Vegan Oatmeal Cookies
The best vegan oatmeal cookies—crispy edges, chewy centers & perfectly spiced. A simple & easy vegan oatmeal cookies recipe.
Servings: 12 -14 cookies
Ingredients
Dry Ingredients
- 1 ¼ cups rolled oats
- ¼ cup oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 2 ½ tablespoons ground flaxseed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients
- 3 tablespoons melted coconut oil
- ¼ cup unsalted natural creamy almond butter
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
- In a large bowl, whisk together all of the dry ingredients: oats, oat flour, flaxseed, spices and salt.
- In a medium bowl, whisk together all of the wet ingredients: coconut oil, almond butter, coconut sugar, maple syrup and vanilla.
- Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed.
- Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Using a fork, flatten cookies about halfway. Cookies will spread during baking.
- Bake for 10-15 minutes. Mine took 13 minutes. Place baking sheet on a cooling rack, allowing to cookies to firm up for 10 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack. Allow to cool for 1 hour before storing. Storing instructions below. Enjoy!
Notes
A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create grainy cookies.
Where to Buy Ingredients: Coconut Sugar | Ground Flaxseed | make Homemade Oat Flour | Coconut Oil
Storage Notes: Store in an airtight container for 1-2 weeks at room temperature. Keep away from sunlight and other heat sources.
Freezing Instructions: Store in a freezer-friendly container for 1-3 months. Before enjoying, allow to thaw for 10-30 minutes at room temperature, or heat in 5-second increments in the microwave until warm.
Recommended Tools: Rose Gold Chef Cookie Sheet & Parchment Paper Sheets | Small or Medium Cookie Scoop | 4 Event Kitchen Timer | My Favorite Prep Bowls | Glass Mixing Bowls | Baking Sheet