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
Units
Scale
- 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