Chewy and perfectly sweet vegan oatmeal cookies are the perfect treat for any time of the year. Full of warm spices, earthy oats, and tender raisins, they offer a delightful experience with every bite. These cookies are surprisingly easy to make and are sure to become a new favorite in your plant-based recipe collection!
Discover the Irresistible Charm of Vegan Oatmeal Cookies
Few desserts evoke such a sense of comfort and nostalgia as a classic oatmeal cookie. This recipe proudly presents a fully vegan version that not only lives up to, but often surpasses, the traditional favorite. Our vegan oatmeal cookies are crafted to deliver that coveted soft, chewy texture, balanced sweetness, and a harmonious blend of warm, inviting spices that make them utterly irresistible. Whether you follow a vegan diet, have dietary restrictions, or simply love a good cookie, this recipe is designed for maximum flavor and minimal fuss.
🍪 What Makes This Vegan Oatmeal Cookie Recipe Truly Exceptional
- A Harmonious Blend of Flavors and Textures: Prepare your taste buds for an unforgettable experience. Each cookie boasts perfectly golden-brown edges with a delightfully soft and chewy interior. The robust, earthy notes of old-fashioned oats are beautifully complemented by the sweet, tender bursts of raisins, all tied together by the comforting warmth of cinnamon and nutmeg. This irresistible combination is profoundly satisfying, offering a truly addictive treat that you’ll want to make again and again.
- Remarkably Simple and Straightforward: Don’t be intimidated by baking; this recipe is designed for ease. With just a few simple steps—mixing all the ingredients, a quick 15-minute chill for the dough, and then letting your oven work its magic—you’ll have a batch of delicious vegan oatmeal cookies in no time. The most challenging part, honestly, is mustering the willpower to let them cool completely before diving in! It’s an ideal recipe for bakers of all skill levels, ensuring success every time.
- Versatility for Every Season and Celebration: While the inviting spices might evoke thoughts of cozy autumn evenings or holiday gatherings, these vegan oatmeal cookies are genuinely perfect for enjoyment throughout the entire year. Their universal appeal makes them suitable for a wide array of occasions. They’re excellent for sharing at cookie exchanges, make thoughtful homemade gifts, are a guaranteed hit at potlucks, or simply serve as a comforting sweet treat to brighten any ordinary day. Be warned, though: they tend to disappear remarkably fast!
- A Healthier Indulgence That Everyone Can Enjoy: Made entirely from plant-based ingredients, these cookies are a fantastic option for those adhering to a vegan lifestyle, managing dairy or egg allergies, or simply seeking more wholesome dessert choices. Oats are known for being a good source of dietary fiber, contributing to a more fulfilling and nutritious snack compared to many other cookie varieties. It’s indulgence you can feel good about.
🌿 Decoding the Ingredients for Perfect Vegan Oatmeal Cookies
Understanding the role of each component not only enhances your baking knowledge but also helps in achieving consistent and delicious results. Here’s a closer look at the key ingredients in our vegan oatmeal cookies:
- All-Purpose Flour: This forms the foundational structure of our cookies, providing the necessary gluten to hold everything together. Proper measurement is crucial for the right texture.
- Old Fashioned Oats: The heart of the oatmeal cookie, these rolled oats provide the signature chewy texture and a wholesome, earthy flavor. They hold their shape well during baking, ensuring a satisfying bite. Avoid instant or quick oats, as they can result in a mushier texture.
- Baking Powder & Baking Soda: These two leavening agents work synergistically to give the cookies their perfect rise and spread. Baking soda reacts with the acidic brown sugar, while baking powder provides additional lift, ensuring a tender and airy interior.
- Cinnamon & Nutmeg: These warm, aromatic spices are fundamental to the classic oatmeal cookie profile. Cinnamon delivers a sweet, comforting warmth, while nutmeg adds a deeper, slightly woody and earthy undertone, creating that familiar, irresistible scent and taste.
- Salt: A small amount of salt is essential to balance the sweetness and enhance all the other flavors in the cookie, preventing them from tasting flat.
- Vegan Butter (Room Temperature): This plant-based fat alternative is vital for richness, moisture, and creating the luxurious texture of the cookies. Ensuring it’s at room temperature is key for proper creaming with the sugars, which incorporates air and leads to a lighter, fluffier dough.
- Granulated Sugar & Dark Brown Sugar: The combination of these two sugars is strategic. Granulated sugar contributes to the crispness of the edges and overall sweetness. Dark brown sugar, with its molasses content, adds a deeper, caramelized flavor, extra moisture, and promotes a wonderfully soft and chewy interior. Always ensure brown sugar is packed firmly when measuring.
- Almond Milk or Oat Milk: A touch of plant-based milk adds essential liquid to bring the dough together, ensuring it’s moist and pliable. Both almond and oat milk work beautifully, providing a subtle creaminess without altering the primary flavors.
- Suggested Mix-Ins (Optional): While classic raisins are wonderful, feel free to customize! Dried cranberries (craisins) offer a tart contrast, while vegan mini white chocolate chips or dark chocolate chips can add a rich, decadent twist. Chopped nuts like walnuts or pecans can provide an additional layer of texture and flavor.
👩🏼🍳 Expert Tips for Baking Your Best Vegan Oatmeal Cookies
- Achieving the Perfect Chewy Texture: The secret to truly chewy cookies lies in proper ingredient temperatures and mixing techniques. Ensure your vegan butter is at a true room temperature (soft but not melted) for optimal creaming with the sugars. Creaming until light and fluffy incorporates air, which contributes to the cookies’ tender structure. When you add the dry ingredients, mix only until they are just combined. Overmixing can develop too much gluten in the flour, leading to tougher, less chewy cookies.
- Don’t Skip the Chill Time: The 15-minute chilling period for the dough is not optional; it’s a crucial step for perfect vegan oatmeal cookies. Chilling allows the vegan butter to re-solidify, which significantly helps prevent the cookies from spreading too thinly during baking. It also gives the oats time to absorb some moisture from the dough, resulting in a more satisfyingly chewy texture and a deeper flavor profile.
- Mastering the Art of Not Over-Baking: This is arguably the most important tip for achieving perfectly tender and chewy cookies. Vegan oatmeal cookies bake relatively quickly. When you remove them from the oven, they should appear lightly golden around the edges but still look slightly soft, or even a little underbaked, in the very center. They will continue to set and firm up as they cool on the hot baking sheet. Overbaking even by a minute or two can quickly transform them from wonderfully chewy to disappointingly hard and dry. Trust the process and your eyes, not just the timer!
- Precise Flour Measurement with the Spoon and Level Method: For the most accurate flour measurement, avoid directly scooping flour out of its container with your measuring cup. This method often compacts the flour, leading to you inadvertently adding too much. Instead, use a spoon to lightly scoop flour into your measuring cup until it’s overflowing. Then, use the straight edge of a knife or an offset spatula to level off the top. This ensures you get the exact amount of flour needed for the perfect cookie texture.
- Customization Opportunities Abound: While raisins are traditional, feel free to get creative with your mix-ins! Beyond the suggested cranberries or chocolate chips, consider adding a handful of chopped nuts like pecans or walnuts for extra crunch. A pinch of ground ginger or allspice can also enhance the warm spice profile. Just ensure any additions are roughly chopped and don’t exceed the recommended total volume to maintain dough consistency.
🍪 Frequently Asked Questions (FAQ) About Vegan Oatmeal Cookies
- Can I use quick oats instead of old-fashioned oats? While old-fashioned (rolled) oats are strongly recommended for their superior chewiness and texture, quick oats can be used as a substitute in a pinch. However, be aware that they will result in a softer cookie with less defined chew. Steel-cut oats are not suitable for this recipe.
- Are these cookies gluten-free? The recipe uses all-purpose flour, so it is not inherently gluten-free. To make them gluten-free, you can substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Additionally, ensure that your old-fashioned oats are certified gluten-free.
- What if I don’t have dark brown sugar? You can use light brown sugar, but this may result in cookies that are slightly less chewy and have a milder molasses flavor. For a closer approximation to dark brown sugar, you can add about half a teaspoon of molasses to light brown sugar before combining it with the other ingredients.
- How should I store these vegan oatmeal cookies to keep them fresh? Once completely cooled, store your vegan oatmeal cookies in an airtight container at room temperature. They will retain their delicious freshness and chewy texture for up to 5 days.
- Can I freeze the cookie dough or baked cookies? Yes, both options work wonderfully! To freeze cookie dough, scoop and slightly flatten the dough balls as directed, then arrange them on a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag for up to 3 months. When ready to bake, place them on a prepared baking sheet and bake from frozen, adding an extra 2-4 minutes to the cooking time. Baked cookies can also be frozen in an airtight container for up to 2 months; simply thaw them at room temperature before serving.
- Why did my cookies spread too much or too little? Excessive spreading is often caused by warm vegan butter, insufficient chilling of the dough, or an oven that isn’t hot enough. Ensure your butter is at the correct room temperature, always chill the dough for the recommended time, and verify your oven temperature with a thermometer. If cookies didn’t spread enough, your dough might have been too cold or your oven too hot.
Delightful Serving Suggestions for Your Vegan Oatmeal Cookies
While these vegan oatmeal cookies are absolutely divine on their own, here are a few ideas to elevate your enjoyment and make them even more special:
- Classic Pairing: Enjoy them warm with a tall, frosty glass of your favorite plant-based milk, such as almond milk, oat milk, or soy milk.
- Dessert Upgrade: Crumble a warm cookie over a scoop of vegan vanilla ice cream or a scoop of cinnamon-spiced nice cream for an indulgent treat.
- Coffee or Tea Companion: Pair these comforting cookies with a hot cup of coffee, a soothing herbal tea, or a plant-based latte for the ultimate cozy break.
- Snack Time Essential: Pack them in lunchboxes for a delightful midday snack, or enjoy them as a satisfying treat during an afternoon slump.
- Breakfast Boost: While they are a dessert, a single cookie alongside some fresh fruit can make for a quick and satisfying, albeit indulgent, breakfast on a busy morning.
Explore More Irresistible Vegan Treats You’ll Love
If these chewy vegan oatmeal cookies have won your heart, we encourage you to delve deeper into our collection of fantastic plant-based dessert recipes. Each one is carefully developed to be delicious, easy to follow, and incredibly satisfying, proving that vegan baking is a world of endless delightful possibilities!
- Vegan Coconut Cream Pie
- Perfect Vegan Pound Cake
- Easy Vegan Lemon Curd (Dairy Free, Egg Free)
- Vegan Coffee Cake with Streusel Topping
- Vegan Crème Brûlée
- Paleo Avocado Mousse
- Vegan Marshmallows
- Vegan Lemon Bars
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Vegan Oatmeal Cookies
Prep: 15 minutes
Cook: 20 minutes
Chill: 15 minutes
Total: 50 minutes
Chewy vegan oatmeal cookies are the perfect treat for any time of the year. Packed with flavor of warm nutmeg, cinnamon, earthy oats, and tender raisins. Easy to make, and so delicious!
Cheryl Malik
Print Recipe
12
cookies
Ingredients
For the Oatmeal Cookies
- 1 ½ cups all-purpose flour
- ½ cup Old Fashioned Oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup vegan butter at room temperature
- ½ cup granulated sugar
- ½ packed cup dark brown sugar
- ¼ cup almond milk or oat milk
- ½ cup raisins
Suggested Mix-Ins (All Optional)
- ½ cup craisins
- ½ cup mini vegan white chocolate chips or dark chocolate chips
- ½ cup chopped walnuts or pecans
Equipment
- Medium bowl
- Whisk
- Hand mixer or stand mixer
- Silicone spatula
- Cookie scoop (about 1 tablespoon capacity)
- Baking sheets
- Parchment paper
- Wire cooling rack
Instructions
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup Old Fashioned Oats, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt until thoroughly combined. Set this dry mixture aside.
- In a large mixing bowl or the bowl of a stand mixer, combine ½ cup vegan butter (at room temperature), ½ cup granulated sugar, and ½ packed cup dark brown sugar. Using a stand mixer with a paddle attachment (or a hand mixer), beat on medium speed for 2 to 3 minutes, or until the mixture is light and fluffy. Remember to scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet butter mixture. Beat on low speed until they are just combined, being careful not to overmix. While the mixer is still on low, slowly pour in ¼ cup almond milk (or oat milk). Continue beating for about 1 minute until a cohesive dough forms. If using optional mix-ins like craisins or chocolate chips, gently fold them in with a silicone spatula. The dough will be thick and may appear slightly crumbly.
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper, which helps prevent sticking and ensures even baking.
- Using a 1-tablespoon cookie scoop (or simply measuring with a tablespoon), portion the cookie dough into balls. Make sure to pack the dough tightly into the scoop before releasing each ball. Place the dough balls onto the prepared baking sheet, ensuring there is approximately 2 inches of space between each to allow for proper spreading during baking. Repeat until all the dough is used.
- Gently flatten each cookie dough ball into a disc using the palm of your hand. Be careful not to press them too thin; a slight thickness will help achieve that desirable chewy interior.
- Place the baking sheet with the flattened cookie dough into the refrigerator and chill for 15 minutes. This crucial step helps prevent the cookies from spreading too much in the oven, ensuring a thicker, chewier result.
- Once the chilling period is complete, transfer the baking sheet from the fridge to your preheated oven. Bake for 14 minutes, or until the edges of the cookies are lightly golden brown and appear firm, but the centers still look slightly soft.
- Carefully remove the baking sheet from the oven and place it on a heatproof surface. Allow the cookies to cool on the baking sheet for 5 minutes; this allows them to finish setting and firm up without becoming hard. After 5 minutes, gently transfer the cookies to a wire cooling rack to cool completely. Serve and enjoy once fully cooled.
Notes
- Spoon and Level Method for Flour: For the most accurate flour measurement, avoid scooping flour directly from its container with your measuring cup. Instead, use a spoon to lightly fill your measuring cup, then use the flat edge of a knife to level off the top. This prevents compacting the flour, which can lead to adding too much and resulting in dry, dense cookies.
- Storage: Store fully cooled vegan oatmeal cookies in an airtight container at room temperature for up to 5 days to maintain their freshness and chewiness.
- Freezing Baked Cookies: For longer storage, place cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe airtight container or bag, separating layers with parchment paper. They will keep for up to 2 months. Thaw at room temperature before serving.
- Freezing Cookie Dough: Form the cookie dough into balls and flatten slightly as per instructions. Arrange them on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag and freeze for up to 3 months. Bake from frozen, adding an extra 2-4 minutes to the baking time.
Nutrition Information
Serving: 1 cookie | Calories: 211 kcal | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 0.04g | Total Carbs: 36g | Fiber: 1g | Sugar: 17g | Net Carbs: 35g | Vitamin C: 0.3mg | Sodium: 247mg | Potassium: 94mg | Calcium: 40mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
© Author: Cheryl Malik