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Pattycake Vegan Bakery’s Oatmeal Cookies

One of Pattycake Vegan Bakery’s best sellers, this oatmeal cookie is chewy, nutty, and sweet. Try substituting different dried fruits and nuts for the cranberries, coconut, and pecans.

Makes 8 large or 16 small

What you need:

  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup unbleached sugar
  • 2/3 cup non-hydrogenated shortening
  • 2 tablespoons molasses
  • 1/2 teaspoon vanilla
  • 1 tablespoon flax meal + 3 tablespoons water mixed together
  • 1 cup rolled oats
  • 2/3 cup dried cranberries
  • 2/3 cup chopped pecans
  • 1/2 cup chocolate chips
  • 1/4 cup unsweetened shredded coconut

What you do:

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a thin layer of oil.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, cream together sugar and shortening. Add molasses, vanilla, and flax mixture to creamed shortening and mix well. Combine the dry ingredients with the wet and mix together.
  3. Fold in oats, fruit, nuts, chocolate chips, and coconut. If dough is too stiff to stir, add as much as 1 tablespoon of water.
  4. Measure cookies out with a heaping tablespoon and flatten slightly. Bake for 12 to 14 minutes or until lightly brown at edges. Store in a covered container to keep chewy.

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