These Vegan oatmeal cookies have golden chewy edges and a thick soft center! They are loaded with oats and melty chocolate chips. These cookies require only one mixing bowl and no dough chilling. They come together quickly and easily in under 25 minutes. The maple syrup adds the most rich and decadent flavor to these oatmeal cookies!
Why You'll Love This Recipe
- Vegan oatmeal cookies are quick and easy to make.
- No dough chilling is required.
- Only one mixing bowl is needed.
- They are the epitome of indulgence.
- They pair well with vegan hot chocolate or a glass of dairy-free milk.
- Sandwich them together with some vegan ice cream!
- This recipe also caters to a wide range of dietary preferences and restrictions.
- They are naturally vegan and dairy-free. In addition, make them gluten-free with gluten-free flour and certified gluten-free oats.
- These cookies offer a delightful combination of hearty oats, warm cinnamon flavor, and a touch of sweetness from the maple syrup.
- They are the perfect balance between wholesome and indulgent.
- They are an ideal treat for vegans, those with dairy or egg allergies, or anyone seeking a healthier cookie alternative.
- I make these all the time for family and friends. People always ask me for the recipe!
- Great for birthdays, holidays, Christmas, Valentine’s Day, and regular baking days.
- Check out these Vegan Oatmeal Peanut Butter Cookies for another delicious sweet treat!
Vegan Baking
Vegan baking is the art of creating delicious baked goods without the use of any animal-based ingredients such as eggs, dairy, or honey.
It relies on plant-based alternatives and innovative techniques to achieve similar flavors and textures.
Ingredients like flax eggs (a mixture of ground flaxseed and water), applesauce, mashed bananas, or plant-based milk are often used as substitutes for eggs and dairy products. Try these Vegan Cookie Bars!
These ingredients help bind the dough or batter and add moisture, ensuring the final product is just as delightful as its non-vegan counterpart.
In this case, there are no egg replacements or vegan butter. These vegan oatmeal cookies are made with pantry staples you probably have in your kitchen already!
Ingredients You'll Need
Get all the details on these simple ingredients in the recipe card at the post's bottom.
Old fashioned rolled oats are perfect for these vegan oatmeal cookies. If needed, use certified gluten-free. Quick oats and instant oats are too chewy for this recipe.
Use all-purpose or gluten-free flour. Do not use another flour.
Baking soda helps leaven these cookies.
Cinnamon adds warmth!
Add in a pinch of sea salt to balance out the sweet flavor.
Melted coconut oil is a great vegan baking fat. Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight flavor.
Pure maple syrup adds sweetness.
Brown sugar or coconut sugar add more sweetness.
Vanilla extract adds a cozy cookie flavor.
Chocolate chips are the perfect addition to oatmeal cookies! Be sure to use vegan chocolate chips. I always use Enjoy Life chocolate chips. They are allergy friendly and vegan.
Lastly, add in some dried cranberries if desired. Or, feel free to mix in chopped nuts or coconut flakes.
Taste & Texture
Vegan oatmeal cookies boast a wonderful combination of flavors and textures. The oats provide a delightful chewiness.
The edges are chewy while the middle is soft and gooey.
The use of cinnamon adds a cozy and comforting flavor.
These cookies are dotted with vegan chocolate chips. They melt in the oven, creating pools of chocolate.
With their satisfying texture and irresistible taste, you will never believe they are vegan!
How to Make
Step 1
First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking pan with parchment paper.
Step 2
In a large mixing bowl, combine the rolled oats, flour, baking soda, cinnamon, and salt. Stir to combine.
Step 3
In a separate bowl, whisk together the melted coconut oil, maple syrup, brown sugar, and vanilla. Stir until well combined.
Step 4
Pour the wet mixture into the dry mixture. Stir until all of the ingredients are thoroughly combined.
Step 5
Fold in the chocolate chips and dried cranberries (if using).
Step 6
Drop rounded tablespoons of cookie dough onto the lined pan. Space them about 2 inches apart. Flatten each cookie slightly with your fingers.
Step 7
Bake for 10 to 12 minutes, or until the edges are golden brown.
Step 8
Finally, remove the vegan oatmeal cookies from the oven. Allow them to cool for 5 minutes before transferring to a cooling rack.
Top Tips
Make these vegan oatmeal cookies exactly as written for the best results.
Be sure to use rolled oats instead of quick oats. If needed, use gluten-free oats.
Measure the flour correctly. Use a spoon to gently add flour to a measuring cup. Then level off the top.
Feel free to customize the sweetness level of your cookies by adjusting the amount of maple syrup used.
You can also experiment with different add-ins such as dried cranberries, chopped nuts, shredded coconut, or vegan chocolate chips to add variety and texture to your cookies.
Before baking, gently flatten the cookie dough balls with the palm of your hand or the back of a spoon. This will ensure the cookies bake evenly and have an appealing appearance.
Do not bake too long! They are meant to be soft and gooey in the middle.
Frequently Asked Questions
Oatmeal cookies are not necessarily that much healthier than regular cookies.
Yes, vegans eat oatmeal. Oatmeal itself is naturally vegan and dairy-free.
Sure! Use gluten-free 1 to 1 flour and certified gluten-free oats. Then, they will be gluten-free vegan oatmeal cookies.
Use rolled oats for the best texture results. Quick oats are not as chewy.
Sure! Feel free to add in some raisins, dried fruits, or nuts.
Quick oats will work, but the cookies will have an overall different texture.
Which Oats to Use
When baking vegan oatmeal cookies, choose the right type of oats.
Rolled oats, also known as old-fashioned oats, are the most used variety.
They provide a pleasing texture and give the cookies a chewy consistency.
Try to avoid quick oats, as they tend to become too soft and may alter the texture of the cookies. If this is all you have, the cookies will turn out fine, but will have a different texture.
Serving
Vegan oatmeal cookies are delightful when enjoyed fresh out of the oven, with their warm and chewy texture.
They will be soft for the first 10 to 15 minutes after baking. Handle carefully.
Serve with a glass of vegan milk, coffee, or tea.
They are great for an afternoon snack, after dinner dessert, or midnight snack.
Storage
Store these vegan oatmeal cookies covered at room temperature for up to 4 days.
Store in the fridge for up to 5 days.
Freeze these cookies for up to 2 months.
Equipment Needed
Hand Mixer: This hand mixer works well for making these vegan oatmeal cookies. Alternatively, you can mix this recipe by hand.
USA Pan 3 Piece Cookie Sheet Set: These are the best cookie pans for baking.
Pre-Cut Parchment Paper Sheets: Use parchment paper when baking these cookies.
Pyrex 3 Glass Mixing Bowls: I have owned these mixing bowls for years.
Pyrex Glass Measuring Cups: Measure out the ingredients with these glass measuring cups.
You Will Also Love
- Vegan Peanut Butter Cups
- Oatmeal Coconut Pecan Cookies
- Chocolate Peanut Butter Overnight Oats
- Chickpea Flour Chocolate Chip Cookies
- Vegan Peanut Butter Oatmeal Cookies
Vegan Oatmeal Cookies
Ingredients
- 1 ½ cups old fashioned rolled oats
- 1 cup flour all-purpose or gluten-free
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- pinch sea salt
- ½ cup melted coconut oil
- ½ cup pure maple syrup
- ¼ cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate chips
- ⅓ cup dried cranberries optional
Instructions
- First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking pan with parchment paper.
- In a large mixing bowl, combine the rolled oats, flour, baking soda, cinnamon, and salt. Stir to combine.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, brown sugar, and vanilla. Stir until well combined.
- Pour the wet mixture into the dry mixture. Stir until all ingredients are thoroughly combined.
- Fold in the chocolate chips and dried cranberries (if using).
- Drop rounded tablespoons of cookie dough onto the lined pan. Space them about 2 inches apart. Flatten each cookie slightly with your fingers.
- Bake for 10 to 12 minutes, or until the edges are golden brown.
- Finally, remove the cookies from the oven. Allow them to cool for 5 minutes before transferring to a cooling rack.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
- Use rolled oats, not quick oats.
- Both all-purpose flour and gluten-free 1 to 1 flour work well.
- Feel free to omit the dried cranberries. Use nuts instead if desired.
- Flatten the cookies slightly before baking.
- Do not overbake! They will look slightly soft in the middle still.
- Store cookies in an airtight container for up to 4 days.
- Chill in the fridge for up to 1 week.
- Freeze for up to 2 months.
Nutrition
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Elizabeth S
These cookies were easy and so delicious! I love all the different flavors in them too. Will definitely be making these over and over again. Great recipe!
Shelby
I love how chewy these cookies come out! And the maple syrup sweetness is perfect.
Janice
I recently made this recipe, and it turned out so perfect! I love the balance of sweetness these cookies have, and my kids also loved them! This recipe is a must-try!
Jade
The hint of cinnamon, chewy oats, rich chocolate chips was a perfect balance that made this recipe delightful. Very easy to make!
Amanda Dixon
These cookies turned out so good! I love how chewy they were, and the maple syrup added the best flavor.
Emerald
These cookies are so delicious! I think the best part is how soft and chewy they are, but I also love how much flavor they have. I've tried some vegan cookies before that were just too bland, but these ones really hit the spot.