These vegan oatmeal cookies are soft, chewy, and need just one bowl to whip up! Made with simple ingredients, they are a simple cookie that is sure to impress!
Vegan Oatmeal Cookies
When it comes to vegan desserts, my favorite recipes to make are chocolate cake, rice crispy treats, and these vegan oatmeal cookies.
I consider myself to be an equal opportunist when it comes to dessert. I give every single dessert a chance and 9 times out 10, I’ll likely become a fan of it. When it comes to the nitty gritty though, I prefer the more simple desserts. I’ll never say no to a simple coffee cake or a sweet bun. However, nothing comes close to the humble oatmeal cookie!
I’ve been meaning to share a vegan oatmeal cookie recipe for quite some time. They are hands down the BEST vegan oatmeal cookies you’ll ever make. They use simple ingredients and take minutes to prep.
No eggs and no dairy is needed, but you’d never tell. The texture is slightly crisp and chewy edges and super soft and buttery throughout. They are sweet and perfect with a cup of coffee or tea!
We had some friends over for a barbecue the other day and made a fresh batch of these cookies and NO ONE believed us that they were vegan- They thought it had to be full of butter and dairy!
How do you make vegan oatmeal cookies?
The Ingredients
- All purpose flour– White flour or white wholewheat flour. Be sure to sift the flour well first, to ensure that there are no clumps throughout.
- Rolled oats– Also known as old fashioned oats, they give the cookies a chewy yet light texture.
- Salt– Brings out the sweetness of all the other ingredients.
- Baking soda and boiling water– Mixed together to create a thicker batter (without needing eggs!)
- Vegan butter– Use a vegan butter from a block, not a spread.
- Brown sugar and white sugar– A combination of the brown and white varieties ensure crisp edges and soft middles.
- Vanilla extract– A must for any good cookie recipe.
The Instructions
Start by mixing together the butter, sugars, and vanilla extract, in a large mixing bowl. Next, combine the boiling water with the baking soda. Add it to the butter mixture, before adding the flour and salt. Fold through the quick oats at the end until combined.
Now, using a cookie scoop, scoop out heaping tablespoon portions of cookie dough and place them on a lined baking sheet. Bake the cookies for 10-12 minutes, before removing them from the oven. Let them cool on the pans for 10 minutes, before carefully transferring to a wire rack to cool completely.
Tips to make the best vegan oat cookies
- You can prepare the cookie dough up to 5 days in advance. Just keep the dough chilled and covered, and let it sit at room temperature for 30 minutes before baking them.
- Do not overbake the cookies, as they continue to cook and firm up as they are cooling down.
- Leave at least 1-2 inches apart from each cookie, as they can spread.
- For thicker and chewier cookies, refrigerate the dough for 40 minutes before baking.
Storing and freezing cookies
- To store: Leftover cookies can be stored at room temperature, in a sealed container. They will keep well for at least one week. Store them in the refrigerator if you’d like them to keep longer.
- To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
Vegan Oatmeal Cookies
Ingredients
- 1 cup vegan butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 cup boiling water
- 1 1/2 cups all purpose flour
- 2 cups rolled oats old fashioned oats
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, mix together the sugars, butter, and vanilla extract, until combined and smooth. In a separate bowl, mix together the boiling water with the baking soda.
- Add the boiling water, before slowly fold through the flour and salt until combined. Add in the oats, and mix until a thick batter remains.
- Scoop out heaping tablespoons of cookie dough onto the lined sheet. Bake the cookies for 10-12 minutes, or until the edges begin to go golden.
- Remove from the oven and let cool on the sheets for 10 minutes, before carefully transferring to a wire rack to cool completely.
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