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Vegan Oatmeal Cookies Recipe

Last Updated: October 29, 2020 By Linnie 6 Comments

 
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PINTEREST IMAGE with words "10 ingredient chewy Vegan Oatmeal Cookies" Vegan Oatmeal Cookies stacked 4 high with top one missing a bite.

Vegan Oatmeal Cookies recipe laced with the perfect amount of cinnamon for a chewy goodness treat. Whip together in one bowl and under 15 minutes you’ll have the best oatmeal cookie ready to devour.

(Gluten Free, Dairy Free, Vegan)

Vegan Oatmeal Cookies laced with the perfect amount of cinnamon

 

This post is sponsored by Bobs Red Mill. To learn more how this supports VeggieBalance to continually bring you free recipes every week. Find out here

Ever take a bite of something and find yourself instantly transported to your childhood? These oatmeal cookies do just that for me.

For some reason, they really remind me of my grandmother – taking me back to memories of baking in her kitchen when I was just a kid. Good times!

Then one day I was suddenly struck with a huge CRAVING for oatmeal cookies. I went with it, whipping together a batch with a gluten-free twist from my memory and a little innovation.

The first batch was edible but needed some tweaks to perfectly mimic that chewy cinnamon oatmeal cookie flavor I loved so much from my childhood.

A few batches later, mission accomplished. Now I can even make Vegan Oatmeal Cookies from memory.

Vegan Oatmeal Cookies laced with the perfect amount of cinnamon for a chewy goodness treat.

Out of the oven, these are gooey but once they settle on the pan for a couple minutes they turn into the chewy cookie R and I love so much.

Dietary Options for these Vegan Oatmeal Cookies

  • Gluten-Free – As always, make sure you use gluten-free rolled oats
  • Vegan – Bob’s Red Mill has the BEST vegan egg replacer. When they graciously provided the replacer for me to test drive I used it with another tried-and-true recipe, which came out amazing! If you have an egg allergy or on a vegan diet you HAVE to try it. Flax eggs which can alter the taste a bit, so Bob’s Red Mill is a much better option.
  • Dairy or not to Dairy – This recipe has been tested both ways. Don’t need a dairy-free diet? Use normal softened butter! Butter though. REAL BUTTER. #DitchTheMargarine

Whip together in one bowl and under 15 minutes you'll have a perfectly golden brown oatmeal cookie ready to devour.

How to Make Vegan Oatmeal Cookies Both Ways

I’ve tested this recipe both ways with dairy and eggs and without it. Honestly, we both agree we actually preferred the dairy-free/vegan version hands down. Simply use a vegan butter alternative and then a egg replacer like the one we mention above!

If you’ve got a hankering for oatmeal cookies for breakfast these Chocolate Cherry Breakfast Cookies might be a option. If you want to take a trip down memory lane back into your childhood?

These Vegan Oatmeal Cookies are here for that.

Extra Mix-Ins for these Vegan Oatmeal Cookies

  • Plain – We like these as-is ourselves but if you are feeling something a little different there are a few other mix-ins that are great.
  • Raisins – Vegan Oatmeal Raisin cookies can be easily made by mixing in about 1/2 cup of dried raisins. My family actually hates raisins so we omit this step for that reason but for those that love them! Here you go. 🙂
  • Chocolate Chips – Now THIS is something our family can get on board with. We absolutely love Vegan Oatmeal Chocolate Chip Cookies. Mix in about 1/2 cup of your favorite dairy-free chocolate chips into the batter at the end and there you go!

golden brown oatmeal cookie ready to devour. (Gluten Free, Dairy Free, Vegan)

easy, quick, delicious, healthy, recipe

Vegan Oatmeal Cookies Recipe

Cookies

Gluten-free, Diary Free, Vegan

American

Vegan Oatmeal Cookies laced with the perfect amount of cinnamon for a chewy goodness treat. Whip together in one bowl and under 15 minutes you'll have a perfectly golden brown oatmeal cookie ready to devour. (Gluten Free, Dairy Free, Vegan)
Print Recipe

Yield: 24

Prep Time:15 min

Cook Time:12 min

Total Time:27 min

Ingredients:

  • 1/2 cup vegan butter (regular butter works also)
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 2 vegan eggs (normal eggs work also)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2/3 cup gluten free baking flour
  • 3 cups gluten free rolled oats

Directions:

  • 1. Preheat oven to 350 degrees F.
  • 2. Prepare cookie sheets with parchment paper.
  • 3. In a medium bowl of stand mixer, cream together butter, cane sugar, brown sugar. Add eggs, stir in vanilla extract, salt, baking soda, cinnamon, flour.
  • 4. Mix in oats.
  • 5. Roll dough into 1 inch sized balls, place on cookie sheet 2-2.5 inches apart.
  • 6. Bake for 10-12 minutes.
  • 7. Allow cookies to cool on baking sheet at least 5 minutes before transferring to a wire rack.

Author: Linnie

Nutrition Information:

Serving size: 1 cookie
Calories: 110
Other nutrition information: Total Fat: 5g , Saturated Fat: 2.5g , Trans Fat: 0g , Cholesterol: 0mg , Sodium: 10mg , Total Carb: 18g , Dietary Fiber: 1g , Total Sugars: 8g , Protein: 2g
Recipe, images, and text © Veggie Balance

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Filed Under: Dairy-Free, Desserts, Gluten-Free, Snacks, Vegan

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Reader Interactions

Comments

  1. Cheryl says

    September 30, 2018 at 6:38 am

    Never seen a recipe like this before. A vegan recipe that calls chicken eggs “normal eggs”. By default that makes any other kind, abnormal. Please reconsider the verbiage. Chicken eggs, dairy butter. Just a thought 🙂

    Reply
    • Lindsay says

      October 1, 2018 at 3:08 am

      Thank you for your input Cheryl. We will take that into consideration.

      Reply
  2. esther says

    January 21, 2019 at 7:27 pm

    can you use flax egg in this recipe

    Reply
    • Lindsay says

      January 23, 2019 at 9:27 am

      Yes I don’t see why not! We’ve made these with egg replacements before.

      Reply
  3. Cari says

    March 12, 2019 at 9:58 pm

    Made these tonight. Sooooo good, soft & chewy! Perfect flavor!! I used a stevia blend with a touch of molasses since I had no brown sugar, and also a chia egg. Defenitely making these again and maybe adding shredded apple to make an apple pie type of cookie!

    Reply
  4. FG says

    April 4, 2022 at 12:39 am

    Came out great and I am in no way shape or form close to being a baker, but these were easy. Just had to change the proportions to fit my needs. Like I halved the entire recipe since (it’s only my husband and I). Think I’ll be adding more cinnamon next time since my husband said it was so faint. Oh and the chewy/crunch balance my husband and I loved it!

    Reply

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Favorite things include traveling the world, chocolate and a huge plate of nachos.

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