This vegan oatmeal cookie recipe is not your typical recipe. It’s thick, dense, and tastes more like an oatmeal shortbread. It’s not an overly sweet cookie, but it’s one that I can’t get enough of!
These are the best vegan oatmeal cookies. It’s just a basic cookie, but the taste and texture are just too good! It makes a small batch, but feel free to double the recipe if you need to.
Why you’ll love this recipe
- They taste amazing!
- They only require 6 simple ingredients.
- You don’t need to make an egg replacer (no flax egg needed)
- You can make it gluten-free easily.
- These taste like oatmeal shortbread cookies; they aren’t your average oatmeal cookie.
- They are a delicious treat
- You don’t need a hand mixer (electric mixer) or any special equipment.
Ingredients and substitutions
Check out the recipe card at the bottom of this post for the full recipe.
- All purpose flour- if you need this to be gluten-free, you can use an all-purpose gluten-free flour. You could try it with oat flour by grinding up oats, but I’ve never tried it.
- Brown sugar- I would stick to using brown sugar here; it gives a better texture than white sugar for these specific baked cookies.
- Oats- I used old-fashioned oats (also known as rolled oats), which works best in this. You can try using quick oats, but they might not stick together as well.
- Baking powder- I preferred using baking powder here instead of baking soda, so you don’t need an acid to make it rise. These grow very little, but keep this in.
- Salt- this helps make the flavor pop.
- Vegan butter- there is no substitute for this in this recipe. You’re going to use this melted.
- Non-dairy milk- you can use whatever your favorite plant milk is, whether it is soy milk, oat milk, or almond milk; they all work well.
How to make
Preheat your oven to 350 degrees. Line a cookie sheet with a Silpat or heat-proof parchment paper and set it aside.
Get a medium size mixing bowl and add your dry ingredients; all purpose flour, oats, brown sugar, baking powder, and salt; stir until mixed.
Add your wet ingredients, vegan melted butter, and non dairy milk, and stir until combined with a spatula. This is a crumbly dough. You’re going to want to mash it together, and it will stick.
Take a medium size cookie scoop and scoop out the cookie onto the prepared cookie tray. You’ll want to flatten the cookies a bit with the palm of your hand because they won’t move while baking.
But I still prefer these on the thicker side, so don’t over-flatten them.
Bake for 8-9 minutes, they won’t look done, but you want to avoid overbaking them as they will continue to bake outside of the oven.
*I used a medium cookie scoop. If you’re using a smaller one, you’ll want to cook the cookies for 5-7 minutes. The amount you flatten the cookie will also affect the baking time.
Let cool on the cookie sheet for 5 minutes, then carefully move them to a cooling rack until cool.
Expert Tips and Tricks
- Do not overbake these. They will taste dry and not as good. They cook a bit while they are cooling, so account for that.
- If the cookie dough is too dry, you can add some additional non-dairy milk, but the dough is a bit dry overall.
- While the cookies are hot, they are delicate, so be careful moving them around. They will firm up and be easier to handle.
- This is not an overly sweet cookie, but I think the sweetness is perfect. If you like really sweet things, add 2 TB more brown sugar.
How to Serve
These are best served at room temperature. They taste great by themselves or with a cup of coffee.
I tend to like these cookies better the next day.
How to store and freeze
This vegan cookie recipe is best stored in an airtight container on the counter for up to 4 days. It can dry out if it’s left out for too long.
These freeze really well! Let them come to room temperature before flash-freezing.
Place them on a lined baking sheet that fits in your freezer, place them not touching, then freeze for about an hour. Then place the frozen cookies in a freezer bag for up to 3 months.
To defrost, let them sit on the counter until soft enough to eat.
You can also freeze the cookie dough balls, then let them come to room temperature before baking them. They won’t change shape much, so shape them with the palm of your hand.
Variations and Ad-ons
- You can add cinnamon for a hint of cinnamon oatmeal cookies
- You can make this into a vegan oatmeal chocolate chip cookies, but it will have a shortbread ness to it.
- Add a swirl of peanut butter or almond butter and melted vegan chocolate chips on the top for a delicious variation.
- You can add a little vanilla extract, but I don’t think you need it.
Recipes you may like
- The Best Vegan Oatmeal Raisin Cookies
- Classic Vegan Sugar Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- 1 ½ cups all purpose flour
- 1/2 cup brown sugar
- 1 cup Oats
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegan butter, melted
- 2 TB non dairy milk
- Preheat your oven to 350 degrees. Line a cookie sheet with a Silpat or heat-proof parchment paper and set it aside.
- Get a medium size mixing bowl and add your dry ingredients; all purpose flour, oats, brown sugar, baking powder, and salt; stir until mixed.
- Add your wet ingredients, vegan melted butter, and non dairy milk, and stir until combined. This is a crumbly dough you're going to want to kind of mash it together and it will stick.
- Take a medium size cookie scoop and scoop out the cookie dough onto the prepared cookie tray. You'll want to flatten the cookies a bit with the palm of your hand because they won't move while baking.
- Bake for 8-9 minutes, they won't look done, but you don't want to overbake them as they will continue to bake outside of the oven.
- Let cool on the cookie sheet for 5 minutes, then carefully move them to a cooling rack until cool.
If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.