Classic Oatmeal Cookies

Well the time has finally come to create another Veganize It recipe! It has been quite awhile since my last one, so I figured it was time. And what a perfect recipe to kick off September! A cinnamon-y cookie that tastes just like the ones you had growing up. Because guess what! It is the same recipe from the container of the Quaker Oats, just veganized. They taste identical but are way better for the environment, the animals, and you! What’s not to love. Here is the link to the original recipe. I used chocolate chips instead of raisins because we all know chocolate is better but feel free to stick to the original recipe. Recipe video at the bottom of this post!

Ingredients:

• 3/4 cup vegan butter, room temperature (I used Earth Balance)

• 3/4 cup brown sugar

• 1/2 cup cane sugar

• 2 flax eggs (2 tbs ground flax, 6 tbs water)

• 1 tsp vanilla

• 1.5 cup all-purpose flour

• 1 tsp baking soda

• 1 tsp cinnamon (I use 2 tsp but thats preference)

• 3 cups rolled oats

• 1 cup vegan chocolate chips

Directions:

1. Preheat oven to 350 and line your baking sheet(s) with parchment or a silpat

2. Make flax egg to set aside and set

3. In a large bowl, beat the butter, sugars, vanilla, and eggs together. The mixture should be light and fluffy, and taste delicious! I used a hand mixer for this but you can do it with a spatula too

4. Next add the flour, baking soda, cinnamon, and oats. Mix those in gently. The batter will be slightly crumbly but thats okay

5. Fold in the chocolate chips

6. Scoop cookies onto the baking pan. Use about 2 tablespoons worth of dough for each cookie

7. Place in the oven for 13-16 minutes. The cookies should be crispy and golden brown on the outside

8. Once baked, let cool on the pan for 5 minutes then transfer to a cooling rack

9. Store in an airtight container for up to 2 weeks. Enjoy!