These vegan oatmeal cookies are perfectly sweet, chewy, and ready to be served with non-dairy milk or made into cream pies.
It’s time to make vegan oatmeal cookies! Let’s Get Started.
First, you’ll want to assemble your ingredients shown below.
PSSSST! Don’t forget to pre-heat your oven to 350 degrees Fahrenheit before you do anything else.
Making the Cookies:
First, combine your dry ingredients in a medium mixing bowl. Dry ingredients include quick-cooking oats, whole wheat (or all purpose flour), cornstarch, aluminum-free baking powder, salt, and cinnamon. (See Step 1 below.)
Next, combine your lightly packed brown sugar, vegan butter, nondairy milk, and vanilla in a separate small mixing bowl. (See Step 2 below.)
Step 3: Pour wet ingredients over dry ingredients, and add raisins (optional) and walnuts (also optional) to your cookie dough. (See below.)
Stir ingredients together using a spoon (or mixer) until fully combined. (See Step 4 below.)
One of the best things about this recipe is that there is no need to chill your dough. Because the fat content in these cookies is not as high as other cookies, you don’t have to worry about your cookies completely flattening out or not keeping their shape.
So, go ahead and just scoop a dozen 2-3 tablespoon-sized mounds of cookie dough on to a non-stick lined pan. (See Step 5 below.) (I use these silicon liners from Amazon, or you can just use parchment paper from the grocery store.) (As an Amazon associate, I earn from qualifying purchases.)
Next, I like to slightly flatten my cookie dough mounds so that they bake into a nice flat-topped, round oatmeal cookie that’s perfect for dipping in non-dairy milk or spreading with icing. I just use my fingers to do this, but you could use the bottom of a glass cup or jar to just press the dough mounds down a bit. (See Step 6 below.)
Finally, you get to bake your cookies! Make sure your oven is fully pre-heated to 350 degrees Fahrenheit, and bake for about 15-16 minutes, or until the edges of your cookies are juuuuuust starting to turn golden brown. Every oven is different, so keep a close eye on those cookies after the 14 minute mark.
After they’ve baked, make sure you let your cookies cool for about 5 minutes before attempting to move them off the baking sheet. (See Step 7 below.)
- Make sure you let your cookies cool for 5 minutes before removing them from your baking sheet. Broken cookies are no fun.
- Store your cookies in an airtight container to keep them chewy and soft.
- Did your cookies sit out on the counter too long and dry out? Throw a piece of bread into the airtight container with your cookies, and in a few hours, they’ll be noticeably softer.
Looking for More Vegan Cookies?
We’ve got you covered! Here’s some ideas:
- Vegan Apple Oatmeal Cookies
- Perfect Vegan Pumpkin Cookies
- Vegan Peanut Butter Cookies
- Healthy Vegan Carob (or Chocolate) Chip Cookies
- Vegan Orange Almond Cookies
This recipe was adapted from an apricot oatmeal cookie recipe in one of my favorite little vegan cookbooks, Cooking for Two with the Micheff Sisters: A Vegan Vegetarian Cookbook.
Vegan Oatmeal Raisin Cookies
- cookie sheet
- non-stick liner or parchment paper
- 1 1/4 cup quick-cooking oats
- 1/2 cup whole wheat flour (or all purpose flour)
- 1 tablespoon cornstarch
- 1/2 teaspoon aluminum-free baking powder (I use Rumford.)
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- 3/4 cups brown sugar (lightly packed) (or evaporated cane juice crystals)
- 1/3 cup vegan butter
- 1 teaspoon vanilla extract
- 3 tablespoons cold almond milk (or other non-dairy milk)
- 1/4 cup finely chopped walnuts (optional)
- 1/3 cup raisins (optional)
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, combine oats, flour, cornstarch, baking powder, salt, and cinnamon.
- In a second bowl, combine sugar and vegan butter with fork, whisk, or beater until well incorporated. Add almond milk and vanilla.
- Fold wet ingredients into the dry ingredients until a soft dough develops. Add walnuts and raisins, if desired.
- Scoop a dozen 2-3 tablespoon sized mounds of dough on a non-stick lined baking sheet. Flatten each mound just slightly with your fingers or a spoon.
- Bake at 350 degrees Fahrenheit for 15-16 minutes, or until a very slightly golden brown rim is forming around the edges of your cookies. Remember, every oven is slightly different, so watch your cookies closely after the 14 minute mark. If you choose to make your cookies smaller (and make more than 12 of them), they won't need to bake as long.
- Allow cookies to cool for 5 minutes before lifting off of the baking sheets.
- Once cooled, cookies can be stored for up to a week in an airtight container at room temperature.