These vegan oatmeal cookies are soft, chewy, and ridiculously easy to make. They're ready in just 30 minutes and require only 10 ingredients.
Homemade cookies are the best. Extremely delicious, more affordable, and also healthier than store-bought, so it's totally worth it.
This is actually one of my favorite cookie recipes as these cookies are made with simple ingredients, just one bowl, and no chilling is required. Besides, they taste out of this world!
I love to enjoy them as a dessert, a snack, or even for breakfast served with a tall cold glass of non-dairy milk, but they're also a delicious treat for the Holiday season.
These vegan oatmeal cookies, along with my vegan sugar cookies, vegan chocolate chip cookies, or vegan peanut butter cookies are also perfect for filling a cookie box with and gifting to a loved one.
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🌟 You’ll love this recipe because it is
- Made with 1 bowl and 10 staple ingredients.
- Ready in only 30 minutes.
- Affordable and easy to make.
- Perfect for the Holiday season, but also for everyday baking.
- Awesome! The cookies are soft, chewy, and insanely delicious.
🧾 Ingredients
- Flax egg: make your own just using ground flaxseed and water. This is the perfect egg replacement to make cookies.
- Vegan butter: it's the best source of fat you can use for this recipe. Homemade and store-bought are both okay.
- Granulated and brown sugar: you could use only one type of sugar, but the combination of both is just perfection. You'll get the best texture and flavor.
- Vanilla extract: homemade or store-bought. You could omit it if you can't find it, but it will make your cookies taste better.
- Oats: I used old-fashioned oats, but pretty much any type of oats is a good choice.
- All-purpose flour.
- Ground cinnamon: omit this ingredient if you want, but I would use it for the best results.
- Baking soda.
- Salt: I used ionized salt, but any salt will do.
See the recipe card below for a full list of ingredients and measurements.
🔪 Instructions
Step 1: Preheat the oven to 350ºF/180ºC. Line baking sheets with parchment paper. Prepare the flax egg by mixing the ground flaxseed with the water. Let the mixture rest at room temperature for 5 minutes.
Step 2: Add the vegan butter, brown sugar, and granulated sugar to a large bowl and beat until light and fluffy using a hand mixer or a stand mixer fitted with a paddle attachment.
Step 3: Add the vanilla and flax egg and beat on low speed until just incorporated.
Step 4: Add the oats, flour, cinnamon, baking soda, and salt, and beat on low speed until combined. If your dough is too sticky, refrigerate for 15 to 30 minutes.
Step 5: Use a cookie scoop, a regular spoon, or your hands to make the cookies. Fill the scoop with dough and just press and release onto the lined baking sheets 2 inches apart from each other (5 cm).
Step 6: Bake for about 10 to 15 minutes or until the cookies are lightly golden brown. They will be soft when they come out of the oven but will firm up as they cool.
📋 Substitutions & variations
- Although vegan butter is ideal, you could also use coconut oil. Use it softened for the best results (neither solid hard, nor liquid).
- Other neutral-flavored oil should work, and you can also substitute the oil for nut butter if you’d like, but in that case, you’ll probably need to add a little bit of milk.
- Other types of sugar will work just fine, like coconut, muscovado, or cane sugar. Make sure the sugar you’re using is vegan, though.
- I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less.
- Use my gluten-free flour blend if you're gluten-free.
- There are so add-ins you can incorporate into your cookies, like vegan chocolate chips, vegan white chocolate chips, nuts, or raisins.
🍽 Equipment
To make this recipe you'll need:
- Measuring tablespoons and measuring cups (or a scale) to weigh your ingredients.
- A small bowl and a teaspoon to make the flax egg.
- I used my stand mixer, but you can also use a large bowl and a hand mixer.
- A cookie scoop to make your cookies, although you could also use your hands.
- Lined baking sheets with parchment paper or silicone mats.
- A cooling rack to cool your cookies. This is optional as well, you could transfer them to a dish, but use a cooling rack if you want.
❄️ Storage
- At room temperature: store them in an airtight container at room temperature for about 1 week.
- Refrigerator: store them in an airtight container in the refrigerator for up to 2 weeks.
- Freezer: store them in an airtight container in the freezer for up to 3 months.
- Tip: make sure the cookies are completely cool before storing them.
💭 Expert tips
- Do not over-mix the dough, otherwise, it will be prone to spreading.
- If the dough is too sticky, refrigerate it covered for 15-30 minutes. If it's still too sticky, add in a little more flour.
- If it's too firm, add in a little more non-dairy milk.
- Bake for 10 minutes for softer cookies, 12 minutes for crunchier cookies, and 14-15 minutes for really crunchy cookies.
- Be careful so that they don’t burn as the baking time may vary depending on the oven you're using.
- This recipe can easily be cut in half, doubled, or even tripled.
- Let the cookies cool before eating as they'll be very soft and puffy when you take them out of the oven.
- If you prefer your cookies thinner, just flatten them slightly with the palm of your hands. The more you flatten them, the thinner they'll be.
❓Recipe FAQs
Yes, you can! Place the cookies onto a lined baking sheet before baking and freeze. Then transfer to a freezer-safe bag or container and freeze for up to 3 months.
Bake them directly from the freezer (no thawing needed) for 2-4 minutes longer than the recipe time.
It will also last up to 4 days in the refrigerator.
No, you don't need to refrigerate it before baking and your cookies will turn out perfect.
However, if the dough is too sticky, or your house is very warm, please feel free to refrigerate the dough for 15-30 minutes if you want. The cookies may come out much thicker, though.
You may over-bake the cookies, that's why it's really important to remove them from the oven when the edges are just lightly golden.
Of course! Just use gluten-free oats and a gluten-free flour blend. However, keep in mind that gluten-free flour is a little less absorbent than regular flour so you may need to add 1 or 2 tablespoons more flour.
🍪 More vegan cookie recipes
⭐️ Did you like these vegan oatmeal cookies? Please consider giving them a 5-star rating and comment below!
📖 Recipe
Easy Vegan Oatmeal Cookies
Ingredients
- 1 flax egg, 1 tablespoon ground flaxseed + 3 tablespoons water
- ½ cup vegan butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 and ½ cups oats, I used old-fashioned oats
- 1 cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350ºF or 180ºC. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Prepare the flax egg by mixing the ground flaxseed with the water, and let the mixture rest at room temperature for at least 5 minutes.
- Add the vegan butter, brown sugar, and granulated sugar to a large bowl and beat until light and fluffy using a hand mixer or a stand mixer fitted with a paddle attachment.
- Add the vanilla and flax egg and beat on low speed until just incorporated.
- Add the oats, flour, cinnamon, baking soda, and salt, and beat on low speed until combined. If your dough is too sticky, refrigerate for 15 to 30 minutes.
- I used a cookie scoop to make my cookies, but feel free to use a regular spoon or even your hands.
- Fill the scoop with dough and just press and release onto the prepared baking sheets, about 2 inches apart from each other (about 5 cm).
- Bake for about 10 to 15 minutes or until the cookies are lightly golden brown. They will be soft when they come out of the oven but will firm up as they cool.
- Remove from the oven and cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Although vegan butter is ideal, you could also use coconut oil. Use it softened for the best results (neither solid hard, nor liquid).
- Other neutral-flavored oil should work, and you can also substitute the oil for nut butter if you’d like, but in that case, you’ll probably need to add a little bit of milk.
- Other types of sugar will work just fine, like coconut, muscovado, or cane sugar. Make sure the sugar you’re using is vegan, though.
- I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less.
- Use my gluten-free flour blend if you're gluten-free.
- At room temperature: store them in an airtight container at room temperature for about 1 week.
- Refrigerator: store them in an airtight container in the refrigerator for up to 2 weeks.
- Freezer: store them in an airtight container in the freezer for up to 3 months.
- Tip: make sure the cookies are completely cool before storing them.
KareninStLouis says
I made these cookies today and was pleased with the result. I used a combination of almond butter and applesauce instead of vegan butter. The cookies baked nicely and taste yummy.
Iosune says
Hi! Sounds great 🙂 So glad you liked them!
gloria says
How much oat pulp would you sub in this recipe? Please be more specific.
Iosune says
Hi Gloria! What do you mean by oat pulp?
Tahira Akhtar says
You could replace some of the oats/flour mixtures with the oat pulp. But try to dry out the pulp mixture so it doesn't make the batter too wet.
Iosune says
Hi Tahira! Thanks a lot for your comment 🙂
Tahira Akhtar says
Hi is there a way to substitute the butter with applesauce to make it somewhat healthier?
This is far by my favourite oatmeal cookie recipe but would love to try making it healthier too
Hope you can help thanks
Iosune Robles says
Hi Tahira! You could use coconut oil (softened, but not melted) instead. Also, you can make your own butter 🙂
Tahira Akhtar says
Thank you I had replaced some of the butter with mashed carrots and peanut butter. Tastes amazing.
Noreen Norton says
How do you incorporate oat pulp from oat milk in the recipe?
Iosune says
Hi Noreen! I've never use it to make these cookies, so I can't help you, sorry!
Tahira says
Would it be possible to make them slightly healthier by replacing some of the butter with peanut butter instead?
Iosune Robles says
Hi Tahira! I haven't tried it myself but I think it would work well!
Tahira Akhtar says
I've made these, I also added some chocolate chips. They taste like flapjacks. Nice soft and chewy.
I was wondering would you be able to freeze them so make a batch in advance.
I've never liked the flapjacks in shops ended up tasting too sweet and hard these are perfect.
Would love to make these as snacks
Iosune Robles says
Hi! Thanks for your comment! I haven't tried it myself but I think it would work 🙂
Tahira Akhtar says
I've tried freezing them and what can I say perfect snack in the summer.. I definitely want to try it with oat flour next time too
Iosune Robles says
So glad you liked it Tahira!
Tahira Akhtar says
These are amazing like flapjack cookies. Chewy and soft
Iosune Robles says
So glad you liked it!
DeAnne says
Could I sub apple sauce for the oil?
Iosune Robles says
Hi! I haven't tried it myself but I think it would work 🙂
Tahira Akhtar says
Would this work with whole wheat flour or oat flour as well? Thanks
Iosune Robles says
Hi Tahira! I’ve never made this recipe with a different type of flour, but I believe it would work 🙂
Ramya says
Will be making this soon i never had oatmeal cookies before perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya
Iosune Robles says
Hi! Hope you liked it 🙂