Chewy Vegan Oatmeal Cookies with the perfect crispy outside and melt-in-your-mouth caramel-y center. Ready in just 20 minutes for a quick and delicious sweet treat.
I haven’t told you yet but this week I’m taking a trip.
In fact, it’s my first international trip in a decade! On Wednesday, I’m packing up and leaving for England where I will spend 9 glorious days hiking around the English countryside, sipping drinks in nearby pubs, and learning what it’s like to drive (ride) on the left side of the road. I’m also, for the first time ever, going to be without my kids for longer than a week. So it’s with a mixture of excitement and apprehension that I take off. But don’t worry, the excitement is strong.
My trip means the next time you’re going to hear from me (Wednesday) I’ll be flying over the Atlantic Ocean. But again, don’t worry. While I’m gone I’ll still be popping up to share new recipes with you, like always. And before even all that, I have a new recipe for you today.
BEST EVER vegan oatmeal cookies! Chewy, sweet, and filled with cinnamon flavor and oat crunch in every bite, I feel certain that you are going to love these vegan cookies.
How to make vegan oatmeal cookies
You’re going to love how simple these vegan cookies are. They can be made in just 20 minutes with 9 ingredients that you probably already have on hand.
Step One – Mix together the dry ingredients
That’s the oats, flour, baking soda, cinnamon, and salt. Whisk together until they are evenly mixed and set aside.
Step two – In a stand-up mixer, combine the wet ingredients
Whip the sugars and butter until they are thick and creamy. Next, add the apple sauce and vanilla extract. The applesauce acts as the binder (egg replacer). You can’t taste the apple sauce but if you would prefer a different kind of egg replacer, check out my complete guide on replacing eggs to get a few more ideas.
Once these are added, the dough will start to look curdled. Don’t worry about this. When the dry ingredients are added, the dough will sort itself out. So, let’s add those dries, mix until just combined, and remove from mixer.
Let’s pause for a moment and talk about Stand-up mixers.
If you don’t have a stand-up mixer in your kitchen, I highly recommend one. I have had mine for 15 years. I use in nearly weekly and it’s never once given me a problem. It makes baking SO much easier and it comes with so many attachments, I can make meringues, bread, and cakes by flipping a switch.
Now might be the time to add a Stand-Up Mixer to your wish list. This is the one I use and, as I said, I absolutely love it!
Back to the cookies…
Add the dry ingredients until they are just combined. Be careful not to overmix or the dough will become gummy and dense.
Step Four – Chill and bake the vegan cookies
Before baking the cookies, place the dough in the refrigerator to chill for 30 minutes. This prevents them from spreading too much in the oven. With chilled dough, roll dough into balls about 2 tablespoons in size. Place them on a baking sheet and press them down ever so slightly with the palm of your hand.
Bake the cookies for 9-10 minutes, pulling them out when they are slightly underdone. This is okay as they continue cooking on the baking sheet.
I don’t know about you, but I STRONGLY prefer cookies, oatmeal or not, that are soft and chewy in the middle with a crispy outside. The great thing is that the texture of the cookie is all in the bakers’ control. After a culinary degree and a decade (plus) of professional baking, I learned a few tricks to get the perfect texture every time.
Tips for making the best chewy vegan cookies:
- Chill the dough before baking
- Use high-protein flour like bread flour
- Add extra liquid or reduce the flour
- Use all brown sugar
- Bake at a higher temperature (375 F)
- Remove from oven when slightly underdone
Some might say, there is a time and place for cakey and crispy cookies, too. If you’re interested in understanding more how to adjust the texture of cookies, check out my cakey v. chewy v. crispy guide here.
Variations of vegan oatmeal cookies
Beyond being versatile with texture, these vegan oatmeal cookies are also easily adaptable with mix-ins, such as:
- chocolate chips
- pumpkin seeds
But, honestly, I recommend these vegan oatmeal cookies just the way they are. There is something to be said about the classic taste of a simple oatmeal cookie filled with caramel flavors and sweet oats that are baked to perfection with a chewy crisp in every bite. With that combination, you can never go wrong.
While I prepare for my trip, you should prepare yourself some of these delicious vegan cookies. They can be made in just 20 minutes with 9 ingredients that you probably already have on hand. Simple and delicious.
More favorite vegan cookie recipes:
- Vegan Chocolate Chip Cookies
- Vegan Snickerdoodles
- Ginger Molasses Cookies
- Peanut Butter Cookies
- Double Chocolate Cookies
- Lemon Crinkle Cookies
Chewy Vegan Oatmeal Cookies with the perfect crispy outside and melt-in-your-mouth caramel center. Ready in just 20 minutes for a quick and delicious sweet treat.
Keyword: Vegan Oatmeal Cookies
Servings: 36 cookies
Calories: 100 kcal
Author: Sarah McMinn
In a stand-up mixer, with the paddle attachment, cream together the vegan butter with brown and granulated sugars until thick and creamy, scraping down the sides as necessary.
Add applesauce and vanilla extract and beat to combine. The dough may look curdled at this point.
In a large bowl combine oats, flour, baking soda, cinnamon, and salt. With the mixer on low, add the dry ingredients to the butter/sugar mixer in 3 batches, scraping down the sides of the bowl between each batch. Mix until a uniform dough has formed.
Wrap bowl in plastic wrap and place in the refrigerator to chill for 30 minutes before baking.
Once chilled, scoop out 2 tablespoons of dough at a time and round them between your hands. Place rounded cookies on prepared baking sheet, about 3 inches apart from one another. Repeat until both cookie sheets are filled up. You will likely have extra dough for a 3rd sheet.
Press each cookie down slightly with the palm of your hand and bake for 9-10 minutes. Remove from oven and let cool on the baking sheet for 5 minutes before transferring cookies to a wire cooling rack to cool completely. They will appear slightly underdone when you pull them out of the oven but will continue cooking on the baking sheet.
Store in an airtight container at room temperature for up to 5 days. The uncooked dough can be stored in the freezer for up to 2 months.
For a crisper cookie, bake cookies for 12 minutes.