30-min Best Vegan Oatmeal Cookies
These vegan oatmeal cookies are soft, chewy, and filled with all the comforting flavors we love. You can make them in just 30 minutes, and they are perfect for snacks, lunchboxes, or a little treat with your afternoon coffee. Plus, they’re made with simple, pantry-friendly ingredients — no eggs or dairy needed!
30 cookies
Calories: 133kcal
Ingredientes
- 2 cups rolled oats
- 1 cup walnuts roughly chopped
- 1 cup all-purpose flour or gluten-free flour blend
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup vegan butter at room temperature
- ½ cup cane sugar
- ½ cup brown sugar
- ¼ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 cup raisins or dried cranberries, chopped dates, or chocolate chips
Elaboración paso a paso
- In a large bowl, combine the oats, flour, salt, baking soda, cinnamon, and nutmeg. Stir well. Add the chopped walnuts and set aside.
- In the bowl of a stand mixer, beat the vegan butter until creamy. Add both sugars and the applesauce, and continue mixing until smooth. Add the vanilla extract.💡 Homecook tip: Some vegan butters may look slightly separated when mixed with applesauce — don’t worry, it’s normal! It helps if everything is at room temperature.
- Add the dry ingredients to the wet mixture and fold gently with a spatula until fully combined. Stir in the raisins (or your preferred mix-ins).
- Scoop the dough onto a baking sheet lined with parchment paper or a silicone mat. Leave about 1 inch (2.5 cm) between each cookie. Flatten slightly with the back of a spoon or your fingers.
- Bake at 350°F (180°C) for 12–15 minutes, or until the edges are golden brown and the centers are still a little soft. They will firm up as they cool.
- Let the cookies cool for 10 minutes on the baking sheet before transferring to a cooling rack.
Notas
- Chill the dough if you want even thicker and more flavorful cookies. Rest it for 30 minutes in the fridge.
- Use an ice cream scoop to get even-sized cookies and perfect bakery-style results. Moisten your spoons with water or oil if you’re shaping by hand — it prevents sticking.
- Don’t overmix — this keeps them soft.
- Make-ahead tip: You can freeze the unbaked dough balls and bake straight from the freezer (just add 3-5 more minutes to the baking time).
- Keep them in an airtight container for up to 5 days.
- For longer storage, freeze baked cookies or the raw dough. Baked cookies thaw quickly at room temperature, and unbaked dough can go directly into the oven from the freezer.
Nutrition
Serving: 3pieces | Calories: 133kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 123mg | Potassium: 85mg | Fiber: 1g | Sugar: 7g | Vitamin A: 96IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1mg