Vegan Oatmeal & Almond Cookies

If you follow my recipes  you know that I’m not a dessert creator however, yesterday was a bit of a change up. Movers arrived in the cold and I was doing my best to stay out of the way of the pandemonium of unloading our Canadian container into our house here in Pittsburgh. I though, well, I’ll put on some hot french press black coffee to start…then I thought “gee, some deliciously chewy/crunchy/oven fresh cookies would be nice to offer up”….I think I was channelling some 1950’s housewife for a minute.

After scouring my cupboards I thought I had what I needed to put some vegan cookies together. Lo and behold, after googling around for inspiration I found a baking time that I thought would work with the ingredients I had and – voila! Delicious, oatmeal cookies with very little effort.

Enjoy these and feel free to recreate the recipe to suit your own tastes or ingredients.

You could add cranberries, chocolate chips, raisins, coconut, walnuts…go nuts!


  • 1 .5 cups quick oats
  • 1 cup All Purpose Flour
  • 3/4 cup slivered almonds
  • 4 tsp baking powder
  • 1/2 tsp Salt
  • 2 tsp cinnamon
  • 1 cup raw turbinado sugar
  • 1/2 cup soy free earth balance
  • 3 Tbsp maple syrup
  • 1 tsp Vanilla Extract try my homemade version HERE
  • 2-4 Tbsp nut milk


  1. Preheat the oven to 350°F (180°C). If you don’t have a true 350 please try to find it or bump up your temps. My cooking time here is based on 360 degree oven temp.
  2. In large bowl mix oats, flour, coconut, baking powder, salt and cinnamon and mix together.
  3. In a smaller bowl cream earth balance and  sugar together then add  syrup and vanilla.
  4. Combine dry ingredients into the wet ingredients. Stirring until the mixture is crumbly.
  5. Add 1 tsp of nut milk at at time. If you can roll into balls while still a little dry this is perfect. If the mix is still too crumbly, keep adding small amounts milk until you can make balls that stick.
  6. Place the rolled balls onto a silpat on a large baking tray
  7. Bake for 20 minutes. Edges will be firm and the cookies lightly browned. They will be softer than you think is ok but they will “set” while cooling.
  8. Remove from the oven and allow to cool.
  9. Dust with cinnamon

These are truly the nicest chew/crunch factor ever. I adapted this recipe heavily from one I found online.