Vegan oatmeal cookies are one of my most requested treats. They’re very easy to prepare and require only a mixing bowl and a spoon. If you read the comments, you’ll see many people have made little changes and improvisations, so to me that signals a good recipe.
I’ve been making these cookies for years now and feel like it’s time to add some tips. As you can tell from the comments, they’re pretty versatile.
Vegan Oatmeal Cookies Tips 👩🏻🍳
- You can substitute other types of flour for the whole wheat pastry flour. For best results, weigh out 3.4 oz or 100 grams. I have not tested with gluten free flour, but I believe some people in the comments have.
- I’ve tested Vegan Oatmeal Cookies with vegetable oil, grapeseed oil and light olive oil. I have not yet made these with coconut oil, but reviewers in the comment section recommend it so I’m sure it works.
- The dough needs to sit for 10 minutes so that the oats will absorb some of the moisture. I like to portion the cookies into about 18 blobs, let them chill for at least 10 minutes (longer if time permits, which it usually does) and then shape the portioned dough into neater balls.
- Chopped pecans or any other nut can be substituted for the walnuts. Nuts also help the shape of the cookie, so if you leave them out you may notice a little more spreading. Nuts also add nutrients and curb the sweetness from all the sugar.
- The cookies come out of the oven warm and soft. They’ll become firmer and chewier as they cool, so allow some time if you can!
Chewy Vegan Oatmeal Raisin Cookies
- 3/4 cup whole wheat pastry flour (90 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, scant
- 1/2 teaspoon cinnamon
- 1/2 cup light brown sugar (100 grams)
- 1/4 cup granulated sugar (50 grams)
- 2 tablespoons maple syrup
- 1/4 cup applesauce drained on a paper towel
- 1/4 cup vegetable oil (can use canola)
- 1/2 teaspoon vanilla
- 1 1/2 cup rolled oats
- 1/2 cup raisins plumped and patted dry
- Walnuts optional
- Preheat oven to 350 degrees F. Line two cookie sheets with Silpats.
- Mix together the flour, baking soda, salt and cinnamon. Set aside.
- Mix both sugars, maple syrup, apple sauce, oil and vanilla together in a medium bowl. Add the flour mixture and stir until blended. Stir in the oats, followed by raisins.
- Let sit for 10 minutes.
- Drop by rounded teaspoonfuls onto the cookie sheets. Bake for 12-14 minutes. Let cool for about 5-8 minutes on cookie sheets then carefully scoop up onto a wire rack.