Vegan Oatmeal Cookies

Get ready to satisfy your sweet tooth with these irresistible vegan oatmeal cookies. Packed with oats, raisins or chocolate chips, and a hint of vanilla, they’re sure to become your new favorite go-to snack. They’re super crispy on the outside and perfectly soft on the inside and the recipe is a breeze!

Jump to:

• Why This Recipe Works 
• Ingredients & Substitutions 
• How To Make This Recipe 
• Tips & Tricks
• Variations
• Equipment
• Storing
• Freezing
• Related Recipes
• I Love To Hear From You!
• Vegan Oatmeal Cookies

Why This Recipe Works 

Are you ready to dive into a batch of scrumptious vegan oatmeal cookies? Well, get your mixing bowls ready because I’ve got a recipe that will make your taste buds dance with joy!

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. 

So, let’s talk about why this recipe works like a charm. The ingredient list is pretty short and you don’t need any fancy ingredients.

Rolled oats give these cookies a delightful chewiness and a subtle nutty flavor. Oats are loaded with fiber, vitamins, and minerals, making them a nutritious choice for snack time.

I’ve replaced traditional butter and milk with plant-based alternatives to make these cookies 100% vegan-friendly. 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. 

All in all, it’s an incredibly easy recipe that you can make in no time. You need about 10 minutes of active preparation time and the cookies need another 15 minutes in the oven. 

Besides, you can easily customize the add-ins to your liking—chocolate chips, dried fruit, or chopped nuts all make excellent choices for an extra burst of flavor and texture. My favorites are chocolate chips and raisins, but chopped walnuts and coconut flakes also work well. 

This recipe is a real crowd-pleaser and also a big hit with kids. 

So, go ahead and preheat your oven, gather your ingredients, and make these vegan oatmeal cookies that are just as delicious as regular oatmeal cookies. Trust me, one bite and you’ll be hooked. 

Ingredients & Substitutions 

• 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 batter. 
• 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 – 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. 

Tips & Tricks

• Don’t bake them for longer than 15 minutes or they will become too crunchy. They 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. 

Variations

My favorite add-ins are raisins or chocolate chips. 

Here are some more ideas for possible add-ins: 

• coconut flakes
• chopped walnuts and a pinch of cinnamon
• vegan white chocolate chips
• lemon or orange zest
• chopped dried cherries 
• macadamia nuts 
• chopped cashews 

Equipment

You need the following equipment to make this recipe:

• mixing bowl 
• handheld mixer
• baking tray
• parchment paper 

Storing

Stored in an airtight container at room temperature, they will last 4-5 days. 

Freezing

The cookies 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

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!

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Sina