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These vegan oatmeal cookies are not only delicious but also incredibly easy to make and completely oil-free! With a chewy texture and wholesome ingredients, they make for a perfect snack or breakfast treat. Here’s a straightforward recipe that will yield soft, flavorful cookies in no time.

Ingredients

• 1 cup rolled oats
• 1 cup whole wheat flour (or all-purpose flour)
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon ground flaxseed (mixed with 3 tablespoons water for a flax egg)
• ½ cup unsweetened applesauce (acts as a binder and adds moisture)
• ½ cup maple syrup (or agave syrup for sweetness)
• 1 teaspoon vanilla extract
• ½ cup raisins or chocolate chips (optional, for added flavor)

Instructions

1. Prepare the Flax Egg:
   • In a small bowl, mix the ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes until it thickens.
2. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
3. Combine Dry Ingredients:
   • In a large mixing bowl, whisk together the rolled oats, flour, baking soda, baking powder, and salt until well combined.
4. Mix Wet Ingredients:
   • In another bowl, combine the flax egg, applesauce, maple syrup, and vanilla extract. Mix until smooth.
5. Combine Wet and Dry Ingredients:
   • Pour the wet mixture into the dry ingredients and stir until just combined. If you’re adding raisins or chocolate chips, fold them in at this stage.
6. Scoop the Dough:
   • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your fingers.
7. Bake:
   • Bake in the preheated oven for 10–12 minutes or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
8. Cool and Enjoy:
   • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Customize Your Add-ins: Feel free to substitute raisins with nuts, dried cranberries, or even coconut flakes based on your preference.
• Storage: Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
• Flour Options: You can use gluten-free flour if you need a gluten-free option; just ensure your oats are certified gluten-free.

These simple vegan oatmeal cookies are not only healthy but also satisfyingly sweet and chewy! Perfect for an afternoon snack or as a quick breakfast option, they’re sure to become a favorite in your household! Enjoy your baking!