Vegan Oatmeal Cookies -- So soft and chewy and easy to make, this cookie recipe is a must-try! Rolled oats combined with brown sugar, cinnamon, and nutmeg are so delicious and a real crowd-pleaser.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a Silpat or parchment paper and set aside.
Make flax eggs: Combine ground flax and water. Stir well and place in the fridge to set. It will be a gelatinous consistency when ready.
Using a hand mixer, beat butter, cane sugar, and brown sugar on medium-high speed in a large mixing bowl until consistency is fluffy and resembles wet sand.
Add vanilla and flax eggs and beat for 3-5 seconds until just mixed.
In a separate mixing bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
Slowly add dry mixture to wet mixture, beating the cookie dough until all ingredients are fully mixed. Cookie dough should be thick and pliable. If the dough is too runny, try adding some flour. If the dough is too thick, try adding a small amount of water.
Using a rubber spatula, stir rolled oats into the cookie dough.
Roll cookie dough into golf ball-sized balls and place on cookie sheet. Press down lightly on each cookie.
Bake for 10-12 minutes until golden brown around edges.
Remove from the oven and let cool for 1-2 minutes. Transfer cookies to a cooling rack.
Video
Notes
To freeze cookies:
Let the cookies cool completely and transfer to a freezer bag or container.
To freeze cookie dough:
Drop cookie dough onto a baking sheet lined with parchment paper.
Place in the freezer for a couple of hours.
Transfer raw and frozen cookie mounds to a freezer bag.
When ready to bake, place on a cookie sheet and let thaw at room temperate for several hours or in the fridge overnight.