Chewy, sweet, and packed with cozy flavor—these Vegan Oatmeal Cookies are the perfect plant-based treat for snack time, lunchboxes, or late-night cravings.
The Cookie You Can Feel Good About (But Still Totally Enjoy)
There’s something timeless about a warm oatmeal cookie—slightly crisp on the edges, chewy in the center, and filled with warm spices and texture. And these Vegan Oatmeal Cookies check all the boxes. They’re simple, satisfying, and made without dairy or eggs, but still deliver everything you love about the classic cookie.
I started making these when we were looking for a treat that worked for a mix of dietary needs in our family—plant-based, dairy-free, and refined sugar-light. What surprised me was that everyone—vegan or not—loved them. They’ve got that perfect balance of sweet and hearty, and they’re just soft enough to feel like a hug in cookie form.
You can keep them simple with oats and cinnamon or dress them up with add-ins like raisins, chocolate chips, or chopped nuts. They freeze beautifully, pack well in lunchboxes, and come together in under 30 minutes. Whether you’re baking with kids or looking for a wholesome snack to have on hand, these cookies are a must-make.
What You’ll Need
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ½ cup coconut oil or vegan butter, softened
- ½ cup coconut sugar or brown sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (or whole wheat flour)
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1½ cups old-fashioned rolled oats
Optional Add-ins:
- ½ cup raisins or dried cranberries
- ½ cup dairy-free chocolate chips
- ¼ cup chopped walnuts or pecans
- 2 tablespoons shredded coconut
Pro Tips
- Use soft coconut oil or vegan butter – Let it soften at room temp to blend more easily with the sugar.
- Don’t skip the flax egg – It’s essential for binding the cookies and gives them the chewy texture we love.
- Let the dough rest – A quick 10-minute rest allows the oats to hydrate, making the cookies softer and easier to scoop.
- Bake one tray at a time – For even baking and the perfect golden edges.
- Customize your mix-ins – Try dark chocolate chips, raisins, or nuts—whatever your crew loves most!
Tools You’ll Need
- Mixing bowls
- Whisk and wooden spoon or spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Substitutions and Variations
- Gluten-free? Use certified gluten-free oats and a gluten-free 1:1 baking flour.
- No coconut oil? Swap in vegan butter or neutral oil like avocado or canola.
- Refined sugar-free? Use only maple syrup and reduce flour slightly to balance moisture.
- Add fruit flavor – Mix in chopped dried apples, dates, or apricots.
- Make cookie sandwiches – Spread almond butter or vegan cream cheese between two cookies for a fun twist!
Make-Ahead Tips
You can make the dough ahead and refrigerate it for up to 3 days before baking. Let it sit at room temp for 10 minutes if it firms up too much in the fridge.
Baked cookies store well in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Just pop one out for an instant snack!
How to Make Vegan Oatmeal Cookies
1. Make the Flax Egg
In a small bowl, mix ground flaxseed and water. Let sit for 5 minutes until it forms a gel-like texture.
2. Cream the Wet Ingredients
In a mixing bowl, beat together softened coconut oil, coconut sugar, maple syrup, vanilla, and the flax egg until smooth and creamy.
3. Add Dry Ingredients
Add the flour, baking soda, cinnamon, and salt. Mix until just combined, then stir in oats and any optional add-ins.
4. Scoop and Bake
Drop spoonfuls of dough onto a lined baking sheet. Flatten slightly and bake at 350°F (175°C) for 10–12 minutes until golden around the edges.
5. Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or store for later!
Leftovers and Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze in a zip-top bag for up to 3 months. Reheat in the toaster oven or microwave for that fresh-baked warmth!
These also pack great in lunchboxes or travel tins—just be warned, they tend to disappear quickly.
A Cookie for Everyone (Even Non-Vegans!)
These Vegan Oatmeal Cookies are a true pantry staple—quick to make, endlessly customizable, and perfect for sharing. Whether you like them soft and chewy or loaded with chocolate and nuts, they’re a treat everyone can enjoy, no matter their dietary needs.
If you try them, let me know! Did you go classic with raisins or add a little flair with coconut and pecans? Leave a comment below and share how you made these cookies your own!
