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    Home » Cookies

    Simple Vegan Oatmeal Cookies

    Published: Mar 7, 2017 Updated: Oct 2, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Oatmeal Cookies

    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.

    Vegan oatmeal cookies stacked up on a blue plate.

    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 coconut, there is not much that can beat a good oatmeal cookie!

    And if you love oatmeal cookies, then check out our vegan oatmeal raisin cookies our vegan oatmeal chocolate chip cookies, our vegan peanut butter oatmeal cookies and our vegan banana oatmeal cookies too. Our vegan oatmeal bars, vegan anzac biscuits and vegan no bake cookies are also a treat.

    Ingredients You’ll Need To Make These Cookies:

    Photo of the ingredients needed to make vegan oatmeal cookies.

    Ingredient Notes

    • Maple syrup – can be switched for golden syrup or maple flavored syrup or pretty much any syrup you have on hand. We often make these with golden syrup and they are delicious.
    • Dessicated coconut – is also called finely shredded coconut.
    • Soy milk – can be replaced with any non-dairy milk that you have on hand.
    Close up of vegan oatmeal cookies stacked up on a plate.

    How To Make Vegan Oatmeal Cookies

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon to a mixing bowl and mix together.
    Two photo collage showing dry ingredients added to mixing bowl and mixed together.
    • Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
    Two photo collage showing vegan butter and brown sugar added to stand mixer and creamed together.
    • Add maple syrup and vanilla extract and mix in.
    Two photo collage showing maple syrup and vanilla added to creamed butter and sugar and mixed in.
    • Add the dry ingredients into the wet ingredients and mix in with a spoon until crumbly.
    Two photo collage showing dry ingredients added to wet and mixed into a cookie dough.
    • Add soy milk and mix in.
    Two photo collage showing soy milk added to cookie dough and mixed in.
    • Break off pieces of the cookie dough and roll them into balls. Aim to get around 20 cookies from the batch.
    • Place them evenly onto a parchment lined baking tray.
    • Bake at 350°F for 12-15 minutes. The edges should be firm and the tops lightly browned.
    Two photo collage showing oatmeal cookies rolled into balls on a parchment lined tray and then the freshly baked cookies.
    • Leave them to cool and firm up directly on the tray.
    Vegan oatmeal cookies on a parchment lined baking tray.

    Baking Times

    We find 12 minutes to be perfect for a soft and chewy cookie, but if you want it more crunchy then you can increase the bake time up to 15 minutes. Just keep an eye on them to make sure they don’t burn.

    They usually spread perfectly on their own, but in the event that they don’t, you can either bake them an extra couple of minutes, so long as they haven’t been baking too long, or you can simply flatten them gently with a fork as soon as they come out of the oven still warm and soft.

    Make Them Gluten-Free

    These cookies work GREAT as gluten-free. Simply replace the regular all purpose flour with a gluten-free all purpose baking blend. Also ensure your rolled oats are certified gluten-free and you’re good to go.

    Stack of vegan oatmeal cookies.

    Storing and Freezing

    Keep your cookies stored in a sealed container at room temperature where they will stay good for up to one week. You can also store them in a covered container in the fridge.

    They are freezer friendly for up to 3 months.

    Close up on a stack of vegan oatmeal cookies.

    More Vegan Cookies

    1. Vegan Chocolate Cookies
    2. Vegan Sugar Cookies
    3. Vegan Peanut Butter Cookies
    4. Vegan Pumpkin Cookies
    5. Vegan Chocolate Chip Cookies
    6. Vegan Gingerbread Cookies
    Oatmeal cookies in a stack with the top cookie broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan oatmeal cookies in a stack.

    Vegan Oatmeal Cookies

    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.
    4.92 from 247 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 20
    Calories: 160kcal
    Author: Alison Andrews

    Ingredients

    • 1 ½ cups Rolled Oats (150g)
    • 1 cup All Purpose Flour (125g)
    • 1 cup Dessicated Coconut (80g) Finely shredded coconut
    • 1 tsp Baking Soda
    • ½ tsp Salt
    • 1 tsp Cinnamon
    • ½ cup Vegan Butter (112g)
    • 1 cup Light Brown Sugar (200g)
    • 3 Tbsp Maple Syrup or Golden Syrup
    • 1 tsp Vanilla Extract
    • 1 Tbsp Soy Milk or other non-dairy milk
    Prevent your screen from going dark

    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 and mix in.
    • 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. Aim to get around 20 cookies from the batch.
    • Bake for 12 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 and firm up directly on the tray.

    Notes

    1. Dessicated coconut is also called finely shredded coconut.
    2. Baking time. We find 12 minutes to be perfect for a soft and chewy cookie, but if you want it more crunchy then you can increase the bake time up to 15 minutes.
    3. Gluten-free: These cookies work GREAT as gluten-free. Simply replace the regular all purpose flour with a gluten-free all purpose baking blend. Also ensure your rolled oats are certified gluten-free and you’re good to go.
    4. Storing: Keep your cookies stored in a sealed container at room temperature where they will stay good for up to one week. You can also store them in a covered container in the fridge.
    5. Freezing: They are freezer friendly for up to 3 months.
    6. This recipe has been updated with new photos and extra tips but the recipe itself is the same. 

    Nutrition

    Serving: 1Cookie | Calories: 160kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 155mg | Potassium: 79mg | Fiber: 2g | Sugar: 13g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    10.1K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Tricia says

      May 06, 2025 at 1:50 am

      Usually I make these as per the recipe and they always come out exactly as they should. Today I realised I didn’t have enough oats so I had to think of something from my pantry I could add. So behold, cornflake and oat biscuits. Lovely.

      Reply
      • Nadine @ Loving It Vegan says

        June 27, 2025 at 12:37 pm

        Yum! Thanks for sharing Tricia!

        Reply
    2. Pamela Young Fisher says

      March 22, 2025 at 2:22 am

      Very delicious, I added walnuts to mine5 stars

      Reply
      • Nadine @ Loving It Vegan says

        March 25, 2025 at 7:59 am

        Yummy! Thanks for your great review Pamela!

        Reply
    3. Noelle says

      February 13, 2025 at 9:30 pm

      These are soooo good, this time I added some raisins, even better! Next time, dried cranberries.
      Thank you for such great recipes!

      Reply
      • Nadine @ Loving It Vegan says

        February 18, 2025 at 11:57 am

        Happy to hear you enjoyed the recipes Noelle!

        Reply
    4. Michele says

      January 31, 2025 at 11:14 am

      These are SO GOOD!!!!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        February 05, 2025 at 11:46 am

        Yay! Thanks for your awesome review Michele!

        Reply
    5. Jannifer Woodson says

      December 23, 2024 at 12:33 am

      These are deliciuo

      Reply
      • Nadine @ Loving It Vegan says

        January 29, 2025 at 10:40 am

        Thank you!

        Reply
    6. Matea Konjuh says

      November 30, 2024 at 11:07 am

      this is such tasty treat. now my second time making them. first time i overbaked them so they were a bit hard but i chopped them and made them into granola and it slaps. this time i will be careful not to overbaked.

      Reply
      • Nadine @ Loving It Vegan says

        December 03, 2024 at 10:02 am

        Happy to hear you enjoyed the recipe Matea.

        Reply
    7. Trishna says

      November 04, 2024 at 5:35 am

      Hi ! Can the vegan butter be replaced by olive oil ?

      Reply
      • Nadine @ Loving It Vegan says

        December 03, 2024 at 10:32 am

        No, that won’t turn out Trishna.

        Reply
        • Karen says

          December 24, 2024 at 11:03 am

          I made these tonight with olive oil and they turned out beautifully.

          Reply
          • Nadine @ Loving It Vegan says

            January 29, 2025 at 10:30 am

            Happy to hear you enjoyed the recipe Karen!

    8. Erin says

      October 23, 2024 at 12:01 am

      These taste delicious!! They are, however, a bit dry for me. Should I add more vegan butter? Try a different kind? Or add more non-dairy milk?4 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 24, 2024 at 3:55 pm

        Hi Erin. If your oatmeal cookies turned out dry and crumbly, it could be due to overbaking. Remember, oatmeal cookies continue to cook a bit even after you take them out of the oven. If that was not the case, you can either add more vegan butter or more non-dairy milk.

        Reply
        • Erin says

          October 24, 2024 at 4:07 pm

          Awesome – thanks! They definitely weren’t underbaked as I was under 12 minutes and they were only slightly golden, but will try more vegan butter or non-dairy milk. 😀

          Reply
    9. Portia says

      October 07, 2024 at 4:54 am

      These are delish! Recipe is great as it is or I use it for an easy base recipe then add what I want; chia seeds, raisins, choc chip, peanut butter etc. also works great with chickpea flour 👌5 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 24, 2024 at 4:10 pm

        That’s awesome Portia! Thanks so much for sharing and for your great review!

        Reply
        • Shana says

          November 27, 2024 at 9:56 pm

          I want to try your recipe, but I don’t like coconut flavor. By what could I replace the shredded coconut? or just not add this ingredient?

          Reply
          • Nadine @ Loving It Vegan says

            December 03, 2024 at 10:12 am

            Hi Shana. You can replace the desiccated coconut with ground nuts.

    10. Ginger says

      September 14, 2024 at 3:16 pm

      excellent!!!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        September 17, 2024 at 10:26 am

        Thank you!!

        Reply
    11. Ginger says

      September 14, 2024 at 3:15 pm

      My husband is NOT vegan. I have begun the vegan diet for the 3rd time & enjoy the recipes. HE is addicted to these cookies & want one or three everyday. I added vegan chocolate chips to this & left off the vanilla extract. thanks for sharing the sweet recipe.

      Reply
      • Nadine @ Loving It Vegan says

        September 17, 2024 at 10:26 am

        Happy to hear you enjoy the recipe Ginger!

        Reply
    12. Raschelle Macreadie says

      September 01, 2024 at 1:32 am

      soo good! my family enjoyed it 🥰 totally recommend!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 29, 2024 at 1:26 pm

        Gald to hear you enjoyed the recipe Rascelle! Thanks so much for your great review!

        Reply
    13. Shawn Bluejacket says

      August 06, 2024 at 6:31 pm

      These cookies are the bomb! I took out the coconut and added chocolate chips instead. Delicious! Your recipes are the best!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        August 07, 2024 at 9:20 am

        Awesome! Sounds delicious Shawn. Thanks for sharing and for your great review!

        Reply
    14. Erin Harvey says

      July 22, 2024 at 3:33 pm

      Reviewing so I can ask a few questions. Can these be converted into bars and what would the cook time be? I saw you recommended ground nuts as a replacement for the coconut, can you be more specific? So appreciative of vegan recipes! I’ve been eating vegan since 1989 so I guess I’m an ancient vegan.4 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 25, 2024 at 11:04 am

        Hi Erin. Thanks for your review! You should be able to bake the batter into bars. I would start at 20 minutes in a 9 x 9 inch pan. And you can try substituting with 1/2 cup of chopped nuts and see what the consistency looks like.

        Reply
    15. Kate Sutton says

      July 21, 2024 at 4:03 am

      Omg4 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 25, 2024 at 11:04 am

        Yay!

        Reply
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