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Vegan Oatmeal Cookies Recipe

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4.2 from 3 reviews

Deliciously soft and chewy vegan oatmeal cookies made with rolled oats, light brown sugar, vegan butter, and warm cinnamon spice. These cookies are easy to make, baked to perfection, and perfect for a wholesome treat that everyone can enjoy, whether at breakfast or as a snack.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 15 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

Wet Ingredients

  • 1/2 cup (115g) vegan butter, room temperature
  • 3/4 cup (145g) packed light brown sugar
  • 2 tablespoons (25g) granulated sugar (or more brown/coconut sugar)
  • 2 tablespoons (30g) dairy-free milk (or water, as needed)
  • 1 teaspoon vanilla extract (or extra water or milk)

Dry Ingredients

  • 3/4 cup (95g) all-purpose plain flour, spooned and leveled
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • Pinch of salt (if using unsalted butter)
  • 1 1/2 cups (180g) rolled oats (gluten-free, if needed)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) and line two large baking trays with parchment paper to prevent sticking.
  2. Mix Sugars and Butter: In a large bowl, add the vegan butter, light brown sugar, and granulated sugar. Use an electric hand mixer or stand mixer to beat the mixture until it becomes fluffy and well combined, creating a creamy base for the cookies.
  3. Add Liquids: Pour in the vanilla extract and dairy-free milk, then beat again just until combined, ensuring the wet ingredients are well incorporated but not overmixed.
  4. Combine Dry Ingredients: Add the all-purpose flour, ground cinnamon, baking soda, and a pinch of salt to the wet mixture. Mix until everything is evenly combined, forming a soft dough base.
  5. Add Oats: Stir in the rolled oats thoroughly until just combined. Some oats will break down slightly, absorbing moisture and fats, resulting in a soft, tacky dough. If the dough feels too dry, add an extra 1-2 tablespoons of dairy-free milk and mix again.
  6. Portion Dough: Using a small cookie scoop or tablespoon, divide the dough into 15 balls (approximately 40g each). Place them on the prepared baking trays, spacing them about 2 inches (5 cm) apart to allow spreading.
  7. Optional Flattening: For thinner cookies, gently flatten each ball slightly with your fingers before baking.
  8. Bake Cookies: Bake in the preheated oven for 11-15 minutes. For softer, chewier cookies, bake for the shorter time; for crispier edges, extend the time slightly. The cookies may look underbaked when removed but will continue to firm up as they cool.
  9. Cool: Let the cookies cool on the baking trays placed on a wire rack. This helps them set and finish baking evenly.
  10. Serve and Store: Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container at room temperature for up to one week, refrigerate for two weeks, or freeze for up to two months for best freshness.

Notes

  • Use vegan butter that is soft but not melted to ensure proper creaming with sugars.
  • If using unsalted vegan butter, don’t forget to add a pinch of salt to enhance flavor.
  • You can substitute regular all-purpose flour with gluten-free flour if you need the cookies to be gluten-free.
  • Adjust the baking time depending on your oven and preferred cookie texture.

Find it online: https://cheftinaskitchen.com/vegan-oatmeal-cookies-recipe/