Dairy Free Oatmeal Cookies

Heartwarmingly chewy oats and a lightly crispy exterior combine with warm cinnamon flavor for the best dairy free oatmeal cookies for your cookie jar!

The Cozy Dairy Free Oatmeal Cookies To Satisfy Your Soul

There’s no place like home. There’s no jar like a cookie jar. And there sure as heck is no-thing like a fresh-baked dairy free oatmeal cookie. Today, we’re gonna head into the kitchen, warm up the oven, and get out our cutest, coziest aprons because it’s TIME. We’re making the coziest oatmeal cookies to grace your dairy free cookie jar. The best part? No one will even suspect it’s dairy free! Let’s get baking!

far view of df oatmeal cookies cooling on a cookie sheet

Deliciously Dairy Free Ingredients for Dairy Free Oatmeal Cookies

Whether you’re new to dairy free baking or a longtime veteran at it, you may know that dairy free ingredients can be healthier and made from whole ingredients. These dairy free oatmeal cookies are made with my favorite ones:

Coconut Oil & Almond Butter: two of my favorite dairy free ingredients that are staples in my baking pantry. These two ingredients combine to add a richness and delicious chewiness to each and every oatmeal cookie. You can also learn how to make almond butter and use it to make these cookies!

Coconut Sugar & Pure Maple Syrup: I like to use a combination of sweeteners so my cookies have a subtly complex sweetness. Coconut sugar and maple syrup add a warm coziness to these oatmeal cookies that remind me of fall, while still keeping the recipe dairy free.

Rolled Oats & Oat Flour: we’re doubling down on our oat ingredients for twice the fiber-rich, soul-satisfying oat flavor. Its natural slight nuttiness and willingness to absorb and spotlight flavors makes oat flour one of the best ingredients to use in baking. Try using homemade oat flour or, for a quick & easy solution, use ready-made oat flour.

Your Favorite Add-ins: this is where your personal favorites come in—try adding in any or all of your favorite add-ins. A few personal favorite combos of mine: 1) chopped dried cherries & dark chocolate, 2) chopped dates and pecans, 3) ______(add yours here!)____.

super closeup shot of one oatmeal cookie       entire baking sheet of dairy free oatmeal cookies on parchment paper

How to Make Dairy Free Oatmeal Cookies

Making dairy free oatmeal cookies involves a few simple steps and tried-and-true techniques that keep everything peaceful and enjoyable. Most of us didn’t get into baking for the speed-tactics, but for the pleasure of savoring each moment. So I invite you to just enjoy the experience. 🙂


First things first, preheat your oven. Erik tends to forget this step if he doesn’t do it right away—so we’ve both gotten very accustomed to doing it before even bringing out the baking tools. Then, line a baking sheet with parchment paper or greased foil.


Prepare all of your wet ingredients in a medium mixing bowl. Add the coconut oil, almond butter, coconut sugar, maple syrup, flax egg and vanilla. Now, whisk it all together until these ingredients truly combine—look for a caramely look and a cohesive, almost gel-like texture.


Now, grab another bowl—a large mixing bowl. Here, you’ll add all of the dry ingredients: oats, oat flour, baking powder, cinnamon and salt. Grab a new, clean whisk and whisk it all together.


Grab a spatula and the medium bowl. Tip it over the large bowl and scrape all of the wet ingredients from the medium bowl into the large bowl. Using the spatula, stir and fold both components together until well mixed. We’re not using a whisk here because the dough is too thick to whisk (and no one really wants to coerce that inevitable dough ball out of being stuck in the middle of the whisk). Fold in your favorite add-ins.


Using a cookie scoop, scoop and drop balls of oatmeal cookie dough onto the baking sheet. Flatten cookies to the thickness you’d like.

Bake, Cool and Enjoy

Bake, cool and enjoy the best dairy free oatmeal cookies!

super closeup of two dairy free oatmeal cookies one perched on the other cookie

Oatmeal Cookies to Delight Your Cookie Jar

Tools You Need

Dairy Free Never Looked So Good

Who knew dairy free could look (and taste) so darn good? Once you bake up a batch of these oatmeal cookies, you’ll wonder why you shouldn’t share them with the world. Please do! 😉 Snap a pic and share them on Instagram and tag me at #beamingbaker. I’d love to see them. ‘Til our next sweet adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

💜 📸 💜

📸 Did you make this dairy free recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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Dairy Free Oatmeal Cookies featured image

Dairy Free Oatmeal Cookies

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5 from 7 reviews


Heartwarmingly chewy oats and a lightly crispy exterior combine with warm cinnamon flavor for the best dairy free oatmeal cookies for your cookie jar!



Wet Ingredients

  • 2 tablespoons melted coconut oil
  • ¼ cup unsalted, natural creamy almond butter or your favorite nut butter
  • 3 tablespoons coconut sugar
  • 3 tablespoons pure maple syrup
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisked together, set for 15 minutes)
  • ½ teaspoon pure vanilla extract

Dry Ingredients

  • 1 cup rolled oats
  • ¼ cup + 2 tablespoons oat flour – if using homemade, make sure it’s very finely ground (not coarse)
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt


  • ½ cup raisins, chocolate chips or your favorite add-ins
  • ¼ cup chopped walnuts (or your favorite add-in)


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  2. In a medium bowl, whisk together the wet ingredients: coconut oil, almond butter, coconut sugar, maple syrup, flax eggs and vanilla.
  3. In a large bowl, using a rubber spatula, stir together all of the dry ingredients: oats, oat flour, baking powder, cinnamon and salt.
  4. Pour the wet mixture over the dry mixture. Using the spatula, fold and stir until well mixed. Fold in your favorite add-ins. Cookie dough will be sticky.
  5. Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, spread evenly apart. Using a fork, flatten cookies to desired thickness—cookies will only spread a tiny bit.
  6. Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Transfer cookies directly to a cooling rack to cool completely before storing. Storing instructions below. Enjoy!


Storing Instructions: Store cookies in an airtight container for 1-2 weeks.

Freezing Instructions: Store in a freezer-friendly container. Keep for 1-3 months. Thaw at room temperature for about 10-20 minutes before enjoying.

  • Prep Time: 25 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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  1. Excellent. So delicious. Love to have them with a cup of brewed chicory root. My husband loves them with his coffee. Great recipe!