A Cozy Autumn Treat
When I first made Vegan Apple Oatmeal Cookies, I was instantly hooked. The combination of quick oats, tender apple chunks, and warm spices filled the kitchen with a comforting aroma that hinted at the coziness of fall. These Vegan Apple Oatmeal Cookies are not just easy to make but are also a perfect plant-based treat that makes every bite feel like a hug. As the cookies baked, I could hardly wait to try one, knowing they would turn out as delightful as they smelled.
Quick and Simple Preparation
For this recipe, the Vegan Apple Oatmeal Cookies come together in just about 26 minutes, including prep, baking, and cooling time. Mixing the dry ingredients first is the key to ensuring the oats, flour, and brown sugar blend seamlessly, creating the perfect cookie base. Adding finely chopped apple and a simple blend of nondairy milk and neutral oil results in a moist and chewy texture that contrasts beautifully with the crispy edges. It’s a straightforward process, making these cookies an excellent choice for a quick baking project.
The Icing Touch
The final touch is the icing, which adds just the right amount of sweetness and a glossy finish to the Vegan Apple Oatmeal Cookies. I drizzle the icing over the cooled cookies, letting it set to create a beautiful, slightly sweet layer on top. These cookies are great on their own, but the icing gives them an extra festive touch, making them a hit at any gathering or as a special treat for yourself.
A Taste of Fall
Each bite of these Vegan Apple Oatmeal Cookies is a reminder of how simple ingredients can come together to create something truly special. Whether you’re baking for a holiday or just looking for a wholesome snack, these cookies are a delightful way to enjoy the flavors of fall. So, go ahead, bake a batch, and savor the comfort and joy that these Vegan Apple Oatmeal Cookies bring.
Table of Contents
Chef’s Notes- Vegan Apple Oatmeal Cookies
- Chop Apples Finely: Ensure the apples are finely chopped to ensure they blend seamlessly into the dough. Larger pieces might disrupt the cookie texture or cause uneven baking.
- Adjust Dough Consistency: If your dough seems too dry, gradually add extra nondairy milk (1 teaspoon at a time) until it reaches a doughy consistency that holds together but isn’t too sticky.
- Use Fresh Ingredients: Fresh apples will give the cookies the best flavor and texture. If using older apples, they might be less crisp, which can affect the cookies.
- Experiment with Spices: If you enjoy spiced cookies, you can increase the cinnamon or add other spices like nutmeg or cloves to enhance the flavor.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in dense cookies.
- Monitor Baking Time: Keep an eye on the cookies as they bake. Oven temperatures can vary, so check for the edges to turn golden brown to ensure they don’t overbake.
- Cool Completely: Allow the cookies to cool completely on a wire rack before drizzling with icing. This prevents the icing from melting and ensures it sets properly.
Vegan Apple Oatmeal Cookies
Get ready to fall in love with these quick and easy Vegan Apple Oatmeal Cookies! Perfectly plant-based and bursting with autumn flavors, these cookies are a delightful treat for any occasion. With just a few simple ingredients and minimal prep time, you’ll have a batch of delicious cookies ready to enjoy in no time. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is sure to impress!
12
cookies5
minutes16
minutes163
kcal5
minutes26
minutesKeep the screen of your device on
Ingredients
- Dry Ingredients
1 cup quick oats (or rolled oats)
3/4 cup all-purpose flour (whole wheat flour can be used)
2/3 cup brown sugar (or evaporated cane juice crystals)
1/2 tablespoon cornstarch
1/2 tablespoon aluminum-free baking powder (or 1/2 teaspoon regular baking powder)
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
- Wet Ingredients
1/3 cup finely chopped fresh apple
1/4 cup neutral oil (such as safflower, vegetable, canola, or 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 is reached)
- Alternative Ingredients:
Flour: Substitute with gluten-free flour blend for gluten-free option.
Sugar: Use coconut sugar or maple syrup for a refined sugar-free version.
Oil: Replace with applesauce for a lower-fat option.
Nondairy Milk: Any plant-based milk like almond milk or soy milk can be used.
Directions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the quick oats, all-purpose flour, brown sugar, cornstarch, baking powder, ground cinnamon (if using), and salt.
- Finely chop about half of a medium apple to measure 1/3 cup. In a measuring cup, mix the neutral oil and nondairy milk together.
- Add the chopped apple to the dry ingredients in the mixing bowl. Pour the wet mixture into the bowl and stir until everything is well combined.
- Drop heaping tablespoon-sized mounds of dough onto a parchment-lined or silicone-lined cookie sheet. For smaller cookies, level off the tablespoons of dough to make about 15 cookies. Bake for 15-16 minutes or until the edges are slightly browned (12-13 minutes for smaller cookies).
- Allow the cookies to cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely. In a small bowl, mix the powdered sugar and nondairy milk until smooth to make the icing.
- Once the cookies have cooled completely, drizzle the icing over them. Let the glaze harden for an hour or two before storing the cookies in an airtight container at room temperature.
Equipment
- mixing bowl
- cookie sheet
- silicone baking sheet liner or parchment paper
Nutrition Facts
- Calories: 163kcal
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 86mg
- Potassium: 110mg
- Carbohydrates: 31g
- Fiber: 1g
- Sugar: 20g
- Protein: 2g
- Vitamin A: 204IU
- Vitamin C: 1mg
- Calcium: 45mg
- Iron: 1mg
FAQs- Vegan Apple Oatmeal Cookies
Can I use rolled oats instead of quick oats?
Yes, rolled oats can be used instead of quick oats. However, the texture might be slightly chewier, and you may need to bake the cookies a bit longer.
What can I use instead of brown sugar?
You can substitute brown sugar with coconut sugar, maple syrup, or even a mix of white and brown sugar. Adjust the amount of liquid in the recipe if using liquid sweeteners like maple syrup.
How can I make these cookies gluten-free?
To make these cookies gluten-free, use a gluten-free flour blend instead of all-purpose flour. Make sure the oats are certified gluten-free as well.
Can I substitute the oil with something else?
Yes, you can replace the oil with unsweetened applesauce for a lower-fat option or use melted coconut oil if you prefer a different flavor.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. Make sure the icing has fully hardened before storing.
