Vegan Oatmeal Cookies with Creamy Center
Ingredients
For the cookies
- 2 Cups All-Purpose Flour
- 2 Cups Quick Oats*
- 3/4 Cup Brown Sugar
- 1/3 Cup Cane Sugar
- 1/3 Cup Molasses
- 1 Cup Vegan Butter, melted
- 2 Tbsp Ground Flax Seed
- 1/3 Cup Plant Milk
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 2 Tsp Vanilla Extract
- 2 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1/2 Tsp Salt
For the frosting
- 2/3 Cup Vegan Butter (room temperature)
- 2-3 Cups Powdered Sugar
- 1 1/2 Tsp Vanilla Extract
- 1-2 Tbsp Plant Milk (as needed to thin)
- 1/8 Tsp Salt
Preparation
Preheat oven to 350 degrees.
To make the cookies, cream together the melted vegan butter and sugar until smooth, then add the plant milk, vanilla and molasses and mix until smooth.
Add in flour, ground flax, baking powder, baking soda, cinnamon, nutmeg and salt and then mix until fully incorporated.
Add oats and mix thoroughly, but try not to over mix.
At this point the dough will be a bit runny - let it sit for 10-15 minutes so the flax seed can bind everything together, after this it will be thicker and much more manageable.
Take 2 tbsp amounts of dough and shape into balls with the palm of your hands or with a cookie scoop, and place at least 2-3 inches apart on a baking sheet.
Bake for 8-9 minutes, you don't want to over bake or they won't be as chewy.
Let the cookies cool completely.
To make the frosting, mix together the room temperature vegan butter, vanilla and salt until smooth.
Using an electric mixer or by mixing vigorously by hand, incorporate the powdered sugar.
