The Best Vegan Oatmeal Christmas Cookies
Everyone loves oatmeal cookies but you're going to love these vegan oatmeal cookies even more! 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!
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Servings: 18
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!