Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 24 servings | Prep time: 10 minutes |
Cook time: 20 minutes | Total time: 1 hour 20 minutes
These chewy, fluffy, iced vegan oatmeal cookies are the perfect addition to your holiday dessert table! They are a great contrast from the traditional sugar and gingerbread cookies, but still have those warm winter spice flavors. These vegan cookies are made with simple ingredients you may already have in your kitchen, and are fast to whip up. There's no chilling involved, and they bake in just minutes. Icing them is even a fun activity for the kids! Try making different designs like stripes, plaid, polka dots, or snowflakes.
These vegan oatmeal cookies will be a hit with the entire family.
2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water)
1 cup vegan butter, softened
1 cup dark brown sugar
1 tbsp apple cider vinegar
1 tsp vanilla extract
2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 tbsp baking powder
3/4 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 cups powdered sugar
4 tbsp dairy-free milk
Pre-heat your oven to 350° F.
Prep your baking sheet by lightly greasing it or using parchment paper.
Make your flax egg by combining the flaxseed and water in a small bowl. Mix it thoroughly, then let it sit for 5 minutes to thicken.
In a large bowl, use an electric mixer to cream together the softened butter and brown sugar.
Mix in the apple cider vinegar, vanilla, and flax egg.
In a separate bowl, mix together the oats, flour, baking powder, and spices.
Add about half of the dry ingredients to the large bowl with the butter and sugar, and use a large spoon to stir until everything is combined.
Add the rest of the dry ingredients and combine.
Roll out 1-2 inch balls of the dough and place 12 on your baking sheet.
Press the dough balls down slightly.
Bake for 9-10 minutes or until the tops are lightly browned.
Remove from the oven and immediately transfer the cookies to a drying rack to cool.
Repeat with the rest of the cookie dough.
Once all the cookies have finished baking, let them cool for 30 minutes.
Once they're cooled, make the icing by combining the powdered sugar and milk in a small bowl.
Use a whisk to mix the icing until it is smooth. It will be thick but you should be able to drizzle it.
Ice the cookies, then let the icing set for 5-10 minutes before enjoying.
Tips and Tricks:
If you are not a fan of icing, you can still enjoy these cookies plain! I would recommend adding 1/2 cup of granulated white sugar to the dough to make up for the lack of sweetness you get from the icing, or try adding some dairy-free semi-sweet chocolate chips instead.
These store very well in an air-tight container for up to 3 days. They will stay chewy!
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 1 cookie (should make about 24)
Total Fat: 8g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.