Vegan Oatmeal Cookies
Easy vegan oatmeal cookies which are soft and chewy and come together in one bowl. These cookies use common pantry ingredients, are easily customized and don't need to be chilled before baking.
Servings: 15 cookies
Ingredients
- ¾ cup (145g) packed light brown sugar, (note 1)
- ½ cup (115g) vegan butter, room temperature (note 2)
- 2 tablespoons (25g) granulated sugar, or more brown/coconut sugar
- 2 tablespoons (30g) dairy-free milk, or water, as needed
- 1 teaspoon vanilla extract, or extra water or milk
- ¾ cup (95g) all-purpose plain flour, or gluten-free all-purpose flour (note 3)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- Pinch of salt, if using unsalted butter
- 1 ½ cups (180g) rolled oats, gluten-free, if needed
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 milk. Beat until just combined.
- Add the flour, cinnamon, baking soda and salt then mix until combined.
- Add the oats and mix thoroughly or until well combined. The dough should be soft and tacky. If the dough is dry, add an extra 1-2 tablespoons of milk and mix again.
- Use a small cookie scoop or tablespoon measure to divide the cookie dough into 15 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 (note 4). For soft chewy cookies, bake the cookies for shorter or for crispy cookies, bake them for longer. The cookies will look unbaked when you remove them from the oven, but they will continue baking on the tray. Allow the cookies to cool on the baking tray 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.
Notes
- Alternatively, you may use all regular granulated sugar, dark brown or coconut sugar. The latter two sugars will make the cookies more chewy and dark in color.
- These cookies will work with spreadable vegan butter but your cookies will spread more. Use the butter chilled and add the milk at the end, only if needed. Alternatively, you may also use coconut oil for these cookies, however I recommend adding extra salt for flavor.
- Some brands of gluten-free flour absorb less 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.
- If the ingredients are measured correctly, these cookies usually spread in the oven. If they don't, use a spoon to flatten the cookies after baking while they are still hot.
Nutrition
Serving: 1 cookie | Calories: 154kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Sodium: 110mg | Potassium: 53mg | Fiber: 1g | Sugar: 8g | Vitamin A: 293IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg
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