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–+ servings
Pamela Dunlap

Vegan Oatmeal Cookies

When I think about enjoying vegan oatmeal cookies, my mind quickly wanders to the perfect pairings. A steaming cup of freshly brewed coffee makes for a wonderful companion. The rich, bold flavors of coffee contrast beautifully with the sweetness of the cookies.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 15
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¾ cup 145g packed light brown sugar: This adds a rich sweetness along with a slight molasses flavor.
  • ½ cup 115g vegan butter: It should be softened to room temperature for an easy mix. If you prefer, coconut oil can also work.
  • 2 tablespoons 25g granulated sugar: You can adjust this based on your sweetness preference—coconut sugar also makes for a great substitute.
  • 1 teaspoon pure vanilla extract: It brings out the sweetness and enriches the overall flavor.
  • 2 tablespoons 30g unsweetened dairy-free milk: This will help achieve just the right amount of moisture.
  • 1 ½ cups 180g rolled oats: Besides being a delightful base, oats provide a rich source of dietary fiber.
  • ¾ cup 95g all-purpose flour: Noticeably, you can opt for gluten-free flour if that's your preference.
  • 1 teaspoon ground cinnamon: It brings warmth to every bite.
  • ½ teaspoon baking soda: This helps the cookies rise to perfection.
  • A pinch of fine sea salt: Perfect for balancing sweetness if you use unsalted butter.
  • 2 tablespoons 20g chopped walnuts: For that delightful crunch!
  • ½ teaspoon ground nutmeg: Adds a sprinkle of holiday magic to the mix.

Equipment

  • Oven, Spoon

Method
 

Step 1: Preheat the Oven
  1. First, preheat your oven to 350°F (175°C). This ensures even baking right from the get-go.
Step 2: Mixing the Wet Ingredients
  1. In a large mixing bowl, add the softened vegan butter and the brown sugar. Beat these together until they form a smooth, creamy mixture. Gradually add the granulated sugar, followed by the vanilla extract. Mix until well combined.
Step 3: Introducing the Dry Ingredients
  1. In a separate bowl, whisk together the rolled oats, all-purpose flour, ground cinnamon, baking soda, nutmeg, and salt. This helps to evenly distribute the components.
Step 4: Combine Wet and Dry Mixtures
  1. Slowly add the dry ingredients to the wet mixture. Stir just until everything is combined. If the dough feels too dry, add your unsweetened dairy-free milk a little at a time until you reach the desired consistency.
Step 5: Add Crunchy Extras
  1. Now, fold in the chopped walnuts, or any other desired additions like raisins or chocolate chips. Mix this in gently.
Step 6: Scoop and Bake
  1. Using a spoon or cookie scoop, drop heaping tablespoons of dough onto a lined baking sheet, spacing them about two inches apart.
Step 7: Bake Away!
  1. Pop the cookies in the preheated oven. Bake them for 10 to 12 minutes, or until the edges are golden brown. Remember to keep an eye on them as the time approaches—every oven is a little different!
Step 8: Cooling
  1. Once baked, remove them from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This lets them firm up a bit.

Nutrition

Calories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gFiber: 2gSugar: 8g

Notes

Here are some helpful tips to ensure your baking experience is smooth and successful:
Measure Accurately: Make sure to use a kitchen scale for the most precise measurements.
 Don’t Over Mix: Mix just until combined. Over-mixing can lead to dense cookies.
 Chill the Dough: If you have the time, chill the dough for 30 minutes before baking. This allows the flavors to meld and can create thicker cookies.
 Cookie Size: Uniform cookie sizes help ensure even baking. Consider using a cookie scoop for consistency.
 Experiment with Flavors: Don’t hesitate to switch up the spices or add different nuts and seeds. Get creative!

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