Vegan Oatmeal Cookies Recipe

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These are the BEST Vegan Oatmeal Cookies I have ever eaten! The first time I baked these cookies, I thought it made a lot of cookies. I was wrong–it wasn’t a lot of cookies! There’s no way these cookies last for long at my house. They disappear almost as fast as I can cook them!

Not only is this a vegan cookie recipe, but the cookies are also gluten free and dairy free. My grand children think these cookies are such a treat!

Are Oatmeal Cookies Vegan?

Some Oatmeal Cookies (like this recipe) are vegan. Usually, the recipe will call for eggs, butter, and sometimes milk. If these items are left out and vegan substitutions made (like egg replacer, vegan butter, and vegan milk substitute), the cookies should be vegan.

What Ingredients do I Need to Make Vegan Oatmeal Cookies?

Here’s a list of the ingredients you will need to make vegan oatmeal cookies. But, if you’d like to jump to the recipe, just scroll down to the end of this post. You’ll also find a video tutorial of how to make the cookies.

  1. Butter (vegan)
  2. Sugar, granulated
  3. Sugar, light brown
  4. Eggs (vegan egg replacer)
  5. Vanilla Extract
  6. All-Purpose Flour (use gluten-free flour for gluten free cookies)
  7. Oats, old- fashioned, rolled (use gluten free oats for gluten free cookies)
  8. Salt
  9. Baking Powder
  10. Baking Soda
  11. Cinnamon, ground
  12. Nuts–optional (pecans, walnuts, macadamias, or peanuts)
  13. Chocolate Chips–optional (vegan)
  14. Dried Fruit–optional (raisins, cranberries, cherries, or blueberries). Maybe your version of this recipe will be a vegan oatmeal raisin cookies.
  15. Cookie Sheet
  16. Parchment Paper or Silicone Mat

Let’s get Started Making the Vegan Oatmeal Cookies

Here are the basic steps to follow for baking the best vegan and gluten free oatmeal cookies in the world.

  1. Preheat your oven to 350°F.
  2. Use parchment paper to line a baking sheet (or cover it with a silicone mat).
  3. Use a stand mixer or electric hand mixer and a large mixing bowl to to combine the butter, brown sugar and granulated sugar, eggs (or egg replacer or flax egg), and a teaspoon of vanilla extract.
  4. Put the oats in a blender or food processor and process until the oats are powdery (almost like flour).
  5. In a separate bowl, combine all the dry ingredients and mix.
  6. Gradually add the dry ingredient mix to the butter and sugar mixture.
  7. Add optional nuts, chocolate chips, and/or fruit.
  8. Place a heaping tablespoon-sized scoop of the cookie dough onto the cookie sheet, about 2 inches apart, and bake according to the recipe below.
  9. This recipe will make about 2 dozen medium sized cookies.

Tips and Tricks to Make Your Vegan Oatmeal Cookies Fantastic

Want your vegan oatmeal cookies to be the most delicious cookies you’ve ever tasted? Try these tips and tricks:

  • Follow the recipe as closely as possible. If you have to make a substitution, that’s ok, but the cookies may not be as fantastic as they would have been.
  • Use old-fashioned oats, not the quick-cooking kind. The texture of the cookie will be completely different if you don’t use the old fashioned rolled oats.
  • Let your butter come to room temperature before beating it to make the cookie dough.
  • Follow the instructions on the package of egg replacer, and prepare it using a whisk before adding it to the other cookie dough ingredients.
  • Always stir the dough after using the stand or hand mixer. Make sure to scrape the sides and bottom of the bowl to incorporate all the ingredients.
  • Don’t chop the nuts or fruits into small pieces. Leave them chunky, so you can really taste them when you get a bite of one of these fantastic cookies.
  • Space your cookie dough out on the baking sheet, so the cookies have room to spread out. Usually, they need about 2 inches for each cookie.
  • Make sure your oven has reached the cooking temperature before you begin to bake you cookies. If you put the cookies into the oven too soon, it will take them longer to cook, and they will probably dry out.
  • I like my cookies to be moist and a little bit chewy. So, I take them out of the oven when they have just browned a little around the edges. Then I bounce the cookie sheet on a hard surface. That makes them deflate, and they will stay moist and a little chewy.
  • Set the baking sheet on a cooling rack for about 5 minutes, then move the cookies to a cloth covered table to cool completely.
  • Store the cooled cookies in an airtight container at room temperature for about a week. If you want to store them for longer than a week, put them on a cookie sheet in one layer and place in the freezer. After they are frozen, you can move them to a zipper bag. Lay them out in one layer on the counter to thaw.

Why are Oatmeal Cookies Healthy?

There are a number of reasons that oatmeal cookies are healthy:

  • Oatmeal, as compared to other grains, is rich in nutrients.
  • Oatmeal contains a small amount of protein
  • If you add nuts, like pecans, walnuts, or peanuts to your oatmeal cookies, they will have even more protein.
  • Oatmeal contains antioxidants, and has soluble fiber. These aid in several different systems of the human body.
  • Oatmeal helps to lower cholesterol, and helps to prevent blood sugar from increasing after a person eats a meal.
  • Oatmeal cookies have less calorie content than most regular sugar cookies.
  • Oatmeal is low in sodium.
Vegan Oatmeal Cookies Recipe
Yield: 24

Vegan Oatmeal Cookies Recipe

Prep Time: 15 minutes
Cook Time: 20 seconds
Total Time: 15 minutes 20 seconds

Ingredients

  • 1 cup Butter
  • 1/3 cup Granulated Sugar
  • 1-1/3 cup Light Brown Sugar
  • 2 large Eggs (or Vegan Egg Replacer)
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour
  • 2-1/2 cups Old-Fashioned Rolled Oats
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 12 ounce bag Vegan Chocolate Chips (optional)
  • 1 cup coarsely chopped Nuts (optional)
  • 1cup Dried Fruit (optional)

Instructions

  1. Preheat your oven to 350°F.
  2. Use parchment paper to line a baking sheet (or cover it with a silicone mat).
  3. Use a stand mixer or electric hand mixer and a large mixing bowl to to cream the butter.
  4. Add the brown sugar and granulated sugar, eggs (or egg replacer or flax egg), and a teaspoon of vanilla extract. Continue to beat until combined.
  5. In a separate bowl, combine all the dry ingredients and mix.
  6. Gradually add the dry ingredient mix to the butter and sugar mixture.
  7. Beat until thoroughly incorporated.
  8. Add optional nuts, chocolate chips, and/or fruit. Stir until mixed.
  9. Place a heaping tablespoon-sized scoop of the cookie dough onto the cookie sheet, about 2 inches apart.
  10. Bake for 9 to 11 minutes, or until the edges are just beginning to turn brown.
  11. Remove from oven, bounce the cookie sheet on your counter top, then place on a cooling rack for 5 to 6 minutes.
  12. Remove cookies from cookie sheet and place on a cloth covered counter top or table to cool to room temperature.
  13. Placed completely cooled cookies in an airtight container and store at room temperature for up to one week.

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