Vegan Oatmeal Cookies

Easy vegan oatmeal cookies that are baked within 10 minutes!

Course Dessert, Snack

Cuisine Vegan

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 87kcal

Combine all your dry ingredients: oats, flour, baking soda, salt, cinnamon, brown and white sugar.
Mix well using a fork or a whisk. Set aside.
Make a chia egg by combining 4 tablespoon of boiling hot water and 1 tablespoon of chia seeds. Stir well until no lumps remain. Put aside to set for 5 minutes.
Mix all your wet ingredients: vegan butter, peanut butter, mashed up banana and chia egg.
Pour your wet mixture oven your dry mixture and mix well using a fork or a silicone spatula.
Decide on your toppings/flavour addition: I recommend dark chocolate chips for one half and cranberries and chopped hazelnuts for the other half of your batter.
If you’re making two different flavours, split your mixture in half. Fold in dark chocolate chips for one half of your mixture and fold in cranberries + chopped hazlenuts for the second half of your mixture.
If you’re just making one flavour, no need to split the mixture - simply just double the amount of toppings you see written in the Ingredients part above.
Line a baking sheet with baking paper and measure out your cookies: I I used a ⅛ measuring cup for each cookie. This mixture should make approx. 20 cookies.
Press down the cookies using a fork to create 4 parallel lines across the middle as seen in the step-by-step instruction photos above.
Bake at 375°F / 190°C (fan oven) for 10-12 minutes. If not using a fan oven, bake at 392°F / 200°C.

Make sure your mixture is dense, not too wet and elastic.
If your mixture is too dry, add 1 teaspoon of plant milk at a time and mix again. However, don’t go overboard when adding your milk.