Vegan Oatmeal Cookies

Vegan Oatmeal Cookies

I don’t often repeat my baking creations. I’m a busy girl and I like to try out something new every time. There are only a select few recipes that will see the light of day more than once. Like this lemon cheesecake for example. Or this chocolate cake. And these chocolate cookies for that matter. There’s a lot to be said (and eaten) about a recipe if I make it more than once. In the short amount of time that I have come to discover this oatmeal cookie recipe, I’ve made it three times already! They’re just so darn tasty. I’ve added and deleted a few ingredients in the process, and now I think I have tweaked it to perfection! The original recipe can be found here. Rating: 5 out of 5.

Vegan Oatmeal Cookies

Vegan Oatmeal Cookies recipe: adapted from Alicia Silverstone - The Kind Diet

- 1 cup quick-cooking rolled oats
- 1 cup unbleached all-purpose flour
- ⅓ cup maple sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. fine sea salt
- ⅓ cup organic maple syrup
- ½ cup safflower oil
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- ¼ cup chopped dried fruit, like raisins or plums

- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Combine the oats, flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the syrup, oil and vanilla extract. Add the wet ingredients to the dry ingredients, and stir to combine. Fold in the dried fruit.
- Using your hands, roll tablespoon-size scoops of dough into balls. Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for 8 to 12 minutes or until lightly browned. Transfer cookies to a baking rack to cool completely.
- For variety, replace the all-purpose flour with whole wheat pastry flour, barley flour, spelt flour, or a gluten-free baking mix (choose one that does not include baking soda and baking powder). You can also substitute chocolate chips for the dried fruit and any kind of nuts for the walnuts.

These cookies are vegan and organic, which means no eggs, no butter and only a hint of sugar.
Maple syrup and safflower oil provide for their taste.

Although I bake much, I do actually eat healthy and organic aside from the sweets presented on this blog. So I’m thrilled to have found a cookie-recipe that is 100% organic and wickedly delicious!


Joyti said…
Those look and sound delicious :)
highheeledlife said…
Mmmmmm.. they sound divine!!! I have made a note of this one!!! .. xo ..HHL
Eliana said…
These cookies look perfect :)
Laura said…
Awesome! I have a few vegan friends, and this looks perfect for when they come over for tea.
Lucie said…
I love how they have bulges and just look like they would be a delight to eat. Interesting recipe, too!
Dianne said…
I may need this healthier choice seeing now I'm hooked on that Cho-peanut-butter Fudge!!
Well you've certainly convinced me to try this recipe out! I can't believe you've tried them again and again. They look fantastic; and the touch of the yellow ribbon is very sweet
I'maNolaGirl said…
These sound amazing and look so too! I might try them with dried cherries!!!
Chele said…
That is quite a recomendation - I'll need to keep these in mind ;0)
OneCraftyFox said…
I am finding so many fabulous vegan recipes lately!! Thanks for sharing :)
These look so yummy, Danielle. I always like to soak my raisins in a bit of rum for an hour before making this type of cookies hehe. Do you have this book? What do you think of it?
Paris Pastry said…
@Xialu: Oh yes! Rum-soaked raisins are sublime! No, I haven't got the book. I came across a couple of recipes from it on
Anonymous said…
Fantastico! A pinch of conunut adds a nutty taste. Second batch is in the oven!

Thanks! Happy, happy, joy, joy!
Unknown said…
I made ALicia's version - not too happy with them - very oily and flat. They certainly don't look like yours in the picture.
I wonder what went wrong.
Paris Pastry said…
@Kathleen: When I first made Alicia's version, I found them to be too oily as well, and had to add a lot of extra flour to them!
Unknown said…
I tried this recipe out, soooo good!

I will say, I didn't have or want to spend the money on MAPLE SUGAR or SAFFLOWER OIL. Though, the health benefits are better.

I did substitute the maple sugar for dark brown and safflower oil to canola or vegetable oil.

** Added:::: Nutmeg and 2 TBS of Flax Seed.

Sara Goodman said…
I just tried out this recipe. I did some substitutions - I didn't have maple sugar or safflower oil. I substituted honey, some brown sugar and EVOO. Oh, and threw in some chopped bakers chocolate. Very tasty, but the cookies crumbled and stuck to a greased cookie sheet. Any tips to prevent sticking and crumbling? Thanks. Sara -
Paris Pastry said…
@Sara Goodman: Instead of substituting the safflower oil for honey, use vegetable or canola oil; it's less sticky than honey. Hope this helps! :)
Chris Goodman said…
Hi Paris, I actually used olive oil instead of safflower. I made another batch using olive oil, honey, and sugar (instead of the maple syrup and sugar). Mix was dry so I added a couple of tablespoons of rice milk. Less crumbling but they seriously stick to the greased pan! LOL (crumbs are delicious!). (Living in the country - no parchment paper here - will have to order on the web). I'll try to remove the cookies from the pan while still hot.
Paris Pastry said…
@Chris Goodman: I like the substitutes you came you with! Parchment paper sure makes baking cookies easier (and less work to clean up)!
Anonymous said…
I love, love, love that you posted a vegan recipe along with your more traditional recipes :)
Anonymous said…
I just made these and they are so Delicious!! They taste so good that I am going to crumble some tomorrow and make Apple Crisp with it!! I used Jules Gluten free flour and I used Virgin Coconut oil instead of safflower oil.
Anonymous said…
LOVED LOVED LOVED these delicious cookies! Vegans and non will go wild for these delicious treats. THANK YOU!
CookingWithKris said…
I just made these. I didn't have half the ingredients in the kitchen. No maple sugar so I used packets of sugar in the raw to equal a third. No syrup so I used agave. Flour was whole wheat. They turned out pretty good for not having most of the things required. Thanks for the recipe.
Paris Pastry said…
@CookingWithKris: Yes I do that a lot of the time as well with this recipe :) Works every time!
Anonymous said…
The first time I made these, I found them very oily as well. Like, oil squashing through my fingers oily.... So I substituted half the oil for apple sauce, and I also replaced the flour with oat flour. Soooooooo soft!

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