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.
If you try these tasty cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
PrintVegan Crispy Oatmeal Cookies
- Prep Time: 15 Minutes
- Cook Time: 13-15 Minutes
- Total Time: 30 Minutes
- Yield: 10-11 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Sweet, wholesome, and filled with plant-powered ingredients, these oil-free Vegan Crispy Oatmeal Cookies are the perfectly crunchy and oh-so-dunkable.
Ingredients
Dry Ingredients:
- 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 *
Wet Ingredients:
- 3 Tablespoons unsalted almond butter *
- ¼ cup + 1 Tablespoon pure maple syrup
- 1 teaspoon vanilla
- ½ teaspoon molasses
Other Ingredients:
- 1/3 cup raisins
Instructions
- 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.
Notes
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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Hubbie gave the thumbs up for these! He’s a raisins in his oatmeal cookie kinda guy. (Thinks it’s evil that I like chocolate chips in mine.) lol!
So I’ll be making these again (but with raisins or chocolate chips). Lol.
Hi there Sandra 🙂
AWESOME!!! We are SUPER excited that you and your hubbie enjoyed this recipe. We appreciate you sharing your wonderful review. Thank you so much for taking the time to write.
-Ameera and Robin 🙂
Can date paste be substituted for maple syrup??
Hi there LouAnn 🙂
Thank you so much for reaching out to us. Whole Food Plant Based baking can be very finicky, and since date paste and maple syrup have two very different textures, we do not recommend the date paste as a substitute for the maple syrup.
-Ameera and Robin 🙂
Planning to make these cookies this weekend! They sound and look amazing.
Just curious about the role of the flax meal. Is it used as a binder instead of an egg, for example?
Hi the LHood,
Thank you for your question. Yes, the flax meal is used as a binder.
-Ameera and Robin
Any thoughts on a substitute for molasses? Could I possibly use maple syrup instead or is it absolutely required?
Hi there Aidan,
Thank you for your question. The molasses is not required. It just adds depth of flavor and gives a kind of brown sugar flavor.
-Ameera and Robin
I added 1/4 cup cocoa powder and replaced raisins with 100% chocolate chips. Really relish! Your recipes as fabulous as they are can also be a great jumping off point for variations. Thank you!
Hi there Christa,
YAYYYYY!!! We are thrilled that you made this recipe your own and it worked out fantastic for you! Thank you so much for taking time to leave us a fantastic review.
-Ameera ane Robin