Vegan Crispy Oatmeal Cookies! It’s hard to choose a favorite cookie, but for those who love a CRUNCH, look no further than these tasty treats.
Sweet, wholesome, and filled with plant-powered ingredients, these oil-free Vegan Crispy Oatmeal Cookies are the perfectly crunchy and oh-so-dunkable. Oats, raisins, and cinnamon are the stars of this easy, delicious cookie show. You can’t beat an old-fashioned oatmeal cookie! It’s simple, honest, and perfectly yummy!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
These Crispy Oatmeal Cookies are the perfect dunkable cookie. Dunk these babies into some plant milk, tea, or coffee, and you have that perfect wholesome combination that will put a huge smile on your face.
Tips for Success:
- Almond Butter: Bring the almond butter to room temperature if it has been refrigerated. You want “semi-runny” almond butter. Thick, stiff, clumpy almond butter will not allow the mixture to be evenly distributed.
- Cookie Formation: The cookie mixture will appear loose. We used a cookie scoop (twice to make one ball) for consistently even sized cookie balls. You need to really pack the cookie ball into a very tight ball, then flatten while shoring up the sides, to flatten into a cookie disk. During the 2nd flattening, use dampened hands to flatten the cookie disk even further, this will allow the cookie to have more surface ratio to create a crispier cookie. Again, it’s important to pack the cookie mixture tightly to avoid having the cookie crack open too much while baking. It will develop small cracks on the surface while baking which is fine.
- Crispy Crunchy Cookie: This cookie is best after it comes out of the oven and has been cooled. It is beautifully crispy and crunchy. Once stored in an air-tight container. Over time the oats in the cookies will start to absorb moisture (from the air) and they will lose some of their crispiness. They still taste awesome but will be less crispy.
- Almond Butter Substitutions: This recipe was specifically created to use almond butter. You can substitute the almond butter for cashew butter or sun butter with the understanding that the flavor will change accordingly. We have not tested any substitutions.
- Simple Flavor: It is a simple oatmeal raisin cookie with a mellow cinnamon accent.
- Raisins: The raisins are optional. We used golden raisins.
Leftovers and Freezing:
Keep in an air-tight container. Use within 4 days.
These cookies freeze well. Allow to come completely to room temperature, then wrap 1 to 3 cookies tightly in plastic wrap. Place the wrapped cookies into a freeze bag or container. Thaw to room temperature after freezing.
Pantry Products Used:
- Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain).
Kitchen Products Used:
- Food Processor. We like this 14-Cup Food Processor
- Baking Sheet. We like this Wilton 21in x 15in baking sheet
- Parchment paper or Silicone Baking Sheet
- Cookie Scoop (optional)
We certainly hope you give this deliciousness a try.Print
Sweet, wholesome, and filled with plant-powered ingredients, these oil-free Vegan Crispy Oatmeal Cookies are the perfectly crunchy and oh-so-dunkable.
- 1 cup rolled oats
- ½ cups rolled oats, processed
- 2 Tablespoons flax meal
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- Pinch sea salt *
- 3 Tablespoons unsalted almond butter *
- ¼ cup + 1 Tablespoon pure maple syrup
- 1 teaspoon vanilla
- ½ teaspoon molasses
- 1/3 cup raisins
- Preheat the oven to 350 F. Place the oven rack in the upper center position.
- Line a baking sheet with silicone baking pads or parchment paper. Set aside.
- Place ½ cup of rolled oats into the food processor, and pulse for 1 minutes to finely chop, then place into a large bowl.
- Then add all the remaining Dry Ingredients into the large bowl with the finely chopped oats, whisk until well combined.
- Next add the Wet Ingredients to the dry ingredients, stir until everything is mixed well. Use your hands to mix well, if needed. Stir in the raisins.
- Scoop up approximately 2 Tablespoons of cookie dough (about the size of a golf ball) and roll into a tightly packed cookie ball, then while still in your hands flatten into a disk and set onto the cookie sheet. Continue until all the dough has been rolled and flattened.
- Wash your hands, then with slightly dampened hands pick up each flattened cookie dish and press down to flattened further between your palms. Shore up the edges to ensure smooth cookie edges. Repeat with dampened hands until all the cookies have been flattened a second time.
- Place in a preheated oven and bake at 350 F for 13 to 15 minutes.
- Remove from the oven, allow to cool for 5 minutes on the cookie sheet, then transfer to a cooling rack.
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Serving: Makes 10 to 11 cookies
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