The Best Vegan Crunchy Oatmeal Cookies (Inc. GF option)

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Crunchy, sweet, and full of goodness, these Vegan Crunchy Oatmeal Cookies are simple to make and taste amazing! After one bite, I know I will not stop until the cookie disappears.

全素酥脆燕麥餅乾 Vegan Crunchy Oatmeal Cookies

Vegan Crunchy Oatmeal Cookies

I’ve made quite a few different oatmeal cookies, but none of them were good enough for me to share. This time the perfect crunch oatmeal cookies are finally here!

They are vegan, meaning no egg, no dairy, no animal products involved. And they are seriously the best oatmeal cookies I ever had for now.

This recipe starts at 5:23.
全素酥脆燕麥餅乾 Vegan Crunchy Oatmeal Cookies

These Vegan Oatmeal Cookies are crunchy and crispy at the same time. You can tell how delicious they are by smelling the aroma when they’re baked.

INGREDIENTS FOR VEGAN OATMEAL COOKIES

  • Rolled Oats: 90 out of 100 times I will choose rolled oats over instant oats because they just have more texture and body.
  • Almond Flakes: provide the crispy texture for our cookies.
  • Coconut Oil: makes these cookies super crunchy. I’m using cold-press virgin coconut oil. If you are not a big fan of coconut flavor, you can use refined coconut oil or vegan butter instead.
  • Maple Syrup: aka my favorite liquid sweetener. Its unique sweetness is my top choice. Other options are palm syrup or brown rice syrup.
  • Wholewheat Flour: I use wholewheat because it has slightly more nutrients than regular flour. Sometimes I use spelt flour as well. You can just use all-purpose flour for substitution. If you’re intolerant to gluten, you can use gluten-free flour instead.
  • Ground Ginger: enriches the overall flavor. It’s actually an optional ingredient but I prefer to add whenever I have it at hand.
  • Ground Cinnamon: a must-have ingredient to me. If you don’t like the spicy taste of regular ground cinnamon, I suggest giving Ceylon cinnamon a try. It’s more subtle and gentle to your taste bud and also my one of my favorite spices.
  • Vanilla Extract: adds more flavor to our cookies as usual.
  • Dried Cranberries: I love the color and the slightly tangy flavor they bring to these cookies. You can also use raisins or other types of dried fruits you have at hand.
  • Pumpkin Seeds: I adore the color contrast between cranberries and pumpkin seeds. They also add more nutrients like protein and minerals to our cookies.
全素酥脆燕麥餅乾 Vegan Crunchy Oatmeal Cookies

HOW TO MAKE VEGAN OATMEAL COOKIES

It’s really easy to make these vegan oatmeal cookies. Add you need to do is basically mixing.

  1. In a big bowl, add the rolled oats, almond flakes, salt, ground cinnamon, ground ginger, and whole wheat flour. Mix them together.
  2. Add maple syrup, coconut oil, and vanilla extract. Stir all together.
  3. Stir in the dried cranberries and pumpkin seeds.
  4. Use a tablespoon to scoop out the mixture and place it onto the baking mat. Press it down and shape it into the shape of a cookie. Repeat the same step to use up all mixture. (You can use a cookie cutter to help make the perfect circle. I was using a 7-cm circle. And this recipe makes about 8-10 big cookies.)
  5. Bake at the preheated oven at 170 C / 340 F for 12-15 minutes until they’re a little bit hard and golden. Your kitchen will smell amazing too.

I used a cookie cutter to help shape the cookies at first, but I found that it’s actually not necessary. Use do your best to shape them into a circle. You will have 8-10 cookies with this recipe.

And last but not the least, make sure to let them cool completely before applying to your face! You can leave them in the oven to cool down for a more crunchy texture.

全素酥脆燕麥餅乾 Vegan Crunchy Oatmeal Cookies

These oatmeal cookies are really crunchy and full of the oaty flavor from the rolled oats. The maple syrup really brings these cookies to the next level. It’s so delicious!

全素酥脆燕麥餅乾 Vegan Crunchy Oatmeal Cookies

These oatmeal cookies are literally one of those things I/you need to have in your life! At least that’s how I feel. I really hope you could give it a try and let me know your thoughts! 🙂


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The Best Vegan Crunchy Oatmeal Cookies (Inc. GF option)
全素酥脆燕麥餅乾 Vegan Crunchy Oatmeal Cookies
Print Recipe
5 from 2 votes

The Best Vegan Crunchy Oatmeal Cookies

Crunchy, sweet, and full of goodness, these Vegan Crunchy Oatmeal Cookies are simple to make and taste amazing! After one bite, I know I will not stop until the cookie disappears.
Author: Nora Hsu
Prep Time5 minutes
Cook Time15 minutes
Cooling10 minutes
Total Time30 minutes
Cuisine: American, vegan
Keyword: cookies, dairy-free, vegan
Servings: 8 people

Ingredients

Instructions

  • Preheat the oven at 170 C / 340 F. Line the baking sheet with parchment paper or a baking mat.
  • In a mixing bowl, add the flour, oats, almond flakes, salt, cinnamon, and ground ginger. Mix all together.
  • Add maple syrup, coconut oil, and vanilla extract. Use a fork to combine.
  • Then stir in the dried cranberries and pumpkin seeds. The mixture should be a little bit wet.
  • Use a tablespoon to scoop out the mixture onto the baking sheet, evenly spaced. Use a cookie cutter or round mold to help to shape the cookies.
  • Place into the oven to bake for 12-15 minutes at 170 C / 340 F until golden brown.
  • Transfer onto a wire rack to let them cool down completely. You can leave them in the oven too cool for 15 minutes so they can be more crispy. Then EAT!

Video


Notes

  • Storage: Store in an air-tight jar for 2-4 weeks.

Nora
Nora

我是 Nora 葉子,一個從 ED 恢復、熱愛烘焙料理的創作者,2018 年轉變成 Vegan,希望透過分享能讓大家更認識全植物食物的美好。

Hi, I'm Nora, a creative who loves baking, cooking, and sharing. After turning vegan in 2018, I hope to share my joy and wonderful plant-based recipes with the world.

4 Comments

  1. 5 stars
    AAAA THESE WERE SO DELICIOUS! This is such a good recipe, my family gobbled them up in minutes. The crunch and all the other flavours are just right 👌

  2. 5 stars
    This is an excellent recipe! Super crunchy and the taste is just amazing!
    I substituted maple with molasses 🥰😋

    Thank you again Nora❤🙏

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