Once the cold months come around all bets are off and I start baking all the goodies, including these old fashioned oatmeal cookies. Look familiar? Yup! These are like the ones we used to buy at the grocery store, but vegan!
Iced oatmeal cookies are a favorite at home, in fact I was selling them for a while. Share some kindness and gift to your friends and family. No need to wait for the holidays.
Vegan Iced Oatmeal Cookies
Ingredients
Egg Substitute (Substitutes One Egg)
- 1 tbsp ground flax seeds
- 3 tbsp water
Ingredients
- 1 cup rolled oats
- 1 cup all purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg optional
- 1/2 cup soft vegan unsalted butter
- 1 cup brown sugar
- 1 tsp vanilla extract
Icing
- 1/4 tsp vanilla extract
- 1 cup sifted vegan confectioners’ sugar
- 1.5-2 tbsp oatmeal milk (or any milk)
Instructions
Make Cookies
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Make the egg alternative: Mix ground flaxseed with water and set aside to thicken.
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Pulse the oats 4-5 times using a blender or food processor to create a flour mix – some powder and some chopped oats.
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Combine processed oats, flour, salt, baking soda, cinnamon, and nutmeg into a medium bowl and mix.
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In a large bowl beat the butter, brown sugar, and vanilla together on medium-high speed until creamed, about 2 minutes. Mix in the flax mixture. Add dry ingredients to the wet ingredients and mix with a spoon until combined.
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Cover bowl and chill in the fridge for 30 minutes.
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Preheat oven to 350 degrees F and line baking sheets with parchment paper.
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Scoop cookie dough, about 1 1/2 tablespoons of dough per cookie, and place on baking sheet about 2-3 inches apart. Bake 11-12 minutes, until golden brown. The center will still look soft.
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Set cookies aside and allow to cool completely before adding the icing.
Make Icing
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Combine sifted confectioners’ sugar, vanilla extract, and milk in a medium bowl. This icing should be very thick, so you might add more confectioners’ sugar to find the perfect balance. It should not be runny.
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Dip the top of the cookies into the icing. Set the cookies aside and allow the icing on to set, about 1 hour. You may stack them after that if need. Enjoy!
I don't know about you but I like hard cookies, though you can make them soft in the inside and hard/chewy on the outside. You can even make some vanilla icing to dip them in.
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BAKING MUST-HAVES: (TAP TO SHOP)
Oat Flour Consistency:
This recipe makes about 18 medium cookies. Although I recommend rolled oats, I sometimes use steel-cut quick oats and they turn out just fine! For best oat consistency, do a quick pulse (on the blender) on the oats to get a mixture of oat powder and whole oats.
Cookie Dough:
It's a good idea to cover and put the dough in the fridge for at least 30 minutes (or freezer for 10 minutes). This will make the dough easy to scoop without sticking to your hands or scooper. Baking should be 11-12 minutes. They will still be soft when you take them out and look uncooked, but will harden once they cool down. Want crispier cookies? ... add a minute or two.
The Perfect Icing:
Icing is totally optional, but it makes them look pretty! I sometimes find myself adding more soy milk (or any milk) to get the icing to mix well. You DO NOT want runny icing. You want the least amount of milk possible to get the confectioner's sugar (I use vegan) to fully dissolve. Start with 1 tablespoon of milk, mix, and add a little more if needed.
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