Vegan Oatmeal Cookies
These vegan oatmeal cookies are soft, chewy, and gooey! The oatmeal gives them a warm and cozy flavor. These cookies are loaded with melty chocolate chips and dried cranberries in every bite. They are truly the perfect cookie for any occasion!
Servings 18 cookies
Calories 170kcal
Ingredients
- 1 ½ cups old fashioned rolled oats
- 1 cup flour all-purpose or gluten-free
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- pinch sea salt
- ½ cup melted coconut oil
- ½ cup pure maple syrup
- ¼ cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate chips
- ⅓ cup dried cranberries optional
Instructions
- First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking pan with parchment paper.
- In a large mixing bowl, combine the rolled oats, flour, baking soda, cinnamon, and salt. Stir to combine.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, brown sugar, and vanilla. Stir until well combined.
- Pour the wet mixture into the dry mixture. Stir until all ingredients are thoroughly combined.
- Fold in the chocolate chips and dried cranberries (if using).
- Drop rounded tablespoons of cookie dough onto the lined pan. Space them about 2 inches apart. Flatten each cookie slightly with your fingers.
- Bake for 10 to 12 minutes, or until the edges are golden brown.
- Finally, remove the cookies from the oven. Allow them to cool for 5 minutes before transferring to a cooling rack.
Notes
- Use rolled oats, not quick oats.
- Both all-purpose flour and gluten-free 1 to 1 flour work well.
- Feel free to omit the dried cranberries. Use nuts instead if desired.
- Flatten the cookies slightly before baking.
- Do not overbake! They will look slightly soft in the middle still.
- Store cookies in an airtight container for up to 4 days.
- Chill in the fridge for up to 1 week.
- Freeze for up to 2 months.
Nutrition
Calories: 170kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Fiber: 1g