Irresistible Vegan Oatmeal Cookies
I’ve been making these chewy, lightly spiced vegan oatmeal cookies for years — they’re reliable, forgiving, and always vanishing fast. They’re perfect when I want a quick treat that’s dairy-free and pantry-friendly: oats give body, a flax “egg” binds without fuss, and mix-ins let you customize every batch.
Why you’ll love this dish
These cookies hit a sweet spot: wholesome oats, a caramel-like brown sugar note, and a tender chew that feels indulgent without complicated steps. They’re great for lunchboxes, afternoon snacks, or baking with kids because the dough is easy to handle and you can swap in whatever mix-ins you have on hand.
“The best part is how flexible they are — I swapped in raisins and sunflower seeds and still ended up with the kind of cookie everyone fights over.” — home baker review
Reasons this recipe works:
- Fast: no chill time required; you can have warm cookies in about 30 minutes.
- Budget-friendly: uses pantry staples like oats, flour, and maple syrup.
- Allergy-aware: naturally dairy-free and easy to make gluten-free with a blend.
- Kid- and crowd-approved: simple folds and mix-ins mean everyone gets their favorite flavor.
If you like simple cookie recipes, you might also enjoy 3-Ingredient Sugar Cookies for another fuss-free sweet.
Step-by-step overview
Before you dive in, here’s the process at a glance so you know what to expect:
- Preheat the oven and prep a baking sheet.
- Make a flax “egg” and let it thicken.
- Whisk together oats, flour, sugar, and leaveners.
- Mix wet ingredients separately (oil, syrup, vanilla, flax).
- Combine wet and dry, fold in mix-ins.
- Scoop onto the sheet, flatten slightly, and bake 12–14 minutes.
- Cool briefly on the sheet, then transfer to a rack.
This quick overview helps when you’re juggling bowls and oven timers. For a different cookie texture or flavor inspiration, check the tips in the pumpkin-cookie guide: chocolate chip gluten-free pumpkin cookies.
What you’ll need
- 1 1/4 cups rolled oats
- 3/4 cup all-purpose flour (or a gluten-free blend)
- 1/2 to 3/4 cup light brown sugar, packed (use 1/2 cup for less sweet)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1 tsp ground cinnamon (optional)
- 1 tbsp ground flaxseed + 3 tbsp warm water (flax “egg”) or 1/4 cup mashed banana
- 1/3 cup coconut oil, neutral oil, or soft vegan butter (melted)
- 1/4 cup maple syrup (or agave if not strictly vegan)
- 1 tsp vanilla extract
- 3/4 cup mix-ins (chocolate chunks, raisins, chopped nuts, or seeds)
Ingredient notes and swaps:
- Rolled oats give structure; quick oats make a softer cookie but may alter texture. Use old-fashioned rolled oats for the best chew.
- For gluten-free, use a 1:1 gluten-free flour blend and ensure oats are certified gluten-free.
- Brown sugar adds moisture and depth; white sugar will make a crisper cookie.
- Coconut oil gives a subtle flavor; neutral oil (canola, sunflower) keeps the flavor blank canvas. Soft vegan butter adds a richer bite.
- If you want a banana-forward cookie, swap the flax “egg” for 1/4 cup mashed ripe banana, but expect a moister, slightly banana-flavored result.
- Mix-ins: chocolate chunks will melt into pockets; raisins or dried cherries add chew; toasted nuts or seeds add crunch.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk 1 tbsp ground flaxseed with 3 tbsp warm water. Let sit 5 minutes until thickened.
- In a large bowl, stir together 1 1/4 cups rolled oats, 3/4 cup flour, 1/2–3/4 cup light brown sugar, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, and 1 tsp cinnamon (if using).
- In a separate bowl, combine 1/3 cup melted coconut oil (or other fat), 1/4 cup maple syrup, 1 tsp vanilla, and the thickened flax mixture (or 1/4 cup mashed banana).
- Pour the wet ingredients into the dry. Fold gently until the dough just comes together. Stir in 3/4 cup mix-ins.
- Drop rounded tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart. Press each slightly to flatten.
- Bake 12–14 minutes. Look for golden edges and centers that look set but still soft.
- Cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling.
If you want texture adjustments: flatten cookies more for a crisper edge, or make them taller for a chewier center. For extra color on top, sprinkle flaky sea salt or a few extra chocolate chunks before baking.
Serving suggestions
- Classic pairing: a cold glass of plant-based milk or a hot mug of coffee or tea.
- For brunch: serve with fruit and a scoop of dairy-free yogurt for contrast.
- Make them into sandwiches: sandwich two cookies with vegan nut butter or jam.
- Party platter: arrange with other small cookies and nuts for a casual dessert board.
These cookies are easy to plate on parchment-lined trays and travel well for potlucks.
How to store & freeze
- Room temperature: Store in an airtight container at room temperature for up to 4 days. Place a sheet of parchment between layers to prevent sticking.
- Refrigerator: Keep up to 10 days in an airtight container; chill to firm up oily cookies.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm gently in a 300°F oven for 5–7 minutes.
- Unbaked dough: Scoop onto a parchment-lined tray and freeze until solid. Transfer dough balls to a bag and bake from frozen, adding 2–3 minutes to the bake time.
Food safety tip: cooled cookies should be refrigerated if left out in warm conditions or if your kitchen is humid; always discard after recommended storage windows.
Pro chef tips
- Don’t overmix. Fold until just combined to keep the cookies tender.
- Toast the oats briefly in a dry skillet for 2–3 minutes before mixing to deepen flavor.
- Measure flour correctly: spoon it into the cup and level with a knife to avoid dry, dense cookies.
- If your dough is too loose, add a tablespoon or two of oats; if too dry, add a teaspoon of maple syrup or a splash of plant milk.
- For even baking, rotate the sheet halfway through the bake time.
- For deeper caramel notes, use 3/4 cup brown sugar and a touch more baking time.
For creative sugar and caramel techniques that pair well with brown-sugar cookies, you can read about ideas in the brown sugar pop tart cookies post.
Creative twists
- Double-chocolate: replace 1/4 cup oats with 1/4 cup cocoa powder and add extra chocolate chunks.
- Tropical: fold in shredded coconut and chopped dried mango with macadamia nuts.
- Nut-free: use seeds (pumpkin, sunflower) and dairy-free chocolate chips to keep them safe for nut-allergic guests.
- Spiced apple: add 1/4 cup grated apple and a pinch of nutmeg; reduce maple syrup slightly.
- Chewy raisin: soak raisins in warm water or rum for 10 minutes for plumper bite.
If you want a buttery, crumbly texture inspiration for swapping fats, see the buttery 3-ingredient shortbread cookies write-up.
Your questions answered
Q: Can I make these gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend and ensure your rolled oats are certified gluten-free to avoid cross-contamination. The texture will be slightly different but still delicious.
Q: What’s the best way to keep them soft?
A: Store in an airtight container with a slice of bread or an apple wedge for 1–2 days; the cookies will absorb moisture and stay soft. Avoid keeping them in a dry, warm spot for long.
Q: Can I replace the flax “egg” with something else?
A: Yes — 1/4 cup mashed banana works well, as does a commercial egg replacer. Aquafaba (3 tbsp) can also work but may change texture slightly.
Q: How do I stop the cookies from spreading too much?
A: Chill the scooped dough for 10–15 minutes, or reduce the oil by 1–2 tablespoons. Also check that your baking sheet isn’t overly warm from a previous batch.
Q: Can I make these ahead for an event?
A: Yes. Bake and freeze, then thaw the night before. For freshest results, bake the day of the event if possible.
Conclusion
If you like exploring plant-based cookie ideas, you’ll enjoy the texture play in Food52’s plant-based chocolate chunk cookies with flaky sea salt, which highlights gooey chunks and a finished-salt contrast. For pantry-based vegan cookie inspiration that leans on chocolate and pantry staples, see the Chocolate Chunk Vegan Pantry Cookies from Rainbow Plant Life.
Enjoy baking — these oatmeal cookies are forgiving, customizable, and a great everyday sweet to keep in rotation.
Chewy Vegan Oatmeal Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk 1 tbsp ground flaxseed with 3 tbsp warm water. Let sit for 5 minutes until thickened.
- In a large bowl, stir together rolled oats, flour, light brown sugar, baking soda, baking powder, salt, and cinnamon (if using).
- In a separate bowl, combine melted coconut oil, maple syrup, vanilla, and the thickened flax mixture.
- Pour the wet ingredients into the dry. Fold gently until the dough just comes together. Stir in mix-ins.
- Drop rounded tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart. Press each slightly to flatten.
- Bake for 12–14 minutes, looking for golden edges and soft centers.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
