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.
Raquel Ross says
HOLY CRAP! These are some of the best cookies I have ever had, vegan or not. So addictive and I can’t stop eating them. Even BETTER the next day. So many vegan cookies require flax eggs and I love how these cookies stay together without any flaxseed. I did have to add a few tablespoons extra of the milk (I used oat milk) as it was too dry without it but it is the only thing I changed. These are SO DELICIOUS. Make them now!
Alison Andrews says
Thanks so much for the awesome review Raquel!
Ezra says
I love this recipe, and I made an amazing variation you just have to try! I call them miso almond caramel cookies.
– remove cinnamon
– ground almonds instead of coconut
– add 40g miso paste
– tiny bit of almond essence
– optional chopped toasted almonds as a mix in
You add the miso after your butter is mostly creamed, but before it’s really light and fluffy. Add it in and continue to cream. Complete rest of recipe as directed.
Alison Andrews says
Sounds awesome, I’ll have to try that! Thanks for sharing Ezra!
Miriam says
Absolutely delicious!!!! Amazing how it stays together with no eggs or flax seed eggs etc. Couldn’t stop eating them. Everyone i shared them with loved them as well. Gonna make them again for sure. Great recipe to keep on hand as it’s pretty simple too.
Alison Andrews says
Thanks for the awesome review Miriam!
Carolyn says
Delicious and super easy. Even my non-vegan family loves these cookies. Thank you!
Alison Andrews says
Thanks so much Carolyn!
Hazel Buxton says
These truly are the most delicious cookies ever I always make a double batch and add some Sultanas and Cranberries I probably make these every 3 weeks. They keep so well both in an air tight container and in the freezer. Thank you so much 😋
Alison Andrews says
Thanks so much for the awesome comment and review Hazel!
Tasha says
Can you use something to sub the vegan butter for a low/no fat option?
Alison Andrews says
Hi Tasha, I really don’t think it would work well in cookies. Something like applesauce can work in cakes but I just don’t see it working well in cookies.
Tuesday Esparza says
I made these several times and my family LOVED them. The shredded coconut is something you don’t want to skip out on. The coconut adds a chewy texture to a semi crunchy cookie. The flavor is on point. With that being said I think I will make some more today. Can I use less sugar though?
Thank you.
Alison Andrews says
Hi there, so happy you enjoyed the cookies! Yes you can reduce the sugar if you like. 🙂
Alex says
Lovely cookie, friends liked them too, not too sweet, we’ll do them again.
Alison Andrews says
Thanks Alex!
Pauline Basa says
I love the texture and the taste of these cookies, thank you! I did encounter one problem, however. My cookies did not flatten 🙁 Any idea why? The only replacements I made were add choco chunks and use agave syrup instead of golden or maple.
Alison Andrews says
Hi Pauline, if the dough is too cold when they go in that can happen, but it’s not an issue, you can either bake a minute or two longer or just gently flatten them with a fork while they’re still soft and warm from the oven.
Tahira Akhtar says
Would these still work if I used oat flour instead of all purpose?
Alison Andrews says
I’m not sure! I feel like it might be best to try a mix of the two to start with and see how that goes.
Mandy says
I just made these and my kids LOVED LOVED LOVED them (and so did I). My daughter is vegan and her two brothers are along for the ride. I always worry about how baking will turn out without eggs but these were perfect. I added dark chocolate chips and I used whole wheat flour. So happy I found this recipe. Thank you!
Alison Andrews says
Fantastic! Thanks so much Mandy!
Lydia says
Loved this recipe. I didn’t have coconut which I am not a fan of,swapped for chocolate chip cookies and they came out perfect.
Lisa says
My grocery store doesn’t carry desiccated coconut. Would shredded coconut work? Sweetened or unsweetened? BTW, my housemate already made these without coconut and added some raisins, and the cookies were delicious!
Alison Andrews says
Hi Lisa, finely shredded and unsweetened is great! 🙂
Tiffani Thiessen says
I really LOVE these cookies! This recipe is amazing and I recommend it to you all!❤
Alison Andrews says
Thanks so much Tiffani!
Kristine Campbell says
Another great recipe! I do have a question. I made these leaving out the coconut and replacing it with All Bran Buds, to boost the fiber. The flavor was good but the cookies were VERY crunchy. Was that because the coconut was gone? Thx!
Alison Andrews says
Hi Kristine, I guess it could have been the bran, but you can also just try baking them a few minutes less for a softer cookie. 🙂