These Vegan Oatmeal Cookies are perfectly chewy with slightly crispy edges. They are easy to make with pantry ingredients and a hint of warming cinnamon.
These oatmeal vegan cookies are really easy to make, chewy and delicious. I like to eat them warm straight out of the oven and dip them in a cold glass of almond milk. The cookies are made in one bowl, just like these gluten-free Oat Flour Chocolate Chip Cookies.
For more vegan cookie recipes, check out my Vegan Chocolate Chip Banana Cookies or these healthy double chocolate banana coconut cookies.
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Ingredients
These easy vegan oatmeal cookies are made with just a few, basic ingredients, listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Vegan butter, use the stick butter, not the one in a tub you spread on bread. Make sure it is room temperature and soft, but not too soft or the cookies will spread too much when baked.
- Brown sugar, make sure to pack it into the measuring cup to get the right amount.
- Granulated sugar, I like to use organic.
- Almond milk, or other plant-based milk like soy milk.
- Flaxseed meal, mixed with the milk to help hold these vegan cookies together.
- Vanilla extract, Vanilla is such a classic cooke flavor and goes really well with the chocolate. Vanilla bean paste or vanilla powder can also be used.
- Old fashioned rolled oats, aka rolled oats
- All-purpose flour, measured correctly. Fluff it up with a spoon and then spoon the flour into the measuring cup.
- Baking powder and baking soda, a combination of the two gives these vegan cookies a little lift and chewy texture.
- Ground cinnamon, a must in oatmeal cookies! The warming spice foes so well in these chewy cookies.
- Sea salt, a little salt helps to enhance and balance the flavours.
See recipe card for quantities.
Instructions
This recipe for vegan oatmeal cookies is easy to make, in just one bowl. Follow the step-by-step photos below to learn how to make vegan chocolate cookies.
For the full written instructions, see the recipe card at the bottom.
- Step 1: In a small bowl mix the flaxseed meal with the almond milk, stir well and leave to thicken for 5 minutes.
- Step 2: To a large bowl or stand mixer, add the butter, brown and granulated sugar. Beat the butter and sugar until light and creamy.
- Step 3: Add the almond milk mixture, vanilla extract and mix until combined.
- Step 4: Add the flour, rolled oats, baking soda and salt, and mix until just combined.
- Cover and chill the dough in the fridge for at least 1 hour.
- Scoop out about 2 tablespoons of dough with a cookie/ ice cream scooper.
Hint: Let the cookies cool down for about 10 min before moving them to a cooling rack to cool down completely. The cookies will be soft and delicate when they are first taken out of the oven, but will set as they cool down.
Substitutions and Variations
- Nuts – for a little extra crunch and texture, add some chopped walnuts, pecans or almonds to this oatmeal cookie recipe.
- Chocolate – Add some vegan dark chocolate chips, chopped up chocolate bar, or milk chocolate chips to these chewy vegan oatmeal cookies.
- Sugar – the brown sugar can be replaced with coconut sugar. I then suggest to add an additional tablespoon of maple syrup since the coconut sugar is dryer than brown sugar.
Also check out my Vegan Chocolate Chip Banana Cookies or these Oat Flour Chocolate Chip Cookies.
Storage
Store these thick and chewy vegan oatmeal cookies in an airtight container or ziplock bag for up to 3-4 days.
They also freeze very well, place them in a freezer friendly container or ziplock bag, try to press out as much air as possible. Freeze for up to 3 months. Take out and let defrost in room temperature.
For more cookie recipes, check out these Vegan double chocolate cookies or these Gluten-free Vegan Oatmeal Raisin Cookies.
Top Tip
For the best vegan oat cookies, measure all the ingredients correctly. If you don’t have a kitchen scale, measure the all-purpose flour by first, fluffing it up in the container with a spoon. Then, scoop the flour loosely into the measuring cup, and level it off with a knife. If the flour is packed into the measuring cup, you will end up with more flour than needed, and a dense and dry cookie. Same thing with the rolled oats, it is best to weigh them for the right amount.
FAQ
Vegan cookies can be a little delicate right when they come out of the oven. Let them cool down before moving them to a cooling rack. They can also fall apart a little if the dough is not chilled before baking. When the dough sits, the oats and flour will soak up a little of the liquids o make a thicker cookie dough that holds together better.
To keep the cookies soft and chewy, store them in an airtight container or sealed plastic bag. Some people also add a pice of bread in the container with the cookies to keep them soft for longer. Give it a try!
Cookie recipes
Looking for other recipes like these simple vegan oatmeal cookies? Try these:
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These Vegan Oatmeal Cookies are perfectly chewy with slightly crispy edges. They are easy to make with pantry ingredients and a hint of warming cinnamon.
- ½ cup (110g) vegan butter, room temperature
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon flaxseed meal
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) old fashioned rolled oats, aka rolled oats
- 1 ¼ cup (150g) all purpose flour
-
1
teaspoon
baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
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Preheat the oven to 175C (350F) and line a baking tray with parchment paper.
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In a small bowl mix the flaxseed meal with the almond milk, stir well and leave to thicken for 5 minutes.
-
To a large bowl or stand mixer, add the butter, brown and granulated sugar. Beat the butter and sugar until light and creamy, about 2 minutes. Add the almond milk mixture, vanilla extract and mix until combined.
-
Add the flour, rolled oats, baking soda and salt, and mix until just combined.
-
Cover and chill the dough in the fridge for 1 hour.
-
Scoop out about 2 tablespoons of dough and roll into balls, or scoop with a cookie/ ice cream scooper.
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Bake the cookies for about 12 minutes. They will be still be soft but will firm up as they cool.
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Let the cookies cool down for 10 min then move them to a cookie rack to cool down completely
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