Vegan Oatmeal Cookies

Vegan oatmeal cookies, chewy, sweet, and delicious. They only require 8 ingredients and are way healthier than regular cookies. Just need 30 minutes!

I can’t live without these vegan oatmeal cookies! They are extremely easy to make, sweet, and delicious. Of course, as they are homemade, these cookies are healthier than the regular ones.

Besides, they only require 8 simple ingredients you probably already have on hand and you can customize them however you’d like. And they make the perfect healthy snack suitable for the whole family to enjoy!

Vegan oatmeal cookies recipe – Short video

How to make vegan oatmeal cookies – Step by step

• Preheat the oven to 350ºF or 180ºC. 
• Add the vegan butter and sugar to an electric mixer bowl (photo 1) and beat until light and fluffy (photo 2).
• Incorporate all the remaining ingredients (photo 3) and mix until well combined (photo 4).
• Now it’s time to make the cookies! Fill the scoop with dough and just press and release onto a lined baking sheet (photo 5). Place them evenly onto the baking sheet, about 2 inches apart from each other (about 5 cm) (photo 6). 
• Bake for about 10 to 15 minutes (photo 7).
• Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely (photo 8).
• Serve them warm or at room temperature.

Vegan oatmeal cookies ingredients and tips

• Vegan butter: store-bought vegan butter works really well, but I suggest you make your own vegan butter at home, as it’s healthier. You could also use coconut oil (softened, but not melted) instead.
• Brown sugar: any type of sugar will do. Cane, coconut, and granulated sugar also work amazingly well with this recipe.
• Oats: I used quick oats, but pretty much any type of oats are a good choice.
• All-purpose flour: I’ve never made this recipe with a different type of flour, but I believe it would work, so feel free to use gluten-free flour if needed.
• Flax egg: it’s made with ground flaxseeds and water and it’s an excellent egg replacer in baking goods.
• Vanilla extract: I always use homemade vanilla extract as it’s more affordable and extremely easy to make, but the store-bought version is also a good choice.
• Baking soda.
• Salt: I used iodized salt, but any type of salt will do.
• You can eat them on the go or serve them along with your turmeric latte, matcha latte, or golden milk, or even with a glass of oat milk, soy milk, rice milk, cashew milk, almond milk, or hemp milk.

Looking for more vegan snacks?

• Vegan Peanut Butter Cookies
• Vegan Chocolate Chip Cookies
• Granola Bars
• Vegan Chocolate Cookies
• Energy Balls

Did you make these vegan oatmeal cookies?

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Vegan Oatmeal Cookies

• Author: Iosune
• Prep: 15 mins
• Cook: 15 mins
• Total: 30 mins
• 18 cookies 1x
• Snack, Breakfast
• American
• Vegan

★★★★★ 5 from 5 reviews

Servings 18 cookies 1x

Scale 1x2x3x Tap or hover over number to scale servings

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Vegan oatmeal cookies, chewy, sweet, and delicious. They only require 8 ingredients and are way healthier than regular cookies. Just need 30 minutes!

Ingredients

• ½ cup vegan butter (110 g), softened
• 1 cup brown sugar (200 g)
• 1 and ½ cups oats (120 g), I used quick oats
• 1 and ½ cups all-purpose flour (190 g)
• 1 flax egg
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt

Instructions

1. Preheat the oven to 350ºF or 180ºC. 
2. Add the vegan butter and sugar to an electric mixer bowl and beat until light and fluffy. You could also use a regular large bowl and a hand mixer. 
3. Incorporate all the remaining ingredients and mix until well combined.
4. If your dough is too sticky, refrigerate for 15 to 30 minutes.
5. Now it’s time to make the cookies! I used a cookie scoop, but feel free to use a regular spoon or even your hands. Fill the scoop with dough and just press and release onto a lined baking sheet. Place them evenly onto the baking sheet, about 2 inches apart from each other (about 5 cm). 
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.
7. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
8. Serve warm or at room temperature with a cup of turmeric latte, matcha latte, or golden milk, or even with a glass of oat milk, soy milk, rice milk, cashew milk, almond milk, or hemp milk.
9. Store them in an airtight container for about 1 week or in the freezer for up to 3 months.

Notes

• You could also use coconut oil (softened, but not melted) instead of vegan butter.
• Any type of sugar and oats will do.
• I’ve never made this recipe with a different type of flour, but I believe it would work, so use gluten-free flour if needed.

Nutrition

• Serving Size: 1 vegan oatmeal cookie
• Calories: 152
• Sugar: 10.9 g
• Sodium: 123 mg
• Fat: 5.5 g
• Saturated Fat: 1.6 g
• Carbohydrates: 23.6 g
• Fiber: 1.1 g
• Protein: 2.1 g