Soft and chewy oatmeal cookies packed with brown sugar and rolled oats are the BEST! Vegan oatmeal cookies are easy to make and perfect for any occasion!
Where are my oatmeal cookie fans at?
I’m a long time oatmeal cream pie lover. And oatmeal raisin cookies are in my top cookie favorites. So making a traditional, yet vegan oatmeal cookie recipe is a must!
So ready your aprons, this cookie recipe is by far one of the easiest baking recipes out there!
Ingredients for oatmeal cookies
- vegan butter (I like Earth Balance)
- cane sugar
- brown sugar
- flax eggs
- vanilla extract
- all-purpose flour
- baking soda
- cinnamon
- nutmeg
- salt
- rolled oats
How to make vegan oatmeal cookies
- Start by creaming together sugars and butter until fluffy
- Add flax eggs and vanilla and beat until combined
- Whisk together all the dry ingredients (minus the oats) and add to the wet mixture. Beat until just combined
- Add oats and fold into the cookie dough
- Using a cookie scoop, roll the dough into cookies and slightly flatten the tops, placing them onto a lined baking sheet
Bake in a preheated oven for 10-12 minutes and that’s it!
These cookies are soft, chewy, sweet, flavorful, and hearty. It’s the perfect recipe for an easy dessert or a cookie swap.
Are oatmeal cookies healthy?
I wouldn’t classify this recipe as healthy. It calls for vegan butter and brown sugar. Oats are a nutritious food so on the cookie health food scale, this one might be slightly healthier than a comforting chocolate chip cookie.
Ways to customize this vegan oatmeal cookie recipe:
- Add raisins, chocolate chips, or dried cranberries to the dough (about 1 – 1-1/2 cups)
- Substitute the flour with gluten-free flour to make this cookie recipe GF
- Instead of vegan butter, use coconut oil
If you tried this vegan oatmeal cookie recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
If you like this cookie recipe, check out:
Soft + Chewy Vegan Oatmeal Cookies
Ingredients
- 2 flax eggs (2 Tablespoons ground flax seed + 5 Tablespoons water) can substitute with 2 eggs, room temperature
- 1/2 cup vegan butter softened (I like Earth Balance baking sticks)
- 1/2 cup cane sugar
- 1/2 cup brown sugar can substitute with coconut sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 cups rolled oats
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a Silpat or parchment paper and set aside.
- Make flax eggs: Combine ground flax and water. Stir well and place in the fridge to set. It will be a gelatinous consistency when ready.
- Using a hand mixer, beat butter, cane sugar, and brown sugar on medium-high speed in a large mixing bowl until consistency is fluffy and resembles wet sand.
- Add vanilla and flax eggs and beat for 3-5 seconds until just mixed.
- In a separate mixing bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
- Slowly add dry mixture to wet mixture, beating the cookie dough until all ingredients are fully mixed. Cookie dough should be thick and pliable. If the dough is too runny, try adding some flour. If the dough is too thick, try adding a small amount of water.
- Using a rubber spatula, stir rolled oats into the cookie dough.
- Roll cookie dough into golf ball-sized balls and place on cookie sheet. Press down lightly on each cookie.
- Bake for 10-12 minutes until golden brown around edges.
- Remove from the oven and let cool for 1-2 minutes. Transfer cookies to a cooling rack.
Video
Notes
- Let the cookies cool completely and transfer to a freezer bag or container.
- Drop cookie dough onto a baking sheet lined with parchment paper.
- Place in the freezer for a couple of hours.
- Transfer raw and frozen cookie mounds to a freezer bag.
- When ready to bake, place on a cookie sheet and let thaw at room temperate for several hours or in the fridge overnight.
- Bake according to instructions!
Nutrition
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These were awesome! I’m going to make them again this week!
Thanks so much, Christine!
were u supposed to use 1+1/4 cup of flour, or 3/4 c? it was unclear, and when i used 1+1/4 they got very dry. still looked like balls when they came out of the oven.
Hi Miranda, I’m SO sorry this recipe did not work out for you! I tested the recipe again this week and I reduce the flour to 1 cup instead of 1+1/4 cup. In the future, if cookie dough seems too dry, you can always add a little bit of water to the dough.
Great recipe, cookies were great. I added goji berries, raisins, chia seeds and help to the dough. Next time I will cut back on the nutmeg.
Ohh all those extra add-ins sound super yummy!
Hi Amanda,
I’m very fussy about my cookies, they need to have just the right amount of soft and chewy for me to be satisfied, and these ones are now top of my ‘go to’ list!
I actually tired them without the flax eggs, (I’m staying in France and my French wasn’t quite good enough to find any!) and they still worked really well. I’m about to dive into making my second batch in 2 days and am going to reduce the flour a wee bit more…thank you!
Just made a batch this morning and added cranberries to mine and they came out so soft and yummy 🤤 a big hit for my entire family .
These were delicious!! A tad sweet for me, so next time will reduce the 1 cup total sugars to 3/4 cup total sugars.
This gluten-free, vegan oatmeal cookie recipe is a lifesaver, especially when baking at over 7,500 feet in elevation. Living at such heights can be a challenge for many recipes, but these cookies turn out perfect every time. The reliability of this recipe is a game-changer! Thank you!