Recipe: Vegan Frozen Oatmeal Cookies
Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something. I only include links for products and services I love and believe in. Please check out my disclosure policy for more details!Vegan frozen oatmeal cookies – my take on my grandma’s recipe
This is a project that is many years in the making. I tried to make a go of it last year with my first YouTube video – but, you know, life was pretty hectic for all of us. I shelved the project with every intention of getting back to it someday.
Welp, welcome to someday! Like I’ve mentioned in previous posts, my grandmother left behind a lot of cookbooks and recipes, and I inherited quite a bit of that material. Despite having dietary restrictions, I wanted to honor the recipes and cookbooks the best I can. For some of that, I’ll be sharing some of her favorite recipes via video and recreating the ones I can. For others, I’ll be sharing the recipes here.
Recipe: Vegan Frozen Oatmeal Cookies
- Total Time: 12 hours 12 minutes
- Diet: Vegan
Description
I loved baking cookies with my grandma, and while I didn’t specifically remember these cookies, they became a fast favorite in our house. Bonus – I made them vegan. So, here’s my take on vegan frozen oatmeal cookies.
Ingredients
- 1 cup Earth Balance buttery sticks – room temperature, if possible
- 1 cup brown sugar
- 1 cup white sugar
- 2 “eggs” from Bob’s Red Mill Egg Replacer (or you can substitute in many different ways)
- 1 tsp vanilla
- 2 cups sifted flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups rolled oats
- 1 cup shredded coconut
- 1 cup chopped walnuts or pecans
Instructions
- These are not the kind of cookies that can be made quickly – you do need to freeze them. That’s why they’re called frozen oatmeal cookies. I’m setting that expectation for you early!
- Using a large bowl, cream together the Earth Balance, sugars, egg replacement of choice, and vanilla. If you’re using the Bob’s Red Mill eggs or Ener-G egg replacer, the best way to do it is to prep those first in a small bowl and add them into the larger bowl.
- To the same bowl, add in the sifted flour, baking soda, baking powder, and salt (I ended up sifting all of it) and stir. Then, add in the oatmeal.
- The easiest way to add in the coconut and nuts are with your hands. Plus, it’s pretty fun!
- Chill in the fridge for a bit – 30-60 minutes should do the trick – and roll into long cylindrical rolls about 2 inches in diameter. Wrap in wax paper and freeze.
- After they’ve been frozen, preferably overnight, cut slices 1/4-inch thick and bake on an ungreased cookie sheet for 10-12 minutes in a 375-degree oven. Let them cool and they’ll solidify. Crispy and irresistibly delicious!
- Prep Time: 12 hours
- Cook Time: 12 minutes
- Category: Desserts
