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vegan oatmeal cookies

Oatmeal Pecan Energy Cookies (vegan + gluten-free)

January 29, 2021 by Rachael Ng Leave a Comment

This post is sponsored by Your Super and all thoughts and opinions are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Soft-baked Oatmeal Pecan Energy Cookies filled with cozy spices and energy-boosting superfoods! These delicious cookies are both vegan and gluten-free, so get to baking and swap your morning coffee for these sweet cookies!

Oatmeal Pecan Energy Cookies

Who needs coffee when you have energy cookies to get you through your mid-morning slump? Okay, I kid. I couldn’t actually eat cookies in place of my coffee every morning. But, if you’re into caffeine-free, energizing foods (or, you know, you’re big into oatmeal cookies like I am) then I know you will love these Oatmeal Pecan Energy Cookies.

Baked with Your Super’s Energy Bomb Superfood Mix, just two of these soft-baked oatmeal cookies will give you a full serving of organic & energizing superfoods. Like, boost-your-energy-levels-up-to-8-hours kind of energizing. And, let’s be honest, what’s better than a midday cookie snack?

The cookie dough comes together like a traditional oatmeal cookie. And you don’t need to chill the dough – that means minimal time in the kitchen and far less waiting (we’re talking only 6 minutes of bake time!!). I used a traditional cookie scoop (a 1.5 Tbsp size) to scoop my cookies onto my prepared baking sheet. No rolling or shaping necessary. 

Then, as soon as the cookies come out of the oven, you’ll press half of a pecan right into the center of each cookie. Obviously this is optional, but I highly recommend adding the pecans for the flavor and crunch. Let your cookies cool (after eating a couple) and store them for when you need a little energy pick-me-up.

Some of the Ingredients You’ll Need:

  • Plant-based butter adds moisture to these cookies and keeps the texture right where we want it – like a regular oatmeal cookie!
  • Coconut sugar is low GI and easily replaces refined cane sugar 1:1. I love using it to bake cookies as it yields an amazing cookie texture. If you don’t have any on hand, I recommend regular brown sugar (lightly packed) as an alternative.
  • Vegan egg replacer binds the cookies the same way an egg would. Whatever you choose to use, it’s important to mix it with 3 Tbsp of water for this recipe. If you’re not vegan/egg-free, you can use 1 large egg.
  • Gluten-free all-purpose flour is the easiest way to make these cookies gluten-free. I don’t recommend any other flours.
  • Your Super Energy Bomb Mix adds five energizing superfoods to these cookies: acai, guarana, maca, lucuma, and banana!
  • Quick oats are the finer, less chunky version of rolled oats. Make sure yours are labeled “gluten-free”. And if you’d like to use regular rolled oats, they should work in this recipe as well.
  • Ground cinnamon adds that cozy flavor we all love in our oatmeal cookies.
  • Ground nutmeg pairs well with the cinnamon and Super Energy Bomb Mix. If you don’t have any on hand, you can omit it, or add more ground cinnamon.
Yield: 24 Cookies

Oatmeal Pecan Energy Cookies

Oatmeal Pecan Energy Cookies

Soft-baked oatmeal cookies filled with cozy spices and energy-boosting superfoods! These delicious cookies are both vegan and gluten-free, so get to baking and swap your morning coffee for these sweet cookies!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1/2 cup plant-based butter, softened
  • 3/4 cup coconut sugar
  • 1 vegan egg replacer (see Note 1)
  • 1 tsp vanilla extract
  • 1 Tbsp water
  • 1 cup gluten-free all-purpose flour
  • 1/4 cup Your Super Energy Bomb Mix (use code RACHAELNG to for 15% off)
  • 1 1/4 cup gluten-free quick oats
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • ~1/2 cup pecan halves (24 halves)

Instructions

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Prepare your vegan egg by mixing your replacer with 3 Tbsp of water; set aside to thicken for 5 minutes.
  2. In a large bowl, beat together the plant-based butter and coconut sugar until fluffy. Beat in the vegan egg and then the vanilla. Finally, beat in the water.
  3. In a separate, medium bowl, whisk together the flour, Energy Bomb Mix, oats, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet and gently mix together with a large spoon.
  4. Scoop cookies 1.5 Tbsp in size onto your prepared baking sheet (I like to bake 8 at a time). Bake at 350°F for 5-6 minutes. Immediately press one pecan half into the top of each cookie. For rounder cookies, use the back of a spoon to gently shape each cookie.
  5. Allow the cookies to rest on the baking sheet for 2 minutes before gently removing to a cooling rack. Repeat step 4 until all of the cookies are baked, being sure to only scoop the dough onto a room temperature baking sheet.
  6. Store cooled cookies in an airtight container at room temperature.

Notes

  1. For proper moisture content, it's important to mix your vegan egg replacer with 3 Tbsp of water, regardless of what the instructions on the package say

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 306Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 36mgSodium: 235mgCarbohydrates: 27gFiber: 3gSugar: 13gProtein: 4g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free, Gluten-free, Vegan Tagged With: energy cookies, gluten free oatmeal cookies, vegan oatmeal cookies

Vegan Oatmeal Chocolate Chunk Cookies

May 21, 2020 by Rachael Ng 4 Comments

Soft-baked Oatmeal Chocolate Chunk Cookies made totally vegan without any dairy or eggs! These easy and quick cookies are delicious, and they taste just like the “real deal”!

Vegan Oatmeal Chocolate Chunk Cookies

Okay, so if you know me then you know I don’t actually follow a vegan diet (many of my recipes include eggs), but I do love to provide vegan recipes for all my vegan and egg-avoiding friends out there!

I decided to bake these cookies on a whim last week, and when I saw that we were out of eggs and flaxseed meal – my go-to vegan egg replacer – I figured it was time I gave the Bob’s Red Mill Egg Replacer in my pantry a go. And you guys. These cookies came out soft, tender, and just like how I would expect a regular oatmeal chocolate chunk cookie to taste! This post isn’t even sponsored. I’m just a big fan of how the BRM Egg Replacer made my cookies taste, and I want to share the goodness with you!

My favorite way to eat these cookies is right out of the oven, with a sprinkle of sea salt on top. They’re warm, gooey, and tender when warm, but these cookies were still soft the next day. And the next. Feel free to play around with the chocolate. I added dark chocolate chunks (from a sea salt caramel chocolate bar!) and semi-sweet chocolate chips for an ultimate chocolate experience. Yum!

How to Make Vegan Cookies

In order to make these cookies vegan (without any animal products), you’ll need a stick of plant-based butter and a good egg replacer. Now, for the cookies pictured here, I used a Country Crock Plant Butter stick with avocado oil and Bob’s Red Mill Egg Replacer (the gluten-free one). Since oatmeal cookies are a bit more forgiving, I believe that flax egg will also work in this recipe. Whichever egg replacer you choose will affect how much water you’ll need to add to the dough. If you decide to use flax egg, you’ll only need to add 1 additional Tbsp of water to the dough. Take a look at the recipe and recipe notes for a breakdown.

Some of the ingredients for these cookies + substitutions:

Plant-based butter is the perfect vegan replacement for real butter. It’s tasty and adds that buttery flavor we all love. I like to use the Country Crock Plant Butter sticks with avocado oil.

Coconut sugar is one of my favorite better-for-you sugars. It’s low GI, unrefined, and tastes nothing like coconut! If you don’t have any on hand, I recommend using your favorite granulated cane sugar (raw, white, or brown).

Brown sugar adds moisture and sweetness to these cookies! For a healthier cookie, you can use coconut sugar in its place.

Egg replacer is what makes these cookies vegan! Since oatmeal cookies are more forgiving than a traditional chocolate chip cookie, you can use flax egg (see recipe notes) or the Bob’s Red Mill Egg Replacer.

Quick oats keep these cookies soft and help create that perfect cookie shape. I haven’t tried this recipe with old-fashioned oats.

Water is added in at the last step to bring moisture to the cookie dough. How much water you’ll need will depend on which egg replacer you use (see recipe notes).

Yield: 12 Cookies

Vegan Oatmeal Chocolate Chunk Cookies

Vegan Oatmeal Chocolate Chunk Cookies

Soft-baked oatmeal cookies made without any dairy or eggs! These delicious cookies are full of warm cinnamon and dark chocolate chunks, and they taste just like the cookies we all know and love!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1/2 cup plant-based butter stick, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup coconut sugar
  • 1 egg alternative (see note)
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup quick oats
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon (optional)
  • 1 Tbsp water
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup chopped dairy-free chocolate
  • Flakey sea salt to sprinkle (optional)

Instructions

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Prepare your egg replacer with 3 Tbsp of water (see note).
  2. In a large bowl, use a hand mixer to cream together the plant butter and sugars until combined and fluffy. Beat in the vanilla and then the egg replacer; set aside.
  3. In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. Add the dry ingredients to the wet and mix with a large spoon or spatula. Stir in the water and then the chocolate, saving a little of the chocolate to top your dough balls (you can also use any extra chocolate on hand to top the dough balls).
  4. Scoop dough balls 3 Tbsp in size, placing six on one of your prepared baking sheets. Roll each dough ball smooth and press extra chocolate pieces into the tops of each one. Flatten the dough balls until they resemble thick discs.
  5. Bake cookies at 350°F for 7 minutes, then lower the temperature to 300°F and bake for an additional 2 minutes (you want these cookies to be sightly under-baked). Allow cookies to cool on the baking sheet for 5 minutes before gently moving to a cooling rack. Sprinkle the baked cookies with flakey sea salt.
  6. Bake the remaining cookie dough. Once your cookies have cooled, you can store them in an airtight container at room temperature.

Notes

  • Be sure to use a full 3 Tbsp of water for your egg alternative. If using the Bob's Red Mill Gluten-Free Egg Replacer, the package will direct you to use only 2 Tbsp of water; go ahead and use 3. For a flax egg, mix 1 Tbsp flaxseed meal with 3 Tbsp of warm water; mix and allow to thicken for 5 minutes.

Recommended Products

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  • Coconut Sugar
    Coconut Sugar
  • KitchenAid Hand Mixer
    KitchenAid Hand Mixer
  • Baking Sheets Set
    Baking Sheets Set
© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free, Vegan Tagged With: dairy free cookies, oatmeal chocolate chip, oatmeal chocolate chunk, oatmeal cookies, vegan cookies, vegan oatmeal cookies

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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