Crunchy, chewy, or cakey…what's your preference? When it comes to cookies there are folks who are very particular about the texture. Different textures are achieved by using more or less of certain ingredients. For example, to get a thinner, crispier cookie, use a little less flour which helps the fat in the cookie spread out. Want a soft, puffy cookie? Add a little more flour than the recipe calls for. Food science is fascinating stuff.
These Brown Sugar Oatmeal Cookies were inspired by blogger, author, and TV personality, Ree Drummond. Though she's not vegan, she's unpretentious and her blog is adorable and quite funny. Besides, and I love the challenge of veganizing recipes.
Like most cookies, a few simple vegan substitutions will yield results that are similar, if not unmistakable, from the original. I knew my first test was a success when I gave a cookie to a friend to try. Her immediate reaction with a mouth full of cookie was, "OMG! I just don't know how you do it. What the heck is in these cookies? How can they be vegan?" That always puts a smile on my face, though I take no credit. With substitutions that are so easy to make, there is no reason that every cookie can't be scrumptious and vegan at the same time.
Sweet, crisp, and full of oat-y goodness, these cookies are perfect for cookie jars, lunch boxes, eating right out of the oven, or stuffing with vegan ice cream! Best of all, they're made without butter or eggs, thus proving once again, that there is a compassionate solution to just about everything.Preheat oven to 350ºF. Line a baking tray with parchment paper. Using an electric mixer (stand or hand), cream together butter and brown sugar. Beat until fluffy. Add vanilla and egg replacer or flax eggs. Scrape down bowl and beat just until everything is combined.
In a separate bowl, whisk together flours, cinnamon, salt, and baking soda. Add it to the butter mixture, mixing it until just combined. Add in oats and mix again.
Using a 2 tablespoon portion scoop or a regular tablespoon, drop dough onto prepared baking tray two inches apart. Bake for 13 to 15 minutes. Bake longer for a crisper cookie. Remove tray from oven and let cookies cool slightly before transferring to a wire cooling rack or plate. If you try to remove the cookies too soon, they may break. Serve warm or chill and fill with a scoop of vegan ice cream for a real treat!
Preheat oven to 350ºF. Line a baking tray with parchment paper. Using an electric mixer (stand or hand), cream together butter and brown sugar. Beat until fluffy. Add vanilla and egg replacer or flax eggs. Scrape down bowl and beat just until everything is combined.
In a separate bowl, whisk together flours, cinnamon, salt, and baking soda. Add it to the butter mixture, mixing it until just combined. Add in oats and mix again.
Using a 2 tablespoon portion scoop or a regular tablespoon, drop dough onto prepared baking tray two inches apart. Bake for 13 to 15 minutes. Bake longer for a crisper cookie. Remove tray from oven and let cookies cool slightly before transferring to a wire cooling rack or plate. If you try to remove the cookies too soon, they may break. Serve warm or chill and fill with a scoop of vegan ice cream for a real treat!
