Vegan Oatmeal Cookies
Chewy, comforting vegan oatmeal cookies that are easy to make and customizable with various mix-ins.
Ingredients
Dry Ingredients
- 1 1/4 cups rolled oats (old-fashioned) For chewier cookies, use a bit more oats.
- 3/4 cup all-purpose flour (or a 1:1 gluten-free blend) Use certified gluten-free flour for a gluten-free option.
- 1/2 to 3/4 cup light brown sugar, packed
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1 tsp cinnamon (optional) Add for flavor.
Wet Ingredients
- 1 tbsp ground flaxseed Mixed with 3 tbsp warm water for a flax 'egg'.
- 3 tbsp warm water For the flax 'egg', let thicken for 5 minutes.
- 1/3 cup coconut oil, neutral oil, or soft vegan butter Melted.
- 1/4 cup maple syrup Alternative: agave/honey (not strictly vegan).
- 1 tsp vanilla extract
Mix-ins
- 3/4 cup mix-ins (chocolate chunks, raisins, chopped nuts, or seeds) Choose your favorite mix-ins.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- Whisk the ground flaxseed with warm water and set aside for 5 minutes to thicken.
- In a large bowl, combine rolled oats, flour, brown sugar, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, stir together melted coconut oil (or vegan butter), maple syrup, vanilla, and the thickened flax mixture.
- Pour the wet ingredients into the dry and fold until just combined. Stir in your chosen mix-ins.
Baking
- Drop rounded tablespoons—or use a small cookie scoop—onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your palm or the back of a spoon for even spreading.
- Bake for 12–14 minutes until edges are golden and centers look set but still soft. Rotate the sheet halfway through for even coloring.
Cooling
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Store cooled cookies in an airtight container for up to 4 days. Add a slice of apple to keep them moist for the first day or two.