Ingredients
Method
Making the vegan oatmeal cookies
- Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
- In a large bowl, beat the vegan butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
- Add the vanilla extract and dairy-free milk, then beat until just combined.
- Add the flour, cinnamon, baking soda, and salt, and mix until no dry spots remain.
- Add the rolled oats and stir until well incorporated. Some oats should break down; the dough should be soft and tacky but not sticky. If dry, add another 1–2 tablespoons of milk.
- Using a small cookie scoop or tablespoon, portion the dough into 15 balls (about 40g each). Place on the prepared sheets, spacing 2 inches apart. For slightly thinner cookies, gently flatten each ball with your fingers.
Baking the vegan oatmeal cookies
- Bake for 11–15 minutes. For chewy cookies, bake on the shorter side; for crispier cookies, bake longer. The cookies will look underdone but will set as they cool.
- Let the cookies cool on the baking sheet on a wire rack for 5 minutes, then transfer to the rack to cool completely.
- Enjoy warm or at room temperature. Store in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
Nutrition
Notes
For a richer flavor, substitute dark brown or coconut sugar for some or all of the light brown sugar. If using spreadable vegan butter, chill it first to reduce spreading. Measure flour using the spoon-and-level method or a kitchen scale for best results. For gluten-free cookies, use a cup-for-cup gluten-free flour blend; you may need an extra tablespoon of flour if the dough is too sticky. If cookies don't spread enough, gently flatten them with a spoon while still warm. Add up to 1/2 cup of mix-ins like dairy-free chocolate chips, chopped nuts, or dried fruit for variety.