Oatmeal cookies are a very controversial cookie. You either love them or hate them; I am obviously on the love side of the debate! I absolutely love the chewiness and sweetness of them. I have converted ones who don’t like oatmeal cookies to this recipe! These are amazingly delicious and you will want to make them all the time!
If you want to make it vegan, I prefer to use flax eggs in my baking as the texture is the closest to eggs. You can use chia eggs, but it does make the cookies have a different texture. I find that it is very important to let the flax egg rest in the refrigerator for at least 10 minutes to get the gelatinous consistency.
Cream together the sugar and the butter until it’s smooth. After, mix in the flax egg, vanilla and the maple syrup. Make sure that it is completely smooth before adding the dry ingredients.
After the dry ingredients are mixed in, stir in the rolled oats and the raisins. If you don’t like raisins, you can omit them from the recipe. Drop the batter in two tablespoon balls onto the baking sheet and then bake. After they are done baking, I topped them with salt and cinnamon.
Chewy Oatmeal Cookies (Vegan Option)
Delectable & chewy
- 1/2 Cup Vegan Butter (softened)
- 1 Cup Organic Coconut Sugar
- 1 Egg or Flax Egg (1 Tblsp Flax Meal + 3 Tblsp Water)
- 1 1/2 tsp Vanilla
- 1 Tblsp Maple Syrup
- 1 1/4 Cups Gluten-Free All Purpose Flour
- 1 1/4 Cups Rolled Oats
- 3/4 tsp Xanthan Gum
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/8 tsp Salt
- 1/2 Cup Raisins
- 1 tsp Water (if needed)
Preheat the oven to 350F/176C.
If you are using a flax egg, make the flax egg and refrigerate for 10 minutes.
Cream together the sugar and the butter until it's smooth.
Mix in the egg or flax egg, vanilla and the maple syrup into the butter mixture.
In a separate bowl, mix the flour, xanthan gum, baking soda, salt and cinnamon. Make sure that it is completely combined before adding the rolled oats. When it's done, you can add the raisins. If needed, add up to 1 tsp of water to make the mixture come together.
Line a baking sheet with parchment paper and form the dough into 2 Tblsp balls. Leave enough room between cookies. Bake for 10-12 minutes. Top with cinnamon and salt if desired.