Vegan Oatmeal Cookies
Posted Jun 24, 2026
This post may contain affiliate links. Please read our disclosure policy.
These vegan oatmeal cookies have crispy edges, soft and gooey centers, and are made with coconut oil and coconut milk for a delicious, dairy-free version of a classic cookie.
Do you love oatmeal cookies, but for any reason can’t eat dairy or eggs? Then you need to try these vegan oatmeal cookies.
Made with coconut oil and coconut milk instead of butter and eggs (just like my vegan chocolate chip cookies), they are allergy-friendly, vegan cookies that have chewy edges, gooey centers and are completely irresistible.
The coconut flavor isn’t too pronounced, especially if you add your favorite mix-ins like chocolate chips, raisins, nuts, etc.
Vegan Oatmeal Cookies: Ingredients & Substitutions
- All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make the recipe gluten-free.
- Coconut oil. Vegan butter works well in place of coconut oil.
- Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
- Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
- Oatmeal: For the perfect, chewy texture, use old-fashioned (or rolled) oats. You can use quick oats, but using them will make the cookies slightly more puffy/less chewy.
- Sea salt. I only bake with pure, fine sea salt. If you are using iodized salt, I recommend decreasing the amount of salt by half.
- Full-fat coconut milk. You can use coconut cream in place of coconut milk.
- Chocolate chips. Use vegan chocolate chips to make sure these cookies are vegan!
How to Make Vegan Oatmeal Cookies
Let’s walk through this recipe together, and don’t forget to watch the video for additional guidance!
In this recipe, we begin my combining the flour, salt, baking soda, baking powder, and cinnamon in a medium bowl. You can skip this step and simply add all these ingredients to the wet ingredients later; however I like to mix them together first to ensure they’re evenly distributed throughout the dough.
Next, put softened coconut oil, granulated sugar, and brown sugar in the bowl of a standing mixer fitted with the paddle attachment, and beat until combined. Or, you can beat in large bowl with a handheld mixer.
Then, add the coconut milk and vanilla and beat on medium speed until the mixture is light. This takes about 30 seconds to 1 minute.
Next, beat in the dry ingredients.
Then add the oatmeal and beat until evenly distributed throughout the dough.
Then, add your favorite mix-ins. I usually make vegan chocolate chip oatmeal cookies – but there are so many delicious mix-ins you could add like dried fruit (raisins, cranberries), nuts, etc.
Then, transfer the dough to an airtight container and let it chill in the refrigerator for at least one hour. It can chill in the refrigerator for up to 3 days before baking.
Once the dough is chilled and you’re ready to bake, preheat your oven and start portioning and rolling the dough into balls.
Place them evenly spaced on baking sheets lined with parchment paper or silicone baking mats. Then, bake the cookies for 10 minutes until the tops are set and the edges are golden brown. If desired, top with some flaky sea salt as soon as you take them out of the oven!
Let them rest on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
Serve
Enjoy the vegan oatmeal cookies slightly warm or at room temperature. Or, you can let them cool completely and drizzle them with some vanilla icing (like these iced oatmeal cookies).
They are delicious when included on a cookie tray with some of our other favorite cookie recipes!
More Vegan Dessert Recipes
If you avoid dairy or have loved ones with egg and dairy allergies, then these vegan recipes are perfect for you!
- The best vegan chocolate chip cookies.
- This vegan chocolate pie is one of my all-time favorites, and it’s high protein.
- Also this vegan peanut butter frosting is a recipe I make on repeat!
- You have to try this vegan chocolate fondue!
Store
Store cookies in an airtight container at room temperature for 3-5 days.
Freeze
Or, freeze baked cookies in an airtight container in the freezer for up to 1 month. Thaw at room temperature.
To freeze cookie dough, roll the dough into balls and put them in an airtight container in the freezer for up to 1 month. Thaw the dough to room temperature then follow the baking instructions in the recipe.
Vegan Oatmeal Cookies Recipe FAQS
These vegan oatmeal cookies are made without eggs or dairy. Instead, coconut milk and coconut oil are used to create the same soft, chewy texture.
Old-fashioned rolled oats are the best choice for cookies with a perfect texture. You can use quick-cooking oats but they will slightly change the texture of the cookies.
Yes, of course! Dairy-free chocolate chips, raisins, nuts, or shredded coconut are all great mix-ins that taste amazing in this recipe.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Vegan Oatmeal Cookies with Chocolate Chips
Video
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ cup coconut oil (softened – but not melted)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- ¼ cup full fat coconut milk
- 1 teaspoon pure vanilla extract
- 1 cup old fashioned oatmeal
- ¾ cups chocolate chips*
Instructions
Make the Dough & Chill
- In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
- Place softened coconut oil, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined. (or beat in large bowl with a handheld mixer)
- Add coconut milk and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).
- Add dry ingredient mixture and beat on low speed until just combined.
- Add oatmeal and beat on low speed until combined.
- Beat in mix ins until evenly distributed throughout the dough
- Transfer the dough to an airtight container and chill for at least 1 hour.
Portion, Bake and Cool
- After chilling, Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
- Use a 2 Tablespoon cookie scoop to measure out the dough.
- Roll the dough into balls and place on the prepared cookie sheets evenly spaced apart. Repeat until all the dough is used.
- Bake in preheated oven for 10 minutes until the tops are set and the edges are golden brown.
- Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.
Notes
- All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make the recipe gluten-free.
- Coconut oil. vegan butter works well in place of coconut oil.
- Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
- Granulated Sugar. use white granulated sugar or organic cane sugar for the best results.
- Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, but using them will make the cookies slightly more puffy/less chewy.
- Sea salt. I only bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Full-fat coconut milk. you can use coconut cream in place of coconut milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
