Easy Vegan Oatmeal Cookies
These vegan oatmeal cookies are soft, chewy, and ridiculously easy to make. They're ready in just 30 minutes and require only 10 ingredients!
Servings: 18 cookies
Calories: 131kcal
Ingredients
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
- ½ cup vegan butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 and ½ cups oats I used old-fashioned oats
- 1 cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350ºF or 180ºC. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Prepare the flax egg by mixing the ground flaxseed with the water, and let the mixture rest at room temperature for at least 5 minutes.
- Add the vegan butter, brown sugar, and granulated sugar to a large bowl and beat until light and fluffy using a hand mixer or a stand mixer fitted with a paddle attachment.
- Add the vanilla and flax egg and beat on low speed until just incorporated.
- Add the oats, flour, cinnamon, baking soda, and salt, and beat on low speed until combined. If your dough is too sticky, refrigerate for 15 to 30 minutes.
- I used a cookie scoop to make my cookies, but feel free to use a regular spoon or even your hands.
- Fill the scoop with dough and just press and release onto the prepared baking sheets, about 2 inches apart from each other (about 5 cm).
- Bake for about 10 to 15 minutes or until the cookies are lightly golden brown. They will be soft when they come out of the oven but will firm up as they cool.
- Remove from the oven and cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Substitutions:
- Although vegan butter is ideal, you could also use coconut oil. Use it softened for the best results (neither solid hard, nor liquid).
- Other neutral-flavored oil should work, and you can also substitute the oil for nut butter if you’d like, but in that case, you’ll probably need to add a little bit of milk.
- Other types of sugar will work just fine, like coconut, muscovado, or cane sugar. Make sure the sugar you’re using is vegan, though.
- I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less.
- Use a gluten-free flour blend if you're gluten-free.
- At room temperature: store them in an airtight container at room temperature for about 1 week.
- Refrigerator: store them in an airtight container in the refrigerator for up to 2 weeks.
- Freezer: store them in an airtight container in the freezer for up to 3 months.
- Tip: make sure the cookies are completely cool before storing them.
Nutrition
Serving: 1cookie | Calories: 131kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 104mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.3IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg