These vegan oatmeal cookies are perfectly soft and chewy, with warm notes of brown sugar and cinnamon. They’re easy to make and come together in one bowl with common pantry ingredients!

Close up of vegan oatmeal cookies with sprinkle of flaked salt on parchment paper.

Simple ingredients you’ll need

Flatlay of ingredients for oatmeal cookies.

The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.

Notes about the ingredients

Brown sugar and regular granulated sugar. We’re using a combination of sugars for the best of both worlds! The brown sugar gives beautiful molasses flavor whereas the granulated sugar provides a more classic sweetness. Alternatively, you can use just brown sugar.

Vegan butter, of the block variety. If you only have spreadable butter, it will still work but your cookies will spread differently! Coconut oil will work but I’d recommend adding extra salt for flavor and an extra dash of milk.

Rolled oats (old fashioned oats), not quick oats.

Dairy-free milk such as soy, almond, or coconut. The liquid helps hydrate the oats and brings the ingredients together. You don’t need a flax egg to make these cookies!

These chewy vegan oatmeal cookies are made just like regular chocolate chip cookies! It’s easiest to use an electric mixer or stand mixer but, if you don’t have one, you can use a wooden spoon and a little arm power.

First, beat the sugars and butter in a large mixing bowl until light and fluffy. This aerates the cookie dough and dissolves the sugars. Once, I didn’t beat the sugar properly and when I baked the cookies, the sugar separated and caramelized on the bottom… not a complete fail but it’s not what we’re after.

Then add just 1 tablespoon of milk and vanilla extract and beat until combined. All brands of oats absorb liquids differently so you may need the rest of the milk later.

Two image collage showing how to mix the wet ingredients in a mixing bowl.

Next, add all your dry ingredients (except your oats), then mix until the dough comes together. By now, it should be a thick paste with no lumps of butter, sugar or flour.

Lastly, add the rolled oats and beat until most of the oats have broken down and the mixture is well combined. You should see only some whole rolled oats in your dough. If the oats haven’t broken down, your cookies will spread too much.

The final cookie dough should be slightly tacky, but not sticky. If your dough is not coming together, mix in the rest of the milk. If your dough sticks to your hands, refrigerate it for around 10-20 minutes.

Four image collage showing how to make the rest of the oatmeal cookie batter.

To shape the cookies, I recommend using an ice cream scoop OR clean damp hands.

For thicker cookies, keep the cookie dough as balls on your cookie sheet and bake them for 10-12 minutes.

For soft and chewy cookies, slightly flatten your cookie dough balls (like below) and bake for around 12 minutes.

If you prefer thin and crispy cookies, flatten your cookie dough balls more than pictured and bake them for around 14-15 minutes.

Two image collage showing before and after the oatmeal cookies are baked.

Optional add-ins

These cookies are amazing by themselves. However, you can also add:

I recommend adding any extras at the same time as the rolled oats. You may need to add a little more milk to help bring the ingredients together.

Overhead image of oatmeal cookies on rustic plate with ingredients surrounding the plate.

Expert tips and substitutions

How can I make gluten-free vegan oatmeal cookies?

These cookies work well with King Arthur’s measure for measure flour and other all-purpose gluten-free flour blends! If making this recipe gluten-free, make sure you use gluten-free rolled oats.

The gluten-free cookie dough is much tackier than the original, so I suggest adding an extra 1-2 tablespoons more flour and less milk. Your final cookie dough should still be soft and slightly tacky! Even though the dough is stickier, please ensure you don’t overbake the cookies.

Can I make these oatmeal cookies without refined sugar?

I recommend using coconut sugar. I don’t recommend using a liquid sweetener such as maple syrup as it’ll be too runny for this recipe.

I haven’t tested this recipe using sugar replacers like erythritol. However, from experience, cookies made with sugar replacers don’t spread as easily so you will need to flatten them more before baking. Some sugar replacers also don’t caramelize as easily so your cookies may be paler in color.

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Close up of vegan oatmeal cookies with sprinkle of flaked salt on parchment paper.
4.94 from 60 reviews

Vegan Oatmeal Cookies

Yield: 14 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Author: Anthea
These vegan oatmeal cookies are perfectly soft and chewy, with warm notes of brown sugar and cinnamon. They're easy to make and come together in one bowl with common pantry ingredients!
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Ingredients

Instructions 

  • Preheat the oven to 180°C (350°F). Line 2 large baking trays with parchment paper.

Making the vegan oatmeal cookies:

  • Add the butter, brown sugar and granulated sugar to a large bowl. Use an electric hand mixer or stand mixer to beat until fluffy and well combined. Add the vanilla extract and just 1 tablespoon of milk. Beat until well combined.
  • Add the flour, cinnamon, baking soda and salt then beat until combined.
  • Add the oats and beat until very well combined and most of the oats have broken down. The final dough should be soft and tacky, but not sticky. If your dough is not coming together, add a little more milk and mix again. If your dough sticks to your hands, chill it in the fridge for 10-20 minutes.
  • Use a small cookie scoop or tablespoon measure to divide the cookie dough into 14 balls (around 40g each). Arrange the balls on your lined baking sheets, leaving around 2 inches (5 cm) between each, as they will spread.
  • Optional: for slightly thinner cookies (like pictured), slightly flatten each ball with your fingers.

Baking the vegan oatmeal cookies:

  • Bake the cookies for around 11-15 minutes. For soft and chewy cookies, bake them for less time, or for crispy cookies, bake them for more time. The cookies are ready when their edges look set but the centers are still soft – they will continue baking on the trays when you remove them from the oven (note 3). Allow the cookies to cool on the trays on a wire rack.
  • Enjoy the cookies warm or at room temperature.
  • Store leftover cookies in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks or in the freezer for up to 2 months.

Video

Notes

  1. These cookies will work with spreadable vegan butter but your cookies will spread differently. Use the butter chilled and add the milk at the end, only if needed. Softened coconut oil will also work but your cookies may spread more. If using, I recommend adding an extra dash of milk for moisture and extra salt for flavor.
  2. Measuring the flour: Make sure you measure the flour accurately otherwise, your cookies won’t spread as much. If you’re using measuring cups, use the spoon and level method where you fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. I don’t recommend using the measuring cup to scoop flour out of your container as this will add too much flour to your dough. For the best results, use the grams measurements.
    Gluten-free cookies: These cookies work well with King Arthur’s gluten free measure for measure flour. I’ve also tested these cookies with gluten-free all-purpose flours and some brands are less absorbent than regular flour so you may need to add an extra tablespoon of gf flour. Your final cookie dough should still be a little tacky.
  3. This is a very forgiving recipe, though keep inmind that different oat brands absorb liquid at different rates, which can affect how your cookies spread. If your cookies spread more than you’d like, you can gently nudge them back into shape with a larger cookie cutter, glass cup or a knife. For flatter cookies, gently press them down with the back of a spoon while they’re still warm.
Nutrition Information
Serving: 1 cookie, Calories: 159kcal, Carbohydrates: 24g, Protein: 2g, Fat: 6g, Sodium: 78mg, Potassium: 64mg, Fiber: 1g, Sugar: 11g, Vitamin A: 314IU, Vitamin C: 0.01mg, Calcium: 18mg, Iron: 1mg
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