Fall is on its way, which means get ready for all the delicious fall treats! My favorite spices are ginger and cinnamon. Which is probably why these vegan oatmeal ginger cookies don’t last long in our house!
Baking a batch of vegan oatmeal cookies fills the house with all the warm spices of fall. It’s the kind of smell that makes you want to grab a book, curl up, and sip tea while munching on oatmeal cookies.
How to make vegan oatmeal ginger cookies
First things first, get that delicious butter browned so it can cool and be ready to bake with! Then, in a small bowl make the vegan “egg”. There are a few different ways to do this but, for this recipe, I used ground flaxseeds and water.
In an electric mixer or by hand cream together the sugar, brown butter, maple, and vanilla. In a medium bowl, whisk together flour, old fashion oats, cinnamon, baking soda, and salt.
Add the “egg” to the creamed butter and slowly add in flour mixture. Blending together on low speed. Toss in sliced ginger pieces and combine into the dough.
Using a large cookie scoop, scoop the dough on to a parchment-lined baking sheet and place it in the freezer for 20 minutes. Bake and enjoy fresh vegan oatmeal ginger cookies!
Can you brown vegan butter?
Step one to these perfect fall cookies is to brown the butter. Surprisingly vegan butter will brown! However, all vegan butter brands are slightly different in their make up due to different oils. I prefer to use Earth Balance for browning. It seems to have a lower water ratio and because of that, you tend to not lose as much butter in the process. First, place butter, plus 2 tablespoons more butter than the recipe calls for, in a pot on the stove. On low heat allow it to melt and simmer. Stir this occasionally and watch as the color will change from yellow, to golden, to light brown. When it has reached a caramel brown color, your butter is done. Then, remove from the stove, pour into a bowl, and allow it to cool and re-solidify.
Tips for the best vegan oatmeal cookies
There are a few tricks to make these vegan cookies super delicious! First off, use brown butter. Yes just do it. I know that browning butter takes a bit of extra time but, I promise you it’s so worth it. Especially when you combine it with oatmeal! The brown butter adds a rich caramel flavor that takes these vegan cookies to a whole new level.
The next trick is to use unsulfured, uncrystallized ginger chunks. My favorite brand is Nutty & Fruity! I really like using this instead of the crystallized ginger because it contains less sugar and I think it has a better chewiness too.
More Vegan Fall Desserts:
If you recreate these Vegan Oatmeal Ginger Cookies, let me know how you liked them by leaving a comment and rating below or by tagging me on Instagram @flaxandsugar, I love seeing all of your tasty recreations!
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Vegan Oatmeal Cookie recipePrint
These soft oatmeal ginger cookies are refined sugar-free, full of chewy ginger chunks, and the perfect dessert for fall!
Oatmeal Ginger Cookies:
- 2 tablespoons ground flax seeds
- 4 tablespoons warm water
- 2 cups all-purpose flour
- 1 1/2 cups old fashion oatmeal
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/4 tsp dried ginger
- 1 cup brown butter
- 2 tablespoon maple
- 1 teaspoon vanilla extract
- 1 cup coconut sugar
- 1 cup of sliced unsulferated uncrystallized ginger chunks
Vanilla Bean Frosting (optional):
- 4 tablespoons vegan butter
- 2 tablespoons plant-based shortening
- 1/2 teaspoon vanilla bean paste
- 1 cup powdered sugar
Oatmeal Ginger Cookie:
- First, start by browning the butter and allowing it to resolidify.*
- In a small bowl combine ground flax seeds with warm water and set aside for 5 minutes.
- In a mixing bowl or electric mixer add resolidified brown butter, coconut sugar, maple, vanilla, and flax egg and stir together.
- In a medium bowl combine flour, oatmeal, cinnamon, baking soda, salt, and dried ginger. Stir and then pour the flour mixture into the butter slowly while stirring.
- Toss in ginger chunks and stir once more.
- Using a large cookie scoop, scoop out the dough on to a parchment-lined cookie sheet. Press the dough down slightly and then place it into the freezer for 15 minutes.
- Preheat the oven to 350 degrees
- Removed the dough from the freezer and remove half of the cookie dough so there is ample space between each cookie.
- Bake for 11-14 minutes or until edges are crispy and the center is still gooey and soft!
- Remove from the tray and place cookies on a cooling rack. Allow them to cool completely before frosting!
Vanilla Bean Frosting (optional):
- Whip together butter, shortening, and vanilla.
- Sift powdered sugar and mix into the butter.
- Add a tiny bit of water if needed!
- Place frosting into a piping bag and drizzle across the cookies.
* When browning butter ADD 2 tablespoons more than the recipe calls for! This will evaporate as you cook the butter and leave you with the right amount of butter. Place the butter in a pan on low heat and allow it to simmer. The butter will change from yellow to orange, to a golden color, and then a deep caramel color. When it reaches a caramel color, remove it from the heat, and transfer to a dish to cool. Allow the butter to resolidify before adding it to the recipe.
- Serving Size: 1 cookie
- Calories: 210
Keywords: oatmeal, oatmeal cookie, ginger cookie, vegan cookie, cinnamon, fall, healthy cookie, refined sugar free, chewy cookies,