Description
These vegan oatmeal cookies are soft, chewy, and lightly crisp around the edges, made with simple pantry ingredients in just one bowl for an easy homemade treat.
Ingredients
- 1 cup vegan butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 cup boiling water
- 1 1/2 cups all-purpose flour
- 2 cups rolled oats
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a large mixing bowl, combine vegan butter, brown sugar, white sugar, and vanilla extract until smooth and creamy.
- In a small bowl, dissolve the baking soda in boiling water.
- Add the baking soda mixture to the butter mixture and stir well.
- Add the flour and salt, mixing until fully combined.
- Fold in the rolled oats until a thick cookie dough forms.
- Scoop heaping tablespoons of dough onto the prepared baking tray, leaving space between each cookie.
- Bake for 10 to 12 minutes until the edges turn lightly golden.
- Allow the cookies to cool on the tray for 10 minutes.
- Transfer the cookies to a wire rack to cool completely before serving.
Notes
- Chilling the dough before baking creates thicker cookies.
- Quick oats can be used, though the texture will be softer.
- Store cookies in an airtight container to keep them soft.
- Vegan chocolate chips, raisins, or nuts make excellent additions.
- Freeze baked cookies or cookie dough for longer storage.
- Microwave briefly before serving for a warm, chewy texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
