Vegan Apple Oatmeal Cookies
Soft, chewy, and brimming with cozy fall flavors, these Vegan Apple Oatmeal Cookies are a wholesome treat perfect for any time of the year. Packed with hearty rolled oats, sweet diced apples, and a hint of warm cinnamon and nutmeg, these cookies strike the perfect balance between indulgence and nourishment. Made with plant-based staples like coconut oil, maple syrup, and applesauce, they’re completely dairy-free, egg-free, and irresistibly moist. Add chopped walnuts for a satisfying crunch or enjoy them as-is for a nut-free option. Perfect for quick snacks, lunchbox surprises, or as a guilt-free dessert, these cookies come together in under 30 minutes and store beautifully. If you’re searching for an easy vegan oatmeal cookie recipe, this one is a must-try!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil (melted)
- 0.5 cup Maple syrup
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 cup Chopped apple (peeled and diced)
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the melted coconut oil, maple syrup, unsweetened applesauce, and vanilla extract until smooth and well combined.
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the diced apple and chopped walnuts (if using) until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each mound slightly with the back of a spoon to form cookie shapes.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft and chewy.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 344.9 g | 125% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 136.2 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1105 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
