Name: VEGAN STRAWBERRY OATMEAL COOKIES
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Ingredients: 80 g vegan butter*, softened at room temperature; 40 g white granulated sugar; 70 g brown sugar; 2 tbsp (30ml) unsweetened almond milk ((use any plant-based milk)); 140 g all-purpose flour; 1 tbsp (8 g) cornstarch; ½ tsp ground cinnamon; ¼ tsp baking soda; pinch of sea salt; 60 g (⅔ cup) rolled oats (oldfashioned oats); 20 g (1 cup) freeze-dried strawberries, chopped

Jump to Recipe Print Recipe

These Vegan Strawberry Oatmeal Cookies are super soft, chewy, and thick. They are full of rolled oats and freeze-dried strawberries. Quick and easy cookies recipe to make in less than 25 minutes, no chilling in the fridge.

THESE STRAWBERRY OATMEAL COOKIES ARE

vegan
made without eggs and dairy
chewy
soft
thick
fruity
super delicious
quick and easy to make
made with rolled oats and freeze-dried strawberries
perfect for a snack or even breakfast

WHAT YOU NEED TO MAKE VEGAN OATMEAL COOKIES WITH STRAWBERRIES

You need the following ingredients to make these Vegan Strawberry Oatmeal Cookies (the exact measurements are in the recipe card below):

Vegan butter – use vegan butter that has around 75-80% fat. Let the butter soft at room temperate before making the dough.
White cane sugar
Brown sugar – keeps the moisture within the cookies, therefore it helps to make them chewy ad soft.
Unsweetened almond milk – Use any plant-based milk of your choice, such as soy, oat, or cashew milk. Make sure the milk has room temperature.
All-purpose flour
Cornstarch – makes the cookies softer.
Ground cinnamon – a little touch of cinnamon adds a nice flavor to the cookies. This is an optional ingredient.
Baking soda – helps leaven the dough and makes the cookies soft and chewy in texture.
Sea salt – balances the sweetness.
Rolled oats – also known as old-fashioned oats. Makes the cookies super chewy.
Freeze-dried strawberries – Chop the strawberries so they are evenly distributed within the batter. You can substitute for raisins, dried cranberries, blueberries or freeze-dried raspberries, or even chocolate chips if you like.

Equipment you need:

Baking tray – I recommend using a light-surface baking tray (the cookies won’t get too brown at the bottom).
Parchment paper
Mixing bowl
Hand mixer or a stand mixer
Ice cream scoop – medium size – 2,8 tbsp/1,4 oz/2 inches (5cm)
Cooling rack

HOW TO MAKE VEGAN STRAWBERRY OATMEAL COOKIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making these oatmeal cookies is super easy and comes with 3 following steps:

1. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 350°F (180°C) and line the baking tray with parchment paper. It will prevent the cookies from burning at the bottom. Set aside.

2. Step: Make cookie dough

To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, ground cinnamon, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Don’t overmix the batter. Finally, mix in rolled oats and chopped freeze-dried strawberries.

3. Step: Bake the cookies and let them cool

Scoop out 11 dough balls (using medium size scoop – 2inch/5cm). Place the cookie dough balls on the prepared baking tray (make some space between them) and bake them in a preheated oven for 11-12 minutes. Take the cookies out of the oven and let them sit on the tray for about 3-5 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes before serving.

FREQUENTLY ASKED QUESTIONS:

WHAT OATS TO USE FOR OATMEAL COOKIES?

Use rolled oats (also known as old-fashioned oats). They make the cookies chewy in texture. However, if you only have quick oats, you can use them in this recipe.

DOES OATMEAL COOKIE DOUGH NEED TO BE REFRIGERATE BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. Bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (1 hour to overnight) will help to develop more flavor.

You can keep the dough in the fridge for up to a week.

HOW TO STORE STRAWBERRY OATMEAL COOKIES?

Store oatmeal cookies in an airtight container at room temperature or in the fridge.

HOW LONG DO OATMEAL COOKIES LAST?

The cookies will maintain their texture for 3 days at room temperature. But you can store them for up to 2 weeks.

CAN I FREEZE VEGAN OATMEAL COOKIES?

Yes, you can freeze them for up to 3 months. Make sure they are completely cool, then store them in an airtight container or bag. Let them thaw at room temperature before serving (or warm them in the preheated oven to 350°C (180°C) for few minutes).

You can also freeze them before baking (scoops of cookie dough balls). Then bake them for additional 2-5 minutes than the recipe calls.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.

Ingredients

80 g vegan butter*, softened at room temperature
40 g white granulated sugar
70 g brown sugar
2 tbsp (30ml) unsweetened almond milk , (use any plant-based milk)
140 g all-purpose flour
1 tbsp (8 g) cornstarch
½ tsp ground cinnamon
¼ tsp baking soda
pinch of sea salt
60 g (⅔ cup) rolled oats (oldfashioned oats)
20 g (1 cup) freeze-dried strawberries, chopped

Instructions

Preheat the oven to 180°C and line the baking tray with parchment paper. Set aside.
To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer (or stand mixer) for about 1 minute until fluffy and creamy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, ground cinnamon, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Don't overmix the batter. Finally, mix in rolled oats and chopped freeze-dried strawberries.
Scoop out 11 dough balls (using medium size scoop –2inch/5cm). Place the cookie dough balls on the prepared baking tray (make some space between them) and bake them in a preheated oven for 11-12 minutes.
Take the cookies out of the oven and let them sit on the tray for about 3-5 minutes. Then transfer them to the cooling rack and let cool for about 10 minutes before serving.
Enjoy!

Notes

* Use vegan butter that has around 75-80% fat.

Storage

Store oatmeal cookies in an airtight container at room temperature for 3-5 days or in the fridge for up to 2 weeks. You can freeze them for up to 2 months.

You can also freeze them before baking (scoops of cookie dough balls). Then bake them for additional 2-5 minutes than the recipe calls.

Nutrition

Calories: 167kcal

Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!

Nutrition Facts

Serving: 1 cookie / Calories: 167kcal / Total Fat: 6,4g / Saturated Fat: 3,0g / Cholesterol: 0mg / Sodium: 51,1mg / Total Carbohydrate: 25,7g / Fiber: 1,3g / Sugar: 11,2g / Protein: 2,2g / Iron: 0,9mg / Potassium: 41,8mg

VEGAN STRAWBERRY OATMEAL COOKIES

THESE STRAWBERRY OATMEAL COOKIES ARE