Vegan Chewy Oatmeal Cookies

Overhead view of a close-up of oatmeal cookies stacked on top of each other with peanuts sprinkles around.

5 from 1 vote

Iced Peanut Oatmeal Cookies are oats and peanuts all wrapped up in a cookie with sweet icing.

Course Dessert

Cuisine Cookies

Prep Time 15

Cook Time 8

Total Time 23

Servings Cookies

Calories 146kcal

Author Ginny McMeans

Ingredients

For the Cookies:

½ cup dairy free butter
1 cup coconut sugar
1 egg replacer
½ cup dairy free sour cream
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
¾ teaspoon baking powder
½ teaspoon baking soda
1-½ cup old fashioned oats - uncooked
1 cup chopped peanuts

For the Icing:

1 cup confectioners sugar
1 teaspoon vanilla extract
1 ½ tablespoon dairy free milk

Instructions

Lightly oil baking sheets.
Mix the egg replacer per the directions on your box. Set aside.
Beat the sugar and butter with an electric mixer until light and fluffy. It takes about 5 minutes.
Add the prepared egg replacer, sour cream and vanilla extract. Mix and combine.
Stir in the flour, baking soda and baking powder.
Add the nuts and oats. Fold in well.
Drop by the heaping tablespoons full onto the prepared baking sheets. I used a 1 ¾ " cookie scoop. Flatten out to about 2" across.
Bake at 400º for 8 minutes. Take out of the oven and let cool on a rack.
Make the icing while the cookies are cooling.
To make the icing:
Add the powdered sugar, vanilla extract and dairy-free milk in a small bowl and mix well. Make a creamy drizzle that is not as thin as milk but thick enough to cling to the cookies as you drizzle across the tops of the cookies.
For easier cleanup - place the rack of cookies over a baking sheet to catch the drippings before you use the icing.
Drizzle over the cookies in a back and forth motion.
Let the icing cool until it hardens a bit.

Notes

The nutrients and calories for the cookies are based on the outcome if you ice the cookies. Otherwise, the calories and sugar are lower per 2 cookies.

Nutrition