Vegan Oatmeal Cookies

If you enjoy making cookies for the holidays, then these are the best oatmeal cookies ever. You are going to want to make double or triple batches! Everyone you know will enjoy the flavor of these amazing cookies, and you will also enjoy Vegan Molasses Cookies, Vegan Peanut Butter Cookies, and Cranberry Pistachio Biscotti.

Vegan Oatmeal Cookies Ingredients

• Rolled Oats – use old fashioned rolled oats, don’t use quick oats.
• Gluten-Free All-Purpose Flour – any all-purpose gluten-free flour will work, I used this one.
• Oat flour – make your own oat flour by blending rolled oats in a blender or get this one. 
• Flaxseeds – ground flaxseeds acts as a great binding agent so your cookies won’t fall apart. 
• Baking Powder – added to make your cookies rise resulting in a lighter texture, instead of a dense tough cookie.
• Cinnamon, Cardamon, Cumin – great spice combination that tastes amazing. 
• Salt – added to give your cookie flavor a pop.
• Vegan Butter – leave vegan butter at room temperature for 30 minutes to soften but do not melt.
• Cane Sugar – add a great chewy texture and flavor to your cookies. I used Florida Crystals Organic Cane Sugar. 
• Non-Dairy Milk – Any plant-milk will work, whether almond, cashew, pea protein, oat milk, soy, flax or hemp.
• Vanilla – added for flavor. 

If you don’t have all the ingredients, Pin recipe for later!

Can I Use Coconut Oil?

Yes, you can use coconut oil in place of the vegan butter.

How To Make Oatmeal Cookies?

1. Preheat oven 350 degrees F. Line baking sheet with parchment paper and spray with oil or use silicone baking mats.
2. Combine all-purpose flour, ground flaxseeds, baking powder, cinnamon, cardamom, cumin, salt in a large mixing bowl, whisk together and set aside.
3. In another bowl, mix the vegan butter, cane sugar, non-dairy milk, and vanilla. 
4. Mix the wet ingredients with the dry ingredients, add rolls oats and mix to combine. 
5. Scoop batter using a tablespoon and drop on the prepared baking sheet about 2 inches apart, slightly flatten with fingers, repeat until dough is finished. 
6. Bake for 18-22 minutes or until the edges are golden brown.
7. Allow cookies to cool slightly on a baking sheet, about 5 minutes. Transfer to a wire rack to cool completely.

Tips For Making Vegan Oatmeal Cookies

1. Make your own ground flaxseeds by processing whole flaxseeds in a blender, food processor or spice mill until finely ground. Keep ground flaxseeds or flaxseed meal in a container with a tight-fitting lid in the refrigerator.
2. Make sure to purchase rolled oats that are labeled certified gluten-free, if you are gluten-intolerant to avoid the risk of the oats you purchase being cross-contaminated with wheat. 
3. You can use one type of sugar instead of the mixture if you like. You can also use coconut sugar, or other sweeteners of your choice. 
4. Add a handful of chopped walnuts, pecan, raisins, cranberries, carob chips.

Can I Use An Electric Mixer?

Yes, you can you use a mixer, remember to add the rolled oats, chopped walnuts, pecans, raisins, cranberries, carob chips at the end by folding into the batter with a spatula.

How To Store Vegan Oatmeal Cookies?

Place the cooled cookies in an airtight container, you can separate cookies with small squares of parchment paper. 

More Amazing Vegan Cookie Recipes

• Vegan Thumbprint Cookies
• Vegan Mexican Wedding Cookies
• Gluten-Free Vegan Persimmon Cookies
• Pumpkin Cookies

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