Veganoatmealcookies Recipes
AMAZING VEGAN OATMEAL COOKIES
I started off with an oatmeal cookie recipe but changed almost all the ingredients so I couldn't call it the same recipe! This vegan result is crispy on the outside, but soft on the inside, and tastes great!
Provided by Quentin Swindells
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 35m
Yield 40
Number Of Ingredients 14
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.
Nutrition Facts : Calories 120.5 calories, Carbohydrate 14.9 g, Fat 6.6 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 70.7 mg, Sugar 5.2 g
VEGAN OATMEAL COOKIES
Chewy Vegan Oatmeal Cookies with the perfect crispy outside and melt-in-your-mouth caramel center. Ready in just 20 minutes for a quick and delicious sweet treat.
Provided by Sarah McMinn
Categories Dessert
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 100 kcal, Carbohydrate 16 g, Protein 1 g, Fat 3 g, Sodium 141 mg, Sugar 8 g, ServingSize 1 serving
VEGAN OATMEAL RAISIN COOKIES
I made these for a friend of mine and she loved them! The cookies have a crisp edge and soft, chewy center. Delicious vegan comfort cookies made with soy milk!
Provided by spwallace35
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat shortening, brown sugar, white sugar, and vanilla extract together in a large bowl until smooth. Mix in soy milk until well combined.
- Mix flour, cinnamon, baking soda, salt, and nutmeg together in a separate bowl. Pour over the sugar mixture and mix well. Fold in oats, walnuts, and raisins; cookie dough will be thick.
- Scoop out tablespoon-sized balls of dough and drop onto cookie sheets. Press down slightly to flatten cookies.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 2 minutes before removing to cooling racks.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 19.8 g, Fat 6.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 54.1 mg, Sugar 11.4 g
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