Preheat oven to 350° F and line a baking sheet with parchment paper. Scoop the dough onto the baking sheet about 2 inches apart, and bake for 10-12 minutes. Take them out when they’re golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.