The Best Basic Vegan Oatmeal Cookie Ever

Another “Vegan-ized” Childhood favorite with a new twist:

Yummy little cookies.

Tropical Fruit Oatmeal Cookies

  • 1 Cup Brown Sugar
  • 1 C White sugar
  • 1 C Coconut oil (solid)
  • 1 tsp Coconut extract
  • 3 Tbs Aquafaba
  • 2 Cups White Whole Wheat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 C Old Fashioned Rolled Oats
  • 1-2 Cups Tropical dried fruit mix (mango, pineapple, shaved coconut, golden raisins)

Preheat oven to 375*F, Prepare a cookie sheet with parchment paper or cooking spray.

Cream together wet ingredients and sugar. Try to break up all lumps of coconut oil until they’re all the size of a pea or smaller. Slowly incorporate all the dry ingredients, taking care to spread out the salt and baking soda&powder, to avoid lumps. When the dough is pretty incorporated, add the oats. If it seems too crumbly, feel free to add a tablespoon of water to make the dough more workable. Form 1-1&1/2 inch balls of dough, place on prepared baking sheet. Bake at 375*F for 8-10 minutes.

This recipe is based off of a special family favorite, and it’s very versatile. You can change the add-ins to all sorts of things. I also like them with vanilla extract, vegan dark chocolate chunks, and dehydrated blueberries.

My husband is particularly fond of these with cinnamon, pecans, and butterscotch chips, which I’d like to try and find a vegan butterscotch chip sometime.

A word about added water:

See the gradient from left to right? It’s all about the moisture content.

More added water=more spread.

Less water= less spread. My husband is a fan of the denser “ball” type of cookie. I like them to be more like the middle 2 rows. Not flat, but a little chewier.

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Vegan-ized Oatmeal Gingersnaps

Here we see Eve modeling our new favorite cookie this holiday season.

Ah, baking with the family. The smell of molasses and ginger hanging in the warm air as the timer rings, and you pull those fresh-baked cookies out of the oven, knowing deep in your heart that this moment is bringing back all those rosy childhood memories of happy times.

Or you could just be a fan of delicious flavor. I know I am.

I thought I’d share my new “vegan-ized” version of a recipe I found here, which is completely identical, as far as I can tell, to the recipe my mom used to make all the time when I was a kid. These cookies were one of the three we would always make. Either these, chocolate chocolate chip with white chocolate chips (my “veganizing” white whale), or snickerdoodles. (Which are pretty easy to make vegan, I actually like this recipe. Though I did add a thing or two, but that’s another post.)


Oatmeal Gingersnaps

  • 1 Cup Coconut Oil, Solid
  • 2 Cups sugar (I like to use raw sugar, one without bone char)
  • 1/2 Cup molasses
  • 2 flax eggs= 2 Tbs flaxseed meal + 5 Tbs water (information on flax eggs here)
  • 3 cups White Whole Wheat Flour
  • 1 1/2 cups Old Fashioned Oats
  • 2 tsp Baking Soda
  • 2 tsp Ground Ginger
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Salt

Preheat oven to 375*F.  Cream together the coconut oil and sugar,  and try to beat out as many lumps as possible. Mix in flax egg and molasses until smooth. Add in dry ingredients, except for oats. Once the dough is relatively smooth, add in the oats. Get a bowl with a small amount of granulated sugar, and roll dough into 1-inch balls, rolling the balls in the sugar before placing them on a cookie sheet 3 inches apart, to ensure the cookies don’t touch as they spread out in the oven. Place cookies in the heated oven for 8-10 minutes. The cookies will have spread, cracked, and most importantly, they will still be soft. Allow them to cool, and they will get the perfect textural bite of crisp on the outside, chewy on the inside, and soft in between. These cookies also travel very well, making them a perfect cookie to ship in care packages and presents.




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Vegan Curried “Chicken” Noodle Soup

Ah, cooler weather. I’ve missed you. And what could be better than a quick and easy soup?

Mmmm, soup

32 oz light colored vegetable stock

Orichetti or other small, spoon-size pasta, enough to fill small saucepan halfway

1 cup water, or enough to keep your pasta covered

1 cup coconut milk (save until your noodles are cooked)

8 oz canned corn (no need to drain)

8 oz canned carrots (no need to drain)

1/2 cup frozen peas

1/2 cup chopped zucchini (or whatever vegetables you have handy)

1/4-1 tsp curry powder (or more to taste)

1/4-1 tsp turmeric

1/4-1/2 tsp ginger

1 Tbs teriyaki sauce (or you could eliminate this, if you’d prefer)

salt and black pepper to taste

Boil noodles in vegetable stock until noodles are al dente, adding peas and zucchini while they boil to cook them slightly.

Add the coconut milk after the noodles and vegetables are cooked to desired tenderness, serve.  Ours came out tasting very much like chicken noodle soup.

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