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.
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.
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- 1.5 cups (144g) Rolled Oats
- 1 cup (125g) All Purpose Flour
- 1 cup (80g) Dried Unsweetened Coconut (dessicated)
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 tsp Cinnamon
- 1 cup (200g) Brown Sugar
- ½ cup (112g) Vegan Butter
- 3 Tbsp Golden Syrup (or Maple Syrup)
- 1 tsp Vanilla Extract
- 1 Tbsp Soy Milk
- 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.
Can the coconut be omitted?
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!
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.
Love! When one batch finishes we replace with another! Thanks for sharing *****
Good stuff! You’re very welcome! Thanks for posting! 🙂
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.
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!
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! 😁