Spiced Oatmeal Cookies


Position an oven rack in the center of the oven and preheat oven to 400°F. Lightly oil two baking sheets.

Combine ground flaxseeds and 3 tablespoons of the milk in a medium-sized bowl. Set aside for 10 minutes.

Combine rolled oats, flour, baking powder, baking soda, allspice, cinnamon, and salt in a large bowl and whisk with a fork to mix well. Set aside.

Combine sugar, oil, and vanilla in a large bowl and cream together using a wooden spoon. Beat in flaxseed mixture. Sprinkle in half of the flour mixture and beat to mix well. Add the remaining 5 tablespoons of milk and beat to mix well. Sprinkle in remaining flour mixture and beat to mix well. Mix in chocolate chips (if using).

Scoop about 2 tablespoons of cookie dough and drop onto one of the prepared baking sheets. Repeat, leaving about 2 inches between cookies, until baking sheet is full. Bake for 8 minutes, or until lightly browned. Remove and let sit for 7 minutes, or until firm enough to remove to a cooling rack.

While the first batch of cookies is baking, drop remaining cookie dough on the second baking sheet. While the first batch cools, bake second batch as directed.


Cookies keep in an airtight container in the refrigerator for up to 1 week.


Using spelt flour, coconut flour, or a gluten-free flour blend produces cookies that are thin, lacy, and crisp. If you use all-purpose flour, the cookies will not spread as much during cooking and they will be denser and firmer.

Add 1 / 4 cup raisins, if desired, with chocolate chips in step 4.

Makes About 2 Dozen Cookies


  • 2 tablespoons ground flaxseeds

  • 1 ⁄ 2 cup unflavored, unsweetened or vanilla nondairy milk, divided

  • 1 cup rolled oats

  • 3 ⁄ 4 cup spelt flour (see options)

  • 1 ⁄ 2 teaspoon baking powder

  • 1 ⁄ 2 teaspoon baking soda

  • 1 ⁄ 4 teaspoon ground allspice

  • 1 ⁄ 4 teaspoon ground cinnamon

  • 1 ⁄ 4 teaspoon sea salt

  • 2 ⁄ 3 cup coconut sugar

  • 1 ⁄ 2 cup softened extra-virgin coconut oil

  • 1 ⁄ 2 teaspoon pure vanilla extract

  • 1 ⁄ 2 cup vegan semisweet chocolate chips (optional)

From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.