This one's an oldy but a goody! Grandma's oatmeal cookies, simple wholesome flavours. These classic cookies are soft, chewy with perfectly crisp edges, and a hint of cinnamon and nutmeg. Switch it up and add some chocolate chips, raisins or mini white chocolate chips as I did.
Heat oven to 350°F.
In a mixing stand, beat butter, brown sugar and white granulated sugar until creamy. Add egg replacer and vanilla extract; beat well.
Add combined flour, baking soda, baking powder, cinnamon, salt and nutmeg; mix well.
Add oats; mix well. All vegan butters are slightly different, some may require additional 1/4 cup flour to reach the desired cookie dough consistency. If you notice the consistency very soft and buttery then add up to 1/4 cup more flour.
Drop 1-1.5 tablespoons dough formed in a round shape onto parchment covered cookie sheets and press down. If desired toppings add them in. I added mini white chocolate chips on top. Bake 8-10 minutes until edges are slightly golden. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Ingredients
Directions
Heat oven to 350°F.
In a mixing stand, beat butter, brown sugar and white granulated sugar until creamy. Add egg replacer and vanilla extract; beat well.
Add combined flour, baking soda, baking powder, cinnamon, salt and nutmeg; mix well.
Add oats; mix well. All vegan butters are slightly different, some may require additional 1/4 cup flour to reach the desired cookie dough consistency. If you notice the consistency very soft and buttery then add up to 1/4 cup more flour.
Drop 1-1.5 tablespoons dough formed in a round shape onto parchment covered cookie sheets and press down. If desired toppings add them in. I added mini white chocolate chips on top. Bake 8-10 minutes until edges are slightly golden. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
