Vegan Oatmeal Cookies

Vegan Oatmeal Cookies

Photo by Kate Wood Author Notes These vegan oatmeal cookies are a coconut oil based dough with oats, dried fruit and almonds! Simple one bowl recipe! Read More At: http://thewoodandspoon.com/vegan-oatmeal-cookies/ —Kate Wood Prep time 10 minutes Cook time 12 minutes Makes 24 Ingredients 1 tablespoon flaxseed meal 3 tablespoons water 1/2 cup coconut oil, firm…

recipe image

Vegan Oatmeal Cookies

Photo by Kate Wood
Author Notes

These vegan oatmeal cookies are a coconut oil based dough with oats, dried fruit and almonds! Simple one bowl recipe!

Read More At: http://thewoodandspoon.com/vegan-oatmeal-cookies/ —Kate Wood

  • Prep time
    10 minutes
  • Cook time
    12 minutes
  • Makes
    24
Ingredients

  • 1 tablespoon

    flaxseed meal


  • 3 tablespoons

    water


  • 1/2 cup

    coconut oil, firm not melted


  • 3/4 cup

    organic brown sugar


  • 1/4 cup

    cane sugar


  • 1-1/2 teaspoons

    vanilla extract


  • 1 cup

    all-purpose flour


  • 1-1/2 teaspoons

    cinnamon


  • 3/4 teaspoon

    baking soda


  • 1/2 teaspoon

    baking powder


  • 1/4 teaspoon

    salt


  • 2 cups

    old fashioned oats


  • 1/2 cup

    chopped almonds


  • 1/4 cup

    dried blueberries


  • 1/4 cup

    dried cranberries

Directions
  1. Preheat the oven to 350 degrees.
    In a small bowl, combine the flaxseed meal and water and allow it to rest for 5-10 minutes.
    In a large bowl or the bowl of a stand mixer, beat the coconut oil, brown sugar, sugar, and vanilla extract on medium speed until combined, about 30 seconds. Add in the flaxseed mixtures and stir to combined. Add the flour, cinnamon, baking soda, baking powder, and salt, stirring on low to combine. Add the oat and fruit and nut mixture and stir just until combined.
    Spoon 1-1/2 tablespoon sized rounds of dough 2 inches apart on a sheet pan prepared with silicone baking mats or parchment paper. Bake in the preheated oven for 11-12 minutes or until the edges have turned golden and set. Remove from oven and allow to cool prior to enjoying.
  2. Notes: If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
    Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
    You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.

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Vegan Recipes