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.
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 and I love it! Bring on the vegan desserts!
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
Keep stored in a sealed container at room temperature where they will stay good for up to one week.
More Vegan Cookies
- Vegan Chocolate Cookies
- Vegan Sugar Cookies
- Vegan Shortbread Cookies
- Vegan Peanut Butter Cookies
- Vegan Pumpkin Cookies
- Vegan Chocolate Chip Cookies
And if you love oatmeal cookies, then also check out our vegan oatmeal raisin cookies and our vegan oatmeal chocolate chip cookies, our vegan peanut butter oatmeal cookies and our vegan banana oatmeal cookies!
So let us know what you think of these vegan oatmeal cookies in the comments and please rate the recipe too, thanks so much!
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Simple Vegan Oatmeal Cookies
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 16-18
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.
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
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
I am not a vegan (I came across this recipe while searching for oat & coconut cookies) but these cookies were amazing!!! I substituted vegan butter with margarine,maple syrup with honey and soy milk with coconut milk. 🙂
★★★★★
So glad you enjoyed them! Thanks for sharing!
Made these twice! The first time with vegan butter and I had the issue where they didn’t flatten (but they were delicious). This last time I made them with coconut oil instead and they flattened beautiful and the texture was perfect! Although I also used molasses instead of maple syrup this last time so that may have played a role as well!
★★★★★
Thanks for sharing and the great review Rebecca!
These cookies are amazing! Thank you for sharing this recipe with the world. My mom made these for my brother and me as a surprise. She’s never considered herself a baker but she definitely had fun making these. She subbed the oats and flour for gluten free oats and 1 to 1 flour because one of us has Celiac’s. Oh boy! They are yummy as can be, even with the sub.
So happy to hear that Letha! Thanks for sharing.
This recipe seems super simple which is always what I’m looking for but i don’t have dried coconut. Can i substitute or omit it? I do have coconut flour and coconut flakes! Thanks 😀
★★★★★
Finely shredded coconut flakes is the right thing. Even if your coconut flakes aren’t finely shredded you can grind them up a bit finer in the food processor. Or yes you can also omit them, if you read the other comments, others have omitted it successfully! All the best!
is there anything I can substitute for vegan butter ?
Hi Zoe, if you read the other comments you can see others have made them with coconut oil successfully. 🙂
Thanks so much for this recipe it worked out wonderfully! I actually replaced the golden syrup and molasses with peanut butter as I didn’t have either in hand, and it was perfect!
Like someone else’s comment my cookies didn’t go very flat but I don’t mind them like this.
★★★★★
Awesome! Thanks so much Rachael! 🙂
Thanks for the recipe. Super easy and very delicious. I used almond flour. To shape the cookies, I pressed the dough into a cookie scoop. My cookies flattened quite a bit but still chewy with a good crunch.
★★★★★
Awesome! Thanks for sharing Brenda! 🙂
I love the flavor, but these didn’t flatten at all. I took them out at 10 minutes and had to press them all down. Vegan butter definitely was not cold. I also found that the dough wasn’t dry/crumbly even before the milk so I didn’t use any. It was sticky. Any advice?
If you didn’t need to add any milk then that is likely due to differing water contents in vegan butter brands, as long as it’s sticky and you can roll it into balls then you’re good! As far as not flattening, ovens can vary a lot, it might have needed a little more, but it’s also totally fine to flatten them with a fork.
I’ve made these about 15-20 times now. I’m not vegan but my daughter is. I mix up my add-ins every time. Seeds, blueberries, cranberries, chocolate chips n chunks, peanut butter, cocoa powder, nuts and butterscotch, etc and I have taken 1/2 the sugar out and no matter how I make them they turn out AMAZING!!! They are well loved by the entire family and a super healthy snack anytime of day. Ive made them for Christmas parties and substituted the almond milk with coconut milk for nut allergies. Also remember that not all calories are created equal. I’m adding this recipe to my personal cookbook so TYTYTY for sharing it!!!
P.S. I always make a double batch and roll 1/2 the dough in plastic wrap to refrigerate for later… often the dough never makes it to the oven as its sooooo delicious in cookie dough form!!! Hey… maybe I’ll add some to my vanilla ice cream next… 😁
★★★★★
This is so awesome to hear Danielle! Thanks for sharing and the amazing review! 🙂
LOVE these cookies, even better that they have no nasty preservatives in them, and you can add different ingredients to them, I add seeds and dates, but take out the coconut. I also take out a quarter of the sugar to make them more healthy and they taste just as good.
★★★★★
Awesome! Thanks so much for the great review Kay! 🙂
To be honest, this wasn’t my favorite cookie. They didn’t spread well and were a bit too crunchy for me. That said, my students LOVED them, so I think it’s just a matter of personal taste. 🙂
★★★★
Thanks for sharing Valerie, so glad your students loved them! 🙂
Amazing! Best cookie I’ve ever made (vegan or otherwise). My husband recently went vegan and he will be so happy to have these when he gets home!
Awesome! Thanks Stefanie! 🙂
Can I sub coconut milk instead of soy?
Sure! 🙂
Can you make them without butter?
It’s possible to use coconut oil instead of vegan butter. If you read the other comments, others have tried this. 🙂
can you use tub vegan butter or only stick?
Either/or is fine. I usually use tub vegan butter for this recipe. If you do use a stick version then you may need to add additional soy milk, but you’ll know if you need to as it will be too dry to mix into a dough.
SO yummy!! I made these with steel-cut oats (all I had on hand) and coconut butter and they turned out DELISH. I am going to make these again with rolled oats and I’m sure they will be even better! One note: defintely keep an eye on them, I let them go past the 15 min and they got dark real quick but still good. 🙂
★★★★★
So glad you enjoyed them! Thanks for the great review! 🙂
I baked these a couple of days ago, and they turned out delicious! Nice, easy recipe. I made just one change: coconut oil instead of vegan butter. I figured both are solid fats, so it should work, and it did. I can see how butter would give a bit better flavor though. Thanks for the recipe, I’ll be looking at this blog for others to try!
★★★★★
Awesome! Thanks Katherine! 🙂
Is the coconut essential? If it plays an important role, what can it be replaced with?
Some have left it out without any ill effects! 🙂
Simply delicious cookie- vegan or otherwise! I used shredded unsweetened coconut and added a package of vegan chocolate chips. Tricky to shape into balls, but turned out great. Perfect combination of crunchy edges and chewy middle. Great recipe. Thank you!
★★★★★
Awesome! Thanks for the great review Dawn! 🙂
Mine didn’t flatten! They just dry crumbly balls.
I used coconut butter instead of vegan butter. Do you think that’s where I went wrong? Otherwise I followed the recipe exactly!
Hi Seri, if the dough is too cold going into the oven then this can happen. Beat the butter (or in this case coconut oil) and sugar for a longer time, or alternatively just flatten the balls with a fork before going into the oven.
Ok thank you so much! Will try next time. They were still absolutely delicious and although they looked dry when cooking they actually ended up the best consistency! Thank you
★★★★★
So glad they worked out in the end! Thanks so much for updating! 🙂