The best vegan oatmeal cookies—crispy edges, chewy centers & perfectly spiced
These vegan oatmeal cookies have crispy, caramelized edges, chewy moist centers and a warm, spiced flavor. This simple, easy recipe uses clean ingredients and no complicated steps—just comforting oat-forward cookies you’ll want to make again and again.
Easy vegan oatmeal cookies
This recipe is intentionally straightforward: minimal ingredients, easy steps, and a reliably delicious result. No extra junk—just wholesome oats, warm spices, and plant-based fats and sweeteners that create the perfect cookie texture and flavor.
Expect cookies with crunchy, caramel-like edges and soft, chewy centers, flavored with cinnamon, nutmeg, and a hint of cloves. They’re cozy, satisfying, and ideal for snack time or dessert.
Vegan oatmeal cookies that are so easy to make you won’t know they’re vegan
How to make vegan oatmeal cookies
Preheat
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly grease it.
Whisk dry ingredients
In a large bowl, whisk together the rolled oats, oat flour, ground flaxseed, ground cinnamon, nutmeg, cloves, and salt until evenly combined.
Whisk wet ingredients
In a medium bowl, whisk together the melted coconut oil, creamy almond butter, coconut sugar, pure maple syrup, and vanilla extract until smooth and well combined.
Combine
Pour the wet mixture into the dry mixture and fold with a spatula until a cohesive cookie dough forms. The dough should hold together but still be a bit sticky.
Scoop
Use a small or medium cookie scoop to portion dough onto the prepared sheet, spacing them evenly. Flatten each ball about halfway with a fork or the back of a spoon; they will spread slightly while baking.
Bake, cool and enjoy
Bake the cookies for about 10–15 minutes (13 minutes worked well). Allow them to firm on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy fresh or store as directed below.
What readers say
“I am a horrible baker but this simple recipe made my cookies come out PERFECT! I pulled them out at 13 mins and once they cooled the texture was insane. I also added vegan mini choco chips. This is my new go to cookie recipe!” — Kelly
“I admit I was skeptical, but this recipe is amazing. These came out soft, chewy, and hearty, with a lovely caramely flavour. So delicious and simple.” — Treegan
“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.” — Joanie
Taste & texture
These cookies are perfectly spiced with cinnamon, nutmeg, and a touch of cloves. The centers are chewy and moist while the edges caramelize to a pleasing crisp. The oat-forward base creates a comforting, hearty cookie that pairs well with coffee or milk.
Classic, simple vegan oatmeal cookies with clean ingredients
This recipe relies on straightforward, accessible ingredients:
- Coconut oil and almond butter replace butter to provide richness and a creamy texture.
- Rolled oats and oat flour form the base for the oatmeal cookie texture.
- Ground flaxseed adds nutty flavor and binding without needing a separate flax “egg.”
- Warm spices—cinnamon, nutmeg, and cloves—give the cookies their cozy aroma and flavor.
- Coconut sugar and maple syrup provide vegan-friendly sweetness and help create caramelized edges.
Tips for perfect vegan oatmeal cookies
- Use a cookie scoop for uniform cookies and easier portioning.
- Follow the recipe the first time to learn the texture and timing; adjustments can come later.
- Make the cookies without long pauses between steps so wet ingredients combine smoothly and the dough holds together.
How to store your vegan oatmeal cookies
Room temp
Store cooled cookies in an airtight container at room temperature for 1–2 weeks. Keep them away from direct sunlight and heat.
Freezing
Freeze cookies in a freezer-safe container for 1–3 months. Thaw at room temperature for 10–30 minutes before serving or warm briefly in the microwave in short bursts.
These cookies are a simple, satisfying treat—perfect for sharing or keeping all to yourself. Happy baking!
— Demeter
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Vegan Oatmeal Cookies
Equipment
- Medium cookie scoop
- Mixing bowls
- Baking sheet
Ingredients
Dry Ingredients
- 1 ¼ cups rolled oats
- ¼ cup oat flour (very finely ground if homemade)
- 2 ½ tablespoons ground flaxseed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients
- 3 tablespoons melted coconut oil
- ¼ cup unsalted creamy almond butter
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil.
- In a large bowl, whisk together oats, oat flour, flaxseed, spices, and salt.
- In a medium bowl, whisk together melted coconut oil, almond butter, coconut sugar, maple syrup, and vanilla.
- Pour the wet mixture into the dry mixture and fold until combined.
- Scoop dough onto the prepared sheet and flatten each ball about halfway. Bake 10–15 minutes (about 13 minutes). Let cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before storing.
Notes
Homemade oat flour: Blend until very fine and sift to remove coarse bits; otherwise cookies can be grainy.
Storage: Airtight container at room temperature for 1–2 weeks. Freeze up to 1–3 months; thaw 10–30 minutes before serving.
Freezer serving: Warm briefly in the microwave in short increments if desired.
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