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Vegan Oatmeal Cookies

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4.1 from 9 reviews

These Vegan Oatmeal Cookies are soft, chewy, and packed with wholesome rolled oats. Sweetened with brown sugar and flavored with cinnamon and vanilla, these plant-based treats are perfect for a quick snack or dessert. Made without eggs or dairy, they cater to vegan diets and can be made gluten-free with appropriate oats and flour. Enjoy them warm from the oven or store for later.

Ingredients

Wet Ingredients

  • 1/2 cup (115g) vegan butter, room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1 tablespoon (13g) granulated sugar (or more brown sugar)
  • 1–2 tablespoons (15-30g) dairy-free milk
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 3/4 cup (95g) all-purpose plain flour (spooned and leveled)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (if using unsalted butter)
  • 1 1/2 cups (150g) rolled oats (gluten-free if needed)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F). Line two large baking trays with parchment paper to prevent sticking and for easy cleanup.
  2. Make Cookie Dough – Combine Sugars and Butter: In a large bowl, add the vegan butter, light brown sugar, and granulated sugar. Use an electric hand mixer or stand mixer to beat these ingredients together until the mixture becomes fluffy and well combined.
  3. Add Vanilla and Milk: Add the vanilla extract and just 1 tablespoon of dairy-free milk to the creamed mixture. Beat again until everything is fully incorporated.
  4. Incorporate Dry Ingredients: Add the all-purpose flour, ground cinnamon, baking soda, and salt to the wet mixture. Beat until the dry ingredients are fully mixed in and the dough starts to form.
  5. Add Oats and Final Mix: Add the rolled oats and beat thoroughly until the oats are well combined and mostly broken down. The dough should be soft and tacky but not sticky. If it feels dry or crumbly, add more dairy-free milk a teaspoon at a time and mix again. If sticky, chill the dough in the fridge for 10-20 minutes.
  6. Portion Dough: Use a small cookie scoop or tablespoon to form 14 balls of dough, about 40g each. Space them approximately 2 inches (5 cm) apart on the prepared baking trays because cookies will spread while baking.
  7. Shape Cookies (Optional): Lightly flatten the cookie dough balls with your fingers for thinner cookies. Leave rounded for thicker cookies.
  8. Bake Cookies: Bake in the preheated oven for 11-15 minutes. For soft and chewy cookies, bake closer to 11 minutes; for crispier texture, bake longer. Cookies are done when the edges are set but centers remain soft as they will continue to firm up on the cooling rack.
  9. Cool Cookies: Allow cookies to cool on the baking trays placed on a wire rack. This helps them firm up without losing softness in the center.
  10. Serve and Store: Enjoy your vegan oatmeal cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 2 months.

Notes

  • Use room temperature vegan butter to ensure it mixes well with the sugars and creates a fluffy base.
  • Using gluten-free oats and flour makes this recipe suitable for gluten-free diets.
  • Adjust the amount of milk to get the right dough consistency—soft and tacky but not sticky.
  • Cookies continue cooking slightly after removal from the oven so avoid overbaking for best texture.
  • For thicker cookies, do not flatten dough balls before baking; for thinner cookies, flatten more.

Find it online: https://bitezly.com/vegan-oatmeal-cookies/