Description
A delicious vegan oatmeal cookie recipe that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 3/4 cup (145g) packed light brown sugar
- 1/2 cup (115g) vegan butter, room temperature
- 2 tablespoons (25g) granulated sugar, or more brown/coconut sugar
- 2 tablespoons (30g) dairy-free milk, or water, as needed
- 11/2 teaspoon vanilla extract, or extra water or milk
- 3/4 cup (95g) all-purpose plain flour, spooned and leveled
- 11/2 teaspoon ground cinnamon
- 1/21/2 teaspoon baking soda
- Pinch of salt, if using unsalted butter
- 1 1/2 cups (180g) rolled oats, gluten-free if needed
Instructions
- Chill the Dough: Start by chilling your dough for about 30 minutes. You will notice it becomes firmer and easier to work with. This step helps prevent spreading during baking. Just be careful not to chill it too long, or it might harden too much to scoop easily.
- Scoop & Shape Cookies: Scoop the dough into tablespoon-sized balls using a cookie scoop. Roll them gently between your hands to make them nice and round. As you do this, you will feel the sticky texture transform into smoother balls. Avoid pressing too hard, or they might flatten too much in the oven.
- Prep the Baking Sheet: Line a baking sheet with parchment paper. You should see it laying flat, ready to catch all the cookie goodness. This prevents sticking and makes cleanup easier, so do not skip it or you risk a messy tray.
- Position the Cookies: Place the dough balls on the baking sheet, giving them some space. You will want about two inches between each ball to avoid them merging. Skip crowding them, or you will end up with large clumps instead of individual cookies.
- Preheat & Bake: Preheat your oven while your cookies chill. Once it is hot, bake the cookies until they are golden around the edges. You will want to keep an eye out; underbaking just a tiny bit ensures a softer texture. Watch out for overbaking, as that can lead to dryness.
- Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a rack. You might notice them firming up a bit as they cool. Patience is key here; moving them too soon could cause them to crumble.
Notes
- Storage Tips: Store leftover cookies in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
- Expert Tips: Use an electric mixer for best results. Ensure to whisk the sugars and butter until fluffy to aerate the dough. Do not overbake; the cookies will continue to bake on the tray after taking them out.
- Reheating Instructions: To reheat, preheat your oven to 350 degrees F and warm the cookies for about 5 minutes.
- Serving Suggestions: Serve with a glass of almond or soy milk. Pair with a scoop of dairy-free ice cream. Present with fresh fruit for a balanced snack.
- Recipe Variations: Add dark chocolate chips for extra richness. Substitute half the rolled oats with chopped nuts. Include dried fruit like raisins or cranberries for sweetness.
- Ingredient Notes: When measuring flour, spoon it into the cup and level it off to avoid using too much, which can lead to dryer cookies. To make the cookies gluten-free, use gluten-free rolled oats and a gluten-free flour blend. For a refined-sugar-free option, substitute brown sugar with coconut sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 154
- Sugar: 8g
- Sodium: 110mg
- Fat: 6g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g