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 if you make this recipe, rate it and let us know how it turned out.
Any pics? Tag us #lovingitvegan on instagram!
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 -
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
Can the coconut be omitted?
I omitted the coconut and didn’t replace it with anything. The cookies were great! I also left out the cinnamon as I’m not a big fan of it.
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Great! Thanks for sharing about your adjustments! So glad they came out well! 🙂
Can I replace the brown sugar with honey?
Not without adjusting the recipe to balance your wet and dry ingredients properly.
Can I use less sugar because 1cup of sugar is a little too much for me
They look great! I’m not a big fan of coconut though, so I’d like to leave that out. Should I add something else instead, or more of something?
That is a little tricky because dried coconut is simultaneously a dry ingredient and a fatty ingredient! If I was adapting the recipe I would try just leaving it out and seeing how it turned out. Or maybe slightly increasing both the flour and the vegan butter to compensate for it.
Thanks – I’ll give it a try!
Just a super tea-time cookie for visitors!
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Can I use unsweetened apple sauce in place of the butter?
I guess you could try replacing SOME of the vegan butter with applesauce, definitely not all of it though. And I have no idea if it would work out or not.
I used 40z Organic unsweetened applesauce and 2 Tbl. Vegan butter, they taste great! They did not flatten out and stayed rounded, so that may be because of the applesauce, but they are so tasty!!
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Awesome Desiree! Thanks for sharing! 🙂
Love! When one batch finishes we replace with another! Thanks for sharing *****
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Good stuff! You’re very welcome! Thanks for posting! 🙂
quick oats is what i have on hand will try with what i have and i hope it will be ok
I made these without coconut (because I didn’t have any on hand) and they came out really good! Will definitely be making these again some time in the future.
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Brilliant! So glad to hear. Thanks for sharing!
Melissa – did you substitute anything when you left out the coconut?
No, I didn’t. But I found that the dough was sticky enough without the soy milk, so I didn’t have to add any, and the cookies turned out just fine.
Great – thanks!
Can I substitute coconut oil for the butter?
You could try that and it might be fine, but I have not tested it that way. Let us know if you do try it how it works out! All the best!
I have done this, and upped the salt to a full teaspoon to partially compensate for its blandness. I also used only 1-1/4c oats, and following the 200g suggestion on flour, used a scant (imperial) cup. I did not need the extra soy milk. Worked beautifully!
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That’s wonderful to hear and very helpful! Thanks for sharing! 🙂
I am currently making these, except with no coconut. I have done some with some dried out apple that I made yesterday, some with that apple and some ginger, some with cinnamon and apple, some with Funktional Foods cocoa powder. They’re great! Thank You!
Lovely! Those substitutions sound awesome! Thanks for sharing! 😊
Great recipe! Though I used much more than 1 tbsp of soy milk.
Cool! 😎 Yes I have found that it depends very much on the brand of vegan butter you use as to how much soy milk you need to add. Some have a higher water content than others.
These look amazing! Can they be made gluten free?
Hi Clarissa, I haven’t yet tried my hand at making these gluten-free so can’t be entirely sure how they would turn out. What I would do as a first try with this would be just making a straight swap of the all purpose flour for a gluten-free all purpose flour blend (something like Bob’s Red Mill all purpose flour) and give it a go without making any other changes and just see how it comes out! The recipe doesn’t use a lot of flour so it might not need any other changes. Gluten-free flours absorb more moisture so you usually have to add more wet ingredients to compensate, but in this case as there is only 1 cup of flour it might not need that. You’d also just have to use a gluten-free brand of rolled oats. All the best and let us know how it goes!
Just made these without the coconut and used GF oats and GF flour! They are awesome and both my kids love them! Thanks so much 🙂 we will make these again
Fantastic! Thanks for sharing! 🙂
Have you tried substituting the vegan butter for coconut oil? We don’t have any vegan butters here in Argentina and I don’t use margarine. And what about other milks like peanut or even oatmeal milk? I decided to avoid using local soy milk as it has added high fructose corn syrup.
Thank you in advance!!
I haven’t tried coconut oil so I’m not sure how that would work out. You can definitely use any plant milk though.
Sorry I’m new to baking, how long do these stay fresh? Can I make them a few days in advance?
At least a few days in a sealed container at room temperature, longer if you keep them in a sealed container in the fridge.
Do you think that if I replace the all purpose flour with oat flour it will come out okay>
It might be fine, but I haven’t tried it like this so can’t say for sure. Let us know how it works out if you do try it this way! 😁
Hi, I became vegan 1 month ago and I was craving something sweet and your recipe is just amazing I loved it. Agh I just love it!
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Awesome Emilie! So glad you liked it. Enjoy the food adventure ahead! 🙂
These are genius! So I have friends who are vegan and I really love to share sweets whenever I bake. However, the few vegan recipes I tried in the past were kinda like meh, I tried this today and managed to make 2 dozen of it. It was gone instantly. Like for the first time of my life baking sweets, this is the first time it was gone in 10 minutes :’) you have no idea how it made me feel! However I did not add any milk in because…I’ve ran out and wasn’t feeling it to go out and buy some. So I just added 2 tablespoon of boiling water instead. Still it came out delish though. Thank you again for this recipe.
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So awesome Christina! Thanks so much for sharing! 🙂
I love your recipe Alison! I used whole wheat flour instead of white flour and I used olive oil instead of vegan butter, it turned out great! I just had to add about a cup of soy milk to make it all stick together so I could form the cookies. Also your bake time of 15min. was on point, at exactly 15min. I took my cookies out and they was ready.
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Cool! 😎 That’s awesome! Thanks for posting!
Correction: A cup of soy milk was too much but a tbsp was too little.
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Oh MY goodness!! These are AMAZING!! 😀 Dangerously good… 😛 My only differences were that I used Light Agave Nectar instead of Maple/Golden Syrup, and I used shredded coconut instead of desiccated. Thank you for sharing this recipe 😀 heaps keen to play around with it in future – add/change some flavours (have one in mind right now). I really like that this is an oaty cookie, and I enjoy the taste and texture the coconut adds. Thank you again 😀
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Awesome! Thanks for sharing about your adjustments! Great to hear shredded coconut works great too! 🙂
I keep coming back to this recipe. These are probably some of the best cookies I’ve ever had! Occasionally I add some pecan nuts or walnuts. Gives them a nice crunch. But a wonderful recipe nonetheless!
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That’s so cool! Thanks so much for sharing! 🙂 Pecans and walnuts sound fabulous for this!
These are so good!!! Quick and easy too.
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Yay! 👍 Thanks for posting!
Amazing recipe, thank you!
I used rising flour instead and didn’t put baking soda and I used coconut oil instead of the vegan butter (80% of the amount) and it was a perfect fit. Turned out perfect ❤️❤️❤️
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Oh great! So glad it came out well! Thanks for sharing about your adjustments, very helpful! 🤗
Delicious!!! I just made this recipe for the first time today and it was so easy! The cookies are absolutely delicious. The only change I made to the recipe was to triple the amount of soy milk. The cookies are beautiful and so tasty. My husband loves them!
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That’s fantastic news Carole, so glad they worked out great for you! Thanks for sharing! 🙂
Made these for my wife. She has many food intolerances. Substituted ground cashews for coconut, since she can’t have any coconut. Real butter instead of vegan butter-all the vegan butters have ingredients she doesn’t tolerate. Eliminated the soy milk – same reason. 20 minutes in the oven. She loves them!
Great to hear they worked out well, thanks for posting about your adjustments, so glad your wife loved them! 🙂
These are the best cookies! My mom made them for me and added dried cranberries but no other changes. They are my all time favorite cookie now.
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That’s awesome! Thanks for posting! Dried cranberries sounds like a wonderful addition. 🙂
Totally awesome my daughter a vegan loves it. You are super star⭐️
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Ah thank you so much! 🙂 So happy it was a success! 🙂
Hi Alison excited to make these! Do you think soy milk can be substituted with almond milk? Thanks!
Yes, definitely. 🙂
The first time I made cookies I followed the recipe exactly. The cookies were delicious, but extremely sweet. I understand cookies should be sweet, but theses were too sweet. The second time I cut the sugar in half, and they were delicious. Thanks for the recipe.
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I just made it today, my 3Y old loved them! they where a big hit in the house 🙂
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That’s wonderful! So glad they’re kid approved! Thanks for sharing! 😁
I made the recipe as written, and then added chopped pecans at the end to the batter. I used 2 tbsp of almond milk (instead of the soy milk.) Thank you for the easy and delicious recipe!
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oops I also meant to add that I “smooshed” them down half way through cooking to make them flatter – I usually end up doing that with all my vegan cookie recipes
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Chopped pecans – ooooh what a great addition! Thanks for sharing Emma!
This is almost exactly the recipe I use for my vegan crunchies, but I use coconut oil instead of vegan butter. Even my non-vegan friends prefer these to the normal oats crunchies!
The best vegan oatmeal cookie recipe yet. Thanks for sharing!
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Wonderful!! Thanks Patricia! 🙂
Thanks for this great recipe, I adapted it a bit by using ground and flaked almonds instead of coconut, yum! Also used agave syrup rather than golden syrup and only 75% of the sugar but still plenty sweet enough! Will definitely try them again!
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Great Fiona! Thanks for sharing your adjustments, sounds awesome! 🙂
Another winner recipe from you! These cookies are delicious. I used Earth Balance vegan butter, finely grated coconut and 2 T almond milk and they came out great. I baked the second batch for less time and allowed them to cool less time in order to have a softer cookie. So I baked 13 min and cooled for 5 min and they came out perfectly. Thank you for posting such tasty easy to make recipes!
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Excellent! Thanks for sharing Laura! 🙂
My family ate these up! I’ve read most of the comments and I’m going to be adding some dried cranberries or cherries next time and some nuts. Also, do you think I could substitute nut butter for the vegan butter? My son LOVES these. I told him I added the recipe to my personal cookbook ( which he inherits one day) and he said “Put it in there twice!” I look forward to trying your other recipes.
So glad you like the recipe! 🙂 That’s such a cute story about your son, so glad he loves them so much! Regarding the nut butter, I think you could possibly replace some of the vegan butter with nut butter, but not all. If you check out my peanut butter cookies, you can see there’s a ton of peanut butter in there, but still a lot of butter too! Definitely experiment though! 🙂
I also cut the cooking time down to 11 minutes. I get the same crunch but they are just a bit softer. Really great. I’ll let you know how the nut butter works out.
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That will be great! Thanks! 🙂
Mine didn’t flatten and spread out. Any suggestions?
Hi Carole, there could be a couple of reasons for this, it could be that your oven isn’t at the temperature it is supposed to be, you can get an oven thermometer (usually very cheaply) that you can use to check your oven’s temperature, it could be that when you set the temperature to 350 it isn’t really 350 inside. That is one possible reason, the other is if the dough is a bit too chilled before going in, maybe if the butter was very cold and you didn’t cream it long enough so the dough is too chilled, it should ideally be room temperature for the best flattening/spreading effect. I hope your cookies were still tasty though!