Looking for a treat that’s both irresistible and satisfying? You can’t go wrong with freshly baked oatmeal cookies! With their perfect blend of flavors and crunchy texture, they’re sure to please any palate. Don’t wait – treat yourself to a batch today!
About this recipe
Oatmeal cookies are a slightly healthier and flavorful option that allows us to enjoy a sweet treat without feeling guilty. These little treats are also an excellent alternative for those looking to reduce the consumption of refined flours and processed sugars in their diet.
What makes oatmeal cookies special
Oatmeal cookies are special for several reasons. First, their unique texture distinguishes them from other cookies. Oatmeal adds a softness and chewy texture that makes them irresistible. In addition, the oat flakes add that crunchy touch on the edges that makes them a marvel of a cookie.
But it’s not just the texture that makes these cookies special, it’s also their comforting taste. The aroma that is released when they are baked is simply delicious and takes us back to those sweet moments of childhood.
Another reason why oatmeal cookies are special is their nutritional value. These small delicacies provide a good dose of fiber, protein and healthy fats. They are an excellent option for those looking to reduce the consumption of refined flours and processed sugars in their diet.
- Rolled oats
- All-purpose flour
- Cane sugar and brown sugar
- Salt, baking soda, cinnamon and nutmeg
- Applesauce, which is at room temperature
- Vanilla extract
- Walnuts: give the nuts a quick chop so there won’t be too large pieces left in the cookies.
- Vegan butter, which is at the time, not cold.
How to make oatmeal cookies?
Mix Dry Ingredients: In a large bowl, mix the oats with the flour, baking soda, salt and spices. Make sure that everything is well integrated. Add the walnuts.
Beat. In the bowl of a mixer add the butter, and beat until creamy, add the types of sugar and applesauce. Continue beating and add the butter. (NOTE: some vegan butters may separate at this step, nothing happens. But so that it doesn’t happen, try to have the ingredients at the same temperature).
Mix everything together. When everything is well integrated, add the dry ingredients and mix with a silicone spatula so that everything is well integrated. Add the raisins, mix and ready.
Form the cookies. On a large baking sheet, with baking paper or a silicone mat, place balls of dough. Separate about 2.5 cm (1 inch).
Baking. Bake the cookies for 12-15 minutes at a temperature of 350ºF. Remove from the oven when the edges of each cookie are golden brown; they may still be a little soft in the center, but it doesn’t matter. Let cool on a cooling rack for 10 minutes before tasting. This is very important.
What is the easiest way to form the cookies?
With two spoons. One of the easiest and quickest ways to shape your cookies is with two spoons. Simply take a portion of dough with one spoon and use the other to slide it onto the baking sheet previously lined with baking paper. Then you can flatten each portion a little with the back of a spoon to give it a more flattened shape.
Quick Tip: If you moisten the spoons a little with water or oil, you will prevent the dough from sticking to them, making the process much easier.
Ice cream serving spoon. One of the great advantages of using an ice cream scoop is that it allows you to scoop the exact amount of dough for each cookie. Simply dip the spoon into the batter, make sure it is well compacted and then release the batter onto the baking sheet.
Helpful Hint: If you have several sizes of ice cream scoops, you can experiment to find the cookie size you like best. Just remember to adjust the cooking time according to the size.
Why Opt for Egg-Free and Dairy-Free cookies?
Many people have food intolerances or follow a vegan diet, which makes traditional ingredients such as egg and dairy products unsuitable for them. By opting for oatmeal cookies without these ingredients, you are not only making a more inclusive snack, but also a lighter and healthier one.
In addition, being egg- and dairy-free, these cookies have a longer shelf life and are ideal for picnics or as a snack at work or school.
Make them gluten free
To make an oatmeal cookie recipe gluten-free, you can replace regular flour with a gluten-free flour blend or use oat flour instead. You should also make sure that the oats you use are certified gluten-free.
Additionally, you can substitute ingredients like brown sugar or honey for white sugar and use gluten-free baking powder instead of regular baking powder. Finally, check all of your ingredients to ensure that they are gluten-free, as some additives or flavorings may contain gluten.
Secrets for perfect oatmeal cookie texture
If you want to achieve a perfect texture in your oatmeal cookies, here are some secrets that will help you:
Use whole oat flakes: Whole oat flakes add that characteristic crunchiness to cookies. Avoid using oat flour or crushed flakes, as this will affect the final texture.
2. Do not overmix the dough: When mixing the dry ingredients with the wet ingredients, avoid overbeating the dough. This can make the cookies hard instead of soft and fluffy.
3. Let the cookie dough rest: Before baking the cookies, it is advisable to rest in the refrigerator for at least 30 minutes. This will allow the ingredients to integrate and develop more intense flavors.
How to properly store and preserve oatmeal cookies
To keep your oatmeal cookies fresh longer, follow these tips:
1. Store in an airtight container: Place the cookies in an airtight container to protect them from air and humidity. This will help maintain its crispy texture for longer.
3. Freeze them: If you want to keep the cookies for a longer period of time, you can freeze them. Place them in a plastic bag or freezer-safe container and store them in the freezer. When you want to enjoy a cookie, simply take it out of the freezer and let it thaw at room temperature.
You can also freeze the cookies unbaked and when you are ready to enjoy bake them, they can be baked frozen, just add about 3-5 minutes more to the baking time.
Variations for this vegan oatmeal cookie
If you are someone who likes to experiment in the kitchen, these oatmeal cookies are the perfect canvas for your creativity. You can add nuts, such as peanuts, almonds or seeds, to give it a crunchy touch. You can also incorporate vegan chocolate chips to make them even more delicious.
Another interesting variant is to add dehydrated fruits, such as cranberries, blueberries or other types of raisins. These ingredients will give your cookies a unique flavor and extra nutrients.
Other cookie recipes that you will like:
Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.
30-min Vegan Oatmeal Cookies
- Stand Mixer
- Baking sheets
- Mix Dry Ingredients: In a large bowl, mix the oats with the flour, baking soda, salt and spices. Make sure that everything is well integrated. Add the walnuts.
- Beat. In the bowl of a mixer add the butter, and beat until creamy, add the types of sugar and applesauce. Continue beating and add the butter. (NOTE: some vegan butters may separate at this step, nothing happens. But so that it doesn’t happen, try to have the ingredients at the same temperature).
- Mix everything together. When everything is well integrated, add the dry ingredients and mix with a silicone spatula so that everything is well integrated. Add the raisins, mix and ready.
- Form the cookies. On a large baking sheet, with baking paper or a silicone mat, place balls of dough. Separate about 2.5 cm (1 inch).
- Baking. Bake the cookies for 12-15 minutes at a temperature of 350ºF. Remove from the oven when the edges of each cookie are golden brown; they may still be a little soft in the center, but it doesn’t matter. Let cool on a cooling rack for 10 minutes before tasting. This is very important.
If you decide to freeze them, be sure to separate each cookie with parchment paper so they don’t stick to each other. This way, you can take out only the amount you need and leave the rest in the freezer for another time.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.