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By: :Gwendolyn Mitchel 0 comments


Vegan oatmeal cookies are perfectly spiced with cozy flavors of cinnamon, nutmeg and cloves. The chewy, moist centers of vegan oatmeal cookies are surrounded by crispy, caramel-y edges. Just think: you’re taking a bite into comforting oatmeal cookie YUM! 

Vegan Oatmeal cookies is Gluten-Free, Dairy-Free, Vegan. vegan oatmeal cookies that are so easy to make and taste so good that you won’t know they’re vegan.





Ingredients for Vegan Oatmeal Cookies

  1. Gluten Free Rolled Oats & Oat Flour: are whole grain, heart-healthy, fiber-rich oats.
  2. Ground Flaxseed: another heart-healthy, whole ingredient that gives this vegan oatmeal cookie recipe a nice little boost. 
  3. Warm Spices: ground cinnamon, nutmeg and cloves are the perfect fall/wintry trifecta of spice that warm you up and give all the cozy feels. Who says natural ingredients can’t give you an extra oomph?
  4. Healthy Fatscoconut oil, almond butter are healthy ingredients used in many of vegan cookie recipes. They add a richness to every cookie & a creamy, buttery flavor that takes these simple vegan oatmeal cookies to the next level.
  5. Refined Sugar Free Ingredientscoconut sugarpure maple syrup—if you’re keeping refined sugar out of your diet, you need not worry.

Are you ready for wonderfully GAH-OOD, tear-in-your-eye-from-the-first-taste, BEST EVER vegan oatmeal cookies? No need for ornamentation, no need for even raisins (à la my classic gluten free oatmeal raisin cookies). Just simple and easy vegan oatmeal cookies.



1. PREHEAT: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

2. WHISK DRY INGREDIENTS: In a large bowl, whisk together all of the dry ingredients for your vegan oatmeal cookies: oats, oat flour, flaxseed, spices and salt.

3. WHISK WET INGREDIENTS: In a medium bowl, whisk together coconut oil, almond butter, coconut sugar, maple syrup and vanilla–all until well mixed.



4. COMBINE: Pour the wet mixture over the dry mixture. Stir and fold until well mixed and cookie dough forms.

5.  SCOOP:  Using a cookie scoop, scoop and drop cookie dough balls onto the prepared sheet. Flatten cookies.

6. BAKE, COOL AND ENJOY:  Bake for about 13 minutes. Cool and enjoy the best vegan oatmeal cookies!







These Vegan Chocolate Chip Oatmeal Cookies are extra soft, thick, chewy and studded with gooey chocolate morsels!

top down view of a batch of healthy vegan oatmeal chocolate chip cookies cooling on parchment paper.

These chocolate chip oatmeal cookies are reminiscent of the old favorite oatmeal chocolate cookie recipes you may have grown up with. They are soft, tender cookies with a nice chew and tons of flavor!

You can share them with friends, family and co-workers with confidence, and I bet they wouldn’t even guess that they’re vegan. I love introducing easy transitional recipes, especially desserts, and this is one of them.

So I hope you enjoy this recipe, making them often to share. Serve with a nice chilled glass of non-dairy milk, and watch them disappear!

And FYI, they make great gifts all boxed up with a bow!

top down view of ingredients to make healthy chocolate chip oatmeal cookies.

Table of Contents


Here’s everything you’ll need, plus ideas on making substitutions when needed:

  • Oats – old fashioned or quick oats work here.
  • Flour – light spelt flour, all-purpose, oat, pastry and white whole wheat flour are great too.
  • Coconut sugar or organic cane sugar – I used coconut sugar here.
  • Cinnamon – optional, but adds great flavor.
  • Baking soda – baking powder works in a pinch too.
  • Salt – just a pinch, or make it optional
  • Coconut oil – use room temp, also vegan butter works well. For oil-free try unsweetened applesauce!
  • Banana or flax eggs – I love using banana, but the flax is good too.
  • Unsweetened almond milk or pure maple syrup- either one, use maple for a sweeter cookie.
  • Vanilla extract – adds lovely flavor. I ♡ Ashlae of Oh Lady Cakes Vanilla!
  • Dark chocolate chips (Ghirardelli Semi Sweet or Enjoy Life)

Recommended Equipment: I love this silpat or parchment paper to line my baking sheets. And using a 3 tablespoon trigger cookie scoop (<affiliate links) helps keep the cookies uniform when scooping.


There’s only a few steps needed for homemade soft, thick and chewy vegan cookies:

  • Heat oven to 350 Degrees F.
  • In large bowl, stir the sugar and coconut oil until creamy smooth.
  • Stir in vanilla and banana/flax egg until light and blend well.
  • Add in flour, baking soda and salt, and mix well (above left).
  • Stir in oats and chocolate chips (below left).
  • Scoop up large rounded tablespoons of dough and place on a cookie sheet lined with a silpat or parchment paper, about 1 1/2 – 2 inches apart (below right).
side by side photo showing the process of making vegan oatmeal chocolate chip cookies.


  • When measuring flour, never scoop it out of the bag or container with the measuring cup. Instead, spoon it into your measuring cup and level it off with the back of a knife.
  • Don’t overbake! To achieve a delicious super soft and chewy texture, just slightly under bake the cookies. Over-baked oatmeal cookies tend to be dry and hard, losing their chewy texture.
  • I usually cook these cookies for 11 -12 min. max., but ovens vary so adjust as necessary. When ready, cookies will look brown around the edges and look a bit undone on top, but will change appearance after a few minutes of cooling and be perfect.
  • The oatmeal cookie dough is soft, chunky, and pretty sticky. Use a cookie scoop to keep the mess to a minimum, while also keeping the cookies uniform in shape which helps them to bake evenly.
  • This recipe can easily be cut in half, or doubled, if needed.


Oatmeal cookies can be stored in an airtight container on the counter for 5 days. They’ll keep longer if stored in the refrigerator for up to 2 weeks.


Absolutely! To freeze baked cookies, let them cool completely, then place them in the freezer on a cookie sheet sheet until frozen. Once frozen, place the cookies in freezer bags or freezer safe containers with parchment paper between the layers. Freeze cookies for up to 3 months.

To freeze unbaked cookies, simply place the shaped cookie dough balls on a baking sheet and freeze until solid. Place frozen dough balls in a freezer bag or freezer safe container. When ready to bake, no thawing needed, simply place the frozen dough on a lined baking sheet and bake for 12 – 15 minutes.



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