Vegan Oatmeal Cookies Recipe
Naturally sweetened, perfectly chewy, and totally vegan, these oatmeal cookies are the treat you’ll want on rotation all year round.
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Why These Vegan Oatmeal Cookies Win Every Time
I’ve always been a fan of the classic oatmeal cookie. But finding a vegan version that captures that same irresistible chew and rich flavor is something special. The simplicity of this recipe is a major plus for me. Most days, I want cookies that are quick, easy, and made from real ingredients Ican actually find in my cupboard.
What makes these cookies a regular in my line-up?
For starters, the vanilla and maple syrup bring the right amount of sweetness. It's nothing overpowering, just a subtle, nostalgic vibe. Coconut oil keeps the cookies moist and soft without being greasy. And if I’m in the mood to mix things up, chocolate chips, raisins, or walnuts make great add-ins for a bit of variety.
Here’s what I love about them:
- Easy ingredient swaps – use what you have.
- Totally plant-based, but you’d never guess it when you taste them.
- Flexible texture – add crunch with nuts or keep it classic.
- Perfect for meal prepping – these cookies stay tasty for days.
If you want a dessert that is as good with morning coffee as it is for an after-dinner treat, this vegan oatmeal cookie recipe truly delivers. Simple, honest, and always satisfying.
Delicious Vegan Oatmeal Cookies
Soft and chewy vegan oatmeal cookies sweetened with maple syrup for a satisfying, wholesome anytime treat.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, mix the rolled oats, flour, baking soda, and salt until well combined.
- 3
In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the raisins or chocolate chips and nuts.
- 5
Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- 6
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
You can use whole wheat flour for a heartier cookie.
Cookies keep well in an airtight container at room temperature.
Mix and match add-ins—dried cranberries, chopped dates, or pumpkin seeds work well too.
Nutrition Facts
Serves: 12 cookies
Calories Per Serving: 130
Frequently Asked Questions About This Recipe
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend and ensure your oats are certified gluten-free.
Absolutely. Agave syrup works well, and you can also use date syrup or coconut nectar for a different flavor.
Melted coconut oil gives a subtle flavor and good texture, but any neutral oil such as sunflower or canola works great.
Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
