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    Vegan Oatmeal Cookies | The Best Oatmeal Cookie Recipe

    Published: Feb 4, 2021 · Modified: Oct 9, 2021 · By: Brendan Cunningham

    Jump to Recipe

    These vegan oatmeal cookies are ideal for a quick vegan breakfast, snack, or even dessert. They are packed with energy-boosting oats, they're low in sugar, and they're also super soft and chewy. Plus, they take under 20 minutes to make!

    Eight vegan oatmeal cookies overlapping one another on a white plate. There are two oatmeal cookies on a black wire rack behind the plate of cookies. One oatmeal cookie is on a white and black plaid tablecloth in front of the plate of cookies. Everything is on a white counter.

    THE BEST VEGAN OATMEAL COOKIES RECIPE

    Oats are incredibly nutritious. They're rich in antioxidants, high in fiber and protein, and provide you with lasting energy. 

    And these benefits make this oatmeal cookie recipe one of the healthiest vegan cookies you can make. 

    Plus, these cookies are so soft, and so filled with flavor, it's hard to believe something that tastes this good is actually good for you. 

    Best of all though, this recipe takes under 20 minutes to make.

    So, whipping up a batch is not only easy, it's quick too!

    All of that said, another healthy oat filled cookie you can try are these vegan oatmeal raisin cookies.

    Ingredients For These Vegan Oatmeal Cookies

    These easy oatmeal cookies require just 8 common ingredients. 

    Here's what you'll need:

    • 3 tablespoons softened coconut oil
    • ½ cup creamy almond butter 
    • ½ cup dark brown sugar
    • 1 flax egg (1 tablespoon flaxseed meal with 3 tablespoons water) or 1 egg if not making vegan
    • 1 cup rolled oats (old fashioned oats)
    • ½ teaspoon baking soda
    • 1 tablespoon flour
    • ¼ teaspoon salt 

    A vegan oatmeal cookie broken in half with one half sitting on a wire rack with the outside of the cookie facing forward, and the other half on top with the inside of the cookie facing forward. There is a white bowl of oats at the edge of the wire rack behind the broken cookie. A few other oatmeal cookies are to the right of the bowl of oats and broken cookie.

    So, as you may have noticed, to make these cookies vegan-friendly, we'll be using coconut oil and a flax egg, instead of butter, and real egg. 

    Having said that, if you've been following a vegan diet for some time then you probably have most - if not all - of the ingredients to make these vegan oatmeal cookies from scratch. 

    Oh, and by the way, if you want to make these cookies sugar-free, it's super easy to do so. Just use brown swerve in place of brown sugar.

    Brown swerve tastes and bakes just like regular brown sugar, but it has 0g of sugar. Also, it measures out with brown sugar on a 1:1 ratio.

    So, if you use it, you can end up with the same delicious results, without all the added sugar.

    Picking the right oatmeal

    Ok, as you already know, oats are the main ingredient used to make these cookies. 

    But, there are several different kinds of oatmeal out there.

    So which one is the best?

    Well, if you want to get a perfectly chewy texture, I suggest using rolled oats - these are also known as old fashioned oats. 

    That said, if you're wondering if you can use quick oats/steel cut oats, the short answer is yes.

    But, if you use quick oats your cookies will have a different consistency, and they won't be as chewy either.

    So, to get that true oatmeal cookie consistency, I recommend going with rolled oats. 

    An overhead view of three rows of four vegan oatmeal cookies sitting on a black wire rack. A small white bowl of oats is set in front of the wire rack, with a few oats on scattered on the white counter everything is sitting on.

    Egg Substitutes To Use

    Now, as I already mentioned, one way we'll be making this recipe vegan is by substituting eggs for a flax egg.

    A flax egg is just flaxseed meal combined with water. And it creates a glue-like consistency, which will help bind the ingredients for our cookies. 

    Now, another substitute for eggs in vegan recipes is unsweetened apple sauce.

    Apple sauce will add moisture and flavor to whatever you are baking. And, if you want to use unsweetened apple sauce as a substitute, use ¼ cup for every 1 egg. 

    That said, you can also use an egg substitute powder instead of an egg in vegan recipes as well. And, a benefit of using egg substitute powder is that it will not add any unwanted flavor - or sweetness - to what you're baking. 

    However, for this vegan oatmeal cookie recipe, I suggest using a flax egg.

    Using it will not only thoroughly bind the oats, but it will add more fiber to your cookies too.

    Four vegan oatmeal cookies stacked on top of each other on a black wire rack. There are two oatmeal cookies on the rack behind the stack of cookies. The wire rack is on a white counter.

    Butter Substitutes To Use 

    Now, the other way we'll be making this cookie recipe vegan is by using coconut oil in place of butter. 

    And coconut oil is one of the best plant-based fats for baking. It also has a similar composition to butter, being solid at room temperature and having the ability to soften and melt too. Plus, it mimics the job butter does in baking.

    Now, there are two types of coconut oil that you can use, either refined or unrefined coconut oil. 

    Refined coconut oil doesn't have any coconut flavor at all, whereas unrefined coconut oil has a robust coconut flavor. And depending on your taste preference, you can use either type of coconut oil for this recipe.

    However, if you don't have coconut oil on hand - or prefer not to use it - you can use vegetable oil in its place. Vegetable oil is a neutral oil, and using it won't change the taste of your cookies. It also substitutes with coconut oil on a 1:1 basis. 

    Having said all that, to keep these oatmeal cookies as healthy as possible, I suggest using coconut oil.

    Coconut oil contains medium-chain triglycerides - also known as MCTs - which are a healthy fat that can be used by your body as a quick source of energy. 

    A white plate filled with eight vegan oatmeal cookies overlapping each other. The plate is on a white counter.

    CHOOSING A NUT BUTTER

    Nut butter is a staple vegan baking ingredient that adds plant-based protein and a smooth creaminess to any recipe. 

    Now, although this recipe calls for almond butter, feel free to substitute it for any nut butter of your choice.  

    Personally, I love using almond butter in this recipe because it adds a subtle nutty flavor and blends well with the other ingredients. 

    But, peanut butter is another great option that goes well with oats. The only problem with using peanut butter is that it can take over the flavor of your cookies.

    If you want a cookie that is filled with peanut buttery goodness, you have to try this vegan peanut butter cookie recipe. 

    Having said that, you can also try using cashew butter, sunflower seed butter, soy nut butter, or sesame seed butter to make these cookies. 

    Keep in mind though, that if you use any of these nut butters, they will slightly change the overall flavor of your cookies.

    A row of four vegan oatmeal cookies lined up on a black wire rack. A small white bowl of oats is to the left of the wire rack. Everything is set on a white counter.

    How To Make Vegan Oatmeal Cookies

    Ok, now it's time to whip up some vegan oatmeal cookies.

    And, as I mentioned before, these cookies are effortless to make. You only need your 8 ingredients, a large bowl, a baking sheet, and an oven. 

    It doesn't get much simpler than that!

    Now, let's get down to business, and make some cookies. 

    STEP 1: PREP

    First, preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper. 

    Then, we're going to prep our flax egg.

    So, to make the flax egg, combine the flaxseed meal and water in a dish, and stir with a fork until combined. Then, let it rest for 5-15 minutes, or until it thickens to a gloppy consistency. 

    STEP 2: MIXING THE INGREDIENTS

    In a large bowl, mix the softened coconut oil, almond butter, brown sugar, and flax egg until combined. 

    Add the dry ingredients (baking soda, flour, salt, and oats ) into the large bowl and stir until combined. 

    A broken vegan oatmeal cookie with the outside of the bottom half facing forward, sitting on a wire rack, and the top half on top of the bottom half with the middle of the cookie facing forward. There are two full oatmeal cookies and two halves of oatmeal cookies behind the broken cookie on the wire rack. A small white bowl of oats is behind all the cookies at the back left of the wire rack. Everything is on a white counter.

    STEP 3: FORMING THE COOKIES

    Ok, so, to form the cookies, scoop 1½ tablespoons of dough and use your hands to make the cookie dough into balls.

    Then, you'll want to place the balls of dough on a baking sheet lined with parchment paper, and slightly flatten each cookie. 

    Make sure to leave some space between the cookies, as they will spread while baking.

    STEP 4: BAKING AND COOLING THE COOKIES

    Bake your cookies for 9 to 11 minutes. That said, baking time will vary depending on your oven - every oven cooks a bit differently.

    However, no matter how your oven cooks, you'll know the cookies are done when they turn slightly brown.

    Anyway, when you take your cookies out of the oven, be sure to let them cool for 10 minutes on the baking sheet. They'll need time to set and firm up, so don't skip this step.

    Then, when they've set, transfer the cookies to a wire rack to finish the cooling process. 

    Storing Your Vegan Oatmeal Cookies

    Ok, so you've made these oatmeal vegan cookies, you tried them, and you loved them. But, now you've got some leftovers.

    So, how should you store them?

    An overhead view with a white plate of vegan oatmeal cookies overlapping one another. One oatmeal cookie is in front of the plate on a white and black plaid cloth. A small white bowl of oats is at the back left of the plate of cookies. A black wire rack with one and half oatmeal cookies on it is at the back right of the plate.

    Well, to enjoy these cookies for days to come after you bake them, you can keep them in an airtight container at room temperature for up to 2 weeks. 

    And, if you want to make a big batch and save some for a longer period, you can store them in a freezer-safe bag or airtight container in the freezer for up to 3 months. Having said that, when you take a cookie out of the freezer, let it thaw for several minutes before eating it.

    And, if you prefer a warm cookie - or can't wait to eat it - pop it in the microwave for a few seconds.

    Wrapping It All Up

    Seriously, these vegan oatmeal cookies are not only a tasty treat, but they have a high nutritional value too. And that's a win-win in my book.

    Each cookie is packed with healthy fats, fiber, and plant protein to give you a boost of lasting energy.

    They truly are one of the healthiest cookies you can make. And typically, if you make a healthy cookie, it sacrifices the taste. But that's not the case with these cookies.

    Honestly, these vegan oatmeal cookies are so flavorful, soft, and chewy, that I have a feeling they'll quickly become your go-to vegan cookie recipe.

    Anyway, I hope you enjoy these cookies as much as I do!

    As always, if you make them, let me know what you think in the comments below.

    Print

    Vegan Oatmeal Cookies | The Best Oatmeal Cookie Recipe

    An overhead view of three rows of four vegan oatmeal cookies sitting on a black wire rack. A small white bowl of oats is set in front of the wire rack, with a few oats on scattered on the white counter everything is sitting on.
    Print Recipe

    ★★★★★

    5 from 3 reviews

    These vegan oatmeal cookies are ideal for a quick vegan breakfast, snack, or even dessert. They are packed with energy-boosting oats, low in sugar, and are super soft and chewy. Plus, they take under 20 minutes to make!

    • Author: I'm Hungry For That
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Total Time: 20 minutes
    • Yield: 10 cookies 1x
    • Category: Cookies
    • Method: Oven
    • Cuisine: Vegan

    Ingredients

    Scale

    3 tablespoons (35g) coconut oil softened 

    ½ cup (130g) creamy almond butter 

    ½ cup dark brown sugar

    1 flax egg (1 tablespoon flaxseed meal with 3 tablespoons water) or 1 egg for non-vegan version

    1 cup (96g) rolled oats (old fashioned oats)

    ½ teaspoon baking soda

    1 tablespoon flour

    ¼ teaspoon salt 

    Instructions

    1. Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper. 
    2. Make the flax egg - combine the flaxseed meal and water in a dish and stir with a fork until combined.
    3. Let it rest for 5-15 minutes or until it thickens to a gloppy consistency. 
    4. Now, in a large bowl, mix the softened coconut oil, almond butter, sugar, and flax egg until combined. 
    5. Add the dry ingredients (baking soda, flour, salt, and oats) into the large bowl, and stir until combined. 
    6. Once combined, form the cookies - Scoop 1½ tablespoons of dough out of the bowl at a time, and use your hands to make the cookie dough into balls.
    7. Place on a parchment-lined baking sheet and slightly flatten each cookie. Make sure to leave some space between the cookies, as they will spread while baking.
    8. Bake your cookies for 9 to 11 minutes until they turn slightly brown.
    9. Then, let them cool for 10 minutes on the baking sheet before transferring to a wire rack. 

    Notes

    The scale up function does not change the gram measurements.

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 253
    • Fat: 17
    • Carbohydrates: 21
    • Fiber: 2.5
    • Protein: 4

    Keywords: vegan oatmeal cookies, oatmeal cookies, easy oatmeal cookies, soft oatmeal cookies, cookies for vegans, how to make vegan cookies, sugar free oatmeal cookies, how to make vegan oatmeal cookies, oatmeal cookies vegan, dairy-free oatmeal cookies, vegan oatmeal cookie recipe, vegan cookies, oatmeal, healthy cookies, eggless cookies, healthy oatmeal cookie recipe, butterless cookies, vegan cookie recipes, healthy oatmeal cookies,

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    Reader Interactions

    Comments

    1. Jesi

      February 28, 2021 at 8:36 pm

      Delicious! I made these with egg & added some Lilies chocolate chips. All of the steps are quite simple and easy to follow. I highly recommend this recipe. Now it’s one of my go to recipes for a quick delicious dessert.

      ★★★★★

      Reply
    2. Jonathan

      October 09, 2021 at 9:37 pm

      Tremendous cookies!

      ★★★★★

      Reply
    3. Eliza

      November 02, 2021 at 6:20 pm

      The best oatmeal cookie recipe that I have tried!! The texture is indescribably good.

      ★★★★★

      Reply

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