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!
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
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.
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.
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.
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.
Keep in mind though, that if you use any of these nut butters, they will slightly change the overall flavor of your cookies.
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
Add the dry ingredients (baking soda, flour, salt, and oats ) into the large bowl and stir until combined.
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?
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
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!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Vegan
- Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
- Make the flax egg - combine the flaxseed meal and water in a dish and stir with a fork until combined.
- Let it rest for 5-15 minutes or until it thickens to a gloppy consistency.
- Now, in a large bowl, mix the softened coconut oil, almond butter, sugar, and flax egg until combined.
- Add the dry ingredients (baking soda, flour, salt, and oats) into the large bowl, and stir until combined.
- 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.
- 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.
- Bake your cookies for 9 to 11 minutes until they turn slightly brown.
- Then, let them cool for 10 minutes on the baking sheet before transferring to a wire rack.
The scale up function does not change the gram measurements.
- Serving Size: 1 cookie
- Calories: 253
- Fat: 17
- Carbohydrates: 21
- Fiber: 2.5
- Protein: 4
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