Vegan Butterscotch Oatmeal Cookies Recipe: Easy & Delicious

Craving a cookie that’s both comforting and a little bit special?

Get ready to fall in love with these Vegan Butterscotch Oatmeal Cookies! They’re chewy, sweet, and bursting with that irresistible butterscotch flavor, all without any dairy. They’re so easy to make, and perfect for an afternoon treat, potluck dessert, or simply when you need a little something sweet.

Why You’ll Love It

• They have a delightfully chewy texture with slightly crispy edges.
• The combination of warm butterscotch and hearty oats is simply divine.
• This recipe is incredibly easy to follow, even for beginner bakers.
• They are 100% vegan, making them perfect for sharing with everyone.
• They’re perfect for any occasion – from a casual snack to a holiday dessert!

What Makes This Recipe Unique?

What sets these cookies apart is the use of vegan butterscotch chips which provide a rich, authentic butterscotch flavor without any dairy ingredients. Combined with the hearty texture of rolled oats, this creates a delightful contrast of flavors and textures that makes them truly irresistible. Plus, the addition of a touch of brown sugar enhances the caramel notes, giving these cookies a depth of flavor you won’t find in ordinary recipes.

Ingredient List

• 1 cup (2 sticks) vegan butter, softened
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 tablespoon flax meal mixed with 3 tablespoons warm water (flax egg)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups rolled oats
• 1 cup vegan butterscotch chips
• 1/2 cup chopped walnuts or pecans (optional)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy.
3. Stir in the vanilla extract and flax egg until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the rolled oats, vegan butterscotch chips, and nuts (if using).
7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

These cookies are delicious as they are, but here are some fun ways to spice them up:

• Drizzle with melted vegan chocolate or extra melted vegan butterscotch chips once cooled for an extra touch of sweetness.
• Sprinkle some coarse sea salt on top of the dough before baking to enhance the sweetness and depth of flavor.

Expert Tips

• Make sure your vegan butter is truly softened to get the best creamy texture.
• Do not overmix the dough, as this can make the cookies tough.
• Use a cookie scoop to ensure that all the cookies are the same size for even baking.
• Don’t overbake the cookies! They will continue to set as they cool. The centers should still be slightly soft when you take them out.
• Allow the cookies to cool completely on the baking sheet before transferring them, so they don’t fall apart.

Frequently Asked Questions (FAQs)

• Can I substitute another type of flour? While all-purpose flour works best, you can try using a 1-to-1 gluten-free flour blend. The texture might slightly change.
• Can I use quick oats instead of rolled oats? Yes, but the texture will be slightly less chewy. Rolled oats provide the best result for this recipe.
• How do I store these cookies? Store cooled cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Can I freeze the cookie dough? Yes! Scoop the dough into individual balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.
• Can I use a different type of nut? Absolutely! Pecans, hazelnuts, or macadamia nuts would be delicious. You can also leave them out for a nut-free version.

Variations and Customization Options

Get creative and make these cookies your own! Here are some variations you might enjoy:

• Spice it Up: Add a pinch of nutmeg or cardamom to the dough for a warmer, more complex flavor.
• Chocolate Lover’s Twist: Swap half of the butterscotch chips for vegan chocolate chips.
• Nutty Delight: Use a mix of chopped walnuts, pecans, and almonds.
• Dried Fruit: Add ½ cup of dried cranberries or raisins for a fruity twist.
• Add a glaze: Create a simple powdered sugar glaze with a touch of vanilla extract for an elegant touch.

Serving Suggestions

These Vegan Butterscotch Oatmeal Cookies are wonderful on their own, but they’re even better when enjoyed with a glass of cold almond milk, a warm cup of coffee, or a scoop of your favorite vegan ice cream. They also make a fantastic addition to a cookie platter or a gift for your loved ones.

Conclusion

These Vegan Butterscotch Oatmeal Cookies are a delightful treat that’s easy to make and even easier to enjoy. With their chewy texture, warm butterscotch flavor, and hearty oats, they’re sure to become a new favorite in your household. So go ahead, bake a batch, and share the love – and maybe a few cookies!

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