Crispy on the edges, yet these soft and chewy cookies are super easy to make. The best part is they are vegan; yes, they are dairy-free and have the goodness of oats!
One of my favorite cookies is the oats and raisin cookie. They are wholesome and super delicious. This is the reason I wanted to find the perfect recipe for its vegan version.
The high ratio of brown sugar in the cookies makes them incredibly soft and chewy. At the same time, the oats bring a contrasting crunch to it.
Why You’ll Love This Recipe?
- Goodness of oats: the cookies are a lot more wholesome than others as they are buttery and have a good amount of oats. You have to use regular rolled oats for the recipe.
- It’s Vegan: Making dairy-free cookies can sometimes be challenging as the taste or texture differs from regular dairy cookies. But after numerous trials, I have found the best recipe which matches the taste and texture of a dairy oats cookie.
- It’s Versatile: This recipe is super easy and versatile. You can upgrade the cookies by adding flavors of your choice, like cinnamon, vegan caramel, raisin, or nuts.
Important ingredients Used In The Recipe
- Oats: This ingredient takes the cookie to a new level. It provides the much-needed crunch or crispness needed in every bite, which contrasts nicely with the overall chewy texture of the cookie. I have used Quaker Rolled Oats in the recipe.
- Brown sugar: If you compare the brown sugar to castor sugar ratio, you will find that the amount of brown sugar used in the recipe is higher. Since brown sugar has molasses, it makes the cookie chewy and soft. It also provides a brown color and a hint of caramelized flavor.
- Vegan butter and milk: since the recipe is vegan, i.e., dairy-free, we have used vegan butter and soy milk. The butter provides the needed fat, and the milk provides richness and moisture to the cookies.
How To Make Dairy-free Oatmeal Cookies?
- Mise en place: First and foremost, collect your ingredients and preheat the oven to 180c (OTG mode: upper rod + lower rod + fan). Also, prepare a baking tray by lining it with butter paper or a silicon mat.
- Creaming: Like most cookies, the first step is to cream the butter with brown and castor sugar. Beat it until it is light and airy.
- Add liquids: Add soy milk and vanilla essence to the creamed butter. Mix this well.
- Add dry ingredients: Now, sieve the dry ingredients, which are flour, baking soda, and salt. Add it to the creamed mixture and mix.
- Add Oats: After dry ingredients, add oats and combine everything to form a dough.
- Shaping: once the dough is ready, make balls out of it weighing 40g each. Flatten them out a little and roll them into oats.
- Freezing: place the coated cookie dough on a lined baking tray. Put the tray in the fridge for 15-20 minutes.
- Bake: after freezing, bake the cookies in a preheated oven at 180c (OTG mode: upper rod + lower rod + fan) for 15-18 minutes or until the edges turn golden brown.
Chef’s Tips For The Recipe
Chill The Dough
Once the cookies have been shaped, it’s important to chill them, as this would prevent the cookies from spreading too much while baking. When they spread more, the cookies become too thin which is not pleasing to the eyes.
If you’d like, you can add dry fruits like raisins, dried cranberries, or almonds to make them more delectable.
How To Store Dairy-Free Oatmeal Cookies?
You can store these cookies for a week in an airtight box at room temperature.
If you have any extra dough left, cling, wrap it, refrigerate it for a month, or freeze it for two months.
More Easy RecipesPrint
- 150g All-purpose flour
- 1/8tsp + pinch Baking Soda
- 45g Castor Sugar
- 75g Brown Sayer
- 90g Vegan Butter
- 24ml Soy Milk
- ¼ tsp Salt
- 1 + ½ tsp Vanilla Essence
- 40g Oats (for the dough)
- Extra Oats for coating
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with butter paper or a silicon mat.
- In a bowl, cream butter and both the sugar are castor sugar and brown sugar together until it’s pale and fluffy.
- Now, add soy milk and vanilla essence to the creamed butter and mix.
- Sieve the dry ingredients: all-purpose flour, salt, and baking soda. Add them to the creamed mixture along with the oats. Combine all together to form a dough.
- Now, make balls from the dough weighing 40g each.
- Flatten them out a bit and roll them into oats. Coat them well.
- Place them on a lined baking tray and keep them in the fridge for 15-20 minutes.
- Finally, bake them at 180C (OTG mode: upper rod + lower rod + fan) for 15-18 minutes.
- Prep Time: 10 minutes
- Freezing Time: 15 to 20 minutes
- Cook Time: 15 to 18 minutes