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 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:
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.
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.
- Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add maple syrup and vanilla extract and mix in.
- Add the dry ingredients into the wet ingredients and mix in with a spoon until crumbly.
- Add soy milk and mix 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.
- Leave them to cool and firm up directly on the 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.
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.
More Vegan Cookies
- Vegan Chocolate Cookies
- Vegan Sugar Cookies
- Vegan Peanut Butter Cookies
- Vegan Pumpkin Cookies
- Vegan Chocolate Chip Cookies
- Vegan Gingerbread Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Oatmeal Cookies
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
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
- Dessicated coconut is also called finely shredded coconut.
- 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.
- 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.
- 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.
- Freezing: They are freezer friendly for up to 3 months.
- This recipe has been updated with new photos and extra tips but the recipe itself is the same.
Christina Lau says
These are genius! So I have friends who are vegan and I really love to share sweets whenever I bake. However, the few vegan recipes I tried in the past were kinda like meh, I tried this today and managed to make 2 dozen of it. It was gone instantly. Like for the first time of my life baking sweets, this is the first time it was gone in 10 minutes :’) you have no idea how it made me feel! However I did not add any milk in because…I’ve ran out and wasn’t feeling it to go out and buy some. So I just added 2 tablespoon of boiling water instead. Still it came out delish though. Thank you again for this recipe.
Alison Andrews says
So awesome Christina! Thanks so much for sharing! 🙂
Emilie says
Hi, I became vegan 1 month ago and I was craving something sweet and your recipe is just amazing I loved it. Agh I just love it!
Alison Andrews says
Awesome Emilie! So glad you liked it. Enjoy the food adventure ahead! 🙂
Eli says
Do you think that if I replace the all purpose flour with oat flour it will come out okay>
Alison Andrews says
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! ?
A says
Sorry I’m new to baking, how long do these stay fresh? Can I make them a few days in advance?
Alison Andrews says
At least a few days in a sealed container at room temperature, longer if you keep them in a sealed container in the fridge.
Irina Dicovsky says
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!!
Alison Andrews says
I haven’t tried coconut oil so I’m not sure how that would work out. You can definitely use any plant milk though.
Clarissa says
These look amazing! Can they be made gluten free?
Alison Andrews says
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!
Nelly says
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
Alison Andrews says
Fantastic! Thanks for sharing! 🙂
Carly says
Great recipe! Though I used much more than 1 tbsp of soy milk.
Alison Andrews says
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.
Annabelle says
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!
Alison Andrews says
Lovely! Those substitutions sound awesome! Thanks for sharing! ?
julie says
Can I substitute coconut oil for the butter?
Alison Andrews says
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!
Laine R says
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!
Alison Andrews says
That’s wonderful to hear and very helpful! Thanks for sharing! 🙂
Melissa says
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.
Alison Andrews says
Brilliant! So glad to hear. Thanks for sharing!
Nancy Morin says
Melissa – did you substitute anything when you left out the coconut?
Melissa says
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.
Nancy Morin says
Great – thanks!
Anna Proestos says
Love! When one batch finishes we replace with another! Thanks for sharing *****
Alison Andrews says
Good stuff! You’re very welcome! Thanks for posting! 🙂
patricia says
quick oats is what i have on hand will try with what i have and i hope it will be ok
Maggie says
Can I use unsweetened apple sauce in place of the butter?
Alison Andrews says
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.
Desiree says
I used 40z Organic unsweetened applesauce and 2 Tbl. Vegan butter, they taste great! They did not flatten out and stayed rounded, so that may be because of the applesauce, but they are so tasty!!
Alison Andrews says
Awesome Desiree! Thanks for sharing! 🙂
Anna Andrews says
Just a super tea-time cookie for visitors!
Nancy Morin says
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?
Alison Andrews says
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.
Nancy Morin says
Thanks – I’ll give it a try!
Nicki says
Can the coconut be omitted?
Windy says
I omitted the coconut and didn’t replace it with anything. The cookies were great! I also left out the cinnamon as I’m not a big fan of it.
Alison Andrews says
Great! Thanks for sharing about your adjustments! So glad they came out well! 🙂
Sam says
Can I replace the brown sugar with honey?
Alison Andrews says
Not without adjusting the recipe to balance your wet and dry ingredients properly.
Archana das says
Can i use fresh coconut ( grated ) instead of dessicated coconut ? Instead golden syrup or maple syrup what can i use ? Honey ? Plz advise , archana
Alison Andrews says
Fresh coconut would likely be too wet here. Any kind of syrup should be fine. 🙂
Ellie says
Can I use less sugar because 1cup of sugar is a little too much for me