vegan apple oatmeal cookies on wire cooling rack with marble background
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5 from 2 votes

Vegan Apple Oatmeal Cookies

Quick and easy apple oatmeal cookies, perfectly plant-based and ready for fall.
Prep Time5 mins
Cook Time16 mins
Course: Cookie, Dessert
Cuisine: American
Servings: 12 cookies
Calories: 163kcal
Author: Lindsay Reynolds

Equipment

Ingredients

For the Cookie:

  • 1 cup quick oats (or rolled oats if necessary)
  • 3/4 cups all-purpose flour (Whole wheat flour also works fine.)
  • 2/3 cups brown sugar (or evaporated cane juice crystals)
  • 1/2 tablespoon cornstarch
  • 1/2 tablespoon aluminum-free baking powder (Substitute with 1/2 teaspoon regular baking powder, if necessary.)
  • 1/4 teaspoon cinnamon (optional)
  • 1/4 teaspoon salt
  • 1/3 cup finely chopped fresh apple
  • 1/4 cup neutral oil or vegan butter (Neutral oils include safflower, vegetable, canola, and melted coconut oil.)
  • 1/4 cup nondairy milk (Add 1-2 teaspoons extra if dough seems too dry.)

For the Icing:

  • 3/4 cup powdered sugar
  • 3 teaspoons nondairy milk (Add 1/2 - 1 teaspoon until desired consistency reached if necessary.)

Instructions

For the Cookie:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a mixing bowl, combine quick oats, flour, sugar (or cane juice crystals), cornstarch, baking powder, cinnamon, and salt.
  • Chop about 1/2 of a medium apple into 1/4 inch pieces. Measure 1/3 cup of finely chopped apple, and add apple pieces to mixing bowl.
  • Mix oil and nondairy milk together in a measuring cup, then pour into mixing bowl with dry ingredients. Stir until well combined.
  • Drop 12 heaping tablespoon-sized mounds onto a parchment-lined (or silicon-lined) cookie sheet. If you prefer smaller cookies, you can level off your tablespoons of dough, and make about 15 cookies.
  • Bake for 15-16 minutes, or until edges of cookies are slightly browned. (If you're making 15 smaller cookies, bake for 12-13 minutes.)
  • Allow to cool for 5 minutes before removing from pan.

For the Icing:

  • Place powdered sugar and nondairy milk in a small bowl. Stir slowly at first, then quickly with a fork until glaze is completely smooth.
  • Drizzle icing on apple oatmeal cookies once they have cooled completely. Allow glaze to harden on cookies for an hour or two before storing cookies in an air-tight container at room temperature.

Notes

  1. Store cookies in an airtight container at room temperature for up to 5 days.
  2. These cookies are fairly sweet, if you are looking for a healthier cookie, use less sugar than is recommended in recipe.
  3. When divided into 12 equal mounds of dough, this recipe makes cookies that are about 3.5 inches in diameter. If you are wanting a smaller cookie, measure exact tablespoon-sized mounds of dough, and bake for only 12-13 minutes (makes 14-15 cookies).
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Nutrition

Calories: 163kcal | Carbohydrates: 31g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 86mg | Potassium: 110mg | Fiber: 1g | Sugar: 20g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg