Pre-heat oven to 350°F. Line a baking tray with parchment paper.
Prepare the flaxseed egg by mixing one tablespoon of flaxseed with 3 tablespoons of water. Let it sit for ten minutes.
In a large mixing bowl, stir together melted coconut oil, brown sugar, and vanilla extract until combined.
Add flaxseed egg and stir again.
In a different bowl, mix all-purpose flour with cinnamon, baking powder, and salt. Add that blend to the first mixing bowl and stir until combined.
Add rolled oats and oat flour, then stir to combine. Quick Tip: Oat flour can be easily made by blending rolled oats for two minutes.
Add diced apple.
Stir to incorporate.
Spoon the dough into 12–14 cookies, leaving two inches in between them on the baking sheet. The dough will be sticky due to the flaxseed but easy to work with.
Bake the cookies for 12–15 minutes or until golden on the edges.
Let cookies cool down before serving.
Notes
Store cookies in an airtight container for up to 3 days in your pantry or in the freezer for up to two months.
For this recipe, I used rolled oats to get a crunchier bite. You could use quick oats, too; the result will be softer cookies.
This is a great recipe for meal prep or as a handy school or work lunch.
These cookies have that warm cinnamon flavor that, combined with sweet apples, makes you feel at home. They have crunchy edges with a soft center and are proudly vegan!
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!