Recipe: Simple Vegan Oatmeal Cookies

Dear reader,

I wasn’t trying to reinvent the wheel. I just wanted a good oatmeal cookie — one that was “better for you” than a store-bought option.

Something easy. Something snacky. Something I could mix with one hand while holding a child in the other. No flax eggs, no stand mixer, no ten-step method that ends with “chill overnight.”

Just a bowl, a spoon, and a few pantry staples.

This is a very new recipe for me—but after one bite, I had the immediate sense it’s going to be a regular thing. They’re soft and just sweet enough, with a bit of chew from the oats and a hit of vanilla if you’re feeling extra. I made them once, then made them again the next day. You’ll see.

xx Megan

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Simple Vegan Oatmeal Cookies

makes about 12 cookies

Ingredients:

• 1 cup rolled oats (I like these from One Degree—they’re sprouted for better digestion)

• ¾ cup almond flour (or oat flour)

• ½ tsp baking soda

• ¼ cup maple syrup

• ¼ cup melted coconut oil (or any neutral oil)

• 1 tsp vanilla extract (optional but highly recommended)

• Pinch of salt

Optional extras:

• Vegan chocolate chips

• Chopped pecans or walnuts

• Raisins or dried cherries

• A dash of cinnamon or cardamom

To make:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a medium bowl, mix everything together until well combined. Fold in any add-ins.

3. Scoop spoonfuls onto the baking sheet and lightly flatten.

4. Bake for 10–12 minutes, or until golden at the edges.

5. Let cool slightly. Eat warm. Or cold. Whatever you like.