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
Easy and delicious!!
★★★★★
Thanks Debi. xo
can they be frozen after baking?
Yes definitely! 🙂
I’ve just made these cookies and they’re outstanding! thanks so much for sharing this delicious recipe. I made 18 cookies, the problem now is having the willpower to resist eating them all. Cathy (Scotland uK)
★★★★★
So glad you like the recipe! Haha yes they are super addicting! Enjoy! 🙂
I used whole wheat flour and they turned out wonderfully.
Have you ever tried adding nuts or nut butter to this?
★★★★★
Awesome! Nuts yes! You can definitely add chopped nuts to these cookies and they will turn out great. Nut butter will change the ingredient ratios, but we do have some vegan peanut butter oatmeal cookies you might like to check out.
So I saved half the batter in the fridge and made them again today. They taste good but the funny thing is the balls did not melt down to cookie shape. They did expand slightly, so they are well-baked but the first time I was delighted to see the bake-down.
Hi Aravinda! That would be because the dough was cold when it went in to the oven. That causes the cookies to not spread. You can flatten them with a fork before going into the oven if the dough is cold next time. All the best! 🙂
Hi Alison, I just made this and have to say I love the flavour and texture. I’m wondering if the golden syrup could be reduced without affecting the baking process or if it could be subbed with e.g. applesauce as they are a little too sweet for me?
★★★★
Hi Alice, you could leave it out altogether without any major impact! All the best! 🙂
Best oatmeal cookie EVER!
★★★★★
Thanks Michelle! xo
I live in a country that does not have vegan butter. What would you suggest I use as a substitute? Thank you!
Hi Heather, vegan butter is basically dairy free margarine, using different plant oils, if you have an option of a dairy free margarine to use that would work great. Otherwise you can make your own homemade vegan butter with coconut oil as the base. All the best! 🙂
Alison, question I see you don’t use soy lecithin in your butter. Do you really need it?
I don’t use it in my vegan butter because I didn’t see the need for it.
Tasted amazing. Couldn’t even tell they were vegan!
★★★★★
Yay! Thanks so much Sofia! 🙂
Just wondering which oats to buy for these. We have the Quick Oats and the Large Flake Oats.
Hi Carol, it’s called Rolled Oats, I don’t think it’s either one of those. There is a link in the ingredients list to rolled oats on Amazon so you can see the ones I mean. All the best! 🙂
Hi! Do you cook the oats in water beforehand? Also, the link to Amazon sends me to garbanzo flour instead of oats.
Thanks!
Hi Eugenia, no the rolled oats are added in raw. That’s so weird, I checked the link and it works perfectly for me, going to Bob’s Red Mill Rolled Oats! It is possible that the link is redirecting you to a different amazon store based on where you live, and maybe this product is not available there so it is giving you something completely different, that’s a weird thing to do though!
Maybe cause I’m in the UK! thank you for the tip, I’ll try them soon
Firstly Alison, this recipe is scrumptious and very easy to prepare.
However I also rolled and Flattened (probably too much). What happened next is that I was left with ONE GIANT Square Cookie as they all merged (I laughed so much I almost dropped the Bake tray 🙂 )
Anyway as they were still warm I was able to cut out some shapes and on cooling had “Square cookies . Delicious nonetheless. Next time I will not flatten..!!!!
I got 18 cookies out of this batch . Thanks
★★★★★
Oh hahaha! So glad they were still delicious and that you had a sense of humor for the situation! Thanks so much for sharing and the awesome review! 🙂
I’ve made these several times now and they’re my absolute favourite! Perfect chewy inside with crispy edges. Even better with chocolate chunks!
Really reminds me of Dad’s cookies we have in Canada, which were a favourite of mine as a child.
Thank you so much for this recipe!
★★★★★
So glad you like the recipe Jill! Thanks so much for the awesome review. xo
I have made these twice now with the kids, they are delicious, I get about 20 from the batch and cook them for a minute or two less. Kids love getting their hands stuck in to roll the dough into balls, and eating a little cookie dough along the way! This recipe is a keeper for me and my fussy daughter who won’t have raisins or chocolate chips in a cookie!
★★★★★
So glad to hear! Thanks so much for sharing and the awesome review! 🙂
Your instructions and video don’t mention pressing the balls before baking. Do they flatten on their own or is it just assumed that we do this? I’m wondering how thick they should be.
You just want to aim for at least 16 rolled cookies, though up to 20 is fine and then you bake them. They flatten in the oven while baking.