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
Alessa Mar says
December 19, 2018 at 6:28 pmI’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!
★★★★★
Alison Andrews says
December 20, 2018 at 12:16 pmSo glad you enjoyed them Alessa! And thanks for sharing the tip on keeping them moist. 🙂
Kelly says
January 21, 2019 at 4:43 pmI 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!
★★★★★
Alison Andrews says
January 22, 2019 at 12:11 pmSo glad to hear they were a hit! Thanks so much for sharing and your awesome review. 🙂
Rajni says
January 22, 2019 at 1:46 amAmazing recipe!!! Made some changes like used half coconut sugar, coconut oil, and almond flour and it turned out delicious. Thank you!
★★★★★
Alison Andrews says
January 22, 2019 at 12:28 pmWonderful! So glad they turned out well! Thanks for the great review. 🙂
Mackenzie says
February 19, 2019 at 11:55 pmIs there a way to make these without the coconut?
Alison Andrews says
February 20, 2019 at 9:14 amHi Mackenzie, other commenters have said they left out the coconut without an issue. I think you can likely forego adding any soy milk if you do leave it out though. All the best! 🙂
Tash says
March 7, 2019 at 10:43 amVery yummy!! 😍
★★★★★
Alison Andrews says
March 7, 2019 at 11:09 amThanks Tash! 🙂
helen billingham says
March 14, 2019 at 10:48 amThese are lovely crunchy on the outside and chewy on the inside. The only issue is they are so sweet, too sweet can I leave out some of the sugar and still get the same results?
★★★★
Alison Andrews says
March 14, 2019 at 10:56 amHi Helen, yes I think if you read some of the other comments, others have reduced the sugar without any other changes and they’ve turned out great. 🙂
Deana Hill says
March 16, 2019 at 7:27 pmI have been wanting to make vegan oatmeal cookies for a while and chose your recipe. They did not disappoint and in fact were some of the best oatmeal cookies I’ve ever eaten.
I substituted whole wheat pastry flour and added 3/4 cups raisins.
Yum! If they weren’t 155 cal. each, I’m afraid I would have eaten the whole tray!
★★★★★
Alison Andrews says
March 18, 2019 at 10:06 amThanks so much for the amazing review! So happy you loved the recipe! 🙂
Colm Osiris says
March 26, 2019 at 6:51 pmthanks a lot Alison. 🙂 I’ve made this recipe twice now using the residual pulp from the oat milk i make, instead of the rolled oats, and without the milk, as the pulp is quite moist. (i make quite a lot of milk, so i’m always looking for new uses for the pulp – any suggestions welcome!) i love the fact that none of the oats are wasted when i make the milk. i don’t know how crunchy they are supposed to be, but mine are quite soft, more like cake. but they’re very nice. a friend suggested they would make good breakfast bars. going to try the sliceable cheese next, just waiting for the agar powder to arrive. 🙂
★★★★★
Alison Andrews says
March 27, 2019 at 10:54 amWhat a great idea to use the oat pulp to make these cookies. The cookies are usually quite crunchy, so I’m guessing the softer pulp vs rolled oats makes the difference there. But soft cookies sounds great too and I’m so glad to hear they are tasty. Next time I make oat milk I’ll know what to do! Thanks so much for sharing and the wonderful review. 🙂
baked says
April 4, 2019 at 4:10 amHey alison, these are the best oatmeal cookies i’ve ever made, im blazed out of my mind rn (legally in canada!) and i dont have any eggs so i looked for vegan oatmeal cookies and here i am, i used white sugar instead of brown sugar 🙁 and didn’t have any vanilla 🙁 but these are still so good, the maple syrup is so important, its like plasma in the cookie, it doesn’t become too crunchy it stays chewy its the maple syrup. definitely going to pick up vanilla and brown sugar for my next night. you are so beautiful btw!!
Alison Andrews says
April 4, 2019 at 10:25 amHaha, so glad you enjoyed them! And I really enjoyed your comment, thanks for posting! 🙂
P Dalal says
April 14, 2019 at 10:59 pmI made cookies using your recipe and they were wonderful. I added raisins but reduced the sugar portion to compensate the sweetness ratio.
★★★★★
Alison Andrews says
April 15, 2019 at 9:13 amWonderful! Thanks for the awesome review! xo
Elizabeth Kang says
April 26, 2019 at 1:25 pmThese are so awesome! I added dried cherries, chocolate, chopped walnuts and subbed coconut oil for vegan butter.
Thank you for such a dynamite recipe!
★★★★★
Alison Andrews says
April 26, 2019 at 1:35 pmSo glad you enjoyed them! Thanks so much for the awesome review. xo
Jessie says
April 27, 2019 at 12:12 pmHi! I made these last night, with a couple of minor changes… I used coconut sugar to replace the sugar, sorghum flour for the AP flour, and oil instead of the vegan butter. I also left out the coconut, but added in 1 Tbsp molasses and 1 Tbsp powdered ginger. (I was in the mood for ginger cookies).
They were absolutely heavenly – such a flexible and forgiving recipe… I’ll definitely be adding this to our cookie rotation.
★★★★★
Alison Andrews says
April 27, 2019 at 1:41 pmAwesome Jessie, so happy to hear that! Thanks for the wonderful review. xo
Teeny says
May 2, 2019 at 8:27 pmThe best oat biscuits, I’ve ever had! Will be making again…..and again ☺️
★★★★★
Alison Andrews says
May 3, 2019 at 6:15 amAwesome! xo
Mercedes says
May 15, 2019 at 3:29 amThese are the best vegan cookies I’ve ever tasted and made! Thank you for making this so easy to follow.
★★★★★
Alison Andrews says
May 15, 2019 at 6:21 pmSo happy to hear that! Thanks a million for the great review. xo