Vegan Oatmeal Cookies

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Vegan Oatmeal Cookies

 

Vegan Oatmeal Cookies (GF)

Vegan oatmeal raisin cookies on a plate

The search for the BEST oatmeal cookie is over! And it just happens to be vegan and gluten-free. These chewy oatmeal cookies are studded with raisins, laced with cinnamon, and oh so perfect. Plus, just 30 minutes and simple methods required! Let us show you how it’s done.

Raisins, brown sugar, gluten-free flour blend, oats, almond butter, baking powder, cinnamon, sea salt, almond flour, chickpea brine, and avocado oil

These cookies start with a wholesome base of almond flour, rolled oats, and our DIY gluten-free flour blend. They’re infused with cinnamon, leavened with baking powder, sweetened with brown sugar, and get a flavor boost from sea salt.

Whipped aquafaba in a bowl over the dry ingredients

To mimic the properties of eggs, we used aquafaba. It’s the brine from a can of chickpeas, and when whipped, it’s practically magic how much fluffiness and binding it provides, similar to whipped egg whites. Plus, it’s a great way to use up the liquid that’s usually discarded when making chickpea recipes.

After whipping the aquafaba, we add almond butter and avocado (or coconut) oil for additional moisture. Then when the wet ingredients are mixed into the dry, the most perfect cookie dough forms.

Bowl of vegan oatmeal cookie dough

Adding raisins gives these cookies classic oatmeal raisin vibes, but another dried fruit or chocolate chips would also work well if that’s more your style.

Parchment-lined baking sheet of vegan oatmeal raisin cookies

We hope you LOVE these vegan oatmeal cookies! They’re:

Chewy
Perfectly sweet
Subtly spiced
Comforting
& SO satisfying!

They’re the perfect healthier treat any time you’re craving a classic oatmeal cookie. Enjoy on their own or with a glass of dairy-free milk, a chai latte, or hot chocolate. They’d also be incredibly delicious crumbled over a bowl of our Creamy Vegan Vanilla Ice Cream.

Glass of almond milk on a plate of vegan oatmeal raisin cookies

More Vegan Cookies with Oats

  • Healthy Oatmeal Chocolate Chip Cookies
  • Chewy Pumpkin Chocolate Chip Cookies (V/GF)
  • Blueberry Muffin Breakfast Cookies (Vegan + GF)
  • Almond Butter No-Bake Cookies

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Stack of vegan oatmeal raisin cookies on a plate

Vegan Oatmeal Cookies (GF)

Undetectably vegan and gluten-free oatmeal raisin cookies! Just 30 minutes and simple methods required for perfectly chewy oatmeal cookies. A perfect healthier treat for any time of year!
Gluten-free vegan oatmeal cookies on a plate
PREP TIME15 minutes
COOK TIME14 minutes
TOTAL TIME29 minutes
Servings(Cookies)
CourseDessert
CuisineGluten-Free, Vegan
Freezer Friendly1 month
Does it keep?2-3 Days

Ingredients

  • 3/4 cup almond flour or almond meal
  • 3/4 cup rolled oats (certified gluten-free as needed)
  • 1/4 cup gluten-free flour blend (or sub unsweetened desiccated or shredded coconut, but cookies will be less fluffy)
  • 1/4 cup raisins (or other dried fruit)
  • 3/4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/3 cup packed organic brown sugar (or sub coconut sugar)
  • 1/4 cup aquafaba (the brine/liquid in a can of chickpeas // if not vegan, sub egg whites)
  • 2 Tbsp almond butter* (or other nut or seed butter)
  • 2 ½ Tbsp avocado or melted coconut oil*

Instructions

    • Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
    • In a large mixing bowl, stir together almond flour, oats, gluten-free flour, raisins, baking powder, cinnamon, salt, and brown sugar.
    • In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, which will take much longer) until light and fluffy and loose peaks have formed. (Add 1/8 tsp cream of tartar to help them along if not whipping.)
    • To the aquafaba, add the almond butter and oil and beat or whisk to combine. (The mixture will deflate a little — that’s okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If not baking immediately, cover and chill in the refrigerator for up to 2-3 days (the cookies will develop a bit more flavor and slightly firmer texture if the dough chills, but chilling this long is not necessary).
  • Scoop dough into roughly 2-Tablespoon amounts (I like this scoop) and place on prepared baking sheet with about a 1-inch gap in between each cookie to allow for spreading. Press down slightly with your palm to form a disc. Then use fingers to tuck in any raisins that might be sticking out. There should be about 12 cookies.
  • Bake for 12-14 minutes, or until the edges are slightly golden brown and they’ve puffed up and expanded a bit. Remove from oven and let cool for 5 minutes on the pan before enjoying (they will continue firming up as they cool).
  • Store leftovers in a loosely sealed container at room temperature up to 2-3 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooled to help retain their crispy exterior. These are so delicious when warm and dipped in homemade almond milk or a chai latte!

Notes

*If oil-free, you can try subbing additional almond butter (or other nut butter) or applesauce, but the cookies will not be as crisp or golden brown.
*Nutrition information is a rough estimate calculated with avocado oil and without optional ingredients.

Nutrition (1 of 12 servings)

Serving: 1 cookieCalories: 147Carbohydrates: 17 gProtein: 3 gFat: 8.2 gSaturated Fat: 0.8 gPolyunsaturated Fat: 1.7 gMonounsaturated Fat: 5.2 gTrans Fat: 0 gCholesterol: 0 mgSodium: 83 mgPotassium: 130 mgFiber: 1.9 gSugar: 8.6 gVitamin A: 1.1 IUVitamin C: 0 mgCalcium: 54.2 mgIron: 0.8 mg

Vegan Oatmeal Cookies

 

These vegan oatmeal cookies are bursting with chocolate chips, rolled oats, and naturally sweetened with brown sugar. They’re quick and easy to make in less than 30 minutes, plus they’re 100% vegan, and gluten-free.

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Vegan-ize Anything!

Made with rolled oats and brown sugar, they’re perfect for a sweet healthy treat that doesn’t taste healthy at all! That’s the best kind, right?

In fact, you’d never know that these oatmeal cookies are completely vegan, vegetarian, and even gluten-free.

They’re definitely making it into the cookie repertoire at our house – right along with these vegan peanut butter cookies and these vegan chocolate cookies.

And before I forget – if you haven’t grabbed a copy of my vegan baking cheat sheet yet, you can get it here. It’s a handy printable list with all kinds of easy substitutions to vegan-ize anything!

How to Make Vegan Oatmeal Cookies

These vegan oatmeal cookies are super easy to make with just a handful of simple ingredients.

Start by combining the coconut oil, sugar, vanilla, and boiling water,. Then fold in the oats, flour, salt and baking soda to form your cookie dough.

The cookie dough is so versatile you can use your favorite add-ins and make it your own.

For this recipe, I mixed in dark chocolate chips, but go ahead and use your favorite nuts, seeds, or dried fruits to make it your own!

Now, doesn’t that look crazy delicious already? Maybe I should just skip the baking and eat the cookie dough!

Hmmm…

Since you all are reading along, I guess I’ll go ahead and bake them. 😉

Scoop the cookie dough into roughly 1″ balls, and line them up on a baking sheet.

Make sure the cookies are spaced out evenly – they’ll increase in size while baking in the oven.

Then just bake for 10-12 minutes and they’re done!

They’re the healthiest vegan oatmeal cookies- soft, just a little chewy, and lightly sweet. Enjoy them with your favorite plant-based milk (I like almond milk!).

Tips for Perfect Vegan Oatmeal Cookies

– Try replacing the chocolate chips with your favorite mix-ins – macadamia nuts, dried berries, raisins, nuts – use your imagination!

– There’s no butter in these vegan oatmeal cookies! The coconut oil takes its place. If you don’t care for coconut oil, try replacing it with vegetable oil, olive oil, or even applesauce. These options are all more moist than coconut oil, so use a bit less. (For more options – click here to grab my vegan substitution cheat sheet!)

– Dark chocolate is naturally vegan – as chocolate is made from the cacao plant! But it’s always good to check the label for any hidden ingredients.

– To keep this recipe gluten-free, be sure to use a gluten-free variety of quick oats and a gluten-free baking flour.

– Store your vegan oatmeal cookies in an airtight container, and they’ll stay fresh for 5-7 days.

Want to veganize any recipe?

If you haven’t already grabbed a copy, be sure to download my free cheat sheet full of vegan baking substitutions. It’s a super handy reference to print out and keep in your kitchen!

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Vegan Oatmeal Cookies

These vegan oatmeal cookies are bursting with chocolate chips, rolled oats, and naturally sweetened with brown sugar. They’re quick and easy to make in less than 30 minutes, plus they’re 100% vegan, and gluten-free.
Course: Dessert
Cuisine: gluten free, vegan, vegetarian
Keyword: how to make vegan oatmeal cookies, Vegan Oatmeal Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Calories: 131kcal

Ingredients

  • 1 cup coconut oil melted
  • 1 ½ cup quick oats
  • 2 cups gluten-free baking flour
  • ¾ cup brown sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 tsp baking soda
  • ¼ cup boiling water
  • 1 cup dark chocolate chips

Instructions

  • Preheat oven to 350.
  • Melt coconut oil. Mix in sugar, vanilla and boiling water.
  • Fold in oats, flour, salt and baking soda.
  • Mix in chocolate chips.
  • Using a 1-inch cookie dough scoop, form balls of dough and place on baking sheet.
  • Bake for 10-12 minutes.

Nutrition

Calories: 131kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Sodium: 111mg | Potassium: 85mg | Fiber: 1g | Sugar: 9g | Calcium: 32mg | Iron: 0.9mg

the best vegan oatmeal cookies

 

Stack of finished Vegan Oatmeal Cookies

I haven’t told you yet but this week I’m taking a trip.

In fact, it’s my first international trip in a decade! On Wednesday, I’m packing up and leaving for England where I will spend 9 glorious days hiking around the English countryside, sipping drinks in nearby pubs, and learning what it’s like to drive (ride) on the left side of the road. I’m also, for the first time ever, going to be without my kids for longer than a week. So it’s with a mixture of excitement and apprehension that I take off. But don’t worry, the excitement is strong.

My trip means the next time you’re going to hear from me (Wednesday) I’ll be flying over the Atlantic Ocean. But again, don’t worry. While I’m gone I’ll still be popping up to share new recipes with you, like always. And before even all that, I have a new recipe for you today.

BEST EVER vegan oatmeal cookies! Chewy, sweet, and filled with cinnamon flavor and oat crunch in every bite, I feel certain that you are going to love these vegan cookies.

Finished recipe on a white plate

recommended ingredients and equipment

These cookies are sweet and chewy with the perfect caramel oatmeal flavor. And you’re going to love how simple they are. They can be made in just 20 minutes with 9 ingredients that you probably already have on hand.

ingredients & substitutions

  • All-Purpose Flour – I have also made these cookies with 1:1 Gluten-Free Flour Baking Blend with great success. (<<affiliate link)
  • Old-Fashioned Oats – These cookies are best made with Thick Cut Old Fashioned Oats. For gluten-free cookies, make sure to find oats that are labeled as gluten-free.
  • Baking Soda
  • Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
  • White & Brown Sugar

    Check out my guide to vegan sugars and alternative sugar replacements.

  • Applesauce – This is the binder of the recipe. You could replace it with equal amounts of mashed bananas or a variety of other egg replacers.
  • Vanilla Extract
  • Cinnamon
  • Salt

recommended equipment

For all my cookie recipes, I recommend a stand-up mixer. These make whipping, beating, and blending so much easier. However, they are pricy and if they are not in your budget, you can make cookies with by hand or with a handheld mixer.

In addition, you will need basic cooking equipment including baking sheetssilicone baking mats, and a wire cooling rack.

how to make vegan oatmeal cookies

step one – make the dough

First combine the dry ingredients, whisking together until they are evenly mixed. Set aside.

In a stand-up mixer, whip both the sugars and butter until they are thick and creamy, scraping down the sides of the bowl as necessary.

Next, add the applesauce and vanilla extract. Once these are added, the dough will start to look curdled. Don’t worry about this. When the dry ingredients are added, the dough will sort itself out.

Add the dry ingredients, mix until just combined, and remove the dough from the mixer.

Oatmeal cookie dough on a baking sheet

step two – chill and bake

Before baking the cookies, place the dough in the refrigerator to chill for 30 minutes. This prevents them from spreading too much in the oven. Once the dough is chilled, roll it into balls about 2 tablespoons in size. Place them on a baking sheet and press them down ever so slightly with the palm of your hand.

Bake the cookies for 9-10 minutes, pulling them out when they are slightly underdone. They continue to harden as they cool. This is the secret to getting chewy, melt-in-your-mouth cookies.

Stack of finished cookies on a wooden platter

serving and storing

Serve these cookies once they are cool.

Store leftover cookies in an airtight container at room temperature for up to 5 days.

Freeze leftover cookie dough for up to two months. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large Ziplock bag and return to the freezer. When you’re ready to bake, remove from freezer, let thaw slightly, and bake!

tips and tricks

  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you a gummy and dense cookie.
  3. For cakier cookies, add an extra ¼ cup of flour and bake for 2 minutes longer. For chewier cookies, use all brown sugar and remove from the oven when slightly underdone.
  4. Let cookies cool on baking sheets 10 minutes before transferring to a wire cooling rack. This prevents cookies from falling apart as they cool.
  5. Try some variations. Add about 1 cup raisins, peanuts, chocolate chips, or pumpkin seeds to this recipe for a new flavor.

more vegan cookie recipes

  • Vegan Chocolate Chip Cookies
  • Vegan Snickerdoodles
  • Oatmeal Raisin Cookies
  • Peanut Butter Cookies
  • Double Chocolate Cookies
  • Lemon Crinkle Cookies

 

Stack of finished Vegan Oatmeal Cookies

vegan oatmeal cookies

Chewy Vegan Oatmeal Cookies with the perfect crispy outside and melt-in-your-mouth caramel center. Ready in just 20 minutes for a quick and delicious sweet treat.
4.91 from 30 votes

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Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 20 minutes
Servings: 36 cookies
Calories: 100kcal

ingredients

  • ¾ cup vegan butter
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  •  cup unsweetened apple sauce
  • 1 ½ teaspoon vanilla extract
  • 2 ¼ cup old fashioned oats
  • 1 ½ cup all-purpose flour
  • 1 ½ tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. salt

instructions

    • Preheat the oven to 375 F. Line 2 baking sheets with parchment paper or a silicone baking mat and set aside.
    • In a stand-up mixer, with the paddle attachment, cream together the vegan butter with brown and granulated sugars until thick and creamy, scraping down the sides as necessary.
  • Add applesauce and vanilla extract and beat to combine. The dough may look curdled at this point.
  • In a large bowl combine oats, flour, baking soda, cinnamon, and salt. With the mixer on low, add the dry ingredients to the butter/sugar mixer in 3 batches, scraping down the sides of the bowl between each batch. Mix until a uniform dough has formed.
  • Wrap bowl in plastic wrap and place in the refrigerator to chill for 30 minutes before baking.
  • Once chilled, scoop out 2 tablespoons of dough at a time and round them between your hands. Place rounded cookies on the prepared baking sheet, about 3 inches apart from one another. Repeat until both cookie sheets are filled up. You will likely have extra dough for a 3rd sheet.
  • Press each cookie down slightly with the palm of your hand and bake for 9-10 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring cookies to a wire cooling rack to cool completely. They will appear slightly underdone when you pull them out of the oven but will continue cooking on the baking sheet.
  • Store in an airtight container at room temperature for up to 5 days. The uncooked dough can be stored in the freezer for up to 2 months.

video

notes

Serving and Storing – Serve these cookies once they are cool. Store leftover cookies in an airtight container at room temperature for up to 5 days. Freeze leftover cookie dough for up to two months. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large Ziplock bag and return to the freezer. When you’re ready to bake, remove from freezer, let thaw slightly, and bake!

Recipe Tips

  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. For cakier cookies, add an extra ¼ cup of flour and bake for 2 minutes longer. For chewier cookies, use all brown sugar and remove from the oven when slightly underdone.
  3. Let cookies cool on baking sheets 10 minutes before transferring to a wire cooling rack. This prevents cookies from falling apart as they cool.

Variations – Add about 1 cup raisins, peanuts, chocolate chips, or pumpkin seeds to this recipe for a new flavor.

nutrition

Calories: 100kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Sodium: 141mg | Potassium: 32mg | Sugar: 8g | Vitamin A: 180IU | Calcium: 9mg | Iron: 0.5mg

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