Eating Oatmeal in Cookie Form, Yes Please!
I love this vegan oatmeal cookie!
But I was never a fan of oatmeal. I always preferred Cream of Wheat for a hot cereal. And I still love it now, too. But never oatmeal. And I know oatmeal is a healthy choice. I tried many times to find a way to like it.
And I finally found a way to enjoy it for breakfast now! (Bonus points, it’s even healthier than the original old-fashioned oatmeal.) You must try it for yourself because It’s so good. And when I mix up the ingredients in a big ole jar, I feel like I’m homesteading, LOL. It’s the whole grain cereal of choice for me, and you should check it out!
Anyway, this vegan oatmeal cookie is delicious, I do love it, but it can not legitimately be called healthy. However, it does include oatmeal, raisins, walnuts, flaxseed, and cinnamon, all of which are healthy components of this cookie.
- Oatmeal can help slow down the absorption of sugar. It has soluble fiber and is high in antioxidants.
- Raisins are a good source of fiber, potassium, calcium, iron, vitamin B6, and antioxidants.
- Walnuts are a good source of ALA, an omega-3 fatty acid that is a heart-healthy choice. They also have compounds to improve brain and gut health and help protect against certain types of cancers.
- Flax seeds contain omega-3 fatty acids, fiber, and lignans.
- Cinnamon helps lower blood sugar and has antioxidants. (Make sure it’s the healthiest kind: Ceylon Cinnamon)
So, not so bad, right? An indulgence that only feels a little bit naughty.
A classic oatmeal cookie for all time.
The oatmeal cookie was introduced to the U.S. in Fannie Farmer’s famous Cookbook from 1896. It didn’t become popular until the early 1900s after the recipe was displayed on canisters of Quaker Oats oatmeal. And just like much of our processed food, which is sold as natural and healthy, even when it isn’t, so too this cookie was marketed as a healthy choice. But it shares a high sugar and fat content, as most cookies do, negating some of the healthy benefits. A cookie is a cookie, is a cookie. (Unless you make the Chickpea Chocolate Chip Cookie. That one IS a completely healthy cookie.)
Anyway, the point is, in moderation, sometimes a cookie is just what we want. And we could do worse! So if you desire a great recipe for a classic oatmeal cookie, this is for you! I like to let it bake just long enough to get a little crispy on the outside. Then, it has a nice crunch while still keeping a chewy center. Perfection!
It’s Time for the Step-by-Step Cookie Photos!
(or Steen’s Syrup for my Southern friends and family- looking at you, Lauren! xo) 😉
© thehamptonsvegan 2017-2025 all rights reserved.
Vegan Classic Oatmeal Raisin Walnut Cookies
Ingredients
Method
- In a small bowl, mix together the ground flax seed with the water and set aside for at least 5 minutes to gel.
- Cream softened butter with granulated and brown sugars in a large bowl.
- Stir in the flax seed and water mixture. Then add in the molasses (or Steen's syrup) and vanilla to the mix. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- Mix the dry ingredients into the wet ingredients.
- Fold in the oatmeal, raisins, and the walnuts.
- Chill in the fridge for at least 30 minutes to make the sticky dough easier to handle.
- Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper. Scoop dough into approximately 2-inch balls and place them on the baking pan about 2 inches apart.
- Bake approximately 16 minutes until slightly golden brown on the edges. For a soft, chewy cookie take them out after about 14 minutes. For a crispier cookie, bake about 18 minutes but watch so they don't burn.
- Let cookies cool on the baking pan for 5 minutes.
