Vegan Oatmeal Cookie Recipe

I'm assuming that you're here because you've adopted a vegan lifestyle.

And you're craving for a cookie.

But not just any cookie – a cookie that’s perfectly crispy around the edges, chewy in the center, and the right balance of healthy and indulgent. Satisfying and delicious, while light enough to eat a couple in one sitting and not feel like you’re going to have a sugar crash an hour later.

Rich and buttery, even though there isn't any butter.

And it happens to be a vegan oatmeal cookie.

Oatmeal cookies are one of my favorite kind of cookies. There’s something about the combination of the high fiber oats, cinnamon, and sweet brown sugar that makes me feel giddy.

For this recipe, I also added cranberries and toasted walnuts. Just because I am on a healthy kick. Forget the butter and ignore the eggs. Coconut oil is here to replace those ingredients and it's actually good for your heart as well!

If you really miss that butter and eggs, then try this low-fat oatmeal cookie recipe.

Let's get baking!

Earth Balance is every vegan's dream. If you've never baked with it before, don't be surprised if you start acting giddy too. Earth Balance coconut spread is a great substitute for butter. Made from mostly organic coconut oil, it gives the cookie that rich flavor.

Coconut oil has a natural sweetness, which means you can cut back on the brown sugar. I wouldn't eliminate the brown sugar completely, as it helps keep the cookies chewy. That's a baking secret that I learned from a very special old friend, Mrs. Fields. She's everyone's favorite friend.

Coconut oil has amazing health properties. So much that I can actually write a book about it. Wait, I believe it's already been done. There has been many researched articles explaining this wonderful oil. Go ahead and read all about it, and then come back to this recipe.

Applesauce does a really good job of making the cookies moist.

Oats absorb lots of liquid while they bake so the dough needs to have a higher liquid content to compensate. If you prefer a more crumbly texture than soft and chewy, decrease the coconut oil by 1/4 cup.

Flax seeds contribute by giving you a boost of that omega 3's. They also add a more nutty flavor to the final product.

Doesn't this cookie sound like something you can eat for breakfast and not feel guilty?

• 1 cup white whole wheat flour
• 1 cup old fashioned rolled oats (uncooked)
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 1/2 tsp. cinnamon
• 1/2 cup Coconut Spread (optional: Earth Balance)
• 1 cup coconut oil
• 1/2 cup brown sugar
• 1/2 cup unsweetened applesauce
• 1 tsp. vanilla
• 1/2 cup cranberry (optional: raisins, chocolate chips)
• optional: 1/2 cup chopped toasted walnuts

1. In a medium bowl, combine the coconut oil, Earth Balance spread, apple sauce, vanilla extract, cinnamon, sea salt, and baking soda until well-blended.
2. Add white whole wheat flour slowly to that bowl, stirring to combine. Add rolled oats. Optional: Add toasted walnuts and cranberries.
3. Preheat oven to 350°F. Lightly spray cookie sheets with cooking spray or line with parchment paper. Drop dough by rounded tablespoonfuls onto prepared sheets. Use your hands to flatten it a bit.
4. Bake 14 to 15 minutes or until lightly golden-brown. Let cool on sheets 1 minutes Transfer cookies to wire racks; cool completely. Store in an airtight container for up to 3 days (or freeze in airtight bags/containers)