The BEST Chewy Vegan Oatmeal Cookies {Award Winning}
These really are the best chewy vegan oatmeal cookies! They 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!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Servings: 24cookies
Calories: 226kcal
Author: Greg Hicks | World of Vegan
Ingredients
3tablespoonsground flaxseeds
½cup water
1cupCrisco shortening
2¼cupspacked light brown sugar (about 1 pound)
1½cupsall-purpose floursifted
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonsalt
2teaspoonpure vanilla extract
3cupsOld Fashioned rolled oats
1cuppowdered sugar
Instructions
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).