I have a lot of vegan friends and when I come across a great vegan cookies recipe I always like to share with them and with as many people as possible. Oatmeal cookies are everyones favorite and a timeless classic. They are chewy, soft with a rustic, thick texture. And they are delicious and comforting. These vegan oatmeal cookies are all of that, made with vegan butter and a splash of soy ( or any other non-dairy) milk.
The cookies are phenomenal, with a slight caramelization from brown sugar they are lightly sweetened and have beautiful coconut and cinnamon undertones. They make for a great breakfast on the go and will complement a freshly brewed cup of coffee wonderfully. Or you can snack on them all day long absolutely guilt free if you need quick refueling. They are wholesome and healthy but there is zero sacrifices in the flavor or texture department.
Crunchy around the edges and soft and chewy on the inside they are scrumptious. The oats give them that signature chewy, robust texture that everyone loves. Just make sure to use rolled oats or old fashioned oats. They are thicker and are ideal for the recipe. The quick oats tend to soak in a lot of moisture and you will end up with crumbly dough. Dried coconut also adds to a chewy texture with a hint of cinnamon amps up the flavors.
And the cookies are a breeze to make with just a handful of simple ingredients. They are bakery quality and so easy to make from scratch at home. The recipe is foolproof and cookies come out perfect every single time. Enjoy!