Ingredients
- 1 cup non-dairy margarine
- ½ cup brown sugar
- ½ cup confectioners' sugar
- ½ cup lukewarm water
- 2 tablespoons ground flax seeds
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 cups rolled oats
- ¼ cup shredded coconut
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ cup vegan chocolate chips (Optional)
- ½ cup dried apricots, quartered (Optional)
Why This Recipe Is So Tasty
These cookies are a perfect blend of wholesome oats and natural sweetness. They are easy to make, completely plant-based, and satisfy your sweet tooth without any guilt. Plus, they offer a chewy texture that everyone will enjoy.
Simple Cooking Tips
- Use rolled oats for the best texture; avoid instant oats as they can make the cookies too soft.
- Chill the dough for at least 30 minutes before baking to help the cookies hold their shape.
- Add a pinch of cinnamon or vanilla extract to enhance the flavor.
- Chill the dough for at least 30 minutes before baking to help the cookies hold their shape.
- Add a pinch of cinnamon or vanilla extract to enhance the flavor.
Directions
Warm your oven to 375°F (190°C). In a big bowl, cream together the margarine, brown sugar, and powdered sugar using an electric mixer until smooth and fluffy. Next, stir in the water, flax seeds, and vanilla extract until everything is well combined. Add the flour and baking powder, then gently fold in the oats, shredded coconut, cinnamon, and cloves. Toss in the chocolate chips and chopped apricots, mixing just enough to spread them evenly. Scoop the dough into small balls and place them on your baking sheets, then press each one down lightly with your palm to flatten. Bake for about 15 minutes, or until the edges turn a nice golden brown. Let them cool a bit before enjoying!
Serving Style Ideas
Serve these cookies with a warm cup of plant-based milk or herbal tea. They also pair nicely with fresh fruit or a dollop of vegan yogurt for a balanced snack.
Storage Suggestions
Store the cookies in an airtight container at room temperature for up to a week. For longer freshness, freeze them in a sealed bag for up to three months and thaw before serving.
Frequently Asked Questions
Can I substitute ground flax seeds with something else?
Yes, you can use chia seeds or a commercial egg replacer as alternatives.
How do I store these cookies to keep them fresh?
Store them in an airtight container at room temperature for up to 5 days.
Can I use regular butter instead of non-dairy margarine?
Yes, but the cookies will no longer be vegan if you use butter.
Are the dried apricots necessary?
No, they are optional and can be omitted or replaced with other dried fruits.
Can I freeze the cookie dough or baked cookies?
Yes, cookie dough balls can be frozen for up to 3 months; baked cookies freeze well too.
What if I don’t have shredded coconut?
You can leave it out or substitute with chopped nuts or seeds for texture.
How do I make the cookies less sweet?
Reduce the brown and confectioners’ sugar slightly to suit your taste.
Can I make these cookies gluten-free?
Yes, use a gluten-free all-purpose flour blend instead of regular flour.
