Everyone enjoys classic oatmeal cookies but you’re going to love these vegan oatmeal cookies even more!
These vegan oatmeal cookies are pretty much the cookie version of the Vegan-Friendly Magic Bars with a Pretzel Crust that I made about two weeks ago.
I had a little bit of aquafaba left over from the Ring in the Holidays with this Vegan Hot Chocolate Cake recipe so I used that as the perfect excuse to whip up a batch of these cookies (not like I really need an excuse to make cookies but you know what I mean). I have made a non-vegan version of these in the past and would say that this vegan version is very comparable if not better!
These cookies scream Christmas to me because of the colors of the sweet and savory mix-ins. This recipe is the perfect oatmeal cookie base. All you have to do is decide on which combination of mix-ins you want to do next!
I know a few of my blogger friends recently had a Christmas cookie bake-off this weekend and I was so impressed with how many they made! It got me wondering which ones I was going to make next. Maybe you can help me decide? Let me know in the comments!
Wonderful Pistachios, No Shells, Roasted and Salted, 12 Ounce Resealable Bag
The Best Vegan Oatmeal Christmas Cookies
Ingredients
- 1 1/3 + 1/2 cup all-purpose flour you will add the extra 1/2 cup later in the recipe
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup granulated sugar
- 1/2 cup organic brown sugar
- 1/4 cup coconut oil, not melted
- 1 tsp vanilla extract
- 4 tbsp aquafaba
- 1 cup oats
- 1/4 cup milk substitute
- 1/2 cup pistachios
- 1/2 cup cranberries
- 1/2 cup vegan white chocolate chips
Instructions
- Line 2 baking sheets with parchment paper. Set aside.
- In your stand mixer, combine both sugars with your unmelted coconut oil.
- In a small bowl, whisk together aquafaba, milk substitute and vanilla. Add to your mixer and combine with sugars and coconut oil.
- In a medium sized bowl, whisk together the 1 1/3 cups of flour, baking soda, and salt. Add these dry ingredients to your wet ingredients. After combining well, add in the extra 1/2 cup of flour. Mix and then add in oats.
- Fold in your cranberries, white chocolate chips and pistachios. Cover bowl with plastic wrap and chill in the refrigerator for at least 2 hours.
- Preheat oven to 350°F. Scoop 9 balls of cookie dough onto your baking sheet. Flatten them, slightly. I recommend baking one sheet of cookies at a time. Bake for 15 minutes. Cookies will look raw and soft in the middle which is ok. They will set.
- Once cookies have been removed from the oven, you can add a few more cranberries, chocolate chips or pistachios on top if desired. Sprinkle with flaky sea salt. Let cookies cool on baking sheet for 3-5 minutes before transferring to a cooling rack. Enjoy!
