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.

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!



3 tablespoons (35g) coconut oil softened 

1/2 cup (130g) creamy almond butter 

1/2 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)

1/2 teaspoon baking soda

1 tablespoon flour

1/4 teaspoon salt 


  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. 


The scale up function does not change the gram measurements.


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