Vegan Oatmeal Cookies
Deliciously wholesome and easy-to-make vegan oatmeal cookies filled with oats and maple syrup, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup rolled oats The heart of these cookies, providing texture and fiber.
- ½ cup flour Can use all-purpose, whole wheat, or a gluten-free blend.
- ½ cup brown sugar This adds depth of flavor and sweetness.
- ½ teaspoon baking soda Helps the cookies rise and become fluffy.
- ½ teaspoon cinnamon Adds warm spice that enhances the overall flavor.
- ¼ teaspoon salt Enhances sweetness and balances flavors.
Wet Ingredients
- ¼ cup coconut oil For moisture and a hint of coconut flavor, can substitute with other oils.
- ¼ cup maple syrup Natural sweetness with a touch of caramel flavor.
Add-ins
- ½ cup raisins Classic add-in for texture and sweetness.
Instructions
Preparation
- Gather all your ingredients. Pre-measure and set aside your dry and wet ingredients.
- Preheat your oven to 350°F (175°C).
Mixing
- In a bowl, combine rolled oats, flour, brown sugar, baking soda, cinnamon, and salt. Stir until well combined.
- Melt the coconut oil until liquid. Allow it to cool slightly before mixing it with the maple syrup.
- Add the melted coconut oil to the maple syrup and mix well.
- Add the wet mixture to the dry ingredients and stir gently until just combined. Avoid overmixing.
- Fold in the raisins.
Baking
- Drop spoonfuls of the dough onto a parchment-lined baking sheet, spacing them about two inches apart.
- Bake for 10-12 minutes until the edges start to turn golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature or refrigerate for added freshness. These cookies freeze well for up to three months.