Vegan Oatmeal Cookies
Indulge your sweet tooth with these irresistible vegan oatmeal cookies—soft, chewy, and packed with wholesome ingredients! Crafted with rolled oats, unsweetened applesauce, and a touch of coconut oil, these plant-based treats deliver a buttery texture without any dairy or eggs. A hint of ground cinnamon adds cozy warmth, while optional dairy-free chocolate chips or raisins provide bursts of extra sweetness. Ready in under 30 minutes, this easy recipe is perfect for satisfying your cookie cravings while staying vegan-friendly. Whether you enjoy them fresh from the oven or store them for later, these cookies are a delightful snack that everyone will adore.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup All-purpose flour
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Coconut oil
- 0.5 cups Brown sugar
- 0.25 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 0.25 cups Unsweetened applesauce
- 0.5 cups Dairy-free chocolate chips or raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, mix together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
In a separate large bowl, use a hand whisk or mixer to cream together the coconut oil, brown sugar, and granulated sugar until smooth and well combined.
Stir in the vanilla extract and unsweetened applesauce to the wet ingredients until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until a unified dough forms. Do not overmix.
If using, fold in dairy-free chocolate chips or raisins for added flavor and texture.
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Gently press down the cookie mounds slightly with your fingers or the back of a spoon to flatten them for even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. The centers may appear soft but will firm up as they cool.
Remove from the oven and let the cookies 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 in the freezer for longer storage.
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 296.6 g | 108% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 104.6 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1115 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.
