Vegan Oatmeal Cookies – Holy Cow Vegan
Scrumptious oatmeal cookies similar to grandma made them, however with none eggs and dairy. These divine vegan cookies are studded with healthful rolled oats and golden raisins. They’ve a smooth and chewy texture and they’re completely sweetened with pure turbinado sugar.
These superb vegan oatmeal cookies with wholesome oats and raisins are one in every of our favourite cookies to make and eat. They’re smooth, thick, chewy and completely scrumptious, and the one-bowl recipe goes from scratch to complete in about half-hour!
Higher, you may make them with complete wheat pastry flour, making these one of many healthiest cookies you’ll ever eat.
These vegan oatmeal raisin cookies are the right little treats for these instances once you want that little one thing to cheer you up, or once you simply need just a little one thing that will not depart you feeling responsible afterwards. They’re additionally an incredible little deal with to pop into your infant’s lunchbox, or your personal! Attempt ’em and be sure you let me know if you happen to do.
Desk of Contents
Why you’ll love these cookies
- Scrumptious, smooth, thick and chewy. These actually are essentially the most excellent vegan oatmeal cookies. You may tweak the baking time to get the feel you love–bake a pair minutes longer for crispier cookies.
- Straightforward, one-bowl recipe. Dump all of the elements within the bowl, scoop out cookies, and bake. It is as simple as that.
- Wholesome. I used all-purpose flour once I made the pictured cookies, however I’ve typically made this recipe with whole-wheat pastry flour and they’re simply as scrumptious. Oats, raisins and flax add extra healthfulness and the cookies are sweetened with turbinado sugar, which is minimally processed.
- Soy-free and nut-free
Components
- Flour. Use unbleached all-purpose flour or complete wheat pastry flour, or a 50-50 combine of normal complete wheat flour and all-purpose flour.
- Leavening: baking soda and baking powder. Skip the baking powder for crispier oatmeal cookies.
- Flavoring: Floor cinnamon and pure vanilla extract. These make the cookies simply excellent. You too can add a touch of nutmeg or floor cloves if you wish to.
- Vegan butter. Make sure that that is at room temperature once you start making the cookie batter.
- Flax egg. It is a mixture of 1 tablespoon flaxmeal with 3 tablespoons water.
- Apple cider vinegar
- Turbinado sugar. You too can use brown sugar, coconut sugar or any granulated sugar.
- Rolled oats
- Golden raisins. Currants are wonderful too.
Variations
- Vegan oatmeal chocolate chip cookies: Substitute the raisins with an equal quantity of vegan semisweet chocolate chips or darkish chocolate chips.
- Vegan oatmeal walnut cookies: Substitute the raisins with 1 cup chopped and evenly 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 quantity of cranberries.
- Vegan oatmeal coconut cookies. These are simply as scrumptious as they sound. Exchange the raisins with an equal quantity of sweetened coconut flakes.
- Vegan oatmeal ginger cookies. Add 1 ½ teaspoons floor ginger together with the cinnamon.
make vegan oatmeal cookies
Make the flax egg by whisking collectively the flax meal and water in a bowl. Put aside.
In a big mixing bowl, beat collectively the sugar, vegan butter and pure vanilla extract with an electrical hand mixer till fluffy, a few minute. You too can do that utilizing the whisk attachment on the stand mixer.
Beat within the flax egg for just a few seconds till included.
Add the dry elements to the moist ingredients– flour, cinnamon, baking soda, baking powder and salt. Combine with a spatula till the cookie dough comes collectively.
Stir within the rolled oats and raisins.
The raisins and oatmeal must be evenly dispersed via the cookie dough.
Flippantly 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 the least two inches between every cookie as a result of these will unfold.
Bake in a preheated 350-degree Fahrenheit/180 diploma Celsius oven for 14 minutes. For crispier cookies, bake a few minutes longer. Let the cookie sheet stand on a wire rack for 5-10 minutes till the cookies are agency sufficient to switch to the wire rack with a spatula. They’ll proceed to agency up as they cool.
Useful ideas
- These cookies are smooth and chewy. To make crispier cookies, skip the baking powder and bake the cookies for 1-2 minutes extra.
- You may bake two sheets of cookies at a time. If doing this, place one rack within the middle of the oven and the opposite within the decrease half. Midway via baking, flip the cookie sheets, transferring the one within the higher rack to the decrease rack and vice versa.
- When you’ve got one cookie sheet, simply look ahead to the cookies to chill after baking for about 5 minutes, switch them to a wire rack, evenly grease the cookie sheet with oil or, if you happen to lined it with parchment paper, no have to do something. Then scoop out your cookies and bake a second batch!
- Use a lighter coloured baking sheet for completely golden-brown cookies.
- Cookies are all the time smooth after they come out of the oven–don’t be tempted to overbake them. Watch for them to chill just a little earlier than you rigorously switch them to a rack for cooling. They’ll agency up as they stand.
Recipe FAQs and Troubleshooting
This recipe ought to make completely chewy and smooth cookies. If the cookies nonetheless prove dry, you in all probability allow them to go too lengthy within the oven. In that case scale back baking time by a few minutes and take the cookies out of the oven when the sides flip evenly golden-brown.
These cookies ought to unfold into good rounds of about a few inches every. Nonetheless, if you happen to discover that they’re spreading an excessive amount of, refrigerate the batter for half-hour earlier than scooping it out on the baking sheet.
You should utilize an all function gluten-free flour combine to make these cookies, or use almond flour and ½ teaspoon xanthan gum.
Storage directions
- Retailer these cookies in an hermetic jar at room temperature for as much as every week. For longer storage, refrigerate for as much as two weeks or freeze for as much as three months. You may wrap the cookies individually in freezer-safe wrap to maintain them from sticking to one another.
Extra yummy vegan cookie recipes
Love these vegan oatmeal cookies? Be sure you take a look at extra scrumptious vegan dessert recipes at Holy Cow Vegan!
Vegan Oatmeal Cookies
Scrumptious oatmeal cookies similar to grandma made them, however with none eggs and dairy. These divine vegan cookies are studded with healthful rolled oats and golden raisins. They’ve a smooth and chewy texture and they’re completely sweetened with pure turbinado sugar.
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Servings: 28 cookies
Energy: 96kcal
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Directions
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Preheat the oven to 350 levels Fahrenheit/180 levels Celsius. Put together two cookie sheets by evenly oiling them or lining with parchment paper. When you’ve got just one cookie sheet, simply bake the cookies in batches.
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Make the flax egg by whisking collectively the flax meal and three tablespoons water in a bowl. Put aside.
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In a big bowl, beat collectively the sugar, vegan butter, pure vanilla extract and vinegar with an electrical hand mixer till fluffy, a few minute. You too can do that utilizing the whisk attachment on a stand mixer.
-
Beat within the flax egg for just a few seconds till included.
-
Add the dry elements to the moist ingredients– flour, cinnamon, baking soda, baking powder and salt. Combine with a spatula till the cookie dough comes collectively.
-
Stir within the rolled oats and raisins till they’re evenly dispersed. Do not overmix.
-
Flippantly 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 the least two inches between every cookie as a result of these will unfold.
-
Bake within the preheated oven for 14 minutes. For crispier cookies, bake a few minutes longer. Rotate the sheets midway via baking. If baking two sheets at a time, additionally transfer the sheet from the higher rack to the decrease rack and vice versa midway via.
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Let the cookie sheet stand on a wire rack for 5-10 minutes till the cookies are agency sufficient to switch on to the wire rack with a spatula. They’ll proceed to agency up as they cool.
Recipe notes
- Vegan oatmeal chocolate chip cookies: Substitute the raisins with an equal quantity of vegan semisweet chocolate chips or darkish chocolate chips.
- Vegan oatmeal walnut cookies: Substitute the raisins with 1 cup chopped and evenly 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 quantity of cranberries.
- Vegan oatmeal coconut cookies. These are simply as scrumptious as they sound. Exchange the raisins with an equal quantity of sweetened coconut flakes.
- Vegan oatmeal ginger cookies. Add 1 ½ teaspoons floor ginger together with the cinnamon.
Storage directions
- Retailer these cookies at room temperature in an hermetic jar for as much as every week. For longer storage, refrigerate for as much as two weeks or freeze for as much as three months. You may wrap the cookies individually in freezer-safe wrap to maintain them from sticking to one another.
Diet
Serving: 1vegan oatmeal cookie | Energy: 96kcal | Carbohydrates: 15g | Protein: 1g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 1g | Sodium: 68mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g | Vitamin A: 0.3IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 1mg
