Description
These chewy, crisp-edged vegan oatmeal cookies are the BEST! Just like the classic cookie but they’re made without any animal products. Add chocolate chips or raisins.
Ingredients
- 2 tablespoon flax meal
- 6 tablespoons water
- 1 cup (2 sticks) vegan butter (I used Miyoko’s Cultured Vegan Butter)
- 3/4 cup organic brown sugar
- 1/4 organic sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon molasses
- 1 1/4 cup all-purpose flour (can use gluten-free)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoons kosher salt
- 2 cups old-fashioned oats
- 1 cup vegan chocolate chips (or add-ins of your choice). I used Enjoy Life’s vegan semi-sweet chocolate chips.
Instructions
- PREP: Heat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
- MAKE THE FLAX EGGS: To make the flax eggs, mix 2 tablespoons ground flax meal with 6 tablespoons water in a small bowl and set aside (each flax egg is 1 tablespoon flax meal mixed with 3 tablespoons water).
- MIX TOGETHER VEGAN BUTTER & SUGARS: Beat together the vegan butter (cold from the refrigerator) and the sugars.
- ADD FLAX EGGS, VANILLA EXTRACT & MOLASSES: And the flax eggs, vanilla extract and molasses.
- MIX IN DRY INGREDIENTS: Next, mix in the flour, baking soda, cinnamon, and salt. When combined, stir in the oats and chocolate chips and/or raisin (or add-ins of your choice).
- BAKE: Scoop the dough onto the prepapred cookie sheets using a medium-size cookie (ice cream scoop). The cookies should be about 2-inches in size. Lightly press the tops of mounded cookies down using your fingers until the cookies are evenly thick. Then bake until edges are golden brown, about 10-12 minutes.
- COOL: Transfer cookies to a wire cooling rack and allow to cool for 10 minutes before serving.
Notes
USE COLD VEGAN BUTTER: Make sure your butter is cold, not melted. I take mine right out of the refrigerator and add it directly into the mixing bowl. This helps in ensuring your cookie texture turns out.
NO NEED TO CHILL DOUGH BEFORE BAKING: I have tried it both ways. And my cookies turned out better when I did not chill the cookie dough before baking. One note: if you’re baking on a very hot day, you might need to cool the dough in the fridge for a few minutes before baking.
STORING & FREEZING: You can store baked cookies at room temperature in an air-tight container for up to 4 days. The prepared cookie dough will also keep in an air-tight container in the refrigerator for a day or two. Or in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American