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!
And do sign up for our mailing list! Not only do you get a free ebook with 10 fabulous recipes, but you’ll stay updated with all our latest recipes posted to the site.
Simple Vegan Oatmeal Cookies
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 16-18
Description
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
Woke up craving oatmeal cookies (don’t judge me, lol) and was so happy to find a recipe for which I had all the ingredients at home. I did have to process the shredded coconut I had on hand and I didn’t dry it any further, but it worked just fine. These are delicious! Thank you for an easy and tasty recipe! I think I’ll add some raisins next time, but just wonderful without too.
★★★★★
Awesome! Thanks for sharing Tracy!
Best oatmeal cookies I’ve ever had. My family loved them.
★★★★★
Could I add raisins (maybe 1 cup?) to this recipe without making other changes?
Yes! 🙂
This quickly became one of my favorite cookie recipes when I started making it over a year ago. For variation, I love to add dates and walnuts. They are absolutely delicious as written too! Everyone I have shared them with thinks they’re amazing.
★★★★★
My family really enjoyed these. Can I freeze the dough and then bake them later?
Sure, I would roll them into balls first and then freeze them. You can thaw in the fridge overnight before baking or even bake them from frozen, just allow a few extra minutes baking time.
I really loved the taste of it but mine come out little soggy.But yes I made little changes into it I used date paste inspite of sugar.will this could be the reason. Plz comment
★★★★
It would definitely be the date paste that caused that. You may need to make other adjustments like extra flour to account for the extra water content from the date paste.