I love the look of these vegan oatmeal cookies. They have such a wholesome vibe!
I mean they just look like they’re right out of your grandmothers kitchen don’t they?
My grandmother baked the best cookies.
My mother reckons I inherited all my baking skills from my two grandmothers because my mother sure doesn’t like to bake.
These cookies remind me a lot of my grandmother on my father’s side and trips to her little cottage to eat cookies and drink homemade ginger beer.
These vegan oatmeal cookies are as hearty and delicious as they look. Sweetened with brown sugar and packed with rolled oats and dried coconut, there is not much that can beat a good oatmeal cookie!
When first testing these I tried following the method I used for my oatmeal crunchies recipe. But honestly I thought they came out a bit too crunchy.
The oatmeal crunchies are (of course) super crunchy, but they’re also thick squares, whereas these cookies are flatter and thinner so the result was just a little too crunchy.
So I adapted the method and the result was perfection. The perfect amount of crunchiness and softness.
I think you will love these vegan oatmeal cookies. They are:
- Both perfectly soft and crunchy
- Brown sugar sweetened
- Coconut and cinnamon infused
- Super easy
Enjoy with a cup of tea! Keep stored in a sealed container and consume within a few days for the best results.
So….let me know what you think of these vegan oatmeal cookies! If you have any questions or comments post them below and please do rate the recipe too. Thanks!
And if you love a good cookie recipe, we’ve got more! Check out these for starters:
- Vegan Chocolate Cookies
- Vegan Gingersnap Cookies
- Vegan Thin Mint Cookies
- Vegan Chocolate Sugar Cookies
- The Easiest Vegan Sugar Cookies
- Small Batch Vegan Shortbread Cookies
- Vegan Peanut Butter Cookies
Just to name a few!
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Simple Vegan Oatmeal Cookies
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Prep Time: 20 mins - Cook Time: 15 mins
- Total Time: 35 mins
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Yield: 16-18 -
Category: Dessert, Baking, Cookies -
Cuisine: Vegan
Print Recipe
Pin RecipeDescription
Soft and chewy vegan oatmeal cookies. These super easy cookies are brown sugar sweetened, coconut and cinnamon infused and make a perfect treat or snack.
Ingredients
- 1 and 1/2 cups (144g) Rolled Oats
- 1 cup (125g) All Purpose Flour
- 1 cup (80g) Dried Coconut (dessicated)
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1 cup (200g) Brown Sugar
- 1/2 cup (112g) Vegan Butter
- 3 Tbsp Golden Syrup (or Maple Syrup)
- 1 tsp Vanilla Extract
- 1 Tbsp Soy Milk
Instructions
- Preheat the oven to 350°F (180°C).
- Add the rolled oats, flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix together.
- Cream the vegan butter and brown sugar together and then add the syrup and vanilla.
- Then mix the dry ingredients into the wet ingredients by hand. Stirring until the mixture is very crumbly.
- Add the soy milk and mix in. Check if you can roll some of it into a ball – it should be sticky enough to do so. It will still be crumbly and look almost as if it’s still too dry, but when you try and make a ball you’ll find it’s also very sticky. If it’s still too crumbly, add a tiny bit more soy milk until it’s sticky enough to roll into balls. When rolling into balls, you’ll find that you’re more pressing them into balls than rolling, this is fine, press into a ball and then roll a bit to make it nice and round and even.
- Place the rolled balls onto a parchment lined baking tray.
- Bake for 15 minutes. The edges should be firm and the tops lightly browned. They will be soft but will firm up while cooling.
- Remove from the oven and allow to cool for a few minutes before transferring to wire cooling rack to cool completely.
Notes
*Adapted from my recipe for Oatmeal Crunchies.
Nutrition
- Serving Size: 1 Cookie
- Calories: 155
- Sugar: 13.2g
- Sodium: 180mg
- Fat: 5.6g
- Saturated Fat: 2.5g
- Carbohydrates: 24.8g
- Fiber: 1.6g
- Protein: 2.2g
Keywords: vegan oatmeal cookies
These are so yummy! I made a few substitutions and they worked perfectly:
Subbed 1 cup brown sugar + 3TBSP Maple syrup for 1/2 cup homemade apple sauce (store bought will likely be too runny) 1/2 cup brown sugar 1.5 TBSP Maple syrup. Because I added the applesauce, I eliminated the soy milk.
I also subbed coconut for crushed pecans.
I love great vegan cookies, and these are definitely a new family favourite!
Hi Erynn, sounds awesome, thanks for sharing your substitutions. So glad you enjoyed the recipe! 🙂
My first vegan bake and it was a huge success thank you! I did make a few changes…..swapped the butter out for coconut oil and flour out for ground almonds. Also reduced sugar by half and syrup to just 2 tbsp of honey. (We don’t eat a lot of sugar and these still tasted sweet and a real treat.) I also didn’t up the salt to compensate for the butter switch and for us they wouldn’t need more. Can’t wait to try out some more recipes now. Thank you. xx
★★★★★
Fantastic Jo! Thanks for sharing! 🙂
Hi Alison,
Thanks for the recipe. I was wondering if you could help me. I can’t eat wheat, eggs or cane sugar at the moment, and have been trying to find a cookie recipe to keep me sane during this sugar free time. Very hard for a sugar addict! Lol. I tried making your recipe with coconut flour and Stevia and the cookies crumbled when I baked them. The crumbs taste amazing! Lol. Do you think it is because I didn’t use real sugar? Thanks so much for you time and all the great recipes.
Elissa
I don’t know if it was the stevia or the coconut flour. I would lean towards the coconut flour, try it with a gluten-free all purpose flour blend, that might hold together much better. All the best! 🙂
Quick question, id love to make these but I’m not a fan of coconut. If I take this out, would I need to add more oats? Or would the recipe still work without the coconut and not subbing anything for it. Thanks!
Hi Claudia, if you check out the other comments, others have tried it without any coconut and they’ve worked out great. You might not need to add any soy milk. 🙂
This is great! Thank you! Can part of the “dough” be frozen?
Hi! Yes, it can be frozen, but it’s better if it’s portioned out into cookie amounts before freezing, this article from The Kitchn has some good tips. 🙂
These are amazing! I swapped out the coconut for raisins and instead of sugar just put in 3/4 cup maple syrup total. They came out perfect!!! I had to add some extra oats due to being liquidy but the flavor 😍😍😍
★★★★★
Sounds wonderful! Thanks so much for posting and the amazing review! 🙂
thanks so much for this amazing vegan recipe! it’s a big hit in our house and the kids keep asking me to make more 🙂 just perfect for the holidays!!
Awesome! So glad it’s a hit! 🙂
Perfect recipe… very easy and satisfying. Mine turned out super light.
Hello! How big should each cookie ball be and how much should I flatten it? Also, how far apart do I put each cookie in case they expand during baking?
Our recipe video and photos should give you some size and placement context. If you get anywhere between 16 and 20 cookies from the batch then you did it all right! Space them as evenly as possible on your tray with as much space between them as your tray allows.
Can I use quick oats instead? All I have in the pantry right now. Thank you.
I don’t think so, quick oats are softer and more moist so I don’t think they would work as a substitute.
I substituted quick oats and it turned out great.
★★★★★
I’ve made these three times and I am obsessed! I was a bit skeptical because I don’t really like coconut but you don’t taste it! These are more soft and fluffy than the non-vegan recipes I’ve been using for years.
I suggest putting a piece of bread in the sealed container to keep them moist. Worked perfect for traveling with them as well!
★★★★★
So glad you enjoyed them Alessa! And thanks for sharing the tip on keeping them moist. 🙂
I followed this recipe almost exactly! These
Are the perfect oatmeal cookie! The only minor
Tweaks I made were that I used cashew milk instead
Of soy because that’s what I had on hand and I used
2 tbsp of cashew milk instead of one and my bake time was 13 minutes until perfect! Every oven is different!
These cookies were kid approved by my 5 and 7 year old! Everyone loved these cookies!
★★★★★
So glad to hear they were a hit! Thanks so much for sharing and your awesome review. 🙂
Amazing recipe!!! Made some changes like used half coconut sugar, coconut oil, and almond flour and it turned out delicious. Thank you!
★★★★★
Wonderful! So glad they turned out well! Thanks for the great review. 🙂