Try these dairy-free oatmeal cookies for an ultra-chewy, spiced, and satisfying treat. Enjoy one with a glass of plant milk for the ultimate snack.
Combine the ground flaxseed and water together in a bowl. Mix it until there are no clumps of flaxseed meal left, then set it aside to thicken while you prepare the other ingredients.
Combine the flour, rolled oats, baking soda, spices, and salt in a mixing bowl. Give everything a good whisk to evenly distribute the spice and baking soda.
In a separate bowl, whisk the almost melted vegan butter, brown sugar, and vanilla extract. Whisk it thoroughly to introduce a slight amount of air into the mixture, then add the flaxseed mixture and stir until it’s combined.
Working slowly, add the dry mixture to the wet mixture. Combine the wet and dry ingredients together with a spatula, being careful not to overmix.
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto parchment-lined baking sheets. The cookies will spread a little as they bake, so remember to leave some space between each one.
Bake the cookies in an oven set to 350 degrees F until the edges are lightly golden and the center is just set. Let them cool for a few minutes on the pan, then transfer them to a wire rack.