Vegan oatmeal cookies are a sweet treat everyone can enjoy! These cookies are chewy, slightly nutty, and super easy to make. You can whip them up with just a few common pantry ingredients, which I love.
This recipe solves eggless and dairy-free needs, yields a chewy texture with oats, uses pantry staples, and cooks quickly with minimal cleanup.
Sometimes, it can be tough to find a cookie recipe that fits every dietary need. That’s why I’m excited to share this one. It solves the problem of enjoying cookies while keeping to a vegan or gluten-free diet. Plus, there’s no butter or eggs, so you can feel good about what you’re eating.
This recipe is simple and quick, taking only about 32 minutes from start to finish. It uses one bowl, which means less cleanup! You can even customize the cookies with your favorite add-ins. If you’re worried about them spreading too much or being too dry, I’ve got timing suggestions to help with that too.
If you love trying new cookie recipes, you might enjoy making Pistachio Milk Chocolate Chunk Cookies as well!
Table of contents
Why You Will Love This Recipe
- Sweet and Chewy Texture: These cookies have a wonderful chewy bite with a slightly nutty flavor that just hits the spot. They won’t fare you like those dry, crumbly varieties.
- Convenient One-Bowl Prep: You can whip these up quickly without needing a lot of prep work. Just stir everything together, and you’re ready to pop them in the oven.
- Customizable Flavor: Feel free to add in your favorite mix-ins like nuts, chocolate chips, or dried fruits. The options are endless, so you can make them just how you like.
- Easy Storage: These cookies store well, lasting up to a week at room temperature or even longer in the fridge or freezer. This means you can enjoy them over time without worry.
Easy Vegan Oatmeal Cookies Recipe
- Prep Time: 20 minutes
- Cool Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 62 minutes
- Yield: 15 cookies 1x
- Category: dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
A delicious vegan oatmeal cookie recipe that’s easy to make and perfect for any occasion.
Ingredients
- 3/4 cup (145g) packed light brown sugar
- 1/2 cup (115g) vegan butter, room temperature
- 2 tablespoons (25g) granulated sugar, or more brown/coconut sugar
- 2 tablespoons (30g) dairy-free milk, or water, as needed
- 11/2 teaspoon vanilla extract, or extra water or milk
- 3/4 cup (95g) all-purpose plain flour, spooned and leveled
- 11/2 teaspoon ground cinnamon
- 1/21/2 teaspoon baking soda
- Pinch of salt, if using unsalted butter
- 1 1/2 cups (180g) rolled oats, gluten-free if needed
Instructions
- Chill the Dough: Start by chilling your dough for about 30 minutes. You will notice it becomes firmer and easier to work with. This step helps prevent spreading during baking. Just be careful not to chill it too long, or it might harden too much to scoop easily.
- Scoop & Shape Cookies: Scoop the dough into tablespoon-sized balls using a cookie scoop. Roll them gently between your hands to make them nice and round. As you do this, you will feel the sticky texture transform into smoother balls. Avoid pressing too hard, or they might flatten too much in the oven.
- Prep the Baking Sheet: Line a baking sheet with parchment paper. You should see it laying flat, ready to catch all the cookie goodness. This prevents sticking and makes cleanup easier, so do not skip it or you risk a messy tray.
- Position the Cookies: Place the dough balls on the baking sheet, giving them some space. You will want about two inches between each ball to avoid them merging. Skip crowding them, or you will end up with large clumps instead of individual cookies.
- Preheat & Bake: Preheat your oven while your cookies chill. Once it is hot, bake the cookies until they are golden around the edges. You will want to keep an eye out; underbaking just a tiny bit ensures a softer texture. Watch out for overbaking, as that can lead to dryness.
- Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a rack. You might notice them firming up a bit as they cool. Patience is key here; moving them too soon could cause them to crumble.
Notes
- Storage Tips: Store leftover cookies in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
- Expert Tips: Use an electric mixer for best results. Ensure to whisk the sugars and butter until fluffy to aerate the dough. Do not overbake; the cookies will continue to bake on the tray after taking them out.
- Reheating Instructions: To reheat, preheat your oven to 350 degrees F and warm the cookies for about 5 minutes.
- Serving Suggestions: Serve with a glass of almond or soy milk. Pair with a scoop of dairy-free ice cream. Present with fresh fruit for a balanced snack.
- Recipe Variations: Add dark chocolate chips for extra richness. Substitute half the rolled oats with chopped nuts. Include dried fruit like raisins or cranberries for sweetness.
- Ingredient Notes: When measuring flour, spoon it into the cup and level it off to avoid using too much, which can lead to dryer cookies. To make the cookies gluten-free, use gluten-free rolled oats and a gluten-free flour blend. For a refined-sugar-free option, substitute brown sugar with coconut sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 154
- Sugar: 8g
- Sodium: 110mg
- Fat: 6g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
Ingredient Notes
- Light brown sugar: This adds the right sweetness and a lovely depth of flavor. Grab a soft bag to make mixing easier!
- Vegan butter: Your cookies need this to bring that rich, buttery taste. Just let it soften a bit before you start mixing.
- Granulated sugar: It balances out the brown sugar’s richness. You can swap this with more brown or coconut sugar if you’d like!
- Dairy-free milk: It helps keep the dough moist. Feel free to use almond, oat, or whatever you have lying around!
- Vanilla extract: This adds a lovely aroma and warmth to the cookies. Grab a good quality one for the best results.
- All-purpose flour: It gives these cookies structure. Just be sure to spoon it into your measuring cup instead of scooping it straight.
- Ground cinnamon: This brings a cozy spice that’s great in baked goods. Freshly ground is ideal, but pre-ground works too!
- Baking soda: This is what helps the cookies rise a bit. Double-check your pantry to make sure it’s fresh!
- Rolled oats: They add that chewy texture that’s a must in oatmeal cookies. Go for certified gluten-free if you’re avoiding gluten!
Recipe Tips
- If the cookies spread too much, using chilled vegan butter can help maintain their shape during baking.
- When the dough feels too dry, adding an extra tablespoon of dairy-free milk can result in a softer texture.
- For more even baking, flatten each dough ball slightly before placing them on the tray to promote consistent spreading.
- If you’d like softer cookies, keep a close eye on the baking time and remove them just as they start to brown.
- When measuring flour, spoon it into the cup and level it off to avoid using too much, which can lead to dryer cookies.
Serving Suggestions
Recipe variations
- You can use coconut oil instead of vegan butter for a different texture and flavor in your cookies.
- Add 1 teaspoon of almond extract for a nutty flavor; this pairs beautifully with the oats and adds depth to every bite.
- Either swap out the rolled oats for quinoa flakes or mix in chopped nuts for a crunchy texture. Both options add a unique twist.
- If making a larger batch, simply double the recipe using 1 ½ cups of light brown sugar and 3 cups of rolled oats for consistency.
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How to Store?
To keep your vegan oatmeal cookies fresh, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature for up to 7 days. Check for moisture to maintain freshness.
Refrigeration: Place cookies in an airtight container in the fridge for up to 14 days. This method extends shelf life while maintaining texture.
Freezing: Wrap cookies individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.
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