Best Vegan Oatmeal Cookies
This recipe is for the best vegan oatmeal cookies, one bite and we think you’ll agree! When it comes to a vegan version of the classic oatmeal cookie, we’re settling for nothing less than perfection! This delightfully delicious bourbon and chocolate chunk twist is simply irresistible. We tested quite a few recipes and all of our taste-testers agreed, this is the best, y’all.
Pin it now! You don’t want to lose this recipe.
To qualify as the best vegan oatmeal cookies we agreed that the cookie should be moist and chewy on the inside with crispy, golden brown edges. These vegan oatmeal cookies meet those expectations and more! The rich, buttery oatmeal flavor and creamy chocolate chunks pair perfectly with the bourbon-infused raisins.
Epic Vegan Dark Chocolate
We used Hu Chocolate for the chocolate chunks because they are both vegan and gosh darn delicious! We personally liked the cookies with the Salty Dark Chocolate chunks, made with 70% dark chocolate and melt-in-your-mouth salty goodness. You can alternately use their Simple Dark Chocolate bars for equally amazing flavor, just without the added saltiness.
Mouth-Watering Vegan Dark Chocolate Bars
Find all the Hu Dark Chocolate bar varieties here. There are so many flavors! Not to mention, you can eat them whole too … If you’re in that kinda mood 😉 Trust me when I say they are our favorite vegan chocolate bars here at Vegan Test Kitchen for a reason. We have a ginormous stash for all those chocolate-craving moments. Plus they taste amazing in cookies!
Our Not So Secret Ingredient – The BEST Bourbon
Finding the best bourbon for these bourbon-infused cookies was pretty fun. 🙂 After testing a few varieties 5 out of 6 of us agreed that Knob Creek delivers the most bourbon flavor! It didn’t overpower the chocolate, nor did the chocolate overpowered the bourbon! The flavors perfectly balanced one another.
Delightfully moist and chewy with a delicate hint of juicy bourbon. What more could you ask for in an oatmeal cookie?
Be careful when mixing the wet and dry ingredients to not over-mix! Otherwise your cookies can taste a bit crunchy and dry. Not the results anyone is hoping for, am I right?!
These Cookies Won’t Last Long!
We’re aiming for chewy and moist centers with delicate, crispy edges, remember? 🙂 How anyone can resist one of these cookies is beyond me! Our taste-testers devoured each batch in minutes! Minutes, y’all.
Bourbon Infused Chocolate Chunk Oatmeal Cookies
This recipe for the best vegan oatmeal cookies is one you don't want to miss! Save this now so you can bake them right away!
- 1/2 c raisins
- 1/4 c bourbon
- 1/2 c vegan butter, salted
- 3/4 c light brown sugar, packed
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 tsp Madagascar Bourbon Pure Vanilla Extract
- 3/4 c organic vegan flour we used ob's Red Mill Organic Unbleached White Flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp ceylon cinnamon we used Frontier CO-OP Ceylon Cinnamon
- 1/4 tsp nutmeg we used Frontier CO-OP Organic Nutmeg
- 1/4 tsp ginger
- 1 1/2 c old-fashioned oats, toasted
- 6 oz vegan dark chocolate, coarsely chopped we used Hu Dark Chocolate
Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In a small bowl combine the bourbon and raisins. Set aside and allow to soak for at least 30 minutes.
Combine the flaxseed with 3 tablespoons of water in a small bowl and set aside for a few minutes to thicken.
In a standing mixer cream the butter and brown sugar for approximately 1 minute. Slowly add the flaxseed "egg" and vanilla, continuing to beat until creamy and pale in color.
In a separate bowl mix together the flour, baking soda, sea salt, Ceylon cinnamon, nutmeg and ginger. Slowly fold mixture into the wet ingredients.
Strain the bourbon from the raisins and add to the batter with the oatmeal and chocolate chunks, stirring until just combined. Do not over-mix!
Carefully scoop batter with a cookie scoop onto baking sheets, leaving 2 inches between each cookie.
Place baking sheets in the refrigerator to allow batter to solidify for approximately 5 minutes.
Remove from refrigerator and place in the oven for 10-12 minutes or until the edges are golden brown.
Place sheets on cooling racks and allow to cool for 2 minutes.
Remove cookies to cooling racks and cool for 8 minutes more.
Serve warm with a tall glass of creamy plant-based milk and enjoy!
Spread oatmeal evenly on a baking sheet and place in preheated oven for approximately 10 minutes or until golden brown.
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For the BEST results use the following ingredients!
Hu Salty Dark Chocolate Bars - View here.
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. View here.
Frontier Fair Trade Organic Ground Nutmeg. View here.
Frontier Fair Trade Organic Ceylon Cinnamon. View here.
Bob's Red Mill Organic Unbleached White Flour. View here.
Wholesome Organic Light Brown Sugar. View here.
Icelandic Flaky Sea Salt. View here.
Best Vegan Oatmeal Cookies