With the perfect chewy texture, hearty oats, and cinnamon raisin flavour, these vegan oatmeal cookies are an old-fashioned favorite! Easy vegan oatmeal cookies that are perfectly soft and chewy and come together in one bowl. These cookies use common pantry ingredients and don’t need to be chilled before baking!
These chewy vegan oatmeal cookies are made just like regular chocolate chip cookies! It’s easiest to use an electric mixer or stand mixer but, if you don’t have one, you can use a wooden spoon and a little arm power.
Why you will love these Vegan Oatmeal Cookies
- Made with simple, wholesome ingredients. You probably have most of them on hand in your pantry already.
- Every bit as delicious as the original. This is a vegan cookie recipe that won’t disappoint!
- Easy to make. There are no complicated techniques needed here and the dough comes together in a snap.
- Allow the cookies to cool before eating. They’ll continue to bake from the residual heat of the pan, giving them that perfect crispy on the edges, chewy in the middle texture
Special note: If you’re not a fan of raisins, you can swap those for chopped nuts or chocolate chips, but be sure to use the same amount. Or for a special holiday treat try chopped cranberries!
How to make Vegan Oatmeal Cookies:
Ingredients:
- 2 cups old-fashioned rolled oats
- 3/4 cup unsweetened apple sauce
- 1/3 cup sunflower seed butter
- 1/4 cup raisins
- 1/3 cup unsweetened vegan carob chips
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons cinnamon
- 3 teaspoons Ener-G-Egg Replacer plus 4 teaspoons warm water, mixed together (replaces 2 eggs)
- 2 teaspoons baking soda, sodium free Enger-G Baking Soda
- 1 tablespoon lemon juice
Directions:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper or a light cooking spray.
- Mix ingredients together.
- Drop dough by tablespoons, 2 inches apart on cookie sheets.
- Bake for 15 minutes for a chewy cookie, 25 for a crisp cookie.
Storing and Freezing
Keep your cookies stored in a sealed container at room temperature where they will stay good for up to one week. You can also store them in a covered container in the fridge. They are freezer friendly for up to 3 months.
