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!
Servings: 24 cookies
Calories: 226kcal
Ingredients
- 3 tablespoons ground flaxseeds
- ½ cup water
- 1 cup Crisco shortening
- 2¼ cups packed light brown sugar (about 1 pound)
- 1½ cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon pure vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup powdered 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).
Notes
- Storing Suggestions: Once baked and fully cooled, the cookies can be kept in an airtight container on the counter for up to 5 days, or in the fridge for up to 10 days.
- Make Ahead and Freeze: You can make the dough ahead of time and portion individual cookies onto a baking sheet the same as you would to bake them, but instead freeze them until firm enough to handle. Transfer the dough balls to a storage container or freezer bag and freeze for up to 3 months. You can bake them straight from frozen, no need to thaw, but they may take a few additional minutes in the oven.
Nutrition
Calories: 226kcal | Carbohydrates: 39g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 168mg | Potassium: 80mg | Fiber: 1g | Sugar: 20g | Vitamin C: 0.01mg | Calcium: 36mg | Iron: 1mg