These Vegan Oatmeal Cookies are incredibly chewy, thick, and packed with hearty oats, cozy cinnamon, and your choice of mix-ins!
You guys. I’m obsessed with these vegan oatmeal cookies. They’re warm, chewy, thick, sweet, and delicious. Trust me. These cookies will have you questioning why you’re not vegan. 😉
Looking for other delicious vegan desserts? Check out my fudgy vegan banana brownies, vegan pumpkin cookies, or my vegan scotcheroos!
This simple ingredient list creates the perfect allergy friendly cookie! Trust me, nobody will ever know these are vegan or gluten free!
- Ground Flaxseed Meal and Water – gels together to create a flax “egg” which binds the cookies together.
- Coconut Oil – gives the cookies moisture. Do not replace with another oil, coconut oil firms as we chill the dough in the fridge, keeping these cookies from spreading too much.
- Dark Brown Sugar – adds a warm, molasses-y flavor and gives the cookies a chewier texture.
- Vanilla Extract – adds depth of flavor and a touch of sweetness.
- Old-Fashioned Oats – ground and whole. The oat flour gives the cookies structure while the whole oats are what makes these cookies hearty and ultra chewy.
- Cinnamon – gives the cookies another layer of sweet, spicy flavor.
- Baking Soda – our leavening agent which lightens the cookies so they aren’t too dense.
- Salt – cuts the sweetness and enhances other flavors.
- Mix-ins – raisins, craisins, dark chocolate chips, you name it!
How to make
The best part of this recipe? You can eat the dough raw! Because we’re using a flax “egg” and no flour, this is perfectly fine to eat without baking.
- Whisk together flaxseed meal and water and refrigerate for 15 minutes. This is your flax “egg”.
- In a stand-mixer, beat together coconut oil and brown sugar then add in vanilla and flax egg.
- Mix in ground oats, whole oats, cinnamon, baking soda, and salt then add in chocolate chips.
- Use a large cookie scoop to tightly pack the dough then turn out onto a baking sheet lined with a silicone mat.
- Refrigerate for 30 minutes then use the heel of your hand to slightly flatten the top until the cookies are 1-inch thick.
- Bake until golden-brown, top with additional chocolate chunks if desired, re-shape with a spoon if needed, then serve and enjoy!
How to make oat flour
Although oat flour is sold in stores, I like to make my own. It’s quick, easy, and there’s no need having another bag of flour hanging out in your already packed pantry.
- Place 2 cups old-fashioned oats in your food processor.
- Pulse until it resembles a fine flour.
- Proceed with the recipe.
This makes just enough for this recipe, but if you like having homemade oat flour on hand, feel free to make more!
Can you use quick oats?
I don’t recommend using quick oats in this recipe. Since quick oats are already partially cooked, they cook differently than old-fashioned oats. The texture of the cookies will be affected and you’ll likely end up with a cookie that’s spread too much.
Can you chill the dough before you scoop it?
No, because coconut oil hardens when it’s cold, if all of the cookie dough is still in one clump in the bowl when that happens it will be really difficult to scoop out.
I highly recommend portioning out the dough then placing it onto your prepared baking sheets before chilling it in the fridge.
Are these oatmeal cookies gluten-free?
Technically, yes. Old-fashioned oats are naturally gluten free. However, many varieties of oats are processed in facilities that are not gluten-free so cross-contamination becomes an issue.
If you are truly gluten-free, make sure you’re using oats that are certified gluten-free!
What mix-ins to use
Although it’s not necessary, I LOVE to use mix-ins to add texture and flavor to these vegan oatmeal cookies. Here are some ideas!
- Chocolate. Semi-sweet, dark, milk, white, you name it. Be sure to use a dairy free variety to keep these vegan.
- Cinnamon chips. Enhance that warm cinnamon-y flavor with a handful of cinnamon chips. Be sure to use a dairy free variety to keep these vegan.
- Butterscotch chips. Give the cookies a smooth, rich, buttery flavor. Be sure to use a dairy free variety to keep these vegan.
- Dried Fruit. I love to use raisins or dried cranberries.
- Nuts. Try chopped pecans, walnuts, macadamia nuts, etc.
How to store
These cookies will keep in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for 3 months.
To enjoy again, thaw if frozen then enjoy straight from the fridge or microwave to warm!
Vegan Oatmeal Cookies
Equipment for this recipe
- 1 tablespoon ground flaxseed meal
- 3 tablespoons water
- 1/2 cup coconut oil room temperature
- 3/4 cup dark brown sugar packed
- 1/2 tablespoon vanilla extract
- 1 1/4 cup ground old fashioned oats * spoon and leveled (use certified gluten free, if necessary)
- 1 1/2 cups old fashioned oats left whole (use certified gluten free, if necessary)
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mix-ins raisins, craisins, dark chocolate chips/chunks, etc.
- Whisk together flaxseed meal and water in a small bowl. Refrigerate for 15 minutes to gel. This is our flax “egg”.
- In your stand mixer, beat coconut oil and brown sugar together until combined.
- Beat in vanilla and flax egg.
- Beat in ground oats, whole oats, cinnamon, baking soda, and salt.
- Beat in chocolate chips.
- Using a large cookie scoop, pack dough TIGHTLY into the scoop and turn out dough onto a silicone mat lined baking sheet - no more than 6 cookies on each baking sheet.
- Refrigerate for 30 minutes.
- Preheat oven to 350 degrees F.
- Press down onto each cookie dough ball using the heel of your hand (it takes a little pressure since the coconut oil firms up), until they slightly flatten on the top — they should be 1 inch thick.
- Bake cookies in preheated oven until golden brown, about 8 minutes.
- Remove from oven and let cookies sit for 10 minutes, or until firm.
- Transfer to a wire cooling rack to let finish cooling or eat immediately!
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*Note: Nutrition information is estimated and varies based on products used.