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.
Those cookies are amazing. Thanks for the recipe and clear instructions. I have baked cookies before but it was always a disaster. Because of the clear instructions I made delicious cookies, for the first time.
Wonderful to hear that Francis, thanks so much!
Have had a few fails recently with oat cookies but happy to report these were fantastic! I threw in 1 tsp of chai spice power, used an olive oil based spread as the butter and that was great. Came out a bit dark after 15 mins but weren’t overcooked at all.
So glad they were a success! Thanks so much for the awesome review.
Perfect!!! I followed your recipe exactly and the oatmeal cookies are delicious! Thanks!
So happy to hear that Mary!
These sound and look delicious, but I want to reduce the sugar. If I want to substitute liquid stevia for some of the brown sugar, should I make some other changes to keep the dry/liquid ratio the same?
It would be better to just try reducing the sugar, without making any other changes.
Can I leave coconut out? My son and hubby are super allergic to coconut.
Yes you can, you’ll see in the comments that others have done it successfully.
These cookies are delicious! I’m wondering why the nutrition/serving says trans fat: 1g. Is it because of the type of vegan butter that you use?
Hi Barbara, so glad you like the cookies! The nutrition data is auto generated and uses ‘generic’ forms of ingredients, it’s only intended to be an estimate, so to get it exactly right, you should use something like cronometer to work it out using your particular brands of ingredients.
One of the best oatmeal cookies I’ve ever had, genuinely amazing!
That’s awesome! Thanks so much Joy!
These cookies were very delicious. My little ones helped me make them and the entire family really loved them. Perfectly crispy, chewy and packed full of oat & coconut goodness. Thanks for sharing this recipe!
So happy to hear that Hannah! Thanks so much!
We love this recipe. Delicious and so easy. Thank you!
Thanks so much Carolyn!
Wow! These are delish!! I only had dark brown sugar, and mine didn’t brown on top, I baked them 14 minutes, but still came out chewy and crispy. Maybe too big, or oven variation, but so good. Thank you!!
So glad they were delish Colleen! If you want them to brown more on top feel free to bake a few more minutes.
Looks delicious! The dessiccated coconut and oats in these cookies reminds me so much of ANZAC biscuits.
Hi Olivia! Yes indeed, we have also made some vegan anzac biscuits, they are much crispier than these, but very similar!
I made these tonight and they were delicious. I will be making them again. I used quick oats because that is all I had and almond milk. They are so good. The whole family loved them. It is so nice to know that most of the sweets I loved as a non-vegan, are just as good or better when I make them Vegan now.
So glad everyone loved them Julia! Thanks for the awesome review!
Good cookies. I thought the batter looked really dry but cookies turn out well—I added dried cranberries. So good and so easy.
Awesome Cara! Thanks for the great review!
Hi, is it ok to use coconut oil instead of butter? Thanks 😊
Hi Samarra, I don’t think it works as well as vegan butter, but some readers have made this recipe with coconut oil and enjoyed it.
Thank you! First time to your site. These cookies are so delicious! The directions were easy to follow and the only change I made was the flour. I normally use whole wheat flour, so I substituted 1/2 cup whole wheat flour & 1/2 cup whole wheat pastry flour for the all purpose flour. This recipe is a keeper and I am looking forward to trying some of your other recipes!
Awesome Liz! So happy they were delicious!