There's something magical about the smell of freshly baked cookies filling your kitchen on a lazy Sunday morning. These soft and chewy vegan oatmeal cookies have become my go-to recipe whenever I need a quick treat that brings the whole family together. The secret? A little dessicated coconut that keeps them incredibly moist and a hint of warming cinnamon that makes them smell like pure comfort.
I started making these vegan oatmeal cookies after my friend Sarah went plant-based and I wanted to surprise her with something special. After testing batch after batch with Logan and Ellie (they were very enthusiastic taste-testers!), we landed on this perfect combination. No eggs, no dairy, just simple ingredients that create the most wonderful texture.
What I love most is how easy they are. You don't need fancy equipment or hard-to-find ingredients. Just mix, scoop, and bake. In 27 minutes, you'll have golden-brown cookies with soft centers and slightly crispy edges. They stay fresh for days, though they never last that long in our house!
Jump To
- Why These Are The Best Vegan Oatmeal Cookies
- Ingredient Breakdown (What You'll Need)
- How To Make Vegan Oatmeal Cookies (Step-by-Step)
- Tips For Perfect Vegan Oatmeal Cookies
- Delicious Variations & Add-Ins
- Making These Gluten-Free
- Storage, Freezing & Make-Ahead Tips
- Common Questions About Vegan Oatmeal Cookies (FAQ)
- Quick Comparison Table: Top-Rated Vegan Oatmeal Cookie Recipes
- 5 Ways to Fix Dry, Crumbly Vegan Oatmeal Cookies
- Serving Suggestions
- Perfect Vegan Chocolate Chip Cookies (Soft, Chewy & Easy!)
- Vegan Matcha Cookies (Soft, Chewy & Naturally Green!)
- 📖 The Complete Recipe
- Soft & Chewy Vegan Oatmeal Cookies (Coconut & Cinnamon)
- RECIPE NOTES
- 💬 Reviews
Why These Are The Best Vegan Oatmeal Cookies
I've tried so many vegan cookie recipes over the years, and these truly stand out. Here's what makes them special:
- Perfectly soft and chewy texture – Not dry or crumbly like some vegan cookies can be
- Secret ingredient: Dessicated coconut – Adds moisture and subtle sweetness without tasting overly coconut-y
- Warm cinnamon – Creates that cozy, nostalgic flavor we all crave
- Ready in just 27 minutes – From mixing bowl to cooling rack in under half an hour
- Rich brown sugar – Gives them those beautiful caramel notes
- Simple pantry ingredients – No weird substitutes or special trips to the store
- Naturally dairy-free and egg-free – Perfect for plant-based friends and family
- Easily adaptable – Make them gluten-free, add chocolate chips, toss in raisins
- Meal prep friendly – Freeze the dough and bake fresh cookies whenever you want!
The first time I pulled these out of the oven, Logan said they tasted just like the oatmeal cookies his grandmother used to make. That's when I knew we had a winner.
Ingredient Breakdown (What You'll Need)
Let me walk you through each ingredient and why it matters. Understanding your ingredients makes you a better baker, and I promise it's not complicated!
Rolled Oats (Not Quick Oats!)
Old-fashioned rolled oats are key here. They create that classic chewy texture we're after. Quick oats turn mushy when baked, giving you flat, cake-like cookies instead of the thick, hearty ones we want. If you need gluten-free vegan oatmeal cookies, just make sure your oats are certified gluten-free.
All-Purpose Flour
The flour gives our cookies structure so they don't spread into puddles on the baking sheet. You can absolutely use a gluten-free all-purpose flour blend here (I'll share more details in the gluten-free section below). Just don't skip it entirely, or you'll end up with oat pancakes instead of cookies!
Dessicated Coconut (The Secret!)
This is what makes these cookies truly special. Dessicated coconut is finely shredded dried coconut, and it does something magical – it adds moisture and creates the softest texture without making the cookies taste like a piña colada. You'll find it in the baking aisle near the regular shredded coconut. If you can only find regular shredded coconut, give it a quick pulse in your food processor to make it finer. The flavor is subtle and just adds a hint of natural sweetness that pairs beautifully with the cinnamon.
Vegan Butter
Room temperature vegan butter is absolutely crucial for the right texture. I've had great results with Earth Balance, Miyoko's, and Country Crock Plant Butter. The key word here is room temperature – it should be soft enough to press your finger into easily but not melted. If you're in a pinch, you can use coconut oil, but your cookies will spread more and have a different texture (still delicious, just different!).
Brown Sugar
The molasses in brown sugar is what creates that chewy texture we all love. Light brown sugar works perfectly here. If you're watching your glycemic index, coconut sugar is a great substitute, though your cookies will be a bit less chewy and have a deeper caramel flavor.
Maple Syrup
Pure maple syrup adds moisture and helps bind everything together. It also contributes to that perfect chewy texture. You can substitute golden syrup if that's what you have, but don't skip it entirely. This liquid sweetener is what keeps vegan cookies from being dry and crumbly.
Spices & Leavening
Cinnamon is the warming spice that makes these cookies smell like home. Baking soda creates that beautiful golden color and helps the cookies spread just enough. A pinch of salt balances the sweetness and actually makes all the other flavors taste better. And vanilla extract? That's the flavor depth that takes cookies from good to amazing.
Soy Milk (Or Any Plant Milk)
Just one tablespoon of unsweetened plant milk brings the dough together. Soy milk, almond milk, oat milk – they all work beautifully. Add it gradually because the dough should be sticky but manageable, not wet. Different flours absorb liquid differently, so this gives you control.
How To Make Vegan Oatmeal Cookies (Step-by-Step)
Making these cookies is straightforward and honestly quite fun. Let me walk you through each step.
- Step 1: Preheat & Prep
Set your oven to 350°F (180°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup so much easier. Trust me, I learned this the hard way after scrubbing cookie residue off pans for way too long!
- Step 2: Mix Dry Ingredients
In a large bowl, combine your rolled oats, all-purpose flour, dessicated coconut, baking soda, salt, and cinnamon. Give it a good whisk to distribute everything evenly. This step is important because it prevents little pockets of baking soda or cinnamon from creating uneven flavor in your cookies.
- Step 3: Cream Butter & Sugar
In another bowl, use a hand mixer or sturdy wooden spoon to cream together the vegan butter and brown sugar for about 2-3 minutes. You're looking for a light, fluffy mixture. This process incorporates air, which makes your cookies tender. Room temperature butter is absolutely essential here – cold butter won't cream properly, and melted butter won't create the right texture.
- Step 4: Add Wet Ingredients
Pour in your maple syrup and vanilla extract. Mix just until everything is combined. Don't overmix at this stage, or you'll develop too much gluten and end up with tough cookies.
- Step 5: Combine & Add Milk
Gently fold your dry ingredients into the wet mixture. The dough will look crumbly at first, and that's completely normal! Now add your soy milk one tablespoon at a time. The dough should be sticky enough to press into balls but not so wet that it's unmanageable. I usually find one tablespoon is perfect, but you might need slightly more depending on your flour.
- Step 6: Shape & Bake
Press the dough into balls about the size of a golf ball. Because the dough is sticky, pressing works better than rolling. Place them about 2 inches apart on your prepared baking sheet. Bake for 12 minutes if you want soft and chewy centers, or 14-15 minutes if you prefer slightly crispier edges. Whatever you do, don't overbake! They'll look slightly underdone when you pull them out, but they firm up as they cool.
- Step 7: Cool
This is the hardest part: let them cool on the baking sheet for at least 10 minutes. They're fragile when hot and will firm up beautifully as they cool. I know the temptation to grab one immediately is real, but patience pays off here!
Tips For Perfect Vegan Oatmeal Cookies
After making these cookies dozens of times, I've learned a few tricks that guarantee success every time.
For The Chewiest Cookies:
- Don't bake longer than 12 minutes. Set a timer and trust it!
- Let them cool completely on the tray before moving them
- Room temperature vegan butter is non-negotiable
- Don't skip the brown sugar – it's what creates that chewy texture
- Slightly underbaking is better than overbaking
For The Best Flavor:
- Use good quality cinnamon (Ceylon cinnamon is sweeter and more delicate than cassia)
- Don't skip the salt – it brings out all the other flavors
- Real vanilla extract makes a noticeable difference over imitation
Texture Troubleshooting:
- Too crumbly? Add more plant milk, one teaspoon at a time, until the dough holds together when pressed
- Too flat or spreading too much? Chill your dough for 15 minutes before baking, or make sure your vegan butter wasn't too soft
- Too cake-like? Reduce the flour by 2 tablespoons next time
- Too dry? You probably overbaked them – watch your timing closely and pull them out when they still look slightly underdone
Measuring Tips:
- Spoon flour into your measuring cup and level it off with a knife – don't scoop directly from the bag or you'll pack in too much
- Pack brown sugar firmly into the cup
- Use a kitchen scale for the most consistent results (120g flour, 200g brown sugar)
Delicious Variations & Add-Ins
One of my favorite things about this recipe is how versatile it is. You can customize these cookies a hundred different ways!
Vegan Oatmeal Chocolate Chip Cookies
Fold in ¾ cup of vegan chocolate chips after mixing your dough. I love using dark chocolate chips because they're naturally dairy-free and the bittersweet flavor balances the sweetness perfectly. Enjoy Life and Lily's make excellent vegan chocolate chips. My kids actually prefer this version – something about warm, melty chocolate makes everything better!
Vegan Oatmeal Raisin Cookies
Add ⅔ cup of raisins for that classic combination. Here's a little trick: soak your raisins in warm water for 10 minutes before adding them. Pat them dry, then fold them in. This makes them extra plump and chewy. If raisins aren't your thing, dried cranberries (craisins) add a lovely tart-sweet flavor. Golden raisins are milder than regular raisins if you want something more subtle.
Nutty Variations
Chopped walnuts or pecans (about ½ cup) add wonderful texture and richness. I like to toast the nuts first in a dry pan for a few minutes – it brings out their natural oils and creates a deeper flavor. Sliced almonds are beautiful too, especially if you press a few into the tops before baking. They toast in the oven and add a pretty finish.
Other Mix-In Ideas
Get creative! Here are some combinations I've tried and loved:
- Dried cranberries and white chocolate chips
- Chopped dates for extra natural sweetness and chewiness
- Pumpkin seeds (pepitas) for a nutty crunch
- Sunflower seeds if you need a nut-free option
- Finely shredded carrot (sounds weird, adds amazing moisture!)
- Combine chocolate chips and walnuts for a classic combo
Pro Tip: Don't add more than 1 cup total of mix-ins, or your cookies won't hold together well. I learned this after making a batch with everything but the kitchen sink – they were delicious but fell apart!
Making These Gluten-Free
Good news for my gluten-free friends – these cookies adapt beautifully! Simply replace the all-purpose flour with a gluten-free all-purpose baking blend in a 1:1 ratio.
Best GF Flour Blends:
- Bob's Red Mill 1-to-1 Baking Flour
- King Arthur Measure for Measure Flour
- Make sure to avoid Cup4Cup if you're vegan – it contains milk powder!
Important Notes:
- Use certified gluten-free oats (regular oats are often cross-contaminated)
- Check that your gluten-free flour blend contains xanthan gum – if it doesn't, add ¼ teaspoon
- The texture will be slightly different but still wonderfully chewy
- You might need an extra 1-2 minutes of baking time
I make these gluten-free for my neighbor who has celiac disease, and she says they're the best gluten-free cookies she's ever had. That made my whole week!
Storage, Freezing & Make-Ahead Tips
These cookies stay fresh beautifully, which makes them perfect for meal prep or baking ahead for gatherings.
Storing Baked Cookies
Keep your cooled cookies in an airtight container at room temperature for up to one week. Layer them with parchment paper if you're stacking to prevent sticking. Do not refrigerate them – the cold air dries them out and you'll lose that perfect chewy texture.
Freezing Baked Cookies
Freeze baked cookies in an airtight container or freezer bags for up to 3 months. I like to layer them with parchment paper to prevent them from sticking together. To enjoy, just let them thaw at room temperature for about 30 minutes. Or, if you're like Logan, eat them straight from the freezer – they're like little cookie ice creams!
Freezing Cookie Dough
This is my favorite trick for always having fresh cookies on hand. Roll the dough into balls before freezing. Place them on a baking sheet and freeze for about an hour until solid (this is called flash freezing). Then transfer to a freezer bag or container. The dough keeps for up to 3 months.
When you're ready to bake, you can bake them straight from frozen – just add 2-3 minutes to the baking time. Or thaw them in the fridge overnight. This method is perfect for those moments when you need fresh-baked cookies right now, or when you want to bring warm cookies to a friend's house.
I always keep a batch of dough balls in my freezer. It's like having a cookie emergency fund!
Common Questions About Vegan Oatmeal Cookies (FAQ)
Yes! Simply replace the 1 cup dessicated coconut with 1 cup additional rolled oats. Your cookies will be slightly less moist and won't have the subtle coconut flavor, but they'll still be delicious and chewy. You can also substitute finely ground almond flour for similar moisture and a lovely nutty flavor.
Crumbly vegan oatmeal cookies usually mean not enough liquid or overbaking. Add plant milk one teaspoon at a time until the dough is sticky enough to press into balls. Make sure you're not baking longer than 12 minutes for soft cookies. The dough should look almost too dry but feel sticky when you press it together.
Yes, you can substitute melted coconut oil for vegan butter using the same amount (½ cup). Your cookies will spread more and have a slight coconut flavor throughout. For best results when using coconut oil, chill the dough for 30 minutes before baking to reduce spreading.
These vegan oatmeal cookies are healthier than traditional cookies because they contain no cholesterol, include whole grain oats high in fiber, and are naturally plant-based. According to the NHS guidelines on vegan diets, plant-based eating can offer health benefits when balanced properly. However, these cookies still contain sugar and should be enjoyed as an occasional treat. For a healthier version, substitute half the brown sugar with mashed banana or applesauce.
For crispy vegan oatmeal cookies, bake for 14-15 minutes instead of 12, use melted coconut oil instead of room temperature vegan butter, and press the dough balls flatter before baking. The thinner you make them, the crispier they'll be. Let them cool completely on the baking sheet to achieve maximum crispiness – they continue to crisp up as they cool.
Quick Comparison Table: Top-Rated Vegan Oatmeal Cookie Recipes
| Recipe Source | Prep Time | Key Feature | Texture | Difficulty | Special Note |
|---|---|---|---|---|---|
| AllCookieRecipes (This Recipe) | 15 min | Coconut for moisture | Soft & chewy | Easy | No chilling needed |
| Nora Cooks | 20 min | Extra thick | Very chewy | Easy | Requires chilling |
| Domestic Gothess | 25 min | Classic British style | Crispy edges | Medium | Uses golden syrup |
| Minimalist Baker | 30 min | Oil-free option | Cakey | Easy | Uses applesauce |
| Loving It Vegan | 15 min | Simple ingredients | Soft | Easy | Quick assembly |
5 Ways to Fix Dry, Crumbly Vegan Oatmeal Cookies
If you've struggled with vegan cookies that fall apart or taste too dry, these tips will help:
- Add More Moisture Gradually – Mix in plant milk one teaspoon at a time until the dough holds together when pressed. Different brands of flour absorb liquid differently, so adjust as needed.
- Use the Right Fat Ratio – Make sure you're measuring your vegan butter correctly. Too little fat results in dry, crumbly cookies. Room temperature (not melted) vegan butter creates the best texture.
- Don't Overbake – This is the number one cause of dry vegan cookies! Pull them from the oven when they still look slightly underdone. They firm up as they cool but stay soft inside.
- Try the Coconut Trick – Adding dessicated coconut (like in this recipe) naturally increases moisture without adding extra oil. It's a game-changer for vegan baking.
- Consider Your Flour – Some flours create a dry, chalky taste. Stick with quality all-purpose flour or a well-reviewed gluten-free blend. Avoid using only oat flour, which can make cookies too dense and dry.
Serving Suggestions
These cookies are perfect right out of the oven with a cold glass of almond milk or oat milk. I love serving them after school when Logan and Ellie come home hungry and need a little pick-me-up. They're also wonderful alongside a cup of coffee or tea for a mid-morning break.
For special occasions, try sandwiching two cookies with vegan vanilla frosting or peanut butter for cookie sandwiches. Package them in cellophane bags tied with ribbon for homemade gifts – everyone loves receiving homemade cookies! They're also perfect for holiday cookie platters alongside vegan chocolate chip cookies and vegan matcha cookies.
Perfect Vegan Chocolate Chip Cookies (Soft, Chewy & Easy!)
These vegan chocolate chip cookies are soft, chewy, and absolutely delicious! Made with simple plant-based ingredients including flax eggs and vegan butter, they bake up perfectly in just 20 minutes with no chilling required. The combination of brown sugar and cornstarch creates cookies that stay soft for days with crispy golden edges and gooey chocolate chips throughout. Perfect for vegans, anyone with dietary restrictions, or simply anyone who loves a great chocolate chip cookie!
Vegan Matcha Cookies (Soft, Chewy & Naturally Green!)
These soft and chewy vegan matcha cookies feature a vibrant natural green color from high-quality matcha powder and are loaded with chocolate chips. They're dairy-free, egg-free, with an easy gluten-free option, and they stay perfectly soft for days. The earthy matcha flavor pairs beautifully with sweet chocolate for a unique cookie that's as delicious as it is pretty.
During movie nights, we love having a plate of these on the coffee table. There's something about warm cookies and a cozy film that just feels right. They're also excellent for packed lunches or road trip snacks since they travel well without getting soggy.
These soft and chewy vegan oatmeal cookies prove that plant-based baking can be simple, delicious, and absolutely satisfying. With their subtle coconut flavor, warm cinnamon notes, and perfectly tender texture, they've become a reader favorite for good reason. The best part? You probably have everything you need in your pantry right now.
I hope these cookies bring as much joy to your kitchen as they do to mine. There's something special about sharing homemade treats with the people you love, and knowing that everyone can enjoy them – vegan or not – makes it even better.
Ready to bake? I'd love to hear how yours turn out! Leave a comment below and let me know if you tried any of the variations. And if you love these as much as we do, give them a rating to help other bakers find this recipe.
Looking for more delicious vegan cookies? Try my vegan chocolate chip cookies or vegan matcha cookies next – they're both family favorites!
Happy baking, friends!
Print📖 The Complete Recipe
Soft & Chewy Vegan Oatmeal Cookies (Coconut & Cinnamon)
These soft and chewy vegan oatmeal cookies are made with brown sugar, warming cinnamon, and a secret ingredient—dessicated coconut—that keeps them incredibly moist. Ready in just 27 minutes with no chilling required, they're perfect for anyone craving easy, delicious plant-based cookies that the whole family will love!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients:
- 2 cups (180g) rolled oats (old-fashioned oats, not quick oats)
- 1 cup (120g) all-purpose flour (or gluten-free 1:1 baking blend)
- 1 cup (80g) dessicated coconut (finely shredded)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- ½ cup (113g) vegan butter, room temperature
- 1 cup (200g) light brown sugar, packed
- 3 tablespoons (45ml) pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon (15ml) unsweetened soy milk (or any plant milk)
Optional Add-Ins:
- ¾ cup (130g) vegan chocolate chips
- ⅔ cup (100g) raisins or dried cranberries
- ½ cup (60g) chopped walnuts or pecans
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the rolled oats, all-purpose flour, dessicated coconut, baking soda, cinnamon, and salt until well combined. Set aside.
Step 3: Cream Butter and Sugar
In a separate large bowl, use a hand mixer or stand mixer to cream the room temperature vegan butter and brown sugar together for 2-3 minutes until light and fluffy.
Step 4: Add Wet Ingredients
Add the maple syrup and vanilla extract to the butter mixture. Mix on medium speed until fully incorporated, about 1 minute. Scrape down the sides of the bowl as needed.
Step 5: Combine Wet and Dry
Add the dry ingredient mixture to the wet ingredients. Use a wooden spoon or spatula to fold together until just combined. The mixture will look crumbly—this is normal!
Step 6: Add Plant Milk
Add the soy milk (or plant milk of choice) 1 tablespoon at a time, mixing between additions. The dough should be sticky enough to press into balls but not overly wet. You may need slightly more or less depending on your flour.
Step 7: Add Mix-Ins (Optional)
If using chocolate chips, raisins, or nuts, fold them in now until evenly distributed throughout the dough.
Step 8: Shape the Cookies
Using your hands, press the dough into balls about the size of a golf ball (approximately 2 tablespoons of dough each). The dough will be sticky, so pressing works better than rolling. Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball slightly with your palm.
Step 9: Bake
Bake in the preheated oven for 12 minutes for soft and chewy cookies, or 14-15 minutes for cookies with slightly crispier edges. The cookies will look slightly underdone when you remove them—this is perfect! They will continue to firm up as they cool.
Step 10: Cool and Enjoy
Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. This cooling time is important—the cookies will firm up and achieve the perfect chewy texture. Enjoy warm or at room temperature!
Notes
RECIPE NOTES
For the Chewiest Texture:
- Don't overbake! Set a timer for exactly 12 minutes
- Use room temperature vegan butter (not cold or melted)
- Let cookies cool completely on the baking sheet
Measuring Flour Correctly:
Spoon flour into your measuring cup and level off with a knife. Don't scoop directly from the bag, as this packs in too much flour and results in dry cookies.
Can't Find Dessicated Coconut?
Use finely shredded coconut and pulse it in a food processor for 10-15 seconds. Or substitute with an additional 1 cup of rolled oats (cookies will be slightly less moist).
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 135mg
- Fat: 7g
- Saturated Fat: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
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