Vegan Oatmeal Cookies Recipe

Rolled oats: Provides a chewy texture and adds nutritional value to the cookies.

Flour: Acts as the base and structure for the cookies.

Sugar: Adds sweetness to the cookies.

Brown sugar: Adds a deeper, caramel-like sweetness and moisture.

Coconut oil: A plant-based fat that helps bind the ingredients and adds a subtle coconut flavor.

Almond milk: A dairy-free milk alternative that adds moisture to the dough.

Vanilla extract: Enhances the overall flavor of the cookies.

Baking soda: Helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

Raisins: Optional, but adds a burst of sweetness and chewiness.

When mixing the wet ingredients with the dry ingredients, ensure that the coconut oil is fully melted and slightly cooled. This helps to evenly distribute the sugars and vanilla extract throughout the dough, resulting in a more uniform texture and flavor in your cookies.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a good alternative for those with gluten sensitivities.

• flour - Substitute with almond flour: Almond flour is a gluten-free option that adds a nutty flavor and extra protein to the cookies.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• brown sugar - Substitute with maple syrup: Maple syrup adds a rich, natural sweetness and moisture to the cookies.

• coconut oil - Substitute with applesauce: Applesauce can reduce the fat content while keeping the cookies moist.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a good alternative.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• baking soda - Substitute with baking powder: Use double the amount of baking powder to achieve a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor and is less processed.

• raisins - Substitute with dried cranberries: Dried cranberries add a tart flavor and chewy texture, offering a different but enjoyable taste.

• To keep your vegan oatmeal cookies fresh and delightful, store them in an airtight container at room temperature. They will stay delicious for up to a week.
• If you want to extend their shelf life, place the cookies in the refrigerator. This will keep them fresh for up to two weeks. Just make sure they are in a sealed container to prevent them from drying out.
• For those who love to plan ahead, freezing is a fantastic option. Allow the cookies to cool completely before freezing. Arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the cookies to a freezer-safe bag or container. They can be stored in the freezer for up to three months. When you’re ready to enjoy, simply thaw them at room temperature or warm them in the oven for a few minutes.
• If you prefer to freeze the cookie dough instead, scoop the dough onto a baking sheet and freeze until firm. Then, transfer the dough balls to a freezer-safe bag. When you’re ready to bake, there’s no need to thaw. Just add a couple of extra minutes to the baking time.
• For an extra touch of freshness, place a slice of bread in the container with your cookies. The bread will help maintain the moisture, keeping your cookies soft and chewy.
• If you’re gifting these delicious treats, consider wrapping them individually in parchment paper or placing them in decorative tins. This not only keeps them fresh but also adds a personal touch to your gift.

• Preheat your oven to 300°F (150°C). Place the vegan oatmeal cookies on a baking sheet lined with parchment paper. Heat for about 5-10 minutes until they are warm and slightly crispy on the outside.

• If you prefer a quicker method, use a microwave. Place a damp paper towel over the cookies to keep them from drying out. Microwave on medium power for 20-30 seconds. Check for warmth and repeat if necessary.

• For an unconventional yet effective method, use a toaster oven. Set it to 300°F (150°C) and place the cookies on the rack. Heat for 5-7 minutes, keeping an eye on them to avoid over-browning.

• If you have an air fryer, set it to 300°F (150°C) and place the cookies in the basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even warming.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side, checking frequently to avoid burning.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine the dry ingredients (oats, flour, baking soda, and salt).

• Mixing bowl: Used to combine the wet ingredients (melted coconut oil, sugars, almond milk, and vanilla extract).

• Spatula: Used to mix the wet and dry ingredients together until well combined.

• Measuring cups: Used to measure out the ingredients such as rolled oats, flour, sugar, brown sugar, coconut oil, and almond milk.

• Measuring spoons: Used to measure out the smaller quantities of ingredients like vanilla extract, baking soda, and salt.

• Baking sheet: Used to place the scooped dough on for baking.

• Cookie scoop: Used to scoop the dough onto the baking sheet in uniform sizes.

• Cooling rack: Used to let the cookies cool before serving.

Prepare ingredients in advance: Measure and set aside rolled oats, flour, sugar, and brown sugar the night before.

Use a food processor: Quickly mix dry ingredients together using a food processor to save time.

Melt coconut oil in microwave: Melt coconut oil in the microwave for 30 seconds instead of using a stovetop.

Pre-mix wet ingredients: Combine coconut oil, sugars, almond milk, and vanilla extract in a jar and refrigerate.

Use a cookie scoop: Use a cookie scoop to portion dough evenly and quickly onto the baking sheet.