Chewy, flavorful, and so tasty, these pear oatmeal cookies are the perfect treat for autumn. Dunk these in a glass of milk or enjoy with a hot cup of tea.
Preheat oven to 350 degrees F, and line two cookie sheets with parchment paper.
In a small bowl or mug, make the flax seed egg replacer: Mix the water and flax meal together and let it sit for 5 minutes until it forms a gel.
Place the vegan buttery spread and sugars in a mixing bowl, and beat until light and fluffy.
Add the flax seed egg and vanilla extract and continue to mix. Add ⅛ cup water.
Add the gluten free flour, baking soda, and salt. Mix on medium speed until combined.
Stop the mixer and stir in the oats. If the dough is too dry at this point, add a little more liquid. The dough will be thick, but it shouldn't be dry.
Gently stir in the chopped pears.
Drop the dough onto the cookie sheets in large tablespoonfuls. Be sure to leave some space between cookies. Flatten the cookie slightly with the back of a spoon. Repeat with remaining cookie dough.
Bake at 350 degrees F for 16-18 minutes. Allow the cookies to cool on the cookie sheets before moving them.
Nutrition facts are for one cookie.
Store leftover cookies in an airtight container. They should stay fresh for about 3 days.
If you don't have pears, you can make these with chopped apples.
If you can't have flax seed, you can use 3 Tablespoons unsweetened applesauce instead of the flax egg.