The Best Vegan Oatmeal Cookies

These chewy, crisp-edged vegan oatmeal cookies (with chocolate chips or raisins) are the BEST! Just like the classic cookie. But they’re made without any animal products. Plus, they’re super easy to bake up with only a few simple ingredients!

Chewy Oatmeal Vegan Cookies

While I am not a vegan, I enjoy eating vegan dishes, especially when they’re as insanely yummy as these vegan oatmeal cookies!

Like the traditional oatmeal cookie, they’re loaded with chewy oats, a hint of cinnamon, and lots of chocolate chips (or juicy raisins, if that’s your thing).

But for this recipe, I’ve subbed out the eggs and butter. And they taste so heavenly you won’t even notice!

Vegan Oatmeal Cookie Ingredients

I’ve tested this vegan oatmeal cookie recipe several ways (so you don’t have to!). And here’s what you’ll need to make these yummy treats.

• VEGAN BUTTER: For this recipe, I used Miyoko’s Cultured Vegan Butter, which uses coconut oil as its primary ingredient.
• ORGANIC CANE & BROWN SUGAR: To avoid using conventional sugar, which is processed using animal products, use organic sugar. I used Wholesome’s cane and light brown sugar in this recipe.
• FLAX EGGS: I’ve replaced the eggs in this recipe with flax eggs, a healthy, easy-to-make vegan substitute for eggs in baking. The flax eggs provide structure and moisture.
• PURE VANILLA EXTRACT: I recommend using pure vanilla extract (not imitation).
• MOLASSES You won’t taste the molasses in these cookies. But it helps to enhance the flavors and create a chewy texture.
• ALL-PURPOSE FLOUR: I used all-purpose flour in this recipe. But you can also make these cookies gluten-free by substituting them with your favorite gluten-free all-purpose flour.
• BAKING SODA: Baking soda acts as a leavening agent in this recipe and helps the cookies rise.
• GROUND CINNAMON
• KOSHER SALT: A little salt helps cut the sweetness of the cookies.
• OLD-FASHIONED OATS: I used old-fashioned oats for this recipe, not quick oats. Also, make sure they’re gluten-free oats if you are eating gluten-free.
• ADD-IN OPTIONS: I used Enjoy Life’s vegan semi-sweet chocolate chips in these cookies. Other options include raisins, nuts, or vegan M&M-style candies (like the Unreal candies).

Step-By-Step Recipe Instructions

These vegan oatmeal cookies come together quickly using just a few simple ingredients! Here’s what you’ll need to do.

• PREP: Heat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
• MAKE THE FLAX EGGS: To make the flax eggs, mix 2 tablespoon ground flax meal with 6 tablespoons of water in a small bowl and set aside.
• MIX TOGETHER VEGAN BUTTER & SUGARS: Beat together the vegan butter (cold from the refrigerator) and the sugars.
• ADD FLAX EGGS, VANILLA EXTRACT & MOLASSES: And the flax eggs, vanilla extract, and molasses.
• MIX IN DRY INGREDIENTS: Next, mix in the flour, baking soda, cinnamon, and salt. When combined, stir in the oats and chocolate chips and/or raisins (or add-ins of your choice).
• BAKE: Scoop the dough onto the prepared cookie sheets using a medium-size cookie (ice cream scoop). The cookies should be about 2-inches in size. Lightly press the tops of mounded cookies down using your fingers until the cookies are evenly thick. Then bake until the edges are golden brown, about 10-12 minutes.
• COOL: Transfer cookies to a wire cooling rack and allow to cool for 10 minutes before serving.

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Key Recipe Tips:

Here are a few more tips for ensuring your vegan oatmeal cookies come out perfectly every time!

• USE COLD VEGAN BUTTER: Make sure your butter is cold, not melted. I take mine right out of the refrigerator and add it directly into the mixing bowl. This helps in ensuring your cookie texture turns out.
• NO NEED TO CHILL DOUGH BEFORE BAKING: I have tried it both ways. And my cookies turned out better when I did not chill the cookie dough before baking. One note: if you’re baking on a very hot day, you might need to cool the dough in the fridge for a few minutes before baking.
• STORING & FREEZING: You can store baked cookies at room temperature in an air-tight container for up to 4 days. The prepared cookie dough will also keep in an air-tight container in the refrigerator for a day or two. Or in the freezer for up to 3 months.

Love this Recipe? Try These Too!

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The Best Coconut Vegan Birthday Cake

The Best Vegan Oatmeal Cookies

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3 from 2 reviews

• Author: Laura | Growing Up Cali
• Total Time: 0 hours
• Yield: 2 dozen 1x
• Diet: Vegan

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Description

These chewy, crisp-edged vegan oatmeal cookies are the BEST! Just like the classic cookie but they’re made without any animal products. Add chocolate chips or raisins.

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoon flax meal
• 6 tablespoons water
• 1 cup (2 sticks) vegan butter (I used Miyoko’s Cultured Vegan Butter)
• 3/4 cup organic brown sugar
• 1/4 organic sugar
• 2 teaspoons pure vanilla extract
• 1 tablespoon molasses
• 1 1/4 cup all-purpose flour (can use gluten-free)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoons kosher salt
• 2 cups old-fashioned oats
• 1 cup vegan chocolate chips (or add-ins of your choice). I used Enjoy Life’s vegan semi-sweet chocolate chips.

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Instructions

1. PREP: Heat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
2. MAKE THE FLAX EGGS: To make the flax eggs, mix 2 tablespoons ground flax meal with 6 tablespoons water in a small bowl and set aside (each flax egg is 1 tablespoon flax meal mixed with 3 tablespoons water).
3. MIX TOGETHER VEGAN BUTTER & SUGARS: Beat together the vegan butter (cold from the refrigerator) and the sugars.
4. ADD FLAX EGGS, VANILLA EXTRACT & MOLASSES: And the flax eggs, vanilla extract and molasses.
5. MIX IN DRY INGREDIENTS: Next, mix in the flour, baking soda, cinnamon, and salt. When combined, stir in the oats and chocolate chips and/or raisin (or add-ins of your choice).
6. BAKE: Scoop the dough onto the prepapred cookie sheets using a medium-size cookie (ice cream scoop). The cookies should be about 2-inches in size. Lightly press the tops of mounded cookies down using your fingers until the cookies are evenly thick. Then bake until edges are golden brown, about 10-12 minutes.
7. COOL: Transfer cookies to a wire cooling rack and allow to cool for 10 minutes before serving.

Notes

USE COLD VEGAN BUTTER: Make sure your butter is cold, not melted. I take mine right out of the refrigerator and add it directly into the mixing bowl. This helps in ensuring your cookie texture turns out.

NO NEED TO CHILL DOUGH BEFORE BAKING: I have tried it both ways. And my cookies turned out better when I did not chill the cookie dough before baking. One note: if you’re baking on a very hot day, you might need to cool the dough in the fridge for a few minutes before baking.

STORING & FREEZING: You can store baked cookies at room temperature in an air-tight container for up to 4 days. The prepared cookie dough will also keep in an air-tight container in the refrigerator for a day or two. Or in the freezer for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

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