You will love these vegan oatmeal cookies! They’re super crispy on the outside and perfectly soft on the inside. They make the perfect afternoon treat and the recipe couldn’t be any easier!
Why This Recipe Works
The recipe for these vegan oatmeal cookies is incredibly easy. They need only 10 minutes of active preparation time and 15 minutes in the oven.
The ingredient list is pretty short and you don’t need any fancy ingredients. You can find all of the ingredients in any grocery store.
They have just the right amount of crunchiness and softness at the same time. I love crunchy cookies, but I love them most when they’re a bit soft on the inside.
The vegan butter gives these cookies a buttery taste without using any kind of dairy products. Vanilla extract gives them a light vanilla flavor that goes perfectly with the crunchy rolled oats.
I love them plain, but they’re also great with chocolate chips or raisins. You can actually add any mix-ins you want. Chopped walnuts or coconut flakes also work really well.
It’s a super easy recipe that is definitely a keeper! People won’t believe you when you tell them that these cookies are completely vegan.
What Goes Into This Recipe
- Vegan Butter – It’s pretty easy to find vegan butter these days at the grocery store. You might also want to check out your local organic food store. My favorite are the vegan buttery sticks by Earth Balance.
- Brown Sugar – You could also use coconut sugar instead. Please don’t replace it with any liquid sweetener like maple syrup or agave as this changes the consistency of the cookie dough.
- Flour – I used all-purpose flour for this recipe. I haven’t tried making the cookies with whole wheat flour or a gluten-free flour blend yet.
- Plant-Based Milk – My favorite milk alternative for this recipe is almond milk. Oat milk also works really well. I don’t like rice milk for baking because it tends to be very thin. Soy milk does also work. Make sure to use unsweetened milk.
- Rolled Oats – Make sure to use old fashioned rolled oats. The recipe doesn’t work with quick cooking oats as this will completely change the texture.
- Vanilla Extract – I use natural vanilla extract with 100 percent vanilla and no added sugar.
How To Make This Recipe
1. Step: Preheat your oven to 350 °F. Place the vegan butter and the brown sugar into a mixing bowl.
2./3. Step: Using a handheld mixer beat the butter and the sugar until light and fluffy.
4. Step: Add the vanilla extract and beat again until combined.
5. Step: Then add the flour, the baking powder, the almond milk, and a pinch of salt. Beat until a dough has formed. This should take about 1 minute.
6./7. Step: Add the rolled oats and beat again until combined.
8. Step: Line a baking tray with parchment paper and scoop two tablespoons of the cookie dough for each cookie on the baking tray. Form 12 large cookies. You could do this by first making a small ball and then press it flat with your hand and fingers.
9. Step: Bake for 15 minutes at 350 °F. The top should be lightly browned. Transfer to a cooling rack and let them cool completely.
Recipe Notes
- Don’t bake them for longer than 15 minutes or they will become too crunchy. The should only be lightly browned or golden on the top. They will firm up when cooling.
- You should use vegan butter at room temperature, so it’s easier to beat.
- If you want your cookies to all have the same size and shape, you could use a cookie scoop.
- The pinch of salt will prevent the cookies from tasting a bit flat, so don’t leave it out.
FAQs:
Could I Add Any Mix-Ins?
Yes, absolutely! I love adding raisins or chocolate chips!
Here are some more ideas:
- coconut flakes
- chopped walnuts and a pinch of cinnamon
- vegan white chocolate chips
- lemon or orange zest
- chopped dried cherries
- macadamia nuts
- chopped cashews
How Long Do These Cookies Last?
Stored in an airtight container at room temperature, they will last 4-5 days.
Can I Freeze Them?
Yes, they freeze really well. To freeze them, place them in a single layer on a baking sheet lined with parchment paper. Once they’re frozen, transfer them to freezer bags.
They last up to 3 months in the freezer.
Related Recipes:
- Vegan Peanut Butter Cookies
- No Bake Cookies without Milk
- Vegan Pumpkin Cookies with Chocolate Chips
- Chocolate Chip Pretzel Cookies
- Chocolate Banana Cookies
I Love To Hear From You!
I hope you like these vegan oatmeal cookies as much as we do around here.
If you give them try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Vegan Oatmeal Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 cup brown sugar or coconut sugar
- 1/2 cup vegan butter
- 1 teaspoon natural vanilla extract
- 1/4 cup unsweetened almond milk
- 1 pinch of salt
Instructions
- Preheat your oven to 350 °F. Place the vegan butter and the brown sugar into a mixing bowl.
- Using a handheld mixer beat the butter and the sugar until light and fluffy.
- Add the vanilla extract and beat again until combined.
- Then add the flour, the baking powder, the almond milk, and a pinch of salt. Beat until a dough has formed. This should take about 1 minute.
- Add the rolled oats and beat again until combined.
- Line a baking tray with parchment paper and scoop two tablespoons of the cookie dough for each cookie on the baking tray. Form 12 large cookies. You could do this by first making a small ball and then press it flat with your hand and fingers.
- Bake for 15 minutes at 350 °F. The top should be lightly browned. Transfer to a cooling rack and let them cool completely.
Notes
- Don't bake them for longer than 15 minutes or they will become too crunchy. The should only be lightly browned or golden on the top. They will firm up when cooling.
- You should use vegan butter at room temperature, so it's easier to beat.
- Stored in an airtight container at room temperature, they will last 4-5 days.
- You can freeze them for up to 3 months.
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