Ola my friend! If you are craving some warm homemade oatmeal cookies then this recipe is perfect for you. These old fashioned vegan oatmeal cookies will satisfy any sweet tooth of any intensity. They are soft and chewy in the middle and crispy on the edges. You will keep going back for more so I really do not know what to recommend to help with that. Maybe you can share them with your family and friends so you do not feel guilty for eating the entire batch alone. I adopted this recipe from loving it vegan’s Simple Vegan Oatmeal Cookies post. Ready for a simple and delicious oatmeal cookie? Let’s go!
Oatmeal Cookies Ingredients and Prep
- Old Fashioned Oats – 1 ½ cups
- 100% Whole Wheat Flour – 1 cup
- Baking Soda – 1 tsp
- Pink Himalayan Salt – ½ tsp
- Cinnamon – 1 tsp
- Light Brown Sugar – 1 cup
- Vegan Butter or Coconut Oil – ½ cup
- 100% Maple Syrup – 3 Tbsp
- 100% Pure Vanilla Extract – 1 tsp
- Coconut Milk – 3 Tbsp
- Gather all ingredients and equipment.
- Preheat your oven to 350°F.
- Add oats, flour, baking soda, salt, cinnamon, and light brown sugar to a large mixing bowl. Stir with a mixing spoon until well blended.
- Then add vegan butter or coconut oil, maple syrup, pure vanilla extract, and coconut milk to the bowl.
- Stir and fold the dough until well blended well. Feel free to add a little more coconut milk to loosen the batter. The batter should be thick so don’t add too much milk and feel free to use your hands to mix the cookie dough.
- Roll cookie dough into balls, place on baking sheet or aluminum foil on baking tray and flatten until round per your preferences.
- Bake the cookies in the oven for around 15 minutes or until golden brown at the top.
- Allow to cool and enjoy.
Notes
- Please do adjust the ingredient portions per your preferences and dietary goals. For example, I had to adjust the amount of sugar I used the second time I made these. They were too sweet for me. I never thought I would ever say something like this but it’s true. However, I know what to do if I want something really sweet – leave this recipe as is lol.
- Do not use imitation vanilla extract because it is made with synthetic vanillin which is lab-produced from wood, coal tar, cow waste, beaver secretions: castoreum, among other sources. The more you keep it natural the better.
- If you do not have cinnamon, feel free to use spices like the one I used shown in the gallery below. The seven spices are: allspice, ground cardamom, ground black pepper, ground nutmeg, ground clove, ground cinnamon, ground ginger. I was desperate and skeptical but I am so glad they came out pretty delicious LOL.
- You can store the cookie dough in the fridge and freezer for baking cookies later.
Oatmeal Cookies Gallery
Health Benefits
Some of my favorites for vanilla extract:
- A wonderful antidepressant because the smell of vanilla can reduce stress and soothe anxiety thanks to the compound vanillin
- Reduces inflammation, improves heart health and restores cells thanks to the antioxidant and antibacterial compound vanillin
- A rich source of magnesium and potassium. Magnesium support nerve and muscle function as well as blood regulation. Potassium support proper kidney and heart function.
Read more details here and here.
Until Next Time
Well, what do you say? It really doesn’t take long before your mouth is filled with happiness. I look forward to trying these oatmeal cookies as a base for future cookie exploits like using chocolate chips, almonds, maybe caramel. I even want to try to make a vegan icing for those old school iced oatmeal cookies. Yummy! Are you excited to try these cookies? Please drop a comment below or email me. I would love to hear your feedback and/or stories. This recipe is much simpler than my Super Oatmeal Peanut Butter Vegan Cookies. Enjoy!
Well, I will take my leave for now. I look forward to our time together again soon. Be inspired to have an appetite to Live and Live well.
Adaeze
Old Fashioned Vegan Oatmeal Cookies
Equipment
- 1 Baking tray
- 1 Large mixing bowl
- Measuring Cups & Spoons
- Aluminum foil or Baking sheets
Ingredients
- 1 ½ cups Old Fashioned Oats
- 1 cup 100% Whole Wheat Flour
- 1 tsp Baking Soda
- ½ tsp Pink Himalayan Salt
- 1 tsp Cinnamon
- 1 cup Light Brown Sugar
- ½ cup Vegan Butter or Coconut Oil
- 3 tbsp 100% Maple Syrup
- 1 tsp 100% Pure Vanilla Extract
- 3 tbsp Coconut Milk
Instructions
- Gather all ingredients and equipment.
- Preheat your oven to 350°F.
- Add oats, flour, baking soda, salt, cinnamon, and light brown sugar to a large mixing bowl. Stir with a mixing spoon until well blended.
- Then add vegan butter or coconut oil, maple syrup, pure vanilla extract, and coconut milk to the bowl.
- Stir and fold the dough until well blended well. Feel free to add a little more coconut milk to loosen the batter. The batter should be thick so don’t add too much milk and feel free to use your hands to mix the cookie dough.
- Roll cookie dough into balls, place on baking sheet or aluminum foil on baking tray and flatten until round per your preferences.
- Bake the cookies in the oven for around 15 minutes or until golden brown at the top.
- Allow to cool and enjoy.
Notes
- Please do adjust the ingredient portions per your preferences and dietary goals. For example, I had to adjust the amount of sugar I used the second time I made these. They were too sweet for me. I never thought I would ever say something like this but it’s true. However, I know what to do if I want something really sweet – leave this recipe as is lol.
- Do not use imitation vanilla extract because it is made with synthetic vanillin which is lab-produced from wood, coal tar, cow waste, beaver secretions: castoreum, among other sources. The more you keep it natural the better.
- If you do not have cinnamon, feel free to use spices like the one I used shown in the gallery below. The seven spices are: allspice, ground cardamom, ground black pepper, ground nutmeg, ground clove, ground cinnamon, ground ginger. I was desperate and skeptical but I am so glad they came out pretty delicious LOL.
- You can store the cookie dough in the fridge and freezer for baking cookies later.
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