Vegan Oatmeal Cookies (Soft and Chewy)
These Vegan Oatmeal Cookies are soft and chewy, made without eggs and dairy. They are easy to make, delicious, satisfying, and loaded with oats, pecans, and chocolate chips!
Servings: 18 Cookies
Ingredients
- ½ cup (113g) vegan butter, cold and cut into cubes
- ½ cup (100g) light or dark brown sugar
- ⅓ cup (65g) granulated sugar
- 1 teaspoon vanilla
- 2 tablespoon (30ml) dairy-free milk
- ¾ cup (90g) all-purpose flour
- 1¾ cups (150g) rolled oats
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup (80g) pecans, lightly toasted and chopped
- ½ cup (85g) dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Line the baking tray with a silicone mat or parchment paper and set aside.
- Combine all-purpose flour, oats, baking powder, baking soda, ground cinnamon, and salt in a bowl. Whisk well.
- Getly, fold in the chopped pecans and chocolate chips into the flour mixture. Set aside.
- In a mixing bowl, combine the vegan butter, light brown sugar, granulated sugar, and vanilla. Mix all the ingredients using a stand mixer with a paddle attachment or a hand-held electric mixer on a medium speed until light and fluffy.
- Scrape down the sides and bottom of the bowl as needed.
- Add the flour mixture and dairy-free milk to the butter mixture, mixing on low speed until the dough comes together.
- Use a cookie scoop to portion the cookie dough, placing them 2 to 3 inches apart on the prepared baking tray.
- Bake in the oven for 11-13 minutes until the edges are firm. Remove from the oven and let the cookies cool completely on the baking tray.
Storing Suggestions
- Store these Vegan Oatmeal Cookies in an airtight container at room temperature for up to 5 days.
- For more extended storage, freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Notes
- Measuring: For the perfect Vegan Oatmeal Cookies, measure the flour, oats, and other ingredients correctly. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Oats: To make these cookies, use only old-fashioned, large-flake rolled oats. Do not use quick or steel-cut oats.
- Creaming the Butter: Make sure the vegan butter and sugars are creamed until light and fluffy. This step incorporates air and helps create soft, bakery-style Vegan Oatmeal Cookies.
- Dairy-Free Milk: I needed 2 tablespoon of milk to bring the dough together. But initially, mix 1 tablespoon of milk, then add another tablespoon if necessary. If you still need to add more, add only one teaspoon at a time.
- Dough: Don't overwork the dough; once everything is combined, stop mixing. Instead, bring the dough together with a spatula or your hands, and avoid adding lots of milk. On the other hand, if your dough is very sticky and hard to work with, refrigerate it for 15-20 minutes.
- Baking and Cooling: Do not overbake the cookies; the centers should look very soft when pulled out. These cookies continue to firm up as they cool. Let them cool completely on the baking tray for the best texture.
Nutrition (Approximate Values)
Calories : 187kcalCarbohydrates : 22gProtein : 2gFat : 11gSaturated Fat : 2gPolyunsaturated Fat : 3gMonounsaturated Fat : 4gTrans Fat : 1gSodium : 130mgPotassium : 66mgFiber : 2gSugar : 12gVitamin A : 10IUVitamin C : 0.2mgCalcium : 26mgIron : 1mg
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