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Vegan Oatmeal Cookies Recipe

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★★★★★

4.7 from 136 reviews

These Vegan Oatmeal Cookies are soft, chewy, and packed with wholesome rolled oats. Made with vegan butter and dairy-free milk, they are a perfect plant-based treat that’s easy to prepare and delicious to enjoy warm or at room temperature.

Ingredients

Scale

Wet 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)

Sugars

  • 3/4 cup (145g) packed light brown sugar
  • 2 tablespoons (25g) granulated sugar (or more brown/coconut sugar)

Dry Ingredients

  • 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)

Main Ingredient

  • 1 1/2 cups (180g) rolled oats (gluten-free, if needed)

Instructions

  1. Preheat the oven: Set your oven to 180°C (350°F) and line two large baking trays with parchment paper to prepare for baking.
  2. Mix butter and sugars: In a large bowl, combine the vegan butter, light brown sugar, and granulated sugar. Use an electric hand mixer or stand mixer to beat the mixture until it becomes fluffy and fully combined.
  3. Add vanilla and milk: Beat in the vanilla extract and dairy-free milk until just combined. This will help moisten the mixture smoothly.
  4. Incorporate dry ingredients: Add the all-purpose flour, ground cinnamon, baking soda, and a pinch of salt (if using unsalted butter). Mix all these until just combined, ensuring you don’t overwork the dough.
  5. Add oats: Stir in the rolled oats thoroughly so that some oats soften and absorb the butter mixture. The dough should be soft and tacky but not sticky. If it feels too dry, add 1-2 extra tablespoons of dairy-free milk and mix again.
  6. Form cookie dough balls: Using a small cookie scoop or tablespoon, divide the dough into approximately 15 balls, about 40g each. Place them on the prepared trays spaced about 2 inches apart to allow spreading.
  7. Flatten cookies (optional): For thinner cookies, gently press down each dough ball with your fingers to slightly flatten them before baking.
  8. Bake: Bake the cookies in the preheated oven for 11-15 minutes. For softer, chewier cookies, opt for a shorter baking time; for crispier ones, bake longer. The cookies will look slightly underbaked when removed but will firm up as they cool.
  9. Cool: Let the cookies cool on the baking trays placed on wire racks to complete the setting process.
  10. Serve and store: Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or freeze for up to 2 months.

Notes

  • Use packed light brown sugar for best texture and flavor.
  • Room temperature vegan butter helps achieve a fluffy cookie dough.
  • Spoon and level the flour to avoid dense cookies.
  • Baking time affects texture: shorter for chewy, longer for crispy cookies.

Keywords: Vegan oatmeal cookies, dairy-free cookies, plant-based dessert, healthy cookies, easy vegan baking

Find it online: https://annakocht.com/vegan-oatmeal-cookies-recipe/