You'd Never Know It's Vegan: Crispy Oatmeal Cookie Recipe
Preparation and Baking Time
I have been experiencing major cravings for a thin and crispy oatmeal cookie. You know, the kind I can probably buy in any supermarket if I didn't have multiple food allergies to deal with? If you're like me, you're always looking for new allergy-friendly recipes to try. It's a challenge that has turned into an addiction. I see something I want to eat in the "real world" (i.e. loaded with allergens), and I just have to figure out a safe version of it so we can enjoy it too! With a growing list of foods we need to avoid, more and more store-bought items are out of our reach.
The recipe below is dairy- and egg-free, but I have noted substitutions if these are not off-limits for your family or if you are not following a vegan diet.
- 1 cup all purpose flour*
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 14 tablespoons dairy-free margarine or butter alternative**, such as Earth Balance
- 1 cup light brown sugar
- 1/4 cup orange juice or water***
- 1 teaspoon vanilla extract
- 2 and 1/2 cups rolled oats
- parchment paper
*The all purpose flour can be substituted fully or partially with whole grain wheat flour or whole grain pastry flour if desired.
**Real butter can be substituted if you don't have a milk allergy or dairy intolerance.
***One egg can be substituted if you do not need to avoid eggs.
- Pre-heat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate large bowl, beat together the margarine or butter and sugar on low speed until just combined.
- Increase the speed to medium, and cream until fluffy. Scrape down the sides of the bowl.
- Add water (or egg, if using) and vanilla extract. Mix well.
- Now add the flour mixture, and mix until just combined.
- Add the oats, and mix until well combined.
- Drop the dough in mounds about two tablespoons at a time, about 2-3 inches apart. They will spread quite a bit when baking.
- Wet the bottom of a glass, and press down to flatten each cookie as pictured below. You may need to re-wet the glass every other cookie to prevent the dough from sticking to the glass. Then they can be rounded off around the edges using your finger if you like.
- Bake 14-16 minutes until they are beginning to brown slightly on the bottom. If you are baking these cookies without egg, they will still feel soft when done, so go by the color of the cookies. For my oven, they took about 16 minutes. Once they begin to cool, they will crisp up.
- Allow the cookies to cool before transferring them to an airtight container.
- These cookies can be frozen in between sheets of wax paper for a treat anytime! Just take them out to defrost, or zap them briefly in the microwave and allow to cool to crisp up again.
Please share this recipe with your friends and family that would like to enjoy a treat without eggs or milk!
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© 2018 Jillian Erin