Vegan Oatmeal Cookies

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These easy Vegan Oatmeal Cookies are soft and chewy. There's no need to chill the dough and they're made in one bowl. Add in your favorite mix-ins if desired.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: cookies

Calories: 198kcal

Author: Willow Moon

Equipment

Handheld mixer or stand mixer
Kitchen scale

Ingredients

½ cup vegan butter (1 stick) softened to room temperature
½ cup sugar - I used cane sugar
½ cup brown sugar - I used light brown sugar
1 teaspoon vanilla extract
1 cup gluten free 1:1 baking flour - I used Bob's Red Mill
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon nutmeg
1 cup gluten free rolled oats

US Customary - Metric

Instructions

Preheat oven to 350°.
Add sugar, light brown sugar, vegan butter, and vanilla extract into a large bowl and mix with a hand mixer or stand mixer.
Add flour, baking soda, salt, and nutmeg to the bowl. Mix with a spoon or your hands.
Add rolled oats and mix.
Line a baking sheet with parchment paper. Scoop out heaping tablespoonfuls of dough (about 1 ½") using a scoop or large spoon. Place the balls on the parchment paper lined baking sheet.
Bake at 350°F for 15 minutes. The cookies will be very soft. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack to cool completely. They'll firm up as they cool.
Once they are cool, place them in an airtight container at room temperature.

Notes

For a successful recipe, I suggest measuring ingredients on a kitchen scale. It gives more accurate results.

These cookies will last for a week in an airtight container or in the freezer for up to 3 months.

Freeze the dough by rolling the balls in the cinnamon sugar mixture and placing in a freezer safe bag. When you're ready to eat them, place the balls on a parchment lined cookie sheet and bake like normal.

Nutrition