Easy Vegan Oatmeal Cookies Recipe

The best vegan oatmeal cookies—crispy edges, chewy centers & perfectly spiced.

The only vegan oatmeal cookie recipe you’ll need: chewy ‘n moist vegan oatmeal cookies packed with delicious oats and crispy edges.

easy vegan oatmeal cookies

Simple and easy–remember when things were simple and easy? No? Me neither! But today’s vegan oatmeal cookies recipe truly is simple and it truly is easy. Niiiioce! (I say to myself). 😉

Are you ready for exceptionally GOOD, tear-in-your-eye fantastic, best ever vegan oatmeal cookies? Whoop whoop! Today’s vegan oat cookies are made without any extra add-ins, without any additional junk—just simple and easy vegan oatmeal cookies.

These vegan oatmeal cookies boast crispy, caramelized edges, chewy, rich centers and the best ever vegan oatmeal cookie flavor (the key is in the spices!). Let’s bake this!

Vegan Oatmeal Cookies that are so easy to make & taste so good that you won’t know they’re vegan!

Easy Vegan Oatmeal Cookies (GF): a Simple recipe for the BEST Vegan Oatmeal Cookies! Chewy, moist centers with crispy, caramel-y edges & packed with comforting oatmeal. #OatmealCookies #Vegan #GlutenFree #Cookies | Recipe at BeamingBaker.com

How to Make Vegan Oatmeal Cookies 


Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

Whisk Dry Ingredients

In a large bowl, whisk together all of the dry ingredients for your vegan oatmeal cookies: oats, oat flour, flaxseed, spices and salt.

Two photos showing How to Make Vegan Oatmeal Cookies – whisking dry ingredients like flour and baking powder in a bowl

Whisk Wet Ingredients

In a medium bowl, whisk together coconut oil, almond butter, coconut sugar, maple syrup and vanilla–all until well mixed.

Two photos showing How to Make Vegan Oatmeal Cookies – whisking wet ingredients together in a mixing bowl


Pour the wet mixture over the dry mixture. Stir and fold until well mixed and cookie dough forms.

Two photos showing How to Make Healthy Vegan Oatmeal Cookies – combining wet and dry ingredients to make cookie dough


Using a cookie scoop, scoop and drop cookie dough balls onto the prepared sheet.

Two photos showing How to Make this dessert recipe – scooping dough onto baking sheet

Grab a fork, then use it to flatten cookies about halfway.

Two photos showing How to Make this dessert recipe – flattening cookie dough balls before baking

Bake, Cool and Enjoy

Bake cookies for about 13 minutes. Cool and enjoy the best vegan oatmeal cookies! 

Vegan Oatmeal Cookies: the Testimonials

Kelly says, “I am a horrible baker but this simple recipe made my cookies come out PERFECT! I pulled them out at 13 mins and omg once they cooled the texture was insane. I also added vegan mini choco chips. This is my new go to cookie recipe! Thank you ILY BB”

Treegan says, “I admit I was skeptical, but this recipe is amazing. My last attempt at oatmeal cookies was demotivational, and resulted in dry little hockey pucks. These came out soft, chewy, and hearty, with a lovely and pretty surprising caramely flavour…. So delicious and simple, and quick. Thank you!”

Joanie says, “I used to be so intimidated by making vegan cookies but this recipe proves that it’s not hard at all. These cookies are delicious and my family loves them.”

The Taste & Texture

These easy vegan oatmeal cookies are perfectly spiced with cozy flavors of cinnamon, nutmeg and cloves. The chewy, moist centers of these simple vegan oatmeal cookies are surrounded by crispy, caramel-y edges. Just think: you’re taking a bite into comforting oatmeal cookie YUM! 

>>Related: 35+ Best Vegan Cookie RecipesVegan Cinnamon Cookies30+ Healthy Vegan Dessert Recipes

Vegan Oatmeal Cookies Ingredients measured into bowls with ingredients like oats, oat flour, coconut sugar, and more

Classic, Simple Vegan Oatmeal Cookies with Clean Ingredients

This vegan oatmeal cookie recipe is not only simple and easy to make, but it’s also made with simple & easy ingredients!

Instead of Butter… We’re gonna go ahead and skip dairy butter and sub that sucker with coconut oil and almond butter—some of my favorite ingredients to use in many of my vegan cookie recipes. They add a richness to every cookie & a creamy, buttery flavor that takes these simple vegan oatmeal cookies to the next level.

Rolled Oats & Oat Flour: two delightful simple ingredients that make today’s vegan cookies, well, vegan oatmeal cookies. 😉

Ground Flaxseed: instead of going with the usual flax egg to create a binder in my vegan oatmeal cookie recipe, I’ve included straight up ground flaxseed! I find the flaxseed add a rich, nutty texture and serves to add that extra “oomph” in my easy vegan oatmeal cookies!

Warm Spices: ground cinnamon, nutmeg and cloves are the perfect fall/wintry trifecta of spice that warm you up and give all the cozy feels. Who says natural ingredients can’t give you an extra oomph?

Coconut Sugar, Pure Maple Syrup—instead of using cane sugar, which isn’t vegan since it’s processed with bone char, we’re gonna be using coconut sugar! And you can go ahead and skip the honey. The vegan liquid sweetener of today’s oatmeal cookies is maple syrup. Yum!

Easy Vegan Oatmeal Cookies (GF): a Simple recipe for the BEST Vegan Oatmeal Cookies! Chewy, moist centers with crispy, caramel-y edges & packed with comforting oatmeal. #OatmealCookies #Vegan #GlutenFree #Cookies | Recipe at BeamingBaker.com

Tips for Perfect Vegan Oatmeal Cookies

  • Use a cookie scoop! – yep, I’ve said this over and over again, but it totally bears repeating. Cookie scoops not only allow you to make nicely-uniform vegan oatmeal cookies, but they also make the process of making them so much easier! Cookie scoop makes life easier, ya know?
  • Don’t deviate from the written recipe – I know, I know, it would be soooo easy to make a change here, and another change there. Trust me–you gotta try this recipe as-is first. Then, you can go renegade and try your own remix. That way, you know what works and what doesn’t because you already made the successful vegan oatmeal cookie base. 😉
  • Make cookies in a timely manner – aka, don’t mix up the wet ingredients, leave them for an hour because you gotta do laundry first (happens to us all lol), then come back to them and continue the recipe. I’ve had a few mishaps myself with stopping in the middle of the recipe. Make sure you set aside a good chunk of time–these easy vegan oatmeal cookies are worth it!

How to Store Your Vegan Oatmeal Cookies

Room Temp

Store these vegan oatmeal cookies in an airtight container for about 1-2 weeks at room temperature. Just make sure to keep cookies away from direct sunlight and away from heat sources, as they’ll spoil the cookies.


Store the cookies in a freezer-friendly container for 1-3 months. To enjoy, simply remove oatmeal cookies from the freezer and allow to thaw for 10-30 minutes. Heating instructions in the recipe notes. 😉 

Lemme guess, you’re racing to the kitchen as we speak?? 😉 One can hope! I’m so thankful that you’re here, sharing in these baking adventures with me and your loved ones. ‘Til the next sweet baking adventure with you…

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

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

More Delicious Vegan Oatmeal Cookies

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Vegan Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 37 reviews


The best vegan oatmeal cookies—crispy edges, chewy centers & perfectly spiced. A simple & easy vegan oatmeal cookies recipe.



Dry Ingredients

  • 1 ¼ cups rolled oats
  • ¼ cup oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • 2 ½ tablespoons ground flaxseed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • ¼ teaspoon salt

Wet Ingredients


  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
  2. In a large bowl, whisk together all of the dry ingredients: oats, oat flour, flaxseed, spices and salt.
  3. In a medium bowl, whisk together all of the wet ingredients: coconut oil, almond butter, coconut sugar, maple syrup and vanilla.
  4. Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed.
  5. Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Using a fork, flatten cookies about halfway. Cookies will spread during baking.
  6. Bake for 10-15 minutes. Mine took 13 minutes. Place baking sheet on a cooling rack, allowing to cookies to firm up for 10 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack. Allow to cool for 1 hour before storing. Storing instructions below. Enjoy!

Vegan Oatmeal Recipes


A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create grainy cookies.

Where to Buy Ingredients: Coconut SugarGround Flaxseed | make Homemade Oat Flour | Coconut Oil

Storage Notes: Store in an airtight container for 1-2 weeks at room temperature. Keep away from sunlight and other heat sources.

Freezing Instructions: Store in a freezer-friendly container for 1-3 months. Before enjoying, allow to thaw for 10-30 minutes at room temperature, or heat in 5-second increments in the microwave until warm.

Recommended Tools: Rose Gold Chef Cookie SheetParchment Paper SheetsSmall or Medium Cookie Scoop | 4 Event Kitchen Timer | My Favorite Prep Bowls | Glass Mixing Bowls | Baking Sheet

  • Prep Time: 20 mins
  • Cook Time: 13 mins
  • Category: Desserts, Snacks
  • Method: Bake
  • Cuisine: American

© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

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  1. Used vegan butter instead of coconut oil, added mini-chips and raisins. Otherwise followed the instructions. Perfect. Possibly my new fav cookie recipe because it was both easy and delicious. Thank you!

  2. Always looking for vegan/gf desserts to make without the cane sugar and this is by far one of the best I’ve tried. I only used 1 cup of oats which was perfect. I was worried that the cookies may come out crumbly but once they cooled they were totally fine. Will defiantly continue to make these!!

  3. Five stars for flavor! The texture was a bit of for me, they were just a bit too crumble. Next time I intend to make a flax egg to help hold it together better.

  4. These cookies taste great. I substituted the almond butter for peanut butter.
    organic flour for oat. Did not have Oat flour. Substituted organic brown sugar didn’t have coconut flour. I added raisins, clove and ginger powder. They didn’t stick together when put on cookie sheet when cooled they did. Will make the original why next time. The taste is yummy.

  5. Hey! Can I dub the almond butter for peanut butter? I also don’t have coconut sugar or maple sugar. What could I sub them with? These look so delicious!

  6. Do you have the nutritional values available for you recipes? I’m looking for healthy carb with a good fiber content. I am looking at your Vegan Oatmeal Cookies and Healthy Breakfast Oatmeal cookies. thank you.

  7. I found it! I have been looking for an amazing oatmeal cookie and this is the winner. Perfect spice, crisp yet chewy, makes for one fantastic cookie.

  8. These are sooooo good. Love oatmeal so will be making these again, and also trying the other ones. I’m GF and DF so really appreciate a tasty treat. thank you!

    1. These are soo yummy! Love! I make them all the time it seems. Can I use an alternate for coconut oil? The saturated fat content scares me 🙁 I’m not into the fake vegan butters either. I was hoping for a less saturated fatty, healthier option. I saw online that I could use half apple sauce and half coconut oil, would help decrease the fat but then I’m guessing the cookie with be spongey/cakey?

      1. Hi Kelly. So happy to hear you’re enjoying the cookies. As for an oil alternative, I’ve had a few readers use avocado oil or olive oil in some of my other recipes (like my brownies), and they’ve reported good results. Using applesauce here might change the consistency beyond what you’re used to, though I can’t say for sure as I haven’t tried that swap myself. If you do give it a go, I’d love to hear what you think. Hope this helps!