Recipe for Chef Edwin's Oatmeal Cookies

Five oatmeal cookies on a white surface with cinnamon sticks

Sweets A Satisfying, High-Fiber Treat

The combination of oats, garbanzo flour, sunflower butter, and flax meal creates a nutritious blend that forms these oatmeal cookies. Not only are these cookies plant-based, but also gluten-free, making them a safe treat for many with specific dietary needs. Try a batch of these cookies for your next get-together.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 44 (2 cookie) servings
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes

Recipe Ingredients

3 cups rolled oats
1 1/2 cups garbanzo flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 tablespoons sunflower butter
3/4 cup agave
1/2 cup applesauce
2 teaspoons vanilla extract
1 teaspoon cinnamon
3 tablespoons flax meal
1/4 cup water

Preheat oven to 350ºF.
In a small bowl combine the oats, garbanzo flour, baking soda, and salt. Mix and set aside.
In a medium bowl combine the sunflower butter with the agave nectar and whisk well. Add the applesauce, vanilla, cinnamon, and the flax meal with the water. Mix well.
Add the dry oat mixture to the wet ingredients and mix until everything is well coated.
On a cookie sheet with parchment paper, scoop 1 tablespoon per serving and place in the oven 18 to 20 minutes.