Remember these Maple Oatmeal Cookies? They're a popular recipe on my site, and I thought it was time I develop a vegan version. These Vegan Maple Oatmeal Cookies are soft and chewy with hints of maple and cinnamon. They're packed with old fashioned oats and have that same texture as a classic oatmeal cookie.
I love how easy this recipe is to make and how quickly these cookies come together. Vegan butter and flaxseed are used to make them vegan friendly and they taste just as delicious as the non vegan version.
A FEW NOTES BEFORE WE GET STARTED
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350° F and line a baking sheet with parchment. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon and set aside.
In a small bowl, whisk together the flaxseed and water and set aside. In a stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.
With the mixer on medium-low, add in the flaxseed mixture. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the maple syrup to the batter. Scrape down the sides of the bowl with your spatula.
Fold in the oatmeal just until combined. Using a 2 tablespoon scoop, form cookies into balls and place them a few inches apart on the cookie sheet.
Bake for 13 minutes, use a round cookie cutter or glass to cookie scoot. Bake for an additional 4 minutes until cookies are firm around the edges.
Let cookies cool on the cookie sheet for 10 minutes before moving them to a cooling rack. Enjoy!
Preheat oven to 350° F and line a baking sheet with parchment.
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon and set aside.
In a small bowl, whisk together the flaxseed and water and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.
With the mixer on medium-low, add in the flaxseed mixture.
Beginning and ending with the flour mixture, alternate between adding the flour mixture and the maple syrup to the batter. Scrape down the sides of the bowl with your spatula.
Fold in the oatmeal just until combined.
Using a 2 tablespoon scoop, form cookies into balls and place them a few inches apart on the cookie sheet.
Bake for 13 minutes, use a round cookie cutter or glass to cookie scoot. Bake for an additional 4 minutes until cookies are firm around the edges.
Let cookies cool on the cookie sheet for 10 minutes before moving them to a cooling rack. Enjoy!
Notes
Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.
Cookie dough can be made ahead, scooped and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.
Keywords: vegan, maple, cinnamon, oatmeal, cookies
