Mini Vegan (egg and butter free) Oatmeal Cookies
Why I Love This Recipe
This recipe was adapted from Alicia Silverstone's The Kind Diet. It's the first vegan cookie I've ever made, and probably still the most delicious. Everyone eats these up and can't believe they are vegan when I tell them. They always request the recipe too. I prefer to make them as mini cookies, it's perfect for a party.
Ingredients You'll Need
1 cup quick-cooking rolled oats
1 cup unbleached all-purpose flour
⅓ cup maple sugar (you could also use dark brown sugar, but then I don’t think it’s technically vegan)
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
⅓ cup pure maple syrup
½ cup canola oil
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ cup raisins, chopped walnuts, or chocolate chips (optional, and the chocolate chips I have aren’t vegan)
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil.
2. 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 raisins, nuts, or chocolate chips, if you’re using them.
3. Scoop out a tablespoon size amount of dough (use a measuring spoon to be exact) if you want regular size cookies, or a teaspoon size for mini cookies (the dough will look like it won’t even become a cookie, but it will!) Using your hands, roll the dough into balls and place on the baking sheet. Press down slightly to flatten the tops. For tablespoon size cookies, bake for about 8-10 minutes or until very lightly browned. For teaspoon sized mini cookies, bake for about 5 minutes. Tip: Allow to cool for a couple of minutes on the baking sheet before moving to a wire rack, because they will be so soft and fragile, they won’t hold their shape.
4. Allow to fully cool, and then eat & enjoy!