Hearty Oatmeal Cookies


  • 1/2  cup (1 stick) plus 6 tablespoons Earth Balance butter sticks, softened or Miyoko’s vegan butter
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2 Tbsp ground flax seed meal + 6 Tbsp water (I recommend BRM golden flax meal)
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour (or sub GF flour)
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon
  • 1/2  teaspoon salt (optional)
  • 3  cups oats (quick or old fashioned, uncooked) I use BRM extra thick rolled oats
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup pumpkin seeds
  • 1/2 cup chocolate chips


Heat oven to 350°F. In large bowl or stand mixer, beat butter and sugars on medium speed until creamy. Add flax mixture and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and dried fruit, seeds and chocolate chips and mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets or sheets lined with parchment paper.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s