Soft and chewy vegan oatmeal cookies. These super easy cookies are brown sugar sweetened, coconut and cinnamon infused and make a perfect treat or snack.
I love the look of these vegan oatmeal cookies. They have such a wholesome vibe!
I mean they just look like they’re right out of your grandmothers kitchen don’t they?
My grandmother baked the best cookies.
My mother reckons I inherited all my baking skills from my two grandmothers because my mother sure doesn’t like to bake and I love it! Bring on the vegan desserts.
These vegan oatmeal cookies are as hearty and delicious as they look. Sweetened with brown sugar and packed with rolled oats and coconut, there is not much that can beat a good oatmeal cookie!
And if you love oatmeal cookies, then check out our vegan oatmeal raisin cookies our vegan oatmeal chocolate chip cookies, our vegan peanut butter oatmeal cookies and our vegan banana oatmeal cookies too. Our vegan oatmeal bars, vegan anzac biscuits and vegan no bake cookies are also a treat.
Ingredients You’ll Need To Make These Cookies:
Ingredient Notes
- Maple syrup – can be switched for golden syrup or maple flavored syrup or pretty much any syrup you have on hand. We often make these with golden syrup and they are delicious.
- Dessicated coconut – is also called finely shredded coconut.
- Soy milk – can be replaced with any non-dairy milk that you have on hand.
How To Make Vegan Oatmeal Cookies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon to a mixing bowl and mix together.
- Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add maple syrup and vanilla extract and mix in.
- Add the dry ingredients into the wet ingredients and mix in with a spoon until crumbly.
- Add soy milk and mix in.
- Break off pieces of the cookie dough and roll them into balls. Aim to get around 20 cookies from the batch.
- Place them evenly onto a parchment lined baking tray.
- Bake at 350°F for 12-15 minutes. The edges should be firm and the tops lightly browned.
- Leave them to cool and firm up directly on the tray.
Baking Times
We find 12 minutes to be perfect for a soft and chewy cookie, but if you want it more crunchy then you can increase the bake time up to 15 minutes. Just keep an eye on them to make sure they don’t burn.
They usually spread perfectly on their own, but in the event that they don’t, you can either bake them an extra couple of minutes, so long as they haven’t been baking too long, or you can simply flatten them gently with a fork as soon as they come out of the oven still warm and soft.
Make Them Gluten-Free
These cookies work GREAT as gluten-free. Simply replace the regular all purpose flour with a gluten-free all purpose baking blend. Also ensure your rolled oats are certified gluten-free and you’re good to go.
Storing and Freezing
Keep your cookies stored in a sealed container at room temperature where they will stay good for up to one week. You can also store them in a covered container in the fridge.
They are freezer friendly for up to 3 months.
More Vegan Cookies
- Vegan Chocolate Cookies
- Vegan Sugar Cookies
- Vegan Peanut Butter Cookies
- Vegan Pumpkin Cookies
- Vegan Chocolate Chip Cookies
- Vegan Gingerbread Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Oatmeal Cookies
Ingredients
- 1 ½ cups Rolled Oats (150g)
- 1 cup All Purpose Flour (125g)
- 1 cup Dessicated Coconut (80g) Finely shredded coconut
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 tsp Cinnamon
- ½ cup Vegan Butter (112g)
- 1 cup Light Brown Sugar (200g)
- 3 Tbsp Maple Syrup or Golden Syrup
- 1 tsp Vanilla Extract
- 1 Tbsp Soy Milk or other non-dairy milk
Instructions
- Preheat the oven to 350°F (180°C).
- Add the rolled oats, flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix together.
- Cream the vegan butter and brown sugar together and then add the syrup and vanilla and mix in.
- Then mix the dry ingredients into the wet ingredients by hand. Stirring until the mixture is very crumbly.
- Add the soy milk and mix in. Check if you can roll some of it into a ball – it should be sticky enough to do so. It will still be crumbly and look almost as if it's still too dry, but when you try and make a ball you'll find it's also very sticky. If it's still too crumbly, add a tiny bit more soy milk until it's sticky enough to roll into balls. When rolling into balls, you'll find that you're more pressing them into balls than rolling, this is fine, press into a ball and then roll a bit to make it nice and round and even.
- Place the rolled balls onto a parchment lined baking tray. Aim to get around 20 cookies from the batch.
- Bake for 12 minutes. The edges should be firm and the tops lightly browned. They will be soft but will firm up while cooling.
- Remove from the oven and allow to cool and firm up directly on the tray.
Notes
- Dessicated coconut is also called finely shredded coconut.
- Baking time. We find 12 minutes to be perfect for a soft and chewy cookie, but if you want it more crunchy then you can increase the bake time up to 15 minutes.
- Gluten-free: These cookies work GREAT as gluten-free. Simply replace the regular all purpose flour with a gluten-free all purpose baking blend. Also ensure your rolled oats are certified gluten-free and you’re good to go.
- Storing: Keep your cookies stored in a sealed container at room temperature where they will stay good for up to one week. You can also store them in a covered container in the fridge.
- Freezing: They are freezer friendly for up to 3 months.
- This recipe has been updated with new photos and extra tips but the recipe itself is the same.
I reduced sugar by 1/4 because I saw a few comments saying these were too sweet. But I’ll add it back next time because these were not sweet at all when reduced even by a fourth. With the oats and the flour you actually need the full amount for it to taste like a cookie imo. I ended up adding chocolate chips too but I’ll do raisins next time, I think the cinnamon and coconut will go much better with raisins. Next time I’ll bake for a little longer bc they were kinda wet when they came out, they firmed up but still softer than I’d like, even though the edges are crunchy. I tested it by rolling into balls and flattening them when baking. The ones I flattened obviously flattened more, a thinner cookie, the balled ones did flatten but still had a little hump in the middle. I preferred the flattened version.
HI! I love your blog, and I am looking forward to baking this recipe. I was just wondering if the one cup of desiccated coconut can be omitted or substituted. Thank you for letting me know!
It can be omitted.
Delish! Made these with half the sugar as that’s all I had and it worked out fine. I like them thin and crispy so I squashed em down a little pre-bake, also worked well.
Awesome! Thanks so much for the great review Mat!
If you needed to sub the vegan butter for coconut oil, could you? And would you use less coconut oil? Thank you!
Hi Connie, I have tried it and it does ‘work’ but it’s not exactly the same.
Was craving a warm, soft, chewie bakery-style cookie this evening and these have been exactly that!! They are so delightfully tasty and flavored, almost like the cookie part of oatmeal cream pies – but better! I made some subs based on what I had at home; no coconut flakes since I didn’t have any, I used 3/4c light brown sugar and 1/4c coconut sugar and its added a bit of that nice nutty flavor, honey, instead of maple syrup, and the milk I used was almond cashew protein milk by silk. In my second batch, I also added some chocolate chunks, so delightful!!
Wonderful! Thanks so much for sharing Cammi!
We loved these. Makes a rounded, thick cookie, crusty outside, soft inside. I added walnuts and lowered the sugar to 3/4 cup based on comments and my own preference. Used 1 T water, since I had no non-dairy milk. Tasted great! Husband still raving. (we aren’t dairy free but I made them for family who is) thank you.
So happy you enjoyed them Jane! Thanks so much for sharing!
Perfectly oat-y, sweet and chewy. I will probably add a little more salt and more cinnamon next time for a little more punch.
Thanks for the great review Maia!
I’ve been making these cookies for years and have been asked/given the recipe countless times. It’s absolutely perfect. I also throw in whatever and they’re still amazing. I often add chocolate chips and chopped nuts. I have made them vegan but also usually make them with butter and cows milk and they’re just the same.
So glad you love the recipe Katrina!
These are THE BEST oatmeal cookies I have ever made!! I have been searching for 30 years for an oatmeal cookie that is really chewy and isn’t cake-like. These are perfection! Thank you!!
So awesome to hear that Jillian, thanks a million!
Omg so good! I added raisins and instead of brown sugar I used coconut sugar and agave for the liquid sugar. I agree with another commenter about the level of sweetness… I will probably do a little bit less next time but other than that oh my what a great recipe! Thank you to the author!!
Thanks for the great review Jennifer!
These were great! I doubled the recipe, so did use my hand mixer to mix the dry ingredients into the butter and sugar. Used shredded, unsweetened coconut and it worked great! Would probably drop the sugar a bit next time by a 1/4. Thanks for a quick and delicious recipe!
Awesome, thanks for sharing Tracy!
Followed to the letter.
Made 27 cookies.
Baked 13 minutes.
Beautiful and delicious!
Fantastic! Thanks Sue
Could you sub the butter for applesauce?
I don’t think so!