Vegan Oatmeal Cookies

If you’re avoiding dairy or cooking for a group with allergies, don’t sleep on these vegan oatmeal cookies. They’re loaded with real oats, chunky coconut, soft raisins and chocolate chips, making them a hearty treat that works as a dessert or an afternoon snack. With all those layers of flavor, nobody will be able to tell that this is a dairy-free cookie and an excellent vegan dessert.

This vegan oatmeal cookie recipe avoids dairy ingredients by replacing them with easy nondairy alternatives. In place of butter, look for a good vegan butter brand like Miyoko’s, which replicates the rich flavor and creamy texture of the real thing. The richness of the nondairy butter also delivers a delightful golden brown exterior, making these cookies as picture-perfect on a platter as they are tasty.

Vegan Oatmeal Cookies Ingredients

• Vegan butter-style sticks: It’s almost impossible to tell good dairy-free butter from the real thing. The vegan butter creates tender, flavorful cookies.
• Sugar: Plain granulated sugar contributes to this cookie’s crisp edges.
• Brown sugar: Rich with molasses flavor, brown sugar makes for tasty cookies. Make sure to measure it correctly by packing it tightly into measuring cups.
• Powdered egg replacer: In traditional cookie dough, eggs add protein, which provides structure and shape. To make these cookies vegan, simply replace that with an egg substitute: powdered egg replacer.
• Water: Adding water to the batter helps hydrate the oats, making them soft and tender (and not dry!).
• Maple syrup: The warm, sweet flavor of maple syrup complements the nutty flavor of the oats.
• Flavorings: Like they do for classic oatmeal cookies, vanilla extract, cinnamon and salt enhance and balance flavor.
• Flour: Use plain all-purpose flour for these cookies.
• Quick-cooking oats: Choose the right type of oats. Quick-cooking oats are processed to cook quickly, ensuring that they’re soft and tender.
• Baking soda: A pinch of baking soda leavens the cookies, making them light and airy.
• Mix-ins: These cookies don’t skimp on tasty fillings. The batter contains raisins, sweetened shredded coconut and semisweet chocolate chips, which together deliver a triple punch of flavor and ensure a mix of textures in every bite.

Directions

Step 1: Mix the wet ingredients

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Preheat the oven to 350°F. In a large bowl, cream the vegan butter and sugars until they’re light and fluffy, five to seven minutes. In a separate small bowl, combine the egg replacer and water, and mix until they’re well combined. Let it sit for one minute, then add it to the butter mixture along with the maple syrup and vanilla. Beat well.

Editor’s Tip: Properly creaming butter adds air to the batter, making light cookies.

Step 2: Add the dry ingredients

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In a separate bowl, whisk together the flour, oats, baking soda, cinnamon and salt. Gradually add the flour mixture to the creamed butter mixture, mixing well between additions. Stir in the raisins, coconut and chocolate chips.

Step 3: Bake the cookies

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Drop the batter by 2 tablespoonful-sized balls onto parchment-lined baking sheets, leaving 2 inches between them. Bake the cookies until the edges are set and light brown, 10 to 12 minutes.

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Cool the cookies on pans for two minutes before transferring them to wire racks.

Editor’s Tip: Cookies are delicate when freshly removed from the oven. Allowing them to sit on the pan for a few minutes helps them become firm.

Christine Ma for Taste of Home

Vegan Oatmeal Cookies Variations

• Change the mix-ins: Chopped nuts, white chocolate chips, butterscotch chips, M&Ms and cranberries all make tasty additions.
• Spice things up: Lean into the cozy spice flavor by adding any combination of nutmeg, allspice, pumpkin pie spice and cloves.
• Add a glaze: Since oatmeal cookies can feel virtuous, sweeten them with a layer of thick, creamy frosting made from a simple mixture of powdered sugar, nondairy milk and melted vegan butter.
• Make it lemony: To make lemon oatmeal cookies, swap lemon juice for the water and add a tablespoon of lemon zest. Skip the chocolate chips in the mix-ins.

How to Store Vegan Oatmeal Cookies

Once cooled, store vegan oatmeal cookies in an airtight container at room temperature. They’ll last up to one week at room temperature when kept away from direct light or heat.

Can you freeze vegan oatmeal cookies?

Most cookies freeze well, and vegan oatmeal cookies are no exception. Allow the cookies to cool completely, then arrange them in a single layer on a parchment-lined baking sheet. Freeze them until they’re solid, then transfer them to a zip-top bag. Cookies can be stored in the freezer for 8 to 12 months. Reheat them in the microwave directly from frozen, or defrost the cookies in the refrigerator before enjoying them.

Vegan Oatmeal Cookies Tips

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Can you use old-fashioned or rolled oats in this vegan oatmeal cookies recipe?

We don’t recommend using another type of oat in this recipe. Quick-cooking oats are specially processed to cook faster and be softer than other varieties, which may not soften during baking.

How can you make gluten-free vegan oatmeal cookies?

It’s easy to make this recipe gluten-free! Simply substitute a gluten-free all-purpose flour mix and pick up a bag of certified gluten-free quick-cooking oats. The remaining ingredients should be naturally gluten-free, but check the labels to be sure.