Vegan Crispy Oatmeal Cookies - Monkey and Me Kitchen Adventures (2024)

Vegan Crispy Oatmeal Cookies! It’s hard to choose a favorite cookie, but for those who love a CRUNCH, look no further than these tasty treats.

Sweet, wholesome, and filled with plant-powered ingredients, these oil-free Vegan Crispy Oatmeal Cookies are the perfectly crunchy and oh-so-dunkable. Oats, raisins, and cinnamon are the stars of this easy, delicious cookie show. You can’t beat an old-fashioned oatmeal cookie! It’s simple, honest, and perfectly yummy!

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

These Crispy Oatmeal Cookies are the perfect dunkable cookie. Dunk these babies into some plant milk, tea, or coffee, and you have that perfect wholesome combination that will put a huge smile on your face.

• Almond Butter: Bring the almond butter to room temperature if it has been refrigerated. You want “semi-runny” almond butter. Thick, stiff, clumpy almond butter will not allow the mixture to be evenly distributed.
• Cookie Formation: The cookie mixture will appear loose. We used a cookie scoop (twice to make one ball) for consistently even sized cookie balls. You need to really pack the cookie ball into a very tight ball, then flatten while shoring up the sides, to flatten into a cookie disk. During the 2^nd flattening, use dampened hands to flatten the cookie disk even further, this will allow the cookie to have more surface ratio to create a crispier cookie. Again, it’s important to pack the cookie mixture tightly to avoid having the cookie crack open too much while baking. It will develop small cracks on the surface while baking which is fine.
• Crispy Crunchy Cookie: This cookie is best after it comes out of the oven and has been cooled. It is beautifully crispy and crunchy. Once stored in an air-tight container. Over time the oats in the cookies will start to absorb moisture (from the air) and they will lose some of their crispiness. They still taste awesome but will be less crispy.
• Almond Butter Substitutions: This recipe was specifically created to use almond butter. You can substitute the almond butter for cashew butter or sun butter with the understanding that the flavor will change accordingly. We have not tested any substitutions.
• Simple Flavor: It is a simple oatmeal raisin cookie with a mellow cinnamon accent.
• Raisins: The raisins are optional. We used golden raisins.

Keep in an air-tight container. Use within 4 days.

These cookies freeze well. Allow to come completely to room temperature, then wrap 1 to 3 cookies tightly in plastic wrap. Place the wrapped cookies into a freeze bag or container. Thaw to room temperature after freezing.

• Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain).

• Food Processor. We like this 14-Cup Food Processor
• Baking Sheet. We like this Wilton 21in x 15in baking sheet
• Parchment paper or Silicone Baking Sheet
• Cookie Scoop (optional)

We certainly hope you give this deliciousness a try.

If you try these tasty cookies, we would love to know if you enjoy it as much as we do! Please leave us a review!Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

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