Prep: 10 mins
Bake: 15 mins
Yield: 18 cookies (approximately)
Admittedly, I'm a chewy cookie person. Always have been. These thin oatmeal cookies are totally in my wheelhouse. They're easy to execute and totally satisfying. My three year old, who's a picky eater LOVES these and in my world, that's a rave review.
Baking times vary. Honestly, these have a range of 12-17 minutes, depending in your oven and texture preferences. If you like them super soft, take them out between the 12-15 minute mark and let them cool. If you want a chewy cookie but don't want to go over overboard, 15-17 minutes should work. Just keep an eye on them as they bake and trust your gut. You can always put them back in the oven if needed.
Call me a purist, but I prefer these cookies without raisins, nuts, or chocolate chips. But, if that's your jam - feel free throw some in the mix.
Chewy Vegan Oatmeal Cookies
1/2 cup, vegan butter, room temperature
1/2 cup, brown sugar
1/2 cup, white sugar
1/2 tsp., vanilla extract
1.5 cups, AP Flour
1.5 cups, old fashion oats
1 tsp., baking powder
1 tsp., baking soda
1 tsp., cardamom (*optional)
1 tsp., cinnamon
2 TBSP, vegan milk (I generally use oat milk)
*option - 3/4 cups of raisins, nuts, or vegan chocolate chips
Preheat oven to 350º.
Line a sheet tray with parchment paper.
Use an electric mixer to cream the vegan butter, vanilla extract, brown sugar, and white sugar. Blend on medium-high speed until smooth. Set aside.
In a medium-size mixing bowl, sift together flour, baking soda, baking powder, and spices.
Slowly add dry ingredients to the creamed butter, mixing on medium-slow speed the entire time.
Mix in the vegan milk.
Mix in the oats.
*If you're adding raisins, nuts, or chocolate chops, mix those in now.
Scoop into 2 TBSP size balls and place on parchment-lined cookie sheet, keeping 2 inches between each cookie.
Bake for 12-17 minutes. *As mentioned above, bake time depends on your specific oven and personal preferences. For super soft cookies, cook for less time. For chewy but not overly soft, cook for a bit longer. Keep your eye on the first batch to determine your preference.
Cool on rack for 10 minutes.
Jesse Brune-Horan is a professional vegan chef and founder of the fed collective. He offers wellness coaching online and vegan catering in Southern California.