Thick & Chewy Vegan Oatmeal Cookies

I’m seriously obsessed with these Vegan Oatmeal Cookies and can’t wait for you to give them a try! They’re easy to make and you can add whatever mix-ins that you like (ie, leave out the raisins if they’re not your thing ?).

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Servings: 12 large cookies

Calories: 261 kcal per serving

Ingredients

1 stick - vegan butter
½ cup - dark brown sugar
½ cup - granulated sugar
1 ½ cups - all purpose flour
1 ½ cups - old fashioned oats
1 tsp - baking powder
1 tsp - baking soda
¼ cup - almond milk
Optional add-ins

Instructions

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
Whisk together the oats, flour, powder, and soda in a bowl and set aside.
In a stand mixer with the paddle attachment, beat the butter and both sugars together until light and fluffy.
Add in the dry ingredients and beat until combined with the butter and sugars – dough will be crumbly.
With the stand mixer on medium-low, pour in the almond milk. Beat only until a dough has formed – about 45 seconds to 1 minute.
Fold in the optional mix-ins.
Scoop and roll into 2 tablespoon balls and set in the fridge for 15+ minutes.
Place dough balls 2 inches apart and bake for 14-16 minutes*, until golden around the edges.
Allow to cool on a wire rack and ENJOY!
*Don’t bake them more than this. Mine usually have this dough, slightly under baked look in the middle after about 15 minutes but they don’t need to bake any longer than 16 minutes. Once they cool, they set and are PERFECT!

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