Description
These vegan oatmeal cookies will make you question everything you thought you knew about plant-based baking – one bite and you’ll be convinced that butter and eggs were never necessary for cookie perfection.
Ingredients
Scale
- 2 cups (180g) rolled oats
- 1 cup (125g) all-purpose flour or gluten-free flour blend
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- ⅓ cup (80ml) melted coconut oil
- ⅔ cup (160ml) pure maple syrup
- ¼ cup (60ml) plant milk (almond, oat, or soy)
- 1 tsp pure vanilla extract
- ½ cup (75g) raisins or dairy-free chocolate chips (optional)
- ¼ cup (30g) chopped walnuts or pecans (optional)
Instructions
- In a large bowl, whisk together rolled oats, flour, baking soda, cinnamon, and salt until well combined.
- In a separate bowl, mix melted coconut oil, maple syrup, plant milk, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined. Fold in raisins or chocolate chips and nuts if using.
- Cover the bowl and refrigerate dough for at least 30 minutes or up to overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart. Slightly flatten each cookie with your palm.
- Bake for 12-14 minutes until edges are golden but centers still look slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.