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.
Yolanda Stanford says
Alison girl you have outdone yourself! I had been craving oatmeal cookies, and I decided to look on google and YouTube! I came across a few vegan recipes, but when yours popped up-I knew they would be good! I took your recipe and subbed coconut sugar for the brown sugar, added raisins, chopped pecans, and nutmeg and viola!!!! I know a few of us have put our own little spin on your recipe, but the foundation of your oatmeal cookie recipe is the BOMB!!!! Thank you for this AMAZING recipe!!! I can’t wait to try the taco meat-I’ll definitely will let you know!!!
Alison Andrews says
That sounds awesome Yolanda! Thanks so much for sharing and the awesome review! xo
Nuala says
Unbeatable…. WOW!!!! Since its just my husband and me… is there a possibility to roll up and freeze the rest?? Thanks for the recipe ????
Alison Andrews says
Hi there! Yes, you can definitely freeze these cookies, either once they’re baked or freeze the balls prior to baking. 🙂
Nico says
Can you make this without coconut and leave all the other ingredients the same?
Alison Andrews says
I think so yes, you may just be able to omit the soy milk altogether.
Cristina says
I just made it and didn’t put the coconut. It’s very good and I didn’t even omit the non-dairy milk. My kids and I love it! Better than all the other ones we buy at the store.
Alison Andrews says
Awesome! Thanks Christina!
demelza says
Soo yummy, I didn’t have any syrup so even with just sugar and using half coconut oil half vegan butter worked out so well ! Did some with a sprinkling of sesame seeds on top just coz I’m a fan , top notch ????
Alison Andrews says
Thanks for sharing Demelza!
Catherine says
Didn’t use coconut because my fiancé hates coconut. The cookies were so good though! Tasted as good as the vanishing oatmeal cookies on the Quaker lid. I’m shocked!
Alison Andrews says
Thanks Catherine!
Suzan says
The cookies turned out delicious. I let one batch bake about 15 minutes- turned out crispy. 10 minutes chewy. Absolutely delicious! Even non vegan husband loved it. Love the coconut in the cookie.
Alison Andrews says
Thanks Suzan! 🙂
Aarav says
Yummly yum ????
Dhruti says
????????????????very goooooood
Anastasia says
By far my favourite vegan recipe, 3 years of being vegan and have finally come across an unbeatable cookie???? added dried cranberries to them and they’ve turned out incredible so thank you Alison!
Alison Andrews says
That’s wonderful news, thanks so much Anastasia!
Taylor says
Fun and straight forward recipe. Both coconut and oatmeal are quite sweet to me so next time I would cut back the brown sugar by half. My sugar loving husband can eat a few of these but one is enough for me.
Alison Andrews says
Thanks for sharing Taylor. 🙂
Cuci says
Yummmmmmy !!! Thanks for sharing this recipe, Alison 🙂
Alison Andrews says
Thanks Cuci!
Lou says
I’ve made these twice- super easy and so delicious especially when eaten warm ????
Alison Andrews says
Thanks Lou!
Darren says
They taste soooo good. Mine are more ball looking than flat cookies. But that didn’t change the awesome taste!
Alison Andrews says
Thanks Darren! You can try flatten with a fork before baking next time. 🙂
Tofupuppy says
These were major. I used some castoff from my sourdough starter so they were fluffier than your pics but still they came out beautifully. I pressed them down a little when they came out of the oven. I chose this recipe since I already had all the ingredients in my kitchen and was exceptionally pleased. Really delicious cookie.
Alison Andrews says
Awesome! Thanks for sharing!
Scott says
Great! Will definitely make again.
My version:
Subbed 1/2 ripe banana for golden syrup
Subbed coconut oil for butter
Added 1/2 cup raisins
Next time I’d probably use a tad less sugar.
Alison Andrews says
Thanks for sharing Scott!