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.
Jacqueline says
These cookies are so delicious! My entire family loved them! I followed everything except I used almond milk instead of soy. I’m definitely going to try out your other recipes 🙂
Alison Andrews says
Awesome! So glad you liked them! Thanks for the wonderful review. xo
Mercedes says
These are the best vegan cookies I’ve ever tasted and made! Thank you for making this so easy to follow.
Alison Andrews says
So happy to hear that! Thanks a million for the great review. xo
Teeny says
The best oat biscuits, I’ve ever had! Will be making again…..and again ☺️
Alison Andrews says
Awesome! xo
Jessie says
Hi! I made these last night, with a couple of minor changes… I used coconut sugar to replace the sugar, sorghum flour for the AP flour, and oil instead of the vegan butter. I also left out the coconut, but added in 1 Tbsp molasses and 1 Tbsp powdered ginger. (I was in the mood for ginger cookies).
They were absolutely heavenly – such a flexible and forgiving recipe… I’ll definitely be adding this to our cookie rotation.
Alison Andrews says
Awesome Jessie, so happy to hear that! Thanks for the wonderful review. xo
Elizabeth Kang says
These are so awesome! I added dried cherries, chocolate, chopped walnuts and subbed coconut oil for vegan butter.
Thank you for such a dynamite recipe!
Alison Andrews says
So glad you enjoyed them! Thanks so much for the awesome review. xo
P Dalal says
I made cookies using your recipe and they were wonderful. I added raisins but reduced the sugar portion to compensate the sweetness ratio.
Alison Andrews says
Wonderful! Thanks for the awesome review! xo
baked says
Hey alison, these are the best oatmeal cookies i’ve ever made, im blazed out of my mind rn (legally in canada!) and i dont have any eggs so i looked for vegan oatmeal cookies and here i am, i used white sugar instead of brown sugar 🙁 and didn’t have any vanilla 🙁 but these are still so good, the maple syrup is so important, its like plasma in the cookie, it doesn’t become too crunchy it stays chewy its the maple syrup. definitely going to pick up vanilla and brown sugar for my next night. you are so beautiful btw!!
Alison Andrews says
Haha, so glad you enjoyed them! And I really enjoyed your comment, thanks for posting! 🙂
Colm Osiris says
thanks a lot Alison. 🙂 I’ve made this recipe twice now using the residual pulp from the oat milk i make, instead of the rolled oats, and without the milk, as the pulp is quite moist. (i make quite a lot of milk, so i’m always looking for new uses for the pulp – any suggestions welcome!) i love the fact that none of the oats are wasted when i make the milk. i don’t know how crunchy they are supposed to be, but mine are quite soft, more like cake. but they’re very nice. a friend suggested they would make good breakfast bars. going to try the sliceable cheese next, just waiting for the agar powder to arrive. 🙂
Alison Andrews says
What a great idea to use the oat pulp to make these cookies. The cookies are usually quite crunchy, so I’m guessing the softer pulp vs rolled oats makes the difference there. But soft cookies sounds great too and I’m so glad to hear they are tasty. Next time I make oat milk I’ll know what to do! Thanks so much for sharing and the wonderful review. 🙂
Deana Hill says
I have been wanting to make vegan oatmeal cookies for a while and chose your recipe. They did not disappoint and in fact were some of the best oatmeal cookies I’ve ever eaten.
I substituted whole wheat pastry flour and added 3/4 cups raisins.
Yum! If they weren’t 155 cal. each, I’m afraid I would have eaten the whole tray!
Alison Andrews says
Thanks so much for the amazing review! So happy you loved the recipe! 🙂
helen billingham says
These are lovely crunchy on the outside and chewy on the inside. The only issue is they are so sweet, too sweet can I leave out some of the sugar and still get the same results?
Alison Andrews says
Hi Helen, yes I think if you read some of the other comments, others have reduced the sugar without any other changes and they’ve turned out great. 🙂
Tash says
Very yummy!! ?
Alison Andrews says
Thanks Tash! 🙂
Mackenzie says
Is there a way to make these without the coconut?
Alison Andrews says
Hi Mackenzie, other commenters have said they left out the coconut without an issue. I think you can likely forego adding any soy milk if you do leave it out though. All the best! 🙂
Taylor Fiscus says
I made them without coconut (sadly, because I didn’t have any). Diced up some random nuts and added a bit of peanut butter. All was well!
Rajni says
Amazing recipe!!! Made some changes like used half coconut sugar, coconut oil, and almond flour and it turned out delicious. Thank you!
Alison Andrews says
Wonderful! So glad they turned out well! Thanks for the great review. 🙂
Kelly says
I followed this recipe almost exactly! These
Are the perfect oatmeal cookie! The only minor
Tweaks I made were that I used cashew milk instead
Of soy because that’s what I had on hand and I used
2 tbsp of cashew milk instead of one and my bake time was 13 minutes until perfect! Every oven is different!
These cookies were kid approved by my 5 and 7 year old! Everyone loved these cookies!
Alison Andrews says
So glad to hear they were a hit! Thanks so much for sharing and your awesome review. 🙂
Alessa Mar says
I’ve made these three times and I am obsessed! I was a bit skeptical because I don’t really like coconut but you don’t taste it! These are more soft and fluffy than the non-vegan recipes I’ve been using for years.
I suggest putting a piece of bread in the sealed container to keep them moist. Worked perfect for traveling with them as well!
Alison Andrews says
So glad you enjoyed them Alessa! And thanks for sharing the tip on keeping them moist. 🙂