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.
Deborah says
Yummy! I have just made these oatmeal cookies and they were delicious!
Only made 12 – possibly due to me eating the mixture along the way!!! Haha
Alison Andrews says
Hahaha, that happens – the cookie dough is so delicious! So glad you enjoyed them Deborah!
Marla says
Hi, I’m trying your vegan oatmeal cookie recipe. Do I press the balls flat on the pan before baking them or do they even out as they bake?
Alison Andrews says
They usually flatten out on their own, but if they don’t, you can just press down on them with a fork when they’re still warm from the oven.
June Parent says
Can you add walnuts and raisins?
Alison Andrews says
Yes!
Nancy O'Reilly says
This recipe is the best! My husband and I love them! Can you post the nutritional content of them please?
Alison Andrews says
So glad you love them Nancy! There is nutritional info in the bottom of the recipe card. 🙂
Rebecca says
I’ve made these multiple times with coconut oil instead of butter and they are my favorite oatmeal cookies!
Martha Ball says
Hey! I made your peanut butter oat cookies and loved them so made these today, however something definitely went wrong and I cant figure out why! They spread completely flat to the size of my baking dish – I followed the recipe exactly and did the same as what I did with the peanut ones so I’m not quite sure what went wrong? Thanks! Loved the peanut ones and I’m sure I’ll love these when I figure them out
Alison Andrews says
Hi Martha, I’m not sure either! Did you substitute any ingredients?
Gemma says
Mine did the same thing!!!
Linda says
I’m planning on making this recipe this weekend. Can I use coconut oil instead of butter?
Christine says
I’ve used coconut oil as a substitute for the butter few times for this recipe and they turned out great!
Amber says
Just wanna say I’ve made this recipe so many times and it’s my favorite!
Alison Andrews says
Thanks Amber!
Jabrielle says
Can you chill the mix overnight?
Alison Andrews says
Sure!
Jabrielle says
I’m loving this recipe. Only issue I’m having is what makes them spread? Mine won’t spread much or at all. I use almond milk instead of the soy and I didn’t put coconut in it.
Alison Andrews says
Hi Jabrielle, an easy fix is just to flatten them by pressing down gently with a fork when they just come out of the oven and are still warm. Generally though, beating the butter and sugar together for a longer time will help them spread, if the cookie dough is too cold before they go into the oven that can prevent the spread.
Christine says
I absolutely loved this recipe! It was easy to make, the flavors were delicious, and the consistency was great. I was making them for someone who is dairy- and gluten-free, so I used a 1:1 gluten-free flour and gluten-free oats, and unsweetened vanilla almond milk because that was the only dairy-free milk on hand. I also omitted the coconut because the coconut I had expired a year ago (whoops!). I love at altitude (5,300 ft) so I always make the temperature 5 degrees hotter (355), add a little extra liquid, and bake for the higher range of time.
Alison Andrews says
Awesome! Thanks for sharing Christine!
Mat says
Fantastic! Held together really well. I didn’t have Golden or Maple so I subbed that for some date paste melted and stirred with 3 tbps warm water – perfect! Some of the best i’ve made.
Alison Andrews says
Awesome! Thanks for sharing Mat!
Aline says
Is the sugar just to make the cookies sweet or has a function in the recipe? I want to try with only 1/4 cup. Thanks
Alison Andrews says
You can try reducing it but sugar isn’t just for sweetness, it’s also for texture.
Wouter says
I used half of the sugar, so 100 gram.
Cookies where perfect!
Natalia Alysheva says
Loved it! Beautiful cookies! But a little too much sugar to me.
Nicole says
They are delicious!!!! Plant based goodness with no animals being used!! ❤️ Can they be frozen? If so, for how long and how long should they be thawed?
Alison Andrews says
So glad you liked the recipe! You can freeze them up to 3 months. Thaw in the fridge overnight.
Sue says
Absolutely delicious!
Alison Andrews says
Thanks Sue!