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.
Love the recipe- cut out the brown sugar- worked perfectly for us!
That’s great Donna! Thanks so much for your great review!
Does the butter need to be softened? I would think so, but I see nothing that indicates it needs to be.
Not necessarily Delilah, but it does help if its on the softer side, than right out of the fridge, to cream with the sugar.
the little balls of dough did not flatten out. Flatten before baking? Any suggestions? How many times did you use this recipe? Very disappointed.
We love them. You wouldn’t know they are vegan, helps to share with the nay sayers.
I used dried coconut that was almost powder added pecans and raisins. The flavor is the best I’ve had in a very long time. The texture is chewy and crispy. Can’t stop eating them.
I made a triple batch and put extra dough in the freezer for later. Can’t wait to find out how those turm out.
That’s great to hear Jo! Thanks so much for sharing and thank you for your amazing review!
This was a banger. I added some raisins soaked in a little bit of rum. Perfection
Awesome! So glad you enjoyed the recipe! Thanks for your great review!
I made these and loved them. I used bean flour. Sent the recipe to my inbox! Thank you. They were almost too good LoL
So happy to hear you enjoyed them Mattie! Thank you for sharing and for your great review!
Hi! I substituted the coconut for dried cranberries and they were yummy. One question though: why do they always crumble? Whether I wait for them to cool on the sheet or not, they crumble to the point that they don’t look like cookies anymore 🙁 I mean, they still taste good lol but I wonder what I’m doing wrong.
Thank you so much!
Hi Michelle! Thanks for your review! Did you cut the cranberries smaller before you added them? If you put in whole cranberries, that could be the reason for the crumbling. You can also add just a smidge extra (maybe a teaspoon or two) soy milk to help the dough stick together. Hope that helps! 🙂
I halved the recipe and made 6 large cookies. I also added about a teaspoon of extra butter to cream the sugar as mine was a bit dry. I slightly flattened the dough balls before baking. Since they were larger, I baked for ~14 minutes. I let them cool and they were seriously delicious- flat, chewy, exactly what I was looking for. And no crazy ingredients! Will be my go to now. Thanks 🙂
That’s great Bria! Thanks for sharing and for your great review!
made these 3 times now. the first time was exactly as written, the 2 other times I decreased the brown sugar to 3/4 cup because the first time they were too sweet for my taste. this is a great treat for my hubby who is trying to get his cholesterol down.
Glad to hear Midge! Thanks for your review!
Wow! I just made these cookies and ate one after each batch came out of the oven, because they’re so delicious!!! I followed the recipe as is. I doubled the recipe and It made 44 nice large cookies. I used Miyoko’s Creamery Unsalted Butter & the tip to add very little milk to help unstick and roll into balls really work and leave in balls, they’ll flatten on their own. I added raisins to 1/4 of batter and it was still very very good, crispy edge, chewy in the middle. My husband said it was the best cookies I ever baked and for that, I thank you 🤩.
Thanks for your amazing review Deb!
I’ve made this cookies so many times and they were delicious! But today something strange happened when I made them, they all melted together into a big Cookie bar, I thought they were gonna be a fail but we cut them up I to squares like cookie bars and they were so fricking good! All they sugar melted and they we chewy and delicious they tasted like caramel. I’m not sure exactly how this happened but might have been that we used the wrong sugar we usually use coco nut sugar, but today we used brown sugar. We also used coconut oil instead, of butter and we used gluten free flour, but we do that every time with no problem. But even though it was a fail it was so good! Thank you for this recipe 🥰
Thanks for your review Kaja!
I made the oatmeal cookies. My husband loved it. I did half the sugar, I substituted butter with oil because I didn’t have any. Next time I will definitely use butter. Great recipe. Thank you for sharing.
Thanks for the great recipe! Do you think vegan butter is replaceable with any other fat like oil or shortening?
Hi there! It’s best to stick to vegan butter for this recipe! 🙂
My very favorite cookie……and I bake so many different kinds of vegan amd regular cookies.
I keep them in the freezer amd love to eat them cold. Hands down……the best cookie ever!!!
Thank you so much for your amazing review Susan!
These are really tasty! As they were baking, I noticed they weren’t spreading, so I pressed them down gently with a fork and continued to bake them. The next batch, I pressed down prior to sticking them in the oven. We don’t think they are too sweet at all. They are just right. The only change I made was using regular sweetened shredded coconut as that is all I had on hand. I made a half batch, which for me, made 27 small cookies. I baked them in our toaster oven for about 8 minutes. We loved them. 🙂
So glad you enjoyed the recipe Aimee! 🙂
Perfect. Chewy, sweet, frangrant. I followed the exact recipe.
Yay! Thanks for your review Dina!