Name: Vegan Oatmeal Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Vegan
Ingredients: 1/2 cup (115g) vegan butter, room temperature; 2 tablespoons (30g) dairy-free milk (or water, as needed); 1 teaspoon vanilla extract (or extra water or milk); 3/4 cup (145g) packed light brown sugar; 2 tablespoons (25g) granulated sugar (or more brown/coconut sugar); 3/4 cup (95g) all-purpose plain flour, spooned and leveled; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; Pinch of salt (if using unsalted butter); 1 1/2 cups (180g) rolled oats (gluten-free, if needed)

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Introduction

These vegan oatmeal cookies are soft, chewy, and packed with wholesome oats and warm cinnamon. Perfect for a cozy snack or sharing with friends, they’re easy to make and free from animal products without sacrificing flavor.

The image shows a round white plate filled with nine golden-brown oatmeal cookies, each with a slightly cracked and rough texture, sprinkled with small bits of salt on top. Around the plate are more oatmeal cookies, including one broken in half, some scattered oats, a small white bowl filled with oats, another small white bowl with pink salt, and two glass bottles of milk partially visible at the bottom right. All items rest on a white marbled surface, with a black cooling rack holding two cookies at the top right. The overall scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (145g) packed light brown sugar
1/2 cup (115g) vegan butter, room temperature
2 tablespoons (25g) granulated sugar (or more brown/coconut sugar)
2 tablespoons (30g) dairy-free milk (or water, as needed)
1 teaspoon vanilla extract (or extra water or milk)
3/4 cup (95g) all-purpose plain flour, spooned and leveled
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
Pinch of salt (if using unsalted butter)
1 1/2 cups (180g) rolled oats (gluten-free, if needed)

Instructions

Step 1: Preheat the oven to 180°C (350°F). Line two large baking trays with parchment paper.
Step 2: In a large bowl, beat the vegan butter, brown sugar, and granulated sugar with an electric hand mixer or stand mixer until fluffy and well combined.
Step 3: Add the vanilla extract and dairy-free milk, mixing until just combined.
Step 4: Stir in the flour, ground cinnamon, baking soda, and salt until blended.
Step 5: Mix in the rolled oats thoroughly. Some oats should break down, absorbing the butter mixture. The dough should be soft and tacky but not sticky. If dry, add 1-2 tablespoons more milk and mix again.
Step 6: Scoop the dough into 15 balls (about 40g each) using a small cookie scoop or tablespoon. Place them on the lined trays, spacing about 2 inches (5 cm) apart.
Step 7: (Optional) Flatten each ball slightly with your fingers for thinner cookies.
Step 8: Bake for 11-15 minutes. For soft, chewy cookies bake on the shorter side; for crispier cookies, bake longer. They may look underbaked when removed but will finish cooking on the tray.
Step 9: Cool the cookies on the baking trays placed on a wire rack before serving.

Tips & Variations

Use gluten-free oats and flour to make this recipe gluten-free.
For a richer flavor, try adding a handful of vegan chocolate chips or chopped nuts to the dough.
If your dough feels too sticky, chilling it for 30 minutes can help.
Adjust the cinnamon amount to suit your taste, or add a pinch of nutmeg for extra warmth.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. You can also refrigerate them for up to two weeks or freeze for up to two months. To enjoy, warm in the oven or microwave briefly to regain softness.

How to Serve

A close-up of a round oatmeal cookie with a rough, crumbly texture and a golden brown color. The cookie shows visible oats and small white salt flakes on top, with one bite taken out of it, exposing a soft, chewy inside slightly darker in color than the outer layer. Crumbs and small oat pieces rest around the cookie on a white marbled surface lined with baking paper. Other whole cookies with similar texture and color are partially visible around the main cookie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the vegan butter with coconut oil?

Yes, coconut oil can be used as a substitute, but it may change the texture slightly, making the cookies a bit crisper. Use solid coconut oil for best results.

Do these cookies freeze well?

Absolutely! They freeze very well. Place cookies in a freezer-safe container or bag for up to two months. Thaw at room temperature or warm briefly before eating.