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.
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.
- 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
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!