Go Back
–+ servings
Vegan oatmeal cookies on a sheet of parchment paper.

Vegan Oatmeal Cookies

easyhealthyrecipes.com/vegan-oatmeal-cookies/
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!
Prep: 15 minutes
Cook: 20 minutes
Chill: 15 minutes
Total: 50 minutes
Recipe makes approximately 12 cookies

Equipment Needed

  • medium bowl
  • whisk
  • Hand mixer or stand mixer
  • Silicone spatula
  • Cookie scoop with release handle
  • Baking sheet
  • Parchment paper
  • Wire cooling rack

Ingredients Needed

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)

Suggested Mix-Ins (All Optional)

  • ½ cup craisins
  • ½ cup mini vegan white chocolate chips

Instructions

  • Add 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 to medium bowl. Whisk until ingredients are well combined. Set aside.
  • Add ½ cup vegan butter, ½ cup granulated sugar, ½ packed cup dark brown sugar to large bowl or stand mixer bowl. Using stand mixer (or hand mixer), beat until light and fluffy, 2 to 3 minutes.
  • Add dry ingredients to butter mixture. Beat on low until just combined. Be careful not to over mix. While mixer or hand mixer is on low, add ¼ cup almond milk. Beat until dough has formed, 1 minute. Fold in ½ cup craisins or ½ cup mini vegan white chocolate chips if using. Dough will be crumbly.
  • Preheat oven to 350° Fahrenheit. Line baking sheet with parchment paper. Set aside.
  • Use cookie scoop to portion dough into 1 tablespoon balls. Pack dough tightly into cookie scoop before releasing each ball. Place dough balls on parchment paper, leaving 2 inches between each dough ball. Repeat until all cookie dough has been rolled and placed on parchment paper.
  • Use the palm of your hand to very gently press down on top of each cookie dough ball to flatten ball into discs. Be careful not to make discs too thin.
  • Place cookie sheet in fridge. Chill 15 minutes.
  • Once cool time has finished, place filled cookie sheet in preheated oven. Bake 14 minutes, until cookies are lightly golden and firm around edges.
  • Remove cookie sheet from oven and set aside. Allow cookies to cool on cookie sheet 5 minutes, then gently transfer cookies to cooling rack. Once cookies have cooled completely, serve as desired.

Recipe Notes

  • Spoon and Level Method: For the most-accurate flour measurement, don’t use your measuring cup to scoop the flour out of its container. Instead, scoop the flour out with a spoon and transfer it into the measuring cup. Once the cup is filled (but don’t pack the flour down!), drag the flat edge of a knife across the top of the measuring cup to level the flour.
  • Storage: Store cookies in airtight container at room temperature for up to 5 days. 

Nutrition Info (Approximate)

Serving: 1cookie | Calories: 211kcal | 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