People often assume because I’m vegan I never eat sweets or treats. But that cannot be further from than the truth!
I still love all things sweets and treats!
Many people do not realize practically any recipe can be turned vegan. In fact, unless you tell people a recipe is vegan they usually never know.
I love to bake or cook vegan food, bring it to a get together, and watch every non-vegan devour and compliment it! It brings me so much joy. Probably more than it should.
This cookie recipe is one of those vegan recipes. I made them for Christmas a few years back, and my father-in-law (who could not be further from being a vegan) could not get enough.
I wanted to scream, “They’re vegan!” at the top of my lungs. But I restrained.
The BEST Vegan Oatmeal Craisin Cookies!
I promise you, bake these cookies and people will be loving them.
First things first, these cookies contain coconut oil. So, if you are looking for oil free cookies unfortunately these are not it. However, the coconut oil gives these cookies a subtle coconut flavor that I love.
Second, the binding agent in these cookies is flaxseed. Flaxseed makes a great egg replacer, and can be used in almost any recipe calling for eggs. I also use chia seeds in this recipe as my egg replacer if I am out of ground flaxseed. They work just as great! Follow the same ratio for chia seeds as you would for flaxseed.
To use flaxseed to replace eggs use this simple ratio. 1 TBS ground flaxseed : 3 TBS water = 1 egg.
Combine the ground flaxseed and water and let sit for 10- 20 minutes, until it becomes gelatinous. I do this at the very beginning.
*See the bottom of this post for a printable version of the recipe.
For this recipe you will need:
3 cups oats
1 cup coconut oil
2 cups craisins
3/4 cup granulated sugar (make sure your white sugar is vegan!)
1 1/4 cup packed brown sugar
2 tbs ground flaxseed
1 1/2 cup flour (I use whole wheat, but you can use whatever)
2 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
The great thing about this recipe is that you pretty much just throw all the ingredients into a bowl. You can’t really mess up a step.
First, I preheat the oven to 350 degrees. I, also, combine the flaxseed and water and set aside.
Second, I melt the coconut oil. In a large mixing bowl I combine the melted coconut oil, sugars, and vanilla. I stir until they are completely mixed.
Third, I add in the gelatinous flaxseed egg and mix until completely integrated.
Next, I mix in the flour, baking powder, and salt, and stir until blended.
Finally, I add the oats and craisins. I find I need to get my hands dirty to get everything really mixed up. Set aside the spatula, roll up your sleeves, and start mixing with you hands!
It will look like this once everything is mixed up:
Once all the ingredients are mixed up, line a baking sheet with parchment paper. Next, roll the mixture into little balls and place on the baking sheet.
I bake 12 cookies at a time because that is what my baking sheet allows.
Place the cookies in the oven and bake for 20 minutes or until the edges are golden brown.
This recipe yields about 30 cookies, so if you are like me, you will be doing about three rounds of baking. Two rounds of a dozen cookies, and one round of half a dozen.
Once 20 minutes is up, pull the cookies out of the oven. Let them cool for about two minutes. Then, transfer them to a wire cooling rack.
Once they cool, they are ready to eat!
Let me know how these cookies turned out for you!
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Vegan Oatmeal Craisin Cookies
Absolutely, the best vegan oatmeal cookies you will make. Vegans and non-vegans alike will be eating more than their fair share!
- 1 cup Coconut Oil
- 1 1/4 cup Packed Brown Sugar
- 3/4 cup Granulated Sugar
- 3 cups Oats
- 2 tbsp Ground Flaxseed
- 6 tbsp Water
- 2 tsp Vanilla
- 1 1/2 cups Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 cups Craisins
Combine the 2 tbsp ground flaxseed and 6 tbsp water. Set aside.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Mix coconut oil, vanilla, and sugars together
Once the ground flax becomes a gelatinous texture (about ten mins) add it to the oil, vanilla, sugars mixture, stir until completely mixed in
Mix in flour, baking powder, and salt, stir until blended
Stir in oats and craisins
Form dough into 2 inch balls, place 2 inches apart on cookie sheet
Bake for 20 minutes or until edges are golden brown but still soft in center. Cool on cookie sheet 2 minutes. Remove to wire cooling rack
Makes approximately 30 cookies