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.
Pamela Mazzuchelli says
Can I use quick oats instead? All I have in the pantry right now. Thank you.
Alison Andrews says
I don’t think so, quick oats are softer and more moist so I don’t think they would work as a substitute.
Yamaris says
I substituted quick oats and it turned out great.
Sook says
Hello! How big should each cookie ball be and how much should I flatten it? Also, how far apart do I put each cookie in case they expand during baking?
Alison Andrews says
Our recipe video and photos should give you some size and placement context. If you get anywhere between 16 and 20 cookies from the batch then you did it all right! Space them as evenly as possible on your tray with as much space between them as your tray allows.
Cindy says
Perfect recipe… very easy and satisfying. Mine turned out super light.
MARINA says
thanks so much for this amazing vegan recipe! it’s a big hit in our house and the kids keep asking me to make more 🙂 just perfect for the holidays!!
Alison Andrews says
Awesome! So glad it’s a hit! 🙂
Ruth says
These are amazing! I swapped out the coconut for raisins and instead of sugar just put in 3/4 cup maple syrup total. They came out perfect!!! I had to add some extra oats due to being liquidy but the flavor ???
Alison Andrews says
Sounds wonderful! Thanks so much for posting and the amazing review! 🙂
C. B says
This is great! Thank you! Can part of the “dough” be frozen?
Alison Andrews says
Hi! Yes, it can be frozen, but it’s better if it’s portioned out into cookie amounts before freezing, this article from The Kitchn has some good tips. 🙂
Claudia says
Quick question, id love to make these but I’m not a fan of coconut. If I take this out, would I need to add more oats? Or would the recipe still work without the coconut and not subbing anything for it. Thanks!
Alison Andrews says
Hi Claudia, if you check out the other comments, others have tried it without any coconut and they’ve worked out great. You might not need to add any soy milk. 🙂
Elissa says
Hi Alison,
Thanks for the recipe. I was wondering if you could help me. I can’t eat wheat, eggs or cane sugar at the moment, and have been trying to find a cookie recipe to keep me sane during this sugar free time. Very hard for a sugar addict! Lol. I tried making your recipe with coconut flour and Stevia and the cookies crumbled when I baked them. The crumbs taste amazing! Lol. Do you think it is because I didn’t use real sugar? Thanks so much for you time and all the great recipes.
Elissa
Alison Andrews says
I don’t know if it was the stevia or the coconut flour. I would lean towards the coconut flour, try it with a gluten-free all purpose flour blend, that might hold together much better. All the best! 🙂
Jo Hammond says
My first vegan bake and it was a huge success thank you! I did make a few changes…..swapped the butter out for coconut oil and flour out for ground almonds. Also reduced sugar by half and syrup to just 2 tbsp of honey. (We don’t eat a lot of sugar and these still tasted sweet and a real treat.) I also didn’t up the salt to compensate for the butter switch and for us they wouldn’t need more. Can’t wait to try out some more recipes now. Thank you. xx
Alison Andrews says
Fantastic Jo! Thanks for sharing! 🙂
Erynn Rice says
These are so yummy! I made a few substitutions and they worked perfectly:
Subbed 1 cup brown sugar + 3TBSP Maple syrup for 1/2 cup homemade apple sauce (store bought will likely be too runny) 1/2 cup brown sugar 1.5 TBSP Maple syrup. Because I added the applesauce, I eliminated the soy milk.
I also subbed coconut for crushed pecans.
I love great vegan cookies, and these are definitely a new family favourite!
Alison Andrews says
Hi Erynn, sounds awesome, thanks for sharing your substitutions. So glad you enjoyed the recipe! 🙂
Jacqui Coosner says
Thank you for a fabulous, almost flop-proof recipe. I make them 2 or 3 times a month for my husband. Despite my relatively haphazard approach to following any recipe, they are always a hit. I’ve tried various substitutions without a problem:
a) Maple syrup and molasses are both good alternatives for the golden syrup.
b) Treacle sugar and Xylitol have both worked as alternatives for the sugar.
c) I usually use bran flour rather than cake flour.
d) I sometimes substitute half of the cinnamon with mixed spice, to add extra flavour.
e) I’ve made a dent in the middle and filled with a variety of jams for oatmeal jam cookies,
f) I’ve added dried cranberries, which give a lovely chewiness.
The only thing I don’t like is the hassle of rolling the dough into balls, as I don’t have the patience to create nice round balls. I’ve tried baking them in a flat pan and cutting into squares, but they don’t bake as evenly. Now I press the balls into muffin pans, so that they all come out round and more or less the same size.
Definitely my favourite recipe
Alison Andrews says
Wow, I love all the creative things you’ve tried with this recipe! Thanks so much for sharing and the awesome review! 🙂
Joan says
I used tahini in place of oil and honey in place of sugar and they were awesome! My husband and daughter loved them.
Oh I also added allspice.
Rebecca says
Just made these and the first two bites taste good! The cookies didn’t spread out flat like in the blog photos, though I reduced the sugar and had less coconut so maybe that affected things. Still yummy, and I’ll likely make again!
Annaliza says
Made these last Sunday exactly to the recipe and they turned out great. Will try adding less sugar next time as I won’t mind them less sweet since I’m not a sweet tooth. Thanks for the great recipe!
Alison Andrews says
Hi Annaliza, so glad to hear your enjoyed them! Thanks for the great review! 🙂
Mariam says
I made these last night and mmmmm they turned out perfect!! They are already almost all gone. I omitted the coconut and added sea salt on top before baking. Nice and crispy on the outside and super soft and moist on the inside. Thank you so much for such a yummy and easy recipe !!
Alison Andrews says
Fantastic! Thanks so much for sharing Miriam! 🙂