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Made with wholesome ingredients and winter spices, these Vegan Spiced Oatmeal Cookies are perfect snacks for the autumn/winter/festive season!
As it gets colder, I become more and more prone to have food with spices, which includes snacks and desserts! So when I was thinking about making cookies, the first thing that came to my mind was spiced cookies. And, you know, I like oats, so here are these delicious, crunchy, winter-vibe spiced oatmeal cookies!
These cookies are crunchy, oaty, and full of winter flavor, which always reminds me of Christmas. But I think I probably will have these cookies throughout the year if I feel like it. BTW, that’s my philosophy of eating right now.
Ingredients You Need
Just want to give you a fair warning that the ingredient list might look a bit long. But it’s not like we’re going to use tons of different ingredients. It’s just because we will need different spices to build up the flavor. However, if you’re short on certain spices, I’ll say just use the one your love.
- Rolled oats
- Wholewheat flour
- Baking powder
- Spices:
- Ground cinnamon
- Ground ginger
- Mixed spice, or pumpkin pie spice/apple pie spice
- Ground cardamon
- Salt
- Extra-virgin coconut oil
- Date syrup, or maple syrup
- Water
- Raisins, or other dried fruits of choice
- Walnuts
If you take spices in one group, you will find that there is actually not much you need to prepare, right?
Another thing that’s optional but highly recommended is the candied citrus peel. I actually add some in my own spiced oatmeal cookies and they taste so good!
How to Make Vegan Spiced Oatmeal Cookies
These oatmeal cookies are super easy to make. Basically, you will be mixing, squeezing, shaping, waiting, and eating.
First, mix all the dried ingredients except for the raisins and walnuts in a big bowl. Then add the melted coconut oil and date syrup. Use a fork to mix all ingredients together evenly.
After that, bring the raisins and chopped walnuts to the party.
Once the mixture is even, grab a tablespoon to scoop a large spoonful of the mixture. Use your palm to press it against the spoon so the mixture can stick together. If the mixture cannot stick together, add 1~2 teaspoons of water to help.
Then shape it into a ball and place it on a lined baking sheet. Repeat to finish all mixture. You should have 10~12 balls depending on the size of each ball.
And then use your palm to press the balls into flat thick disks. Keep them evenly spaced. They won’t spread in the oven, so you can put them closer to each other.
Bake in the preheated oven at 175°C/350°F for 13~15 minutes until they are golden brown and your kitchen will smell amazing too!
The final step is to let them cool completely on a wire rack. This step is really important to get the crunchy texture. Once they are cool, you know what to do. (wink wink)
How to Store Spiced Oatmeal Cookies
Once these cookies are completely cool, store them in an air-tight jar or container. They will be fine at room temperature for 7~10 days. If you want to store them for a longer period of time, pop them in the fridge. It will give you another week.
But to be honest, this recipe doesn’t make a lot (10~12 cookies), so I don’t think it will be an issue. Actually, if you want to make more as a snack-prep, just double the whole recipe.
Questions You Might Have
Are there other substitutions for extra-virgin coconut oil?
I will say stick to the extra-virgin coconut oil for the best flavor. But if you really don’t have it, you can use refined coconut oil or vegan butter instead.
What can I use to replace date syrup?
Date syrup gives these cookies a caramelly flavor, but I know it’s now very common. So if you cannot find it, you can use another liquid sweetener like maple syrup or agave. Just keep in mind that the final flavor will be a little bit different due to this change.
Can I use other nuts to substitute walnuts?
Yes, you can. I personally recommend using walnuts or pecans because they taste so good in these cookies! (and I personally love them ineffably.)
Final thoughts
That’s it! I hope you will love these vegan spiced oatmeal cookies as much as I do. I also tried to add a bit of candied lemon peel and orange peel to make them taste more “festive”. If you have other questions or you’ve made them, feel free to let me know by commenting down below!
Let’s eat!
More Vegan Christmas/Festive Recipes:
- Easy Festive Christmas Granola (Vegan)
- Vegan Chocolate Peppermint Cream Pie (Gluten-free)
- Vegan Mince Pies (Gluten-free)
Easy Vegan Spiced Oatmeal Cookies
Ingredients
- 67 g rolled, (1/2+1/4 cup)
- 60 g wholewheat flour, (1/2 cup)
- 1/4 tsp baking powder
- 1/2+ 1/8 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp mixed spice, or pumpkin pie spice/apple pie spice*
- 1/8 tsp ground cardamon
- 1 ml salt
- 36 g extra-virgin coconut oil, melted (3 Tbsp)**
- 45 g date syrup, (2 heaping Tbsp)
- 1 Tbsp water
- 2 Tbsp raisins, or other dried fruits of choice
- 2 Tbsp finely chopped walnuts
Instructions
- Preheat the oven to 175°C/350°F. Line a baking sheet with parchment paper.
- In a big bowl, add the rolled oats, wholewheat flour, baking powder, and spices. Use a fork to mix them together.
- Add melted coconut oil, date syrup, and water. Mix all ingredients together evenly. No flour should be seen after mixing. If it’s a bit dry, add 1~2 tsp water to help. The mixture should look like slightly wet pre-baked granola.
- Add the raisins and chopped walnuts. Stir them into the mixture evenly.
- Scoop a large tablespoon of mixture. Use your palm to press it against the spoon to form a ball. Squeeze it firmly so the mixture can stick together, then shape it into a round ball. Place it onto the baking sheet. Repeat to finish all mixture. You should get 10~12 cookies for this recipe.
- Press the cookie bowl down with your palm to form a flat cookie shape and keep even space between each cookie. They won’t spread in the oven, so you can arrange them closer than usual.
- Bake in the oven at 175°C/350°F for 14~15 minutes until golden brown.
- Transfer the cookies with the baking sheet onto a wire rack to cool down completely. Then Eat!***
Notes
- *Mixed Spice: It’s a mix of different spices, which usually include cinnamon, coriander, nutmeg, ginger, and cloves. It’s common in the UK that you can find it in most grocery stores. If you cannot find it, you can just use pumpkin pie spice.
- **Extra-virgin coconut oil: I will recommend using extra-virgin coconut oil because the taste is really amazing with all the spices. I personally don’t taste obvious coconut flavor in the final baked goods. But if you’re worried about the coconut flavor or you don’t have it, you can use refined coconut oil or vegan butter instead.
- ***Cooling part: If you want your cookies extra-crunchy, you can leave them in the oven to cool, which will take more time but it will make your cookies super crunchy!
- Storage: Once cookies are cool, store them in an air-tight jar or container. Leave them at a cool place. They shall be fine for 7~10 days. Or store them in the fridge for 2~ weeks.
- Adapted from Goodness Is.
