Ingredients
Equipment
Method
- Preheat the oven to 375°F and place the oven rack on the second to lowest shelf.
- In a small dish, add the ground flax and 3 tbsp of filtered water. Whisk to combine well. Set aside to thicken.
- In a large mixing bowl, cream the butter until light and fluffy.
- Add the white and brown sugars. Mix until creamy, light and fluffy.
- Add the vanilla and thickened flax. Blend until creamy.
- Add the flour, baking soda, cinnamon, and salt. Mix until just combined.
- Add the steel-cut oats and mix until blended evenly.
- Using the medium cookie scoop, scoop out the cookie dough and place about one-inch apart on the silicone, or parchment, lined baking sheet.
- Place the cookies in the oven and bake for 12-15 minutes, until the cookies are golden brown along the edges and on top.
- Take out of the oven and allow to cool directly in the pan for at least 5 minutes.
- Transfer the cookies to a cooling rack and allow to cool completely before storing.
- ENJOY!
Nutrition
Notes
- Here is a list of some delicious extras you can easily add to this Vegan Steel Cut Oatmeal Cookies recipe.
- vegan mini chocolate chips
- dried fruit pieces like cherries, cranberries, mango, etc.
- raisins (of course)
- nut pieces like walnuts, pecans, or macadamia nuts
- shredded coconut
- If you do not have a hand-held mixer, you can mix this cookie dough by hand using a large fork and a silicone spatula.
- Feel free to use gluten-free flour at the same ratio for your dietary preferences.
- It is important to mix the butter, sugar, flax, and vanilla well before adding the flour and steel-cut oats. Make sure the mixture is very light and fluffy. This gives the cookies a soft in-the-center and crunchy on-the-outside type of texture.
- Be careful not to overmix the flour and steel-cut oats. Mix until just blended. Overmixing will create tough and dry cookies.
- Make sure to allow your cookies to cool directly on the baking sheet for at least five minutes before transferring them to a cooling rack. These cookies are thinner and soft in the center and will break easily until they have been cooled completely. Once cooled they become a much more sturdy cookie.
- These Vegan Steel Cut Oatmeal Cookies store well on your kitchen counter in a tightly sealed container. I like to use glass containers but you can also use a plastic, BPA-free, bag.
- These cookies last on the kitchen counter for approximately 3-5 days.
- For longer storage you can put these cookies in the freezer, stored in a freezer-safe container. They will last in the freezer for up to 3-4 months.
- To defrost these vegan oatmeal cookies, just pull them out of the freezer, keep them in the freezer-safe container, and allow these cookies to soften naturally on a cookie rack. This will take only about 10-15 minutes.
- ENJOY!