Crispy, Perfect Vegan Oatmeal Cookies
Crisp on the edges, soft and chewy in the middle, Vegan Oatmeal Cookies are packed with sweet raisins and a hint of cinnamon. Simple, satisfying, and made with kitchen staples, these are my favorite cookies to have with afternoon tea or coffee.
Servings: 20 cookies
Calories: 154kcal
Cost: $5.50
Ingredients
- 2 tablespoons unsweetened plant-based milk
- 1 tablespoon tapioca starch arrowroot, or cornstarch
- ½ cup vegan butter room temperate
- ⅔ cup sugar
- ½ teaspoon molasses
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 ½ cup quick oats
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup raisins or cranberries
Optional Fun Stuff:
- ½ cup chopped walnuts
- ¼ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- In a small bowl, combine the unsweetened plant-based milk with tapioca starch, arrowroot, or cornstarch. Stir until well mixed and set aside. This mixture will help bind the cookies together.
- In a large mixing bowl, or stand mixer fitted with a paddle attachment, cream together the vegan butter, sugar, molasses vanilla extract, and plant-based milk slurry. Mix for about 2 minutes until everything is fluffy and smoothly creamed.
- Sift the all-purpose flour into the butter mixture, then add the quick oats, cinnamon, ground cloves, baking soda, and salt. Stir until just combined, being careful not to overmix.
- Fold in the raisins or cranberries. For Vegan oatmeal chocolate chip cookies, add a handful of dairy-free semisweet chocolate chips. Add chopped walnuts or pecans if you like.
- Using a spoon or a clean, slightly wet hand, drop cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Press the cookies flat using a wet palm if you like a thinner, crispier cookie. My preference is to make these on the smaller size with roughly 4-5 teaspoons of dough each. For sure you can make them larger, but will need an extra minute or two of baking time to accommodate the larger size.
- Bake in the preheated oven for 11 to 13 minutes, or until the edges are golden brown and the centers are set. Be sure to watch them closely towards the end of baking time to prevent over-browning.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This resting period helps the cookies set and makes them easier to move without breaking.
Notes
Ensure vegan butter and plant-based milk are at room temperature for smooth, even mixing into the dough.
🕒 Dough Chill Factor:
Prefer chewy cookies? Chill the dough for 30 minutes before baking to reduce spreading and achieve that dreamy chewiness.
📜 Parchment Perks:
Parchment paper means no sticking, even baking, and quick cleanup. A baker's best friend for effortless cookie making.
🔥 Burn-Proof Baking:
Identify your oven's heat source and use a baking stone or an extra tray as a shield against direct heat to avoid burnt cookies. Rotate trays halfway through for an even bake in uneven ovens.
Nutrition
Calories: 154kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 96mg | Potassium: 93mg | Fiber: 1g | Sugar: 8g | Vitamin A: 220IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 1mg