Print

*Amazing* Vegan Oatmeal Cookies

Vegan Oatmeal Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Wow is all we can say about these vegan oatmeal cookies! These delightfully chewy, cinnamon-spiced chocolate chip cookies please eaters of any diet: no one will believe they’re vegan. We dare you to eat just one!

Ingredients

Scale
  • ⅓ cup neutral oil (grapeseed, canola or vegetable)
  • ¼ cup refined coconut oil (at room temperature)
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, firmly packed
  • 1/2 cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • 1/16 teaspoon almond extract*
  • 2 cups [280 g] all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon kosher salt
  • 1 1/4 cups Old Fashioned oats
  • 1/2 cup dark chocolate chips (we used 63% Guittard) or raisins

Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
  2. In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds. 
  3. In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt, and Old Fashioned Oats. Turn on the mixer and gradually add the flour and oats mixture, mixing until just incorporated. Add the chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
  4. Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out 50 grams each). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled. 
  5. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).

Notes

*We highly recommend using the almond extract for the best flavor! 1/16 teaspoon equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible. We use a 1/8 teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a 1/4 teaspoon.

Find it online: https://www.acouplecooks.com/vegan-oatmeal-cookies/