“Clean Out The Pantry” Cookies: Vegan + Gluten Free

My first day of my internship was last Wednesday. When I got home, I had 3 hours to kill before Cameron would be done with work. (I only work part-time at my internship, and he landed a full-time big boy job ?)

All of a sudden I got ALL DOMESTIC. It was weird. I wanted to prep some lunches for me to take to work for the rest of the week, but I also really wanted to bake cookies.

I also really, really didn’t want to go out to the store and get a whole bunch of ingredients just to bake cookies that would be gobbled up in a couple days. So I created a recipe that fit what I have in my pantry…and you can, too!

This recipe can be modified to fit what you have on hand. Maybe you don’t have walnuts, but you have cashews. Maybe you have no nuts at all, but you have chocolate chips. Whatever works!

oatmeal raisin gluten free vegan cookies

*You don’t have to use GF all purpose flour. The recipe also works with 3/4 cup oat flour. If you don’t have oat flour, grind that amount of oats in your blender until it’s a flour-like powder!

**I know not everyone loves dates, but honestly they are so sweet and perfect for this recipe. However, you can omit and do something like chocolate chips, raisins, or even some kind of fruit like cherries or blueberries.

***If you can’t have nuts, don’t add nuts. However, I did some chopped walnuts and chopped almonds as well as dried apricots and dried cranberries. All that was in a leftover bag of trail mix I had! Use whatever nuts or dried fruit you have on hand.

How to bake the cookies:

1. Preheat oven to 350

2. combine dry ingredients (oats, flour, sugar, baking soda, baking powder, and pink salt)

3. {in another bowl} combine wet ingredients (syrup, olive oil, and vanilla)

4. add wet ingredients to dry and stir (NOTE: the mixture may be dry and stiff – that’s normal)

5. stir in your nuts, dates, or whatever add-ins you are using

6. use an ice cream scooper (or your hands) to place rounded tablespoon sized drops onto baking sheet (use parchment paper for easy cleanup)

7. bake for 10-12 minutes

8. cool for 1-2

9. EAT!!! then store in a tupperware container

Cameron + my entire family has tried these cookies and really loved them! (And one of my sisters HATES raisins, but said she’d eat them in these cookies..haha!) They are going to be my go-to for coworkers, meetings, summer parties, or just whenever I need a sweet snack, but don’t want to grocery shop for a lot of ingredients.

Let me know if you try out the recipe!