Oatmeal Cookie Recipe Vegan: Easy, Delicious & Healthy Treats

If you’re craving a wholesome, chewy, and utterly delicious treat, this vegan oatmeal cookie recipe is just what you need. These cookies perfectly blend hearty oats with warm spices and a hint of natural sweetness, making them a fantastic snack or dessert for anyone, regardless of dietary preferences.

Whether you’re vegan, dairy-free, or just looking to try a healthier cookie option, these cookies are easy to make and use simple pantry staples. They’re perfect for sharing with family or packing in lunchboxes for a midday energy boost.

What sets this recipe apart is the delightful texture — chewy on the inside with a slight crisp around the edges. Plus, it’s completely free from eggs and dairy, relying on plant-based ingredients that don’t compromise on flavor or satisfaction.

You’ll love the comforting aroma that fills your kitchen as they bake, and the versatility to customize them with your favorite add-ins like raisins, nuts, or dairy-free chocolate chips.

Why You’ll Love This Recipe

This vegan oatmeal cookie recipe is a crowd-pleaser for many reasons. First, it’s incredibly easy to prepare — no complicated techniques or rare ingredients required.

Perfect for both beginner and seasoned bakers alike!

Second, it’s packed with wholesome ingredients like rolled oats, whole wheat flour, and natural sweeteners, making it a healthier alternative to conventional cookies. These cookies provide a good source of fiber and energy without the heaviness of butter or eggs.

Finally, these cookies are super adaptable. You can tweak the recipe to add your favorite flavors or keep it simple for an everyday snack.

Whether you want to add nuts, seeds, or dried fruits, or keep it plain and classic, this recipe is your blank canvas.

Ingredients

• 1 cup rolled oats (old-fashioned oats work best)
• 3/4 cup whole wheat flour (or all-purpose flour)
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut oil (melted) or vegan butter
• 3/4 cup brown sugar (packed)
• 1/4 cup maple syrup or agave nectar
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/2 cup raisins or dairy-free chocolate chips (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Equipment

• Mixing bowls (large and medium-sized)
• Measuring cups and spoons
• Whisk or fork
• Wooden spoon or silicone spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. In a large bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Whisk these dry ingredients together to ensure they’re evenly mixed.
3. In a separate medium bowl, whisk together the melted coconut oil, brown sugar, maple syrup, almond milk, and vanilla extract until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently using a wooden spoon or spatula until just combined. Avoid overmixing to keep the cookies tender.
5. If desired, fold in the raisins (or chocolate chips) and chopped nuts for extra texture and flavor.
6. Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden and the centers are set but still soft. They will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
9. Enjoy these cookies fresh, or store them in an airtight container at room temperature for up to a week.

Tips & Variations

“For chewier cookies, try adding a tablespoon of ground flaxseed mixed with 3 tablespoons of water as a flax egg substitute for binding.”

Feel free to experiment with the mix-ins! Dried cranberries, chopped dates, or shredded coconut all make delightful additions.

If you prefer a nut-free version, simply omit the nuts or substitute with sunflower seeds.

Looking for a gluten-free option? Use certified gluten-free oats and substitute the whole wheat flour with a gluten-free blend that measures cup-for-cup.

To add a hint of spice, consider adding a pinch of nutmeg or ground ginger along with the cinnamon. For a chocolate twist, mix in 1/3 cup cocoa powder and reduce the flour by the same amount.

Nutrition Facts

Serving Suggestions

These vegan oatmeal cookies are perfect on their own with a cup of hot tea or coffee. For a special treat, serve them with a scoop of your favorite vegan ice cream or spread a layer of almond butter between two cookies for a delightful sandwich.

They also pair wonderfully with fresh fruit or a warm bowl of dairy-free yogurt topped with berries for breakfast or a wholesome snack. If you enjoy baking, try these cookies alongside our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet vegan dessert spread.

For more wholesome vegan baking inspiration, check out our Vegan Bread Machine Recipe for Soft, Delicious Loaves, which is a fantastic complement to your cookie treats.

Conclusion

These vegan oatmeal cookies are a fantastic way to enjoy a classic treat without any animal products. They offer a wonderful combination of chewy texture, natural sweetness, and comforting flavors that satisfy both the sweet tooth and the desire for a nourishing snack.

The recipe is straightforward, making it a great choice for bakers of all skill levels.

Beyond being delicious, these cookies are versatile enough to customize according to your preferences or dietary needs, whether you want to add nuts, swap in gluten-free flour, or boost the spice profile.

Plus, they store well and make a perfect grab-and-go snack throughout the week.

If you enjoyed this recipe, don’t forget to explore more vegan delights like our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or dive into some Soy Free Vegan Recipes for Delicious Plant-Based Meals for varied and exciting meal ideas.

Happy baking!

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