Amazing Vegan Oatmeal Cookies Recipes

VEGAN OATMEAL COOKIES (GF)

Steps:

• Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
• In a large mixing bowl, stir together almond flour, oats, gluten-free flour, raisins, baking powder, cinnamon, salt, and brown sugar.
• In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, which will take much longer) until light and fluffy and loose peaks have formed. (Add 1/8 tsp cream of tartar to help them along if not whipping.)
• To the aquafaba, add the almond butter and oil and beat or whisk to combine. (The mixture will deflate a little - that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If not baking immediately, cover and chill in the refrigerator for up to 2-3 days (the cookies will develop a bit more flavor and slightly firmer texture if the dough chills, but chilling this long is not necessary).
• Scoop dough into roughly 2-Tablespoon amounts (I like this scoop) and place on prepared baking sheet with about a 1-inch gap in between each cookie to allow for spreading. Press down slightly with your palm to form a disc. Then use fingers to tuck in any raisins that might be sticking out. There should be about 12 cookies.
• Bake for 12-14 minutes, or until the edges are slightly golden brown and they've puffed up and expanded a bit. Remove from oven and let cool for 5 minutes on the pan before enjoying (they will continue firming up as they cool).
• Store leftovers in a loosely sealed container at room temperature up to 2-3 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooled to help retain their crispy exterior. These are so delicious when warm and dipped in homemade almond milk or a chai latte!

VEGAN OATMEAL COOKIES

Steps:

• Preheat the oven to 375 F. Line 2 baking sheets with parchment paper or a silicone baking mat and set aside.
• In a stand-up mixer, with the paddle attachment, cream together the vegan butter with brown and granulated sugars until thick and creamy, scraping down the sides as necessary.
• Add applesauce and vanilla extract and beat to combine. The dough may look curdled at this point.
• In a large bowl combine oats, flour, baking soda, cinnamon, and salt. With the mixer on low, add the dry ingredients to the butter/sugar mixer in 3 batches, scraping down the sides of the bowl between each batch. Mix until a uniform dough has formed.
• Wrap bowl in plastic wrap and place in the refrigerator to chill for 30 minutes before baking.
• Once chilled, scoop out 2 tablespoons of dough at a time and round them between your hands. Place rounded cookies on the prepared baking sheet, about 3 inches apart from one another. Repeat until both cookie sheets are filled up. You will likely have extra dough for a 3rd sheet.
• Press each cookie down slightly with the palm of your hand and bake for 9-10 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring cookies to a wire cooling rack to cool completely. They will appear slightly underdone when you pull them out of the oven but will continue cooking on the baking sheet.
• Store in an airtight container at room temperature for up to 5 days. The uncooked dough can be stored in the freezer for up to 2 months.

VEGAN OATMEAL COOKIES

Steps:

• Preheat oven to 350˚F and line a baking sheet with parchment paper.
• In a small bowl, mix the flaxseed and water together. Set aside and allow flax seed to absorb the liquid.
• In a medium bowl, whisk the flour, baking soda, cinnamon, and salt together.
• In a large bowl with an electric mixer, beat the butter and sugars at a medium speed until light and fluffy.
• Add vanilla, and the flax mixture to the bowl, and mix until incorporated.
• Slowly add the flour mixture to the bowl, mixing until each addition has been incorporated, scraping the sides as needed.
• Mix in oats and raisins until evenly distributed in the dough.
• Using a cookie scoop, drop 2 tablespoon balls of dough onto a prepared baking sheet. Bake for 10 - 11 minutes, or until the dough has just set on the top.
• Remove from oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.

AMAZING VEGAN OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine margarine, brown sugar, and confectioners' sugar in a large bowl; beat with an electric mixer until creamy. Mix in water, flax seeds, and vanilla extract. Add flour and baking powder. Fold in oats, coconut, cinnamon, and cloves. Add chocolate chips and apricots.
• Form dough into small balls and arrange on baking sheets. Flatten slightly with the palm of your hand.
• Bake in the preheated oven until edges are golden, about 15 minutes.

VEGAN CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• Sift flour, brown sugar, sugar, instant oatmeal, salt, baking powder, cinnamon, and nutmeg. Stir in walnuts and raisins.
• Combine banana, cocoa, and almond milk in a food processor; process until pureed. Transfer to a bowl and mix in vegan margarine, orange juice, vanilla, and molasses until combined. Pour into the dry mixture and mix with a spatula to combine. Roll dough into 1-inch balls and place 2 inches apart on the prepared cookie sheet.
• Bake in the preheated oven until browned but not hardened, about 12 minutes. Cool on the baking sheet for 2 to 4 minutes before removing to a wire rack. Serve warm.