Bethenny Frankel Vegan Oatmeal Cookie Recipe Made Easy

Oatmeal cookies have long been beloved for their hearty texture and wholesome flavors. When it comes to crafting a vegan version that doesn’t sacrifice taste or softness, Bethenny Frankel’s vegan oatmeal cookie recipe stands out as a true gem.

This recipe combines simple, plant-based ingredients that come together effortlessly to produce cookies that are chewy, flavorful, and utterly addictive. Whether you’re vegan, dairy-free, or simply looking to try something new, these cookies are perfect for snack time, dessert, or even a midday pick-me-up.

In this blog post, I’ll walk you through everything you need to make Bethenny’s delicious vegan oatmeal cookies, share tips to customize them, and offer serving suggestions that make these cookies even more enjoyable.

Get ready to enjoy a batch of cookies that are not only good for you but also satisfy your sweet tooth in the best possible way!

Why You’ll Love This Recipe

Bethenny Frankel’s vegan oatmeal cookies are a perfect blend of chewy oats, warm spices, and just the right amount of sweetness. These cookies are:

• Completely plant-based, making them suitable for vegans and those with dairy allergies.
• Easy to prepare with pantry staples you likely already have at home.
• Soft and chewy with a delightful texture from the rolled oats.
• Customizable with add-ins like raisins, nuts, or dairy-free chocolate chips.
• Perfectly spiced with cinnamon and a hint of vanilla for a comforting flavor.

This recipe is a healthier alternative to traditional cookies because it uses whole grain oats and natural sweeteners, making it a guilt-free indulgence. Plus, it’s a great way to impress friends and family with vegan baking that doesn’t compromise on taste or texture.

Ingredients

• 1 cup rolled oats
• 3/4 cup all-purpose flour (or whole wheat flour)
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup coconut oil, melted (or vegan butter)
• 1/2 cup brown sugar, packed
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened applesauce
• 1/2 cup raisins or vegan chocolate chips (optional)

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Whisk or fork
• Spatula or wooden spoon
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. In a large bowl, combine the rolled oats, flour, baking soda, cinnamon, and salt. Whisk together until evenly mixed.
3. In a separate medium bowl, whisk together the melted coconut oil, brown sugar, maple syrup, vanilla extract, and applesauce. Stir until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until a thick dough forms. If using, fold in the raisins or vegan chocolate chips now.
5. Use a tablespoon or cookie scoop to drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten each cookie slightly with the back of the spoon or your fingers, as these cookies won’t spread much during baking.
7. Bake for 10-12 minutes or until the edges are golden and the centers look set but still soft.
8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
9. Enjoy warm or store in an airtight container at room temperature for up to 5 days.

Tips & Variations

“For chewier cookies, slightly underbake them and let them cool on the sheet. For crispier edges, bake a couple of minutes longer.”

• Nutty twist: Add 1/2 cup chopped walnuts or pecans for an extra crunch and flavor.
• Spiced up: Add a pinch of nutmeg or ground ginger to the dry ingredients for a warm, spicy kick.
• Sweet swaps: Substitute maple syrup with agave nectar or coconut sugar for different sweetness profiles.
• Gluten-free option: Use a gluten-free all-purpose flour blend to make this recipe gluten-free.
• Mix-ins galore: Try dried cranberries, chopped dates, or shredded coconut for unique variations.

Nutrition Facts

Serving Suggestions

These vegan oatmeal cookies are incredibly versatile and pair well with a variety of drinks and snacks. Here are some ideas to elevate your cookie experience:

• Serve warm with a glass of almond, oat, or soy milk for a comforting snack.
• Pair with a cup of vegan coffee or chai tea for a cozy afternoon treat.
• Use these cookies as a base for cookie sandwiches filled with dairy-free ice cream for a fun dessert.
• Enjoy alongside fresh fruit or a vegan yogurt parfait.

For a delightful dessert twist, try pairing these cookies with the Cinnamon Pecan Ice Cream Recipe. It’s an indulgent combo you won’t want to miss!

Conclusion

Bethenny Frankel’s vegan oatmeal cookie recipe is a wonderful addition to any baker’s repertoire, especially for those seeking a wholesome, plant-based treat. With simple ingredients and straightforward steps, you can whip up a batch of cookies that are soft, chewy, and packed with comforting flavors.

These cookies prove that vegan baking can be deliciously satisfying without compromise.

Whether you’re baking for yourself, family, or friends, this recipe offers versatility and a chance to get creative with mix-ins and flavor variations. Don’t forget to check out other fantastic recipes like the Chocolate Heaven Cake Recipe for your next baking adventure or the savory Chicken Bruschetta Recipe Stove Top Stuffing to balance out your sweet treats.

Happy baking, and enjoy every bite of these delightful vegan oatmeal cookies!

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