They’re loaded with hearty Old Fashioned oats, seasoned with cinnamon, and have got just the right chewy texture. We stumbled upon this formula for delicious vegan cookies and have been riffing on it ever since: and these are stupendous if we might say so ourselves! This basic formula makes a really great vegan oatmeal chocolate chip cookie, with a good amount of Old Fashioned oats mixed in and a handful of chocolate chips (or you can substitute raisins). Here are a few ingredient notes on the key ingredients for these cookies:
Refined coconut oil: Refined is important because it has a neutral flavor; unrefined coconut oil has more of a coconut flavor. Using coconut oil is important for the dough texture because it is a fat that is solid at room temperature, similar to butter. Neutral oil: You can use grapeseed, canola or vegetable oil; we typically use grapeseed. Granulated and light brown sugar: The mix of sugars is key for the flavor here, especially the brown sugar since it has hints of molasses in the flavor. Unsweetened applesauce: Applesauce works surprisingly well in place of the egg to hold the dough together and add moisture. You can substitute sweetened applesauce if desired. Vanilla extract and almond extract: Vanilla extract is key to cookie dough. But we’ve added one more element: a hint of almond extract! It brings a toasty, complex nuance to the flavor without overpowering it.
It might sound like a random measurement, but don’t be tempted to skip it! We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.
Use a cookie scoop or weigh the batter. If you have a 3 tablespoon cookie scoop, it’s helpful for portioning the dough: just overfill it slightly. You can also weigh out the batter at approximately 50 grams per cookie (or weigh your entire dough and divide by 18). Non-stick cookie sheets are helpful. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake. Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes. We found that the dough texture is even better if it’s room temperature. If you have a very even oven, you can try baking both sheets at once and rotate the sheets halfway through. Allow the cookies to sit on the baking sheet for 5 to 10 minutes before transferring to a baking rack to cool.
Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container. Store refrigerated for 2 weeks. Allow to come to room temperature before serving. Store frozen for up to 3 months.
Try our famous Vegan Chocolate Chip Cookies or Vegan Oatmeal Raisin Cookies Go for Vegan Cookie Dough instead Mix up tasty Vegan Peanut Butter Cookies Make Vegan No Bake Cookies Opt for Vegan Zucchini Brownies
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