Growing up there was never a shortage of sweets in the house. Pound cake, Rice Krispies, cakes, and pies. Yet, above all other desserts, my favorite were the cookies. They still are!
On any given day you would find chocolate chip cookies, oatmeal cookies, and refrigerator cookies. It was not uncommon to come home from school and find someone at the mixer or at the stovetop. When I was little, I would race home to see what yummy treat I would find after school. If it was my brother Tom or my sister Kathy, it was either oatmeal cookies or refrigerator cookies because they both had a strong aversion to chocolate. Can you imagine not liking chocolate?! They often said they were allergic to chocolate just to keep their friends from teasing them about it. Oh, the irony! They could eat chocolate if they wanted but we must eat non-dairy chocolate because of an allergy. Good thing we REALLY like Enjoy Life’s dairy-free chocolate chips.
The other day I was thinking back to those days and I realized that I have not had refrigerator cookies in a very long time. Too many years to even mention! Time to start baking those cookies again! So, in honor of my brother and sister, I developed this Vegan Oatmeal Refrigerator Cookie which combines two of their favorite cookies: oatmeal and refrigerator cookies.
The original version had butter and chopped nuts because, in those days, that is how everyone baked but this new version is vegan so we are baking with no eggs or dairy. We find Bob’s Red Mill’s Egg Replacer works best for cookies and we use Earth Balance’s non-dairy margarine instead of butter. Since nuts are also a no, no we have taken out the nuts and added oatmeal for added flavor.
This recipe makes two 12-inch logs and you can keep them in the refrigerator for a couple days so you can bake one log at a time and save the other log for later. With 50-60 cookies, you’ll have plenty of cookies to share with your family, your friends, and even your neighbors. Hey, why not spread the love and treat your mail-person to a yummy cookie or two! Everyone will love these Vegan Oatmeal Refrigerator Cookies!
Vegan Oatmeal Refrigerator Cookies
This cookie recipe is great for a crowd because it makes 50-60 cookies so there will be plenty to pass around. Since it makes two logs you can bake one and freeze the other log for another time. Coming from a family of nine, this was the perfect cookie for us because we would cook...
- Prep Time: 30m
- Cook Time: 10m
- Total Time: 40m
- Serves: 18
- Yield: 55-60 cookies
- Category: Dairy Free, Egg Free, Nut Free, Sweets, Vegan
Ingredients
- 1 1/2 c All-purpose flour
- 1 tsp. Baking powder
- 1/2 tsp. Baking Soda
- 1/4 tsp. Salt
- 1 c Non-dairy margarine
- 1 c Packed brown sugar
- 3/4 c Granulated Sugar
- 2 Equivalent Egg Replacers (we use Bob’s Red Mill)
- 2 tsp. Vanilla
- 3 c Old Fashioned Oats
- Sprinkles for decoration (optional)
Instructions
- In medium bowl, mix flour, baking powder, baking soda and salt together and set aside. In mixer, beat together non-dairy margarine, brown sugar and granulated sugar until smooth. Slowly add egg replacer and vanilla and mix until it is creamy. On low speed, slowly add flour mixture until all ingredients are combined. Stir in oats and mix with a wooden spoon.
- Divide dough into two equal parts. On waxed paper, shape each half into a 12-inch log and roll tightly. Place each roll into refrigerator for 4 hours or overnight to make sure it is firm.
- When ready to bake, preheat oven to 350 degrees F. Using a serrated knife, cut 3/8-inch slices on each log and place on two large cookie sheets with parchment paper. Shake sprinkles on the cookies. Use flat spatula to firmly press into cookies. Bake 8-10 minutes, rotating baking sheets halfway through baking.
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