These vegan oatmeal cookies are a coconut oil based dough with oats, dried fruit and almonds! Simple one bowl recipe!
Total Time:20 minutes
1 tablespoon flaxseed meal
3 tablespoons water
½ cup (120 gm) coconut oil
¾ cup (150 gm) organic brown sugar
¼ cup (50 gm) organic cane sugar
1-1/2 teaspoons vanilla extract
1 cup (240 gm) all-purpose flour
1-1/2 teaspoons cinnamon
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 cups (200 gm) old fashioned oats
1 cup of Diamond Marcona Fruit and Nut Blend OR ½ cup chopped almonds, ¼ cup dried blueberries and ¼ cup dried cranberries
Preheat the oven to 350 degrees.
In a small bowl, combine the flaxseed meal and water and allow it to rest for 5-10 minutes.
In a large bowl or the bowl of a stand mixer, beat the coconut oil, brown sugar, sugar, and vanilla extract on medium speed until combined, about 30 seconds. Add in the flaxseed mixtures and stir to combined. Add the flour, cinnamon, baking soda, baking powder, and salt, stirring on low to combine. Add the oat and fruit and nut mixture and stir just until combined.
Spoon 1-1/2 tablespoon sized rounds of dough 2 inches apart on a sheet pan prepared with silicone baking mats or parchment paper. Bake in the preheated oven for 11-12 minutes or until the edges have turned golden and set. Remove from oven and allow to cool prior to enjoying.
If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.