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.
TK says
Can I sub coconut milk instead of soy?
Alison Andrews says
Sure! 🙂
Sam Hayes says
Can you make them without butter?
Alison Andrews says
It’s possible to use coconut oil instead of vegan butter. If you read the other comments, others have tried this. 🙂
linda bound says
can you use tub vegan butter or only stick?
Alison Andrews says
Either/or is fine. I usually use tub vegan butter for this recipe. If you do use a stick version then you may need to add additional soy milk, but you’ll know if you need to as it will be too dry to mix into a dough.
Elisheva Richmond says
SO yummy!! I made these with steel-cut oats (all I had on hand) and coconut butter and they turned out DELISH. I am going to make these again with rolled oats and I’m sure they will be even better! One note: defintely keep an eye on them, I let them go past the 15 min and they got dark real quick but still good. 🙂
Alison Andrews says
So glad you enjoyed them! Thanks for the great review! 🙂
Katherine says
I baked these a couple of days ago, and they turned out delicious! Nice, easy recipe. I made just one change: coconut oil instead of vegan butter. I figured both are solid fats, so it should work, and it did. I can see how butter would give a bit better flavor though. Thanks for the recipe, I’ll be looking at this blog for others to try!
Alison Andrews says
Awesome! Thanks Katherine! 🙂
Cookie Novice says
Is the coconut essential? If it plays an important role, what can it be replaced with?
Alison Andrews says
Some have left it out without any ill effects! 🙂
Dawn says
Simply delicious cookie- vegan or otherwise! I used shredded unsweetened coconut and added a package of vegan chocolate chips. Tricky to shape into balls, but turned out great. Perfect combination of crunchy edges and chewy middle. Great recipe. Thank you!
Alison Andrews says
Awesome! Thanks for the great review Dawn! 🙂
Seri says
Mine didn’t flatten! They just dry crumbly balls.
I used coconut butter instead of vegan butter. Do you think that’s where I went wrong? Otherwise I followed the recipe exactly!
Alison Andrews says
Hi Seri, if the dough is too cold going into the oven then this can happen. Beat the butter (or in this case coconut oil) and sugar for a longer time, or alternatively just flatten the balls with a fork before going into the oven.
Seri says
Ok thank you so much! Will try next time. They were still absolutely delicious and although they looked dry when cooking they actually ended up the best consistency! Thank you
Alison Andrews says
So glad they worked out in the end! Thanks so much for updating! 🙂
Gwenyth Wren says
Hi! I don’t have coconut powder or vegan butter. Can I use olive oil?
Alison Andrews says
Hi Gwenyth, I don’t think olive oil would work but coconut oil (firm) can be a swap for the vegan butter. It is possible to leave out the dessicated coconut. 🙂
Cecile says
Wow! Amazing! I have been following your blog for ages! And I had no idea you were from SA ????????????. saffa expat in the UK here.
Thanks for the delicious recipes!!!
Alison Andrews says
Haha that’s awesome Cecile, yes born and bred Saffa here! And so glad you like the recipes! 🙂
Shayla says
Just realized I’ve been making this recipe with shredded coconut when it’s meant to be coconut powder… It’s still good though! I think I’d like to try it with the powder eventually. Mine come out quite chewy (in a good way) with lots of different textures so a softer one might be nice.
Alison Andrews says
So glad it’s good anyway! They are usually chewy though so no difference there. 🙂 Thanks for the awesome review!
Abby Williams says
Help! Do I need to add the dried coconut?
Alison Andrews says
Some have made it without coconut, if you read the other comments. 🙂
ingrid says
I only used half of the amount of sugar but oh my gaaawd, absolutely delicious, also added some chopped walnuts, thank you for the recipe ????????
Jenny says
This has been my go-to cookie recipe for several months now and it’s AMAZING! I had to make 4 batches for my (non vegan) family over thanksgiving and they disappeared so fast. I occasionally make a half batch when craving something sweet and it’s so fast to do. I mix the dry into wet in the mixer rather than by hand and never need the milk to moisten the mixture. I also occasionally add chocolate chips. Love your recipes!
Alison Andrews says
Wonderful! So glad you love the recipe. Thanks so much for the wonderful review! 🙂
Kellye says
Hi! I have made these cookies twice now. They are great! My husband loves them and he considers them ranger cookies.I added pecans and craisins.
Alison Andrews says
Awesome! Thanks for the wonderful review! 🙂
Debi says
Easy and delicious!!
Alison Andrews says
Thanks Debi. xo
Louisa Richardson says
can they be frozen after baking?
Alison Andrews says
Yes definitely! 🙂
Cathy McIntyre says
I’ve just made these cookies and they’re outstanding! thanks so much for sharing this delicious recipe. I made 18 cookies, the problem now is having the willpower to resist eating them all. Cathy (Scotland uK)
Alison Andrews says
So glad you like the recipe! Haha yes they are super addicting! Enjoy! 🙂