Chewy Vegan Oatmeal Cookies (with Whole Grains)
These Chewy Vegan Oatmeal Cookies are an easy treat to whip up. The addition of both oats and whole grain flour adds fibre and boosts nutrition without changing the taste or texture. I mean…yum!
I don’t think there’s a cookie as underrated as the oatmeal cookie. Slightly crisp on the outside but perfectly chewy on the inside, I’m always reminded why I love a good oatmeal cookie whenever I bake them.
Personally, I’ll eat a cookie or two with a glass of milk for a mid-afternoon snack. I find it quite satisfying and it typically does the trick to keep me going until suppertime. This is likely because the carbs from the cookie plus the protein and fat from the milk make for a balanced, filling snack. Even more so if your cookie is made with whole grains – meaning more fibre. These vegan oatmeal cookies tick all of those boxes. Not that I don’t love a good old all-purpose flour/sugar/butter cookie – because I sure do. It’s just fun to modify recipes and add a nutritional punch!
PS – If you’re wondering about what variety of milk to eat with your cookies, read this.
Oatmeal cookies already have the base for a nutritious treat – oats. I figured I’d stick with whole grain flour as well to, like I said, boost more fibre and more nutrients. I halved the sugar of a typical oatmeal cookie recipe, mainly because I was curious to see how much sugar the cookies really needed. My taste testers (hello, family) didn’t event notice the reduction of the sweet stuff. I’ll take that as a win.
I also made these oatmeal cookies totally vegan. While I’m not vegan myself, I’m a fan of plant-based eating and why not? The more people who can enjoy these delicious cookies, the better. Again, my taste testers (hello again, family!) could not even tell the difference!
To these vegan oatmeal cookies, I added chocolate covered quinoa puffs (which I just had on hand in my cupboard) to half of the dough and raisins to the other half because I just couldn’t decide what I wanted. Indecisive, much? You can find the chocolate quinoa puffs at most Bulk Barn locations in Canada, or you could just add chocolate chips like a normal person.
As always, if you make my recipes let me know via Instagram, Twitter, or Facebook. Enjoy, friends!
Oatmeal Cookies (Vegan, Whole Grain)
- 1/2 cup Earth Balance, or other vegan butter alternative
- 1/2 cup brown sugar
- 1 tbsp ground flax seed
- 3 tbsp water
- 1 tsp vanilla extract
- 3/4 cup whole wheat flour
- 1 1/2 cup rolled oats, (rolled oats *not quick oats)
- 1/2 tsp baking soda
- 1 pinch salt
- 1/3 cup chocolate covered quinoa puffs, chocolate chips, or raisins
- In a small bowl, make a "flax egg" by whisking the ground flaxseed with the 3 tbsp of water and let sit for five minutes.
- Meanwhile, in a large bowl, cream Earth Balance and brown sugar together. Add the flax egg and vanilla extract to the creamed mixture.
- Next, add whole wheat flour and beat to combine. Add oats, baking soda, and salt and beat again until well combined. Fold in your choice of chocolate or raisins.
- Scoop cookie dough onto a greased baking sheet, about 1 tbsp per cookie. You may need to use two baking sheets or bake the cookies in two batches as the recipe makes 18 small cookies. Bake for 11-13 minutes until slightly golden. Transfer cookies to a cooling rack cool for 5-10 minutes. Enjoy!
If you liked these cookies – you’ll love pairing them with this Oatmeal Cookie Iced Coffee from my friend Olivia. You’ll also like these Chocolate Oatmeal Cookies from Alyssa at Simply Quinoa!