Vegan Oatmeal Cookies Recipe: Soft, Chewy, and Easy to Make Recipe

Whether you’re fully plant-based or just dabbling in dairy-free baking, vegan oatmeal cookies are a chewy, wholesome treat that hits all the right notes. With their soft centers, crisp edges, and hearty oat texture, these cookies are the ultimate comfort food—with a conscious twist.

Let’s dive into the best way to bake, customize, and store these delightful cookies, plus answer the most popular questions people ask about making vegan oatmeal cookies from scratch.

Why Choose Vegan Oatmeal Cookies

Vegan oatmeal cookies are more than a trend—they’re a compassionate and health-conscious alternative to traditional baked goods. Here’s why they’re worth baking:

• They’re dairy-free and egg-free—great for allergy-sensitive eaters.
• Oats offer fiber, protein, and slow-releasing energy.
• Ingredients are pantry-friendly, affordable, and easy to customize.

Unlike traditional recipes, these cookies skip the eggs and butter. Instead, they use plant-based alternatives like flax eggs or vegan shortening. If you’re new to these swaps, this guide to egg replacements by PETA is a game changer for plant-based baking.

They’re also a fantastic addition to any dessert spread, especially when paired with other vibrant treats like lemon-infused vegan desserts for contrast.

Vegan Oatmeal Cookies Essential Ingredients & Smart Swaps

Before baking, let’s go over the key players that make vegan oatmeal cookies irresistible:

• Old-fashioned rolled oats – Adds hearty texture. Avoid quick oats.
• Flaxseed meal – When mixed with water, it becomes a gel-like egg replacer.
• Light brown sugar – For that sweet caramel undertone.
• All-purpose flour – Or opt for a gluten-free blend.
• Vegan butter or shortening – For that perfect chewy-crispy contrast

Wondering why oats are a great base for healthy treats? Here’s a breakdown of the benefits of whole grains like oats from the Whole Grains Council.

Need a sweet topping? You could easily drizzle with vegan icing or glaze alternatives to add a beautiful finishing touch.

How to Make Vegan Oatmeal Cookies (Step-by-Step)

Here’s how to whip up a foolproof batch of cookies with minimal effort:

1. Make a flax egg: Mix 1 tbsp of ground flaxseed with 3 tbsp water. Let sit for 5 minutes.
2. Cream your fat and sugar: Use a mixer to beat together vegan butter (or shortening) and light brown sugar until smooth.
3. Add wet ingredients: Mix in vanilla extract and the flax egg.
4. Sift the dry stuff: Flour, baking soda, baking powder, salt—then mix into your wet base.
5. Stir in oats: Add 3 cups of rolled oats and mix well.
6. Chill the dough: Refrigerate for at least 2 hours for better texture.
7. Shape and bake: Roll dough into balls, press flat slightly, and bake at 350°F for 10–12 minutes.
8. Cool before devouring: Let them cool on the tray to firm up.

Flavor Variations to Spice Things Up

One of the best parts about vegan oatmeal cookies is how customizable they are. Try these popular mix-ins:

• Vegan oatmeal raisin – Classic and cozy.
• Oatmeal chocolate chip – Sweet and melty goodness.
• Spiced oatmeal – Add ginger, cinnamon, or nutmeg.
• Iced oatmeal – Drizzle with a sugar glaze or plant-based cream cheese drizzle.
• Coconut oatmeal – Add unsweetened shredded coconut.

People Also Ask About Vegan Oatmeal Cookies (FAQs)

Vegan Oatmeal Cookies Tips for Perfect Texture Every Time

Get bakery-level results with these quick tips:

• Don’t skip chilling the dough! It prevents cookies from spreading too much.
• Underbake slightly—they’ll firm up as they cool.
• Sift your flour for a fluffier cookie.
• Avoid overmixing once flour is added to keep cookies tender.

Common Mistakes to Avoid

Steer clear of these cookie blunders:

• Using instant oats – They break down too easily and result in cakey cookies.
• Skipping the rest time – The dough needs time to hydrate and firm.
• Guessing measurements – Always measure accurately, especially with leavening agents.

Make The Vegan Oatmeal Cookies Your Own

The beauty of vegan oatmeal cookies is in the variety. Want to add a nutty crunch? Try chopped walnuts or pecans. Craving more spice? Add ground cardamom or cloves. The base dough is so forgiving that you can experiment freely and still come out with a winning batch.

Final Thoughts: Bake with Heart, Eat with Joy

Baking vegan oatmeal cookies is more than just dessert—it’s a way to share kindness, nourish the body, and delight your taste buds. Whether you follow the classic recipe or branch out with your own twist, you’ll be creating something worth savoring—and sharing.

For more creative plant-based dessert inspiration, you might also like these plant-based dessert bar ideas for your next baking session.

Vegan Oatmeal Cookies

Elle

These vegan oatmeal cookies are soft, chewy, and perfectly spiced—made without eggs or dairy. This foolproof recipe is the ultimate plant-based cookie for every sweet craving.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert

Cuisine American

Calories 226 kcal

Ingredients

  

• 3 tablespoons ground flaxseed½ cup water1 cup vegan shortening or plant-based butter2¼ cups packed light brown sugar1½ cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon sea salt2 teaspoons vanilla extract3 cups old-fashioned rolled oats1 cup powdered sugar

Instructions

 

• Preheat your oven to 350°F and line a baking sheet with parchment paper.In a small bowl, mix ground flaxseed and water to create a flax egg, then set aside for 5 minutes.In a large mixing bowl, cream together the vegan shortening and brown sugar until fluffy.Add the vanilla extract and the flax egg mixture to the bowl and stir to combine.In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.Gradually add the dry ingredients to the wet ingredients, mixing until just combined.Stir in the rolled oats to finish the vegan oatmeal cookies dough.Roll the dough into 1-inch balls and place on the prepared baking sheet, spacing 2 inches apart.Flatten each cookie ball slightly with a flat-bottomed glass.Bake for 10–12 minutes, or until edges are golden but centers are soft.Let cookies cool on the baking sheet for 10–15 minutes before transferring to a wire rack.

Notes

Chill the dough for at least 2 hours for better shape and flavor.
Use certified gluten-free oats and flour for a gluten-free version.
Add cinnamon or nutmeg for warm, spiced oatmeal cookies.
Store in an airtight container for up to 5 days at room temperature.
Freeze dough balls for quick vegan cookies on demand.
Swap brown sugar for coconut sugar to reduce refined sugar.

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