Vegan Oatmeal Cookies
Delicious oatmeal cookies just like grandma made them, but without any eggs and dairy. These divine vegan cookies are studded with wholesome rolled oats and golden raisins. They have a soft and chewy texture and they are perfectly sweetened with natural turbinado sugar.
Servings: 28 cookies
Calories: 96kcal
Equipment
- Cookie sheet(s)
Ingredients
- 1 tablespoon flaxmeal
- ¾ cups sugar
- 8 tablespoons vegan butter (1 stick or ½ cup)
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar (or white vinegar)
- ¾ cup unbleached all-purpose flour (or whole-wheat pastry flour or a 50-50 mix of all purpose flour and whole wheat flour)
- ½ teaspoon baking soda
- ½ teaspoon baking powder (skip for crispier cookies)
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1½ cups rolled oats
- 1 cup raisins
Instructions
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Prepare two cookie sheets by lightly oiling them or lining with parchment paper. If you have only one cookie sheet, just bake the cookies in batches.
- Make the flax egg by whisking together the flax meal and 3 tablespoons water in a bowl. Set aside.
- In a large bowl, beat together the sugar, vegan butter, pure vanilla extract and vinegar with an electric hand mixer until fluffy, about a minute. You can also do this using the whisk attachment on a stand mixer.
- Beat in the flax egg for a few seconds until incorporated.
- Add the dry ingredients to the wet ingredients-- flour, cinnamon, baking soda, baking powder and salt. Mix with a spatula until the cookie dough comes together.
- Stir in the rolled oats and raisins until they are evenly dispersed. Don't overmix.
- Lightly grease a cookie sheet or line it with parchment paper. Use a 1 ½ tablespoon cookie scoop or a spoon to drop balls of cookie dough on the baking sheet, leaving at least two inches between each cookie because these will spread.
- Bake in the preheated oven for 14 minutes. For crispier cookies, bake a couple of minutes longer. Rotate the sheets halfway through baking. If baking two sheets at a time, also move the sheet from the upper rack to the lower rack and vice versa halfway through.
- Let the cookie sheet stand on a wire rack for 5-10 minutes until the cookies are firm enough to transfer directly to the wire rack with a spatula. They will continue to firm up as they cool.
Notes
Variations
- Vegan oatmeal chocolate chip cookies: Substitute the raisins with an equal amount of vegan semisweet chocolate chips or dark chocolate chips.
- Vegan oatmeal walnut cookies: Substitute the raisins with 1 cup chopped and lightly toasted walnuts, or use ½ cup raisins and ½ cup walnuts. For oatmeal pecan cookies use pecans.
- Vegan oatmeal cranberry cookies. Substitute the raisins with an equal amount of cranberries.
- Vegan oatmeal coconut cookies. These are just as delicious as they sound. Replace the raisins with an equal volume of sweetened coconut flakes.
- Vegan oatmeal ginger cookies. Add 1 ½ teaspoons ground ginger along with the cinnamon.
- Store these cookies at room temperature in an airtight jar for up to a week. For longer storage, refrigerate for up to two weeks or freeze for up to three months. You can wrap the cookies individually in freezer-safe wrap to keep them from sticking to each other.
Nutrition
Serving: 1vegan oatmeal cookie | Calories: 96kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 68mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g | Vitamin A: 0.3IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 1mg