I’m so excited to share with you all the best darn vegan oatmeal cookies you’ll ever taste. They’re easy to make and practically foolproof, and the cookie dough can even be balled up and stored in the freezer so fresh-baked cookies are always minutes away.
These cookies are a veganized version of an old family recipe that has had generations of my family—along with our neighbors and friends—clamoring at my mom’s door to get their fix.
Growing up With the “World’s Greatest Baker”
Known through my circles, I grew up with the “World’s Greatest Baker,” my mom. She has such a joyful passion for giving and she does it so well through her baked goods. For me (and many others), her oatmeal cookies are hands-down my favorite dessert of all her creations that she’s baked over the last half-century.
This decades-old love of mom’s cookies is shared by my siblings, old friends we grew up with, and even downstream to our kids and beyond. When I was little, my friends used to help raid the cupboards in search of mom’s treats. I was frequently asked as we gobbled down countless other goodies, “When is your mom making her special cookies again?”
The Best Oatmeal Cookie Tradition Lives On…
Now for mom, it’s on to the grandkids and great-grandkids with the tradition. My son’s sole request from grandma for birthdays, holidays and through his 4 years of college? Her time-tested version of these oatmeal cookies. Special occasion or not, she would bake, box and ship him his own stash of cookies to bring him joy and a taste of home while away at school. Additionally, whenever he came home from college, she’d make the extra effort to have a batch for him when he returned to town.
Fast-forward to today. It’s 7 months after I stepped into a plant-based lifestyle, and I’m on a definite high from veganizing some of my other favorite recipes (like my Vegan Meatball Subs and Beefy Tacos). I’m eager as ever to see if I can veganize mom’s beloved oatmeal cookies. So back into the kitchen I go. And oh, by the way, I have a little secret to share (shhh!). I’ve never made cookies before. I suppose that’s what happens when your mom is such an incredible baker.
Perfecting Mom’s Vegan Oatmeal Cookies
Grabbing my phone, I dialed mom, scribbled down her recipe, tied up my apron and got to work. As it turns out, there’s only one non-vegan ingredient in her recipe—eggs! But…what the heck do I use in place of eggs?
I quickly learned that there are several options for egg replacer in baking, such as ground flaxseeds mixed with water, mashed banana, peanut butter, applesauce, and even store-bought egg replacer. After a quick consult with my me’da (y’all might know her, she founded this website), I decided to go with ground flaxseeds which I knew wouldn’t impact the flavor of the cookies.
I whipped up the first-ever batch of my mom’s cookies made vegan and served them to a brand new crowd on Thanksgiving. They were a huge hit, and were gobbled up despite everyone’s full bellies. I received multiple requests for the recipe that night. But I’m a bit of a perfectionist when it comes to something as important as mom’s cookies. And I wanted to try to perfect them even more.
These Vegan Oatmeal Cookies Are Now Ready for the World!
Several batches later (my roomies have been having a field day with this project!), I bring to you my perfected veganized version of mom’s famous oatmeal cookies. They’ve been taste-tested by my mom herself, and my skeptical son Austin, with winning reviews.
From my family to yours, we wish you happy baking and hope these “special cookies” become a cherished treat in your family as they have in ours.
These are hands-down the most delicious vegan oatmeal cookies you’ll ever eat. They’re chewy, almost caramely, and lightyears away from those crumbly oatmeal cookies I remember as a kid. These are everybody’s favorite. Perfect for parties, gifts, or a family baking adventure. They are sure to be a huge hit. Get that apron out and enjoy!
- 3 tablespoons of ground flaxseeds
- ½ cup of water
- 1 cup of Crisco shortening
- 1 pound (2¼ cups packed) light brown sugar
- 1½ cups of sifted flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 teaspoon of pure vanilla extract
- 3 cups of Old Fashioned rolled oats
- 1 cup of powdered sugar
- In a small bowl, mix ground flaxseeds and water and let sit for at least 5 minutes.
- In a large mixing bowl, beat Crisco shortening and brown sugar together until thoroughly combined. Then stir in vanilla extract and flaxseed “egg” mixture.
- In a separate bowl, whisk flour, baking powder, baking soda and salt together.
- Slowly add the flour mixture to the wet mixture and stir until well combined.
- Mix in rolled oats.
- Roll dough into 1-inch balls and refrigerate for 2+ hours.
- Roll each ball in powdered sugar, place on a lined cookie sheet 3 inches apart, and flatten by pressing down with a flat-bottomed glass dipped in powder sugar.
- Bake at 350°F for 8-12 minutes until puffy and golden around the edges. Exact baking time depends on the size of your cookies. Allow to cool for at least 15 minutes before enjoying (they’ll flatten as they cool).
Keywords: baking, cookies, dairy-free, dessert, egg-free, oatmeal
Now you and yours’ can nom nom on these very special vegan oatmeal cookies. Ready to start our own vegan oatmeal cookie tradition? Well, get your supplies together and let’s get to mixing, beating, rolling and baking some goodness all powdered up with some love.
Share the “Special Cookie” Love!
Oh, and my one request? I know it’s going to be challenging, but if you bake ‘em, you gotta share ‘em. And… if you don’t have anyone to share ‘em with, just bake ‘em and they will come.
Thanks for this amazing recipe, mom!
More Delicious Vegan Cookie Recipes:
- Best Vegan Dessert Recipes
- Vegan Gingersnap Cookies
- Florentine Cookies
- Vegan Peanut Butter Cookies With Chocolate Chips
- Easy Vegan Sugar Cookies
- Vegan Meringue Cookies
- Peanut Butter & Jelly Healthy Thumbprint Cookies
This recipe for the best vegan oatmeal cookies on planet earth was developed by Greg Hicks, inspired by his mom. Copyright of World of Vegan™, all rights reserved. Photos by Michelle Cehn. Article edited by Amanda Meth. This article contains affiliate links, and shopping through these links supports World of Vegan.