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.
patricia says
The best vegan oatmeal cookie recipe yet. Thanks for sharing!
Alison Andrews says
Wonderful!! Thanks Patricia! 🙂
Sandra Horn says
This is almost exactly the recipe I use for my vegan crunchies, but I use coconut oil instead of vegan butter. Even my non-vegan friends prefer these to the normal oats crunchies!
Emma says
I made the recipe as written, and then added chopped pecans at the end to the batter. I used 2 tbsp of almond milk (instead of the soy milk.) Thank you for the easy and delicious recipe!
Emma says
oops I also meant to add that I “smooshed” them down half way through cooking to make them flatter – I usually end up doing that with all my vegan cookie recipes
Alison Andrews says
Chopped pecans – ooooh what a great addition! Thanks for sharing Emma!
Afrobaby says
I just made it today, my 3Y old loved them! they where a big hit in the house 🙂
Alison Andrews says
That’s wonderful! So glad they’re kid approved! Thanks for sharing! ?
Jamiylea says
The first time I made cookies I followed the recipe exactly. The cookies were delicious, but extremely sweet. I understand cookies should be sweet, but theses were too sweet. The second time I cut the sugar in half, and they were delicious. Thanks for the recipe.
A says
Hi Alison excited to make these! Do you think soy milk can be substituted with almond milk? Thanks!
Alison Andrews says
Yes, definitely. 🙂
Joanna says
Totally awesome my daughter a vegan loves it. You are super star⭐️
Alison Andrews says
Ah thank you so much! 🙂 So happy it was a success! 🙂
Heather says
These are the best cookies! My mom made them for me and added dried cranberries but no other changes. They are my all time favorite cookie now.
Alison Andrews says
That’s awesome! Thanks for posting! Dried cranberries sounds like a wonderful addition. 🙂
Marcus Lopez says
Made these for my wife. She has many food intolerances. Substituted ground cashews for coconut, since she can’t have any coconut. Real butter instead of vegan butter-all the vegan butters have ingredients she doesn’t tolerate. Eliminated the soy milk – same reason. 20 minutes in the oven. She loves them!
Alison Andrews says
Great to hear they worked out well, thanks for posting about your adjustments, so glad your wife loved them! 🙂
Carole says
Delicious!!! I just made this recipe for the first time today and it was so easy! The cookies are absolutely delicious. The only change I made to the recipe was to triple the amount of soy milk. The cookies are beautiful and so tasty. My husband loves them!
Alison Andrews says
That’s fantastic news Carole, so glad they worked out great for you! Thanks for sharing! 🙂
Sharon says
Amazing recipe, thank you!
I used rising flour instead and didn’t put baking soda and I used coconut oil instead of the vegan butter (80% of the amount) and it was a perfect fit. Turned out perfect ❤️❤️❤️
Alison Andrews says
Oh great! So glad it came out well! Thanks for sharing about your adjustments, very helpful! ?
Alison Alexandra says
These are so good!!! Quick and easy too.
Alison Andrews says
Yay! ? Thanks for posting!
Olivia Riverlynn says
I keep coming back to this recipe. These are probably some of the best cookies I’ve ever had! Occasionally I add some pecan nuts or walnuts. Gives them a nice crunch. But a wonderful recipe nonetheless!
Alison Andrews says
That’s so cool! Thanks so much for sharing! 🙂 Pecans and walnuts sound fabulous for this!
Zoe says
Oh MY goodness!! These are AMAZING!! 😀 Dangerously good… 😛 My only differences were that I used Light Agave Nectar instead of Maple/Golden Syrup, and I used shredded coconut instead of desiccated. Thank you for sharing this recipe 😀 heaps keen to play around with it in future – add/change some flavours (have one in mind right now). I really like that this is an oaty cookie, and I enjoy the taste and texture the coconut adds. Thank you again 😀
Alison Andrews says
Awesome! Thanks for sharing about your adjustments! Great to hear shredded coconut works great too! 🙂
Devante says
I love your recipe Alison! I used whole wheat flour instead of white flour and I used olive oil instead of vegan butter, it turned out great! I just had to add about a cup of soy milk to make it all stick together so I could form the cookies. Also your bake time of 15min. was on point, at exactly 15min. I took my cookies out and they was ready.
Alison Andrews says
Cool! ? That’s awesome! Thanks for posting!
Devante says
Correction: A cup of soy milk was too much but a tbsp was too little.