Go Back
Vegan oatmeal cookies in a stack.
Print Recipe
4.93 from 229 votes

Vegan Oatmeal Cookies

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.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Cookies, Dessert
Cuisine: American, Vegan
Diet: Vegan
Servings: 20
Calories: 160kcal

Ingredients

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

  1. Dessicated coconut is also called finely shredded coconut.
  2. 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.
  3. 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.
  4. 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.
  5. Freezing: They are freezer friendly for up to 3 months.
  6. This recipe has been updated with new photos and extra tips but the recipe itself is the same. 

Nutrition

Serving: 1Cookie | Calories: 160kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 155mg | Potassium: 79mg | Fiber: 2g | Sugar: 13g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg