These soft and chewy vegan oatmeal cookies are irresistible! They’re a fall-inspired twist on the classic oatmeal cookie that’s sure to be your new favorite dessert.
What do think of when you think about fall?
I think about crisp mornings, leaves, pumpkin-spiced everything!
Of course, here in Portland fall also means lots and lots of rain.
As much as I hate being stuck inside there is something really cozy about bundling up and watching stormy weather from the comfort of your home. And there’s nothing cozier than using that time to bake a tasty and warming treat.
That’s where these cookies come in!
Delicious, chewy, and soft oatmeal cookies packed full of
Basically, all of the best parts of fall wrapped up into the best vegan cookies in the world!
Okay, maybe I’m a little bias.
How Do You Make Vegan Oatmeal Cookies?
This is a great recipe for beginners since these cookies are really easy to make. The only special ingredients they need are vegan butter and ground flax seeds. These work to make the cookies moist and bind together.
To make the cookies simply beat the vegan butter and sugar together until it’s light and fluffy. This is known as “creaming the butter and sugar” and it works by trapping little bubbles of air into the dough resulting in fluffy cookies.
Then mix in the liquid ingredints followed by the dry ones. Place large spoonfuls of the dough on a parchment lined sheet and bake.
Unlike some other cookie recipes, these don’t require the dough to be chilled before baking. That means you only have to wait a few minutes before diving into them!
More Vegan Cookie Recipes
- Vegan Peanut Butter Chocolate Chip Cookies
- Vegan Pistachio Rosewater Cookies
- 30 Amazing Vegan Cookie Recipes
Delicious, chewy, and soft vegan oatmeal cookies full of ginger, cranberries, pecans and pumpkin pie spice. Perfect for fall.
2 Tbsp flax seeds
4 Tbsp water
1/2 cup softened Earth Balance
1 cup firmly packed brown sugar
1 tsp vanilla
1 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
3 cups old-fashioned oats
1/3 cup cranberries
1/3 cup chopped pecans
1/3 cup chopped candied ginger
In a small bowl combine the flax seeds and water. Set aside for 10 mins.
Preheat oven to 350 degrees Fahrenheit
In a large bowl beat the Earth Balance and sugar together with an electric mixer until creamy.
Add the vanilla and flaxseed mixture and beat again.
In a medium bowl combine the flour, baking soda, pumpkin pie spice, and salt.
Add the flour mixture to the Earth Balance and mix well.
Add the oats, cranberries, pecans, and ginger, mix well.
Drop rounded tablespoonfuls onto parchment lined cookie sheets.
Bake for 8-10 mins or until lightly golden.
- Serving Size: 1
- Calories: 111
- Fat: 3.9
- Carbohydrates: 18
- Protein: 2
Keywords: Vegan, Cookies, Dessert