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.
Singing Vegan says
Oh. My. God. I looked through a dozen oatmeal cookie recipes before deciding to make this one. They just cooled, and they are soooo good and super easy. I can’t get vegan butter so I used coconut oil, which is perfect with the dried coconut.
Alison Andrews says
Awesome! Thanks so much for sharing! 🙂
Indi says
This is one of my VERY FAVORITE recipes. I add chocolate chips.
Alison Andrews says
Thanks Indi!
Nora Cervera says
Hi Alison!
I love your recipes!! I’m making these for a friend who doesn’t like coconut. Will it affect the texture if I leave it out? If so, can you suggest a substitution preferably something without adding a different texture or taste like more flour or oat flour, maybe? Thank you so much!!
Alison Andrews says
Hi Nora, a lot of people have tried this recipe and just left out the coconut and it has worked out well! You can most likely leave out the soy milk though. 🙂
Jae says
This is a great recipe! I usually make once or twice but I ended up making countless times and everyone loved it!
Thank you!
Alison Andrews says
Awesome! Thanks Jae!
Harmony says
I tried this recipe with a 1/2 cup of raisins and it turned out great! Both texture and flavor are really good.
For some reason this recipe made too much for me – 20 cookies. Even without the raisins, I don’t think I would’ve been able to fit them all on a standard size pan without them merging together.
Also, while attempting to form them into balls, the batter starting wanting to stick to my hands more than to itself which made for a sticky struggle. But I found that having wet hands made it much easier.
Tracy Haynes says
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.
Alison Andrews says
Awesome! Thanks for sharing Tracy!
Tuesday Esparza says
Best oatmeal cookies I’ve ever had. My family loved them.
Harmony says
Could I add raisins (maybe 1 cup?) to this recipe without making other changes?
Alison Andrews says
Yes! 🙂
Harmony says
Thanks!
Emily says
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.
dawn says
My family really enjoyed these. Can I freeze the dough and then bake them later?
Alison Andrews says
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.
Urvi says
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
Alison Andrews says
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.
Sal says
So damn good! Nice texture, perfectly sweet and easy to make! Best oatmeal cookies I’ve made yet, just threw in some raisens ;] thanks for sharing!
Shivani says
Absolutely delicious cookies! I only got a yield of 13 – must’ve rolled the balls too big – but they were just perfect. Thanks for such a straightforward but tasty cookie recipe!
Maia says
I was looking for a vegan cookie recipe that my “90% vegan” would like so I could convince him not to buy bakery cookies. The batter was amazing, the cookies are as well. I try to cook fat free whenever possible, so instead of using 1/2 cup of vegan butter as the recipe calls for, instead I used 1/4 vegan butter and some apricot apple sauce as a substitute, because I didn’t have regular applesauce. YUMMY! Consistency throughout, texture, and flavor top notch.
Thank you for this recipe.
Alison Andrews says
So happy to hear they were a success! Thanks for sharing Maia!
Sheena says
Can this be made with gluten free flour?
Alison Andrews says
Yes, it can. Just use a gluten-free all purpose baking blend in the same quantity as the regular flour.
Grace says
I am never one to comment on recipes, but after trying this one, I couldn’t resist. I’ve been vegan for over a year and always hunting for the perfect cookie. After finding this perfect oatmeal cookie, I am stoked to try all of your other recipes. I’ve got the oatmeal bars in the oven as I type this! Thank you for sharing and I can’t wait to try more(:
p.s. to everyone swapping the coconut out, I feel sad for you because it’s so dang good.
Alison Andrews says
Thanks so much Grace! Hope you love the bars too! 🙂