Wholesome & Delicious: The Ultimate Whole Grain Vegan Cookies Recipe (Updated from Whole Grain Vegan Baking)
There’s a special joy in discovering a truly exceptional vegan cookie recipe, and I’m thrilled to share one that has stood the test of time, even with a few modern adjustments. These Whole Grain Vegan Cookies, affectionately known to some as “Whole and Oat Cookies,” originate from a beloved cookbook I reviewed years ago: Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes. This book quickly became a staple in my kitchen, though some of its original ingredients, like Sucanat, have become increasingly difficult to source. To ensure everyone can enjoy these fantastic treats, I’ve updated the recipe with easily accessible alternatives.
Revisiting a Favorite: My Updated Review and Recipe
I’ve certainly enjoyed countless delicious vegan cookies over the years, but the most recent batch of these particular whole grain wonders might just have been the absolute best ever! These cookies are not just tasty; they’re wonderfully substantial, making them perfect for bake sales, gifting, or simply enjoying as an energizing snack. They come from the aforementioned Whole Grain Vegan Baking, a treasure trove of plant-based recipes penned by the talented duo Celine Steen and Tamasin Noyes. Their expertise shines through in every recipe, especially these incredibly satisfying cookies.
Whole Grain Vegan Baking is an essential resource for anyone committed to a plant-based diet, or simply interested in exploring healthier baking options. What truly sets this book apart is the incredible variety of whole grains and alternative flours it incorporates. You’ll never find yourself bored, as the recipes venture far beyond common ingredients like ground flax and oat flour. Instead, it introduces bakers to the versatility of amaranth, spelt flakes, buckwheat, and barley flour, expanding your culinary horizons and offering diverse nutritional benefits. When it comes to sweeteners, the book completely bypasses refined white sugar, opting for more natural and less processed alternatives such as evaporated cane juice crystals, dates, pure maple syrup, honey (which can be substituted with agave or another vegan syrup for strict vegans), coconut sugar, and the originally featured Sucanat. This commitment to whole, natural ingredients is a hallmark of the book and a primary reason why these Whole Grain Vegan Cookies are so delightful and nutritious.
Nut Butter Power: Almond Butter or Peanut Butter?
The foundation of these remarkable Whole Grain Vegan Cookies lies in the generous use of nut butter, which imparts a rich flavor and a wonderfully moist texture. This flexibility allows for delicious customization based on your preference or what you have on hand. For my latest baking experiment, I prepared two distinct batches. The first was a classic combination of creamy peanut butter and rich dark chocolate chips, yielding a deeply satisfying flavor profile that’s hard to resist. The second batch explored a more nuanced taste, featuring almond butter, a hint of warm cinnamon, and tangy dried cherries.
Both versions were nothing short of excellent. Each cookie boasted a slightly crisp, thick shell that gave way to a moist, crumbly, and utterly delicious center. These aren’t your average light-as-air cookies; they are undeniably high-energy treats that will keep you feeling full and satisfied for hours. This makes them an ideal choice for anyone with an active lifestyle, a busy schedule, or simply needing a substantial snack on the go. Imagine grabbing one before a workout, taking it on a hike, or packing it for a long day at work. Beyond personal enjoyment, these robust and wholesome cookies also make fantastic gifts. They can be beautifully wrapped individually or by the half-dozen, adorned with charming labels, and presented to teachers, neighbors, or friends. The fact that they are entirely vegan only adds to their appeal, making them suitable for a wider range of dietary preferences and an interesting conversation starter.
Choosing between almond butter and peanut butter largely depends on the flavor profile you’re aiming for. Peanut butter offers a classic, robust, and slightly salty taste that pairs beautifully with chocolate. Almond butter, on the other hand, provides a milder, slightly sweeter, and more sophisticated flavor that complements fruits and spices exceptionally well. Feel free to experiment with other nut or seed butters like cashew butter for a buttery richness, or sunflower seed butter for a nut-free option (perfect for those with allergies).
Whole Grain Vegan Cookies Recipe
Whole Grain Vegan Cookies
Cookie Madness
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Ingredients
- 1 cup natural nut butter or seed butter, such as smooth or crunchy natural peanut butter (I used Jif Natural). For best results, use a brand with minimal added sugar and no hydrogenated oils. (256 grams)
- ¼ cup neutral oil (canola, grapeseed, or melted coconut oil work well). This helps with texture and moisture. (60 ml)
- 10 tablespoons organic turbinado sugar or organic evaporated cane juice crystals OR regular granulated sugar. Turbinado sugar provides a slight crunch. (120 grams)
- 10 tablespoons Sucanat OR light brown sugar. Brown sugar adds a deeper molasses flavor and extra moisture. (120 grams)
- 6 tablespoons vegan milk, more if needed (almond milk, soy milk, or oat milk are great choices). This binds the dough. You almost certainly will need more, up to an additional ¼ cup (60ml) or more.
- 2 teaspoons pure vanilla extract. Enhances all the flavors.
- 2 cups whole wheat pastry flour. This provides a softer texture than regular whole wheat flour. (240 grams)
- 2 cups old-fashioned oats or quick cooking oats. Rolled oats add chewiness and fiber. (160 grams)
- 1 teaspoon baking powder. For leavening and rise.
- ½ teaspoon fine sea salt. Balances the sweetness and enhances flavor.
- ½ cup chopped pecans (I used salted peanuts). Feel free to use your favorite chopped nuts or seeds. 50 grams
- ½ cup raisins or dried cherries (I used large dark chocolate chips). Other great options include dried cranberries, apricots, or even zest.
Instructions
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Preheat your oven to 375°F (190°C, or gas mark 5). This ensures the oven is at the correct temperature for even baking from the start.
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Prepare two large baking sheets by lining them with parchment paper or silicone baking mats. This prevents sticking and makes for easier cleanup.
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In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), combine the natural nut butter, neutral oil, turbinado/granulated sugar, brown sugar (or Sucanat), vegan milk, and pure vanilla extract. Beat these wet ingredients together until they are smooth and well-combined, ensuring the sugars are mostly dissolved.
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In a separate, large bowl, whisk together the whole wheat pastry flour, old-fashioned oats, baking powder, fine sea salt, chopped pecans (or other nuts/seeds), and raisins or dried cherries (or chocolate chips). Make sure all dry ingredients are evenly distributed.
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Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be thick. If the cookie dough appears too dry and crumbly to hold together, add extra vegan milk, 1 tablespoon (15 ml) at a time, until it reaches the right consistency. It needs to be moist enough that it easily holds its shape when pinched between your fingers, but not overly wet or sticky. Using a 1⁄4-cup measure, pack it firmly with dough (each cookie will be approximately 90g, though weight may vary slightly with different add-ins). Place the dough mounds onto the prepared baking sheets and flatten them slightly with your palm or a spatula, as these hearty cookies won’t spread much during baking. Arrange about 7 cookies on each sheet, allowing adequate space between them.
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Bake for 14 minutes, or until the edges of the cookies are golden brown and the centers are set. Baking time may vary slightly depending on your oven. Once baked, leave the cookies on the hot baking sheet for at least 5 minutes to firm up before carefully transferring them to a wire rack to cool completely. Allowing them to cool on the rack prevents them from getting soggy. Store the cooled cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for longer freshness.
Notes
These Whole Grain Vegan Cookies are more than just a sweet treat; they’re a testament to how delicious and satisfying plant-based baking can be, especially when focusing on wholesome ingredients. Whether you’re a seasoned vegan baker or just starting to explore the world of whole grain baking, this updated recipe offers a reliable and incredibly tasty outcome. Enjoy the process of baking them, and even more, savor every bite of these truly terrific cookies!