Vegan Oatmeal Cookies
These vegan oatmeal cookies can adapt to any ingredients you have on hand as well as fit into any allergy-friendly needs you have!
Ingredients
- 1 cup peanut butter or tahini
- 2 cups cane sugar or 1 cup honey
- ¾ cup milk of choice
- 3 ½ cups rolled oats
- 2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1 ½ cups chocolate chips, nuts, or dried fruit
Instructions
- Cream together peanut butter and sugar, then add in the milk and mix well.
- On top of that measure the oats, then flour, then without stirring, add the salt, baking powder, baking soda, and cinnamon. Mix those into the flour gently with your finger or a spoon, then mix the whole deal together.
- If your dough is too stiff, fold in the chocolate chips, etc. with a wooden spoon. A stand mixer does handle this better than a handheld mixer.
- Preheat oven to 350°F and line a couple baking sheets with parchment paper.
- Let rest 20 minutes so the oats can soak up moisture and give you a softer cookie that holds together better. You can scoop the dough onto the tray before this rest if you want.
- Bake for 12-15 minutes, turning around halfway. You want the edges to just be starting to brown a tiny bit for chewy cookies, more brown if you want crunchier cookies.
Notes
- Using a 3 tablespoon scoop to make a nice fat cookie, this makes around 3 dozen cookies.
- I much prefer a chewy oatmeal cookie, but these are also good crispy if that's your jam.
- You can also use fresh ground wheat, a 1:1 gluten-free blend, or sifted buckwheat flour in place of AP.
Nutrition
Serving: 1cookieCalories: 181kcalCarbohydrates: 28gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 217mgPotassium: 106mgFiber: 1gSugar: 16gVitamin A: 8IUVitamin C: 0.001mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!