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Delicious Vegan Oatmeal Cookies (You don’t have to tell anyone they’re Vegan!)

November 19, 2009 by lolkitty: Kaela

I started making vegan cookies years ago since my brother was vegan, we started cooking vegan so we all could eat the same goodies.  We used to tease Thomas saying that “vegan deserts are just sad.”  But these vegan cookies (and others I’ll post as I make them, like my famous Snickerdoodles) are so good you can “omit” the fact that they’re Vegan to your friends and family who would otherwise not want them, and no one will be the wiser!

Many recipes can be adapted to be vegan without losing out on flavor, and this is definitely one of them!  I adapted the classic “Vanishing Oatmeal Cookies” recipe from the Quaker Oats box as follows.  The water mixed with baking powder was my egg replacement, and Earth Balance my butter replacement, it’s the best butter substitute: EVER. I like it better than real butter.

Vegan Oatmeal Cookies

Vegan Vanishing Oatmeal Cookies:

1/2 lb. (2 sticks) Earth Balance (softened, about half a tub.)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/3 cup water mixed with 1 tsp baking powder
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 cups Quaker Oats (old-fashioned, quick oats are no good.)
1 cup raisins (next time I’m doing half dried cranberries!)

Heat oven to 350°F.

Beat together Earth Balance and sugars until creamy. Add water & baking powder mix and vanilla; beat well.

Whisk together flour, baking soda, cinnamon and salt; stir together until no streaks remain.

Stir this into the butter mixture. Stir in oats and raisins; mix well.

Drop by rounded tablespoonfuls onto an ungreased cookie sheet.

Bake for 10 to 12 minutes or until golden brown.

Cool 1 minute on cookie sheet; remove to wire rack.

Makes about 4 dozen (makes a LOT of cookies).

Best when served right out of the oven :)  You might want to make these with some company!  Also, I got to use some of my favorite old-timey pieces to show off the cookies: my favorite cake tin in Kromex!

Vegan Oatmeal Cookies in Vintage Kromex

I have almost the entire Kromex set, one of my 50’s housewife weaknesses.

I’ve been trying to collect the entire set for years and I think I’m only missing a couple pieces like a bread box and rice canister :)

Hope these cookies turn out good for you! Do let me know! Especially if you trick non-vegan sympathizers with this one!



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  1. julia says:

    this is perfect! i tried your recipe, and made some changes my sister used to make them gluten-free. instead of flour, i ground almonds in my blender and added a little extra (maybe 1 2/3 cup). i also threw in some unsweetened coconut shavings and used craisins instead of raisins (my mom always uses craisins and orange zest in the Quaker Oats recipe rather than raisins and cinnamon). finally, i ended up using coconut oil instead of earth balance (it’s what i had), which maybe made it need another few minutes in the oven. my fiance, a baker, says they may be the best cookies he’s ever had! thanks again!

  2. admin says:

    Your recipe sounds better than mine, I’m going to have to try that! I’ve been meaning to try them with craisins, since I think the tartness would go well with these cookies (and of course with orange zest I bet it is divine!) Thanks for the idea on modifying this recipe!

  3. Kathy says:

    Recipe sounds delicious; I have a question about the kromex canisters; are the flour and cookie canister the same size (7 1/2″ tall)? I have the complete set and the 2 mentioned are the same size, and I’m just wondering if this is indeed a cookie canister that I have; thank you;

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