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.
Chantelle says
These were great!! I was expecting them to be a little chewier and softer but I’ve never made a vegan cookie before so maybe comparing it to a non-vegan cookie had my expectations off. Otherwise, with the exception of halving the coconut and throwing in a 1/2 cup of craisins as I saw someone had mentioned above, I followed everything else as is. They literally vanished in 24 hours! I was hoping just hearing they were “vegan” and had coconut in them would keep my husband away from them but after making the mistake of sharing a warm one with him, the batch didn’t stand a chance! 😛 so I’ll be making these again. I’d like to add Brewers yeast and ground flax to turn them into lactation cookies. Could this work with this recipe as is? And if so, any suggestions on proportions of each?
Alison Andrews says
Hi Chantelle! So glad the cookies were a hit! I have no idea about brewers yeast as I have never used it. Ground flax might be a good addition it just might effect the amount of non dairy milk you need to add to account for the extra dry ingredients.
Lucy says
Wow! These cookies are So delicious! I used wholemeal flour and they were very yummy! Thanks for another great recipe!
Alison Andrews says
Fantastic! So happy to hear they’re good with wholemeal flour too! 🙂
Britt says
Can I portion and freeze the raw dough? And, if so, how many minutes should I add to bake time if baking straight from the freezer?
Alison Andrews says
Sure, there are some good tips for freezing cookie dough in this article. 🙂
Chaz says
I can’t bake! Baked these and hands down the nicest cookies I’ve ever made! I used gf flour and omitted the coconut. Thank you for this delicious recipe x
Alison Andrews says
Fantastic news! Thanks so much for sharing Chaz! ?
Ashley Hoober says
Delicious and easy recipe! made these for my mom
happyvegangirl says
This worked out great and my whole family chowed down on them! The only change I made was to the vegan butter. I replaced it with almond butter, a tablespoon of coconut oil, and about a tablespoon of avocado oil and it came out perfectly. Will be saving this for future use.
Alison Andrews says
Awesome! Thanks for sharing your adjustments! 🙂
Sydney says
Great recipe! One of my sons asks for these a lot. I made them with Gluten Free Organic Oat Flour that I processed from my Oats, replaced the coconut with 1/2 cup of raisins, though a full cup would work too… and instead of sugar I made them with Organic Date Paste! Homemade Almond Milk instead of Soy. Turned out delicious! Thank you for this base cookie recipe because we are always looking for yummy cookies! And this really made amazing oatmeal raisin cookies! 🙂
Alison Andrews says
Hi Sydney, sounds awesome! Thanks for sharing! 🙂
F Harris says
I replaced the coconut with 1 c cocoa powder and the sugar with 1 1/2 c sugar. Works well!
Alison Andrews says
Awesome! I never thought of making these chocolate! Thanks for sharing! 🙂
Amy says
I merged this recipe with my own go-to vegan cookie recipe and added banana and baked the shredded coconut first. They came out so well, my non-vegan friends absolutely loved them too 🙂
Alison Andrews says
Awesome, sounds lovely! Thanks for sharing! 🙂
Cesar says
Is it possible to make these with Soaked oats that have also been blended? Would you just put it in the wet ingredients instead? Thanks in advance.
Alison Andrews says
That would add a lot of extra liquid to the recipe, so I wouldn’t think that would work, not without adjusting the dry ingredients to match, which would probably take a bit of experimenting.
Carrie says
Best cookie recipe ever!! We LOVED them! Thank you for posting!!
Alison Andrews says
That is high praise indeed, I am honored! Thanks so much for your review! 🙂
Carole says
Mine didn’t flatten and spread out. Any suggestions?
Alison Andrews says
Hi Carole, there could be a couple of reasons for this, it could be that your oven isn’t at the temperature it is supposed to be, you can get an oven thermometer (usually very cheaply) that you can use to check your oven’s temperature, it could be that when you set the temperature to 350 it isn’t really 350 inside. That is one possible reason, the other is if the dough is a bit too chilled before going in, maybe if the butter was very cold and you didn’t cream it long enough so the dough is too chilled, it should ideally be room temperature for the best flattening/spreading effect. I hope your cookies were still tasty though!
Stephanie says
My family ate these up! I’ve read most of the comments and I’m going to be adding some dried cranberries or cherries next time and some nuts. Also, do you think I could substitute nut butter for the vegan butter? My son LOVES these. I told him I added the recipe to my personal cookbook ( which he inherits one day) and he said “Put it in there twice!” I look forward to trying your other recipes.
Alison Andrews says
So glad you like the recipe! 🙂 That’s such a cute story about your son, so glad he loves them so much! Regarding the nut butter, I think you could possibly replace some of the vegan butter with nut butter, but not all. If you check out my peanut butter cookies, you can see there’s a ton of peanut butter in there, but still a lot of butter too! Definitely experiment though! 🙂
Stephanie C Price says
I also cut the cooking time down to 11 minutes. I get the same crunch but they are just a bit softer. Really great. I’ll let you know how the nut butter works out.
Alison Andrews says
That will be great! Thanks! 🙂
Laura says
Another winner recipe from you! These cookies are delicious. I used Earth Balance vegan butter, finely grated coconut and 2 T almond milk and they came out great. I baked the second batch for less time and allowed them to cool less time in order to have a softer cookie. So I baked 13 min and cooled for 5 min and they came out perfectly. Thank you for posting such tasty easy to make recipes!
Alison Andrews says
Excellent! Thanks for sharing Laura! 🙂
Fiona says
Thanks for this great recipe, I adapted it a bit by using ground and flaked almonds instead of coconut, yum! Also used agave syrup rather than golden syrup and only 75% of the sugar but still plenty sweet enough! Will definitely try them again!
Alison Andrews says
Great Fiona! Thanks for sharing your adjustments, sounds awesome! 🙂