Vegan oat cookies

vegan oat cookies close

It’s a little tense in our home today as Duncan has actually met some concerns when building his under stairs cabinet and is feeling a bit beat. He might be a little beat at the minute however as he is a fantastic issue solver and among the most solid individuals I understand, I understand that he will discover a method, however I value how hard this is– due to the truth that there is no straight surface area in a Victorian home– and I empathise with his sensations of disappointment.

I am ending up the style of our website, Duncan will begin coding next week, so I am feeling a little under pressure too. I am not the most positive choice maker and I have actually stumbled a little on a few of the essential information, like font option for instance. I’m torn in between different alternatives and see the benefit of each however have difficulty choosing which one will match the style the most in addition to guaranteeing the very best legibility.

To help us in our efforts, I made a tray of aromatic and fragile oat cookies with molten chocolate portions. I hope you are video game too as that’s what I have in shop for you today. They fast and simple to make and pleasing to consume– crispy when newly made and they end up being a little chewy when kept in a container. I studded them with chocolate portions as I enjoy the contrast of molten littles dark chocolate concealed in between oats, however dried fruit like raisins or cranberries will work simply as well. We have actually gladly put away numerous of these recently and I hope you’ll enjoy them too.

PS: If you make my vegan oat cookies, do not forget to tag me on Instagram as @lazycatkitchen and utilize the #lazycatkitchen hashtag. I enjoy seeing your handles my dishes!

vegan oat cookies ingredients

vegan oat cookies making

vegan oat cookies dough

vegan oat cookies top down side

vegan oat cookies tray

vegan oat cookies plate

  • makes: 12
  • preparation: 20 minutes
  • cooking: 12 minutes

Active Ingredients

  • 1 tablespoon ground up flax (or chia) seeds
  • 80 g/ 1/3 cup fragrance-free coconut oil, softened *
  • 50 g/ 1/4 cup sugar ** (I utilized brown sugar)
  • 60 ml/ 1/4 cup maple syrup
  • 1 tsp vanilla essence
  • 100 g/ a little loaded 1 cup large/jumbo oats (accredited GF if needed)
  • 100 g/ a little loaded 1 cup oat flour *** (accredited GF if needed)
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp great sea salt
  • 50 g/ 1 3/4 oz vegan chocolate, raisins or dried cranberries


  1. In a little bowl, mix ground up flax and 45 ml/ 3 tablespoon of water. Reserve to thicken.
  2. Beat softened coconut oil and sugar together with an electrical whisk up until well integrated. Additionally utilize a fork, rub sugar into the coconut oil up until you get a smooth paste without any portions of oil left.
  3. Include thickened flax, maple syrup and vanilla essence.
  4. Fold in oats, oat flour, baking powder, baking soda and salt. Mix well.
  5. Lastly, mix in chocolate (sliced up into portions) or raisins.
  6. Cool the dough for 60 minutes although I have actually avoided this action when and they came out sufficient too.
  7. Preheat the oven to 190 ° C/ 375 ° F (or 170 ° C fan/ 340 ° F fan) and line a baking tray with a piece of baking paper.
  8. Divide the dough into 12 parts (each 40 g/ 1.4 oz– approx. 2 tablespoon’s worth). Compress the dough with your hands, flatten into fat discs and position them on the baking sheet leaving a fair bit of area around each cookie as they spread out a little. I suggest baking them in 2 batches.
  9. Bake for about 12-14 minutes. Enable the cookies to cool down totally prior to keeping.


* For the oil-free variation, usage nut butter rather of coconut oil, however please note that this will impact the texture a little and the cookies will not spread out much. Depending upon the viscosity of your nut butter, you might require to include a little water if the mix feels too dry.

** Usage coconut sugar for a refined sugar totally free variation.

*** 100 g/ a little loaded 3/4 cup of plain flour or all purpose GF flour mix works well too. Oat flour makes these a little bit more fragile so I suggest utilizing 50% oat flour and 50% plain flour/ GF plain flour mix for ideal texture.

If you desire more information on a few of the active ingredients that we utilize in our dishes, have a look at our glossary.

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