vegan oatmeal cookies

My very favorite healthy oatmeal chocolate chip cookies that just so happen to be vegan and gluten free. This easy, healthy oatmeal cookie recipe is perfect for lactating mamas or kids thanks to flax, oats and plenty of healthy fats. These chewy oatmeal chocolate chip cookies are outrageously delicious!

Healthy Oatmeal Chocolate Chip Cookies (vegan &amp; gluten free!)

flaxseed meal

water

coconut oil*

coconut sugar

vanilla extract

gluten free oat flour

gluten free rolled oats

unsweetened shredded coconut (do not use big coconut flakes)

baking soda

salt

chocolate chips, vegan/dairy free if desired

Fancy sea salt,

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, mix together flaxseed meal and water, let it sit for 5 minutes while you get all your other ingredients ready. After 5 minutes the ‘flaxegg’ will be ready and you can add the melted and cooled coconut oil, coconut sugar and vanilla extract to the bowl; whisk together until smooth.

Next add in the oat flour, rolled oats, shredded coconut, baking soda and salt. Mix until well combined. Fold in chocolate chips.

Use a medium cookie scoop and place about 1 heaping tablespoon dough on prepared baking sheet, about 2 inches apart. You should get 10 cookies. If you want thicker cookies, leave as is. If you want slightly thinner cookies, very gently push ONLY the top of the cookie down just a very tiny bit. Don’t overdo it -- these are vegan cookies and we want them to stick together!

Bake cookies for 9-12 minutes until edges are just slightly golden brown. Once cookies come out of oven, sprinkle the tops with fancy sea salt. 

Allow cookies to cool on baking sheet for 10-15 minutes before removing and transferring to a wire rack to finish cooling. Leaving them on the baking sheet will help them settle up and hold together. Makes 10 cookies.

Soft and chewy vegan oatmeal cookies. These super easy cookies are brown sugar sweetened, coconut and cinnamon infused and make a perfect treat or snack.

Vegan Oatmeal Cookies

Rolled Oats ((150 grams))

All Purpose Flour ((125 grams))

Dessicated Coconut ((80 grams) Finely shredded coconut)

tsp Baking Soda

Salt

Cinnamon

Vegan Butter ((112 grams))

Light Brown Sugar ((200 grams))

Tbsp Maple Syrup

tsp Vanilla Extract

Tbsp Soy Milk (or other non-dairy milk)

Preheat the oven to 350°F (180°C).

Add the rolled oats, flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix together.

Cream the vegan butter and brown sugar together and then add the syrup and vanilla and mix in.

Then mix the dry ingredients into the wet ingredients by hand. Stirring until the mixture is very crumbly.

Add the soy milk and mix in. Check if you can roll some of it into a ball - it should be sticky enough to do so. It will still be crumbly and look almost as if it&#39;s still too dry, but when you try and make a ball you&#39;ll find it&#39;s also very sticky. If it&#39;s still too crumbly, add a tiny bit more soy milk until it&#39;s sticky enough to roll into balls. When rolling into balls, you&#39;ll find that you&#39;re more pressing them into balls than rolling, this is fine, press into a ball and then roll a bit to make it nice and round and even.

Place the rolled balls onto a parchment lined baking tray. Aim to get around 20 cookies from the batch.

Bake for 12 minutes. The edges should be firm and the tops lightly browned. They will be soft but will firm up while cooling.

Remove from the oven and allow to cool and firm up directly on the tray.

Easy no-bake banana oatmeal cookies require little effort and are a healthier treat! Customize them to your heart&#x27;s delight!

3-Ingredient No-Bake Banana Oatmeal Cookies

bananas,

peanut butter*

oats

chocolate chips, optional

½ tsp ground cinnamon, optional

These Vegan Oatmeal Chocolate Chip Cookies are chewy, and full of rich chocolate and textured granola. You won&#039;t be able to only have one!

Vegan Oatmeal Chocolate Chip Cookies

Tbsp ground flaxseeds

vegan butter

brown sugar

sugar

tsp vanilla extract

all purpose flour

rolled oats (old fashioned

tsp baking soda

tsp cinnamon

tsp salt

dairy free chocolate chips

In a small bowl, whisk the ground flaxseed and water and set aside for 5 minutes to sit to make your flax egg.

In a large bowl or stand mixer beat the butter and sugar together until fluffy.

Next, mix in your flax egg, and vanilla and scrape the sides as needed

After that add in your flour, oats, baking soda, cinnamon, and salt into the mixer with the wet ingredients and mix until everything is combined.

Then, add the chocolate chips and stir in by hand and chill in the fridge for 30 mins.

While the dough is chilling, preheat your oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.

After the dough has chilled, scoop about 1.5 tablespoons of dough and roll into a ball and then slightly flatten onto the parchment paper.

Bake the cookies for 10-12 minutes, mine took the full 12 minutes but every oven is different.

Then, remove the cookies from the oven and let them cool.

Once cooled, serve and enjoy!

https://embed.mediavine.com/videos/lxtpiecxal2u8azphbox

These Vegan Oatmeal Chocolate Chip Cookies are chewy, and full of rich chocolate and textured granola. You won't be able to only have one!

These healthy vegan peanut butter oatmeal cookies, are crunchy, delicious and super easy to make with three pantry staples. Bake them, air-fry them or make them in your Instant Pots using the Crisp Lip, you will fall in love with aroma and taste of these cookies.

Vegan Peanut Butter Oatmeal Cookies Recipe

oats flour

peanut butter

maple syrup

Preheat oven to 180 C (350F). Line a...

Preheat oven to 180 C (350F). Line a cookie sheet with parchment paper. 

Place cookies on the parchment paper leaving the...

Place cookies on the parchment paper leaving the space of a thumb. Although the cookies don't expand, you don't want the cookies to touch eachother.

Bake for about 12 to 15 minutes until...

Bake for about 12 to 15 minutes until the edges of the cookies are golden brown. The larger the size of the cookie the more time it will need. 

Now follow step 6.

Arrange the cookies into the air fryer basket...

Arrange the cookies into the air fryer basket leaving the size of a thumb. You don't need to line it with anything. 

Air Fry at 160 C (325 F) for...

Air Fry at 160 C (325 F) for about 8-10 minutes depending on the size of the cookies or until the edges of the cookies are golden brown. 

Arrange the cookies in a circular fashion in...

Arrange the cookies in a circular fashion in a single layer in the frying basket.

Place the frying basket on a trivet. Cover...

Place the frying basket on a trivet. Cover and secure the Instant Pot or Mealthy Multipot with the Crisp Lid.

Cook the cookies for 5 minutes at 180...

Cook the cookies for 5 minutes at 180 C (350F) until the edges or tops start turning golden brown.

https://mediavine-res.cloudinary.com/video/upload/miqjzqus08gsuq2d3trj.mp4

Vegan Peanut Butter Oatmeal Cookies

Vegan and gluten-free, these applesauce cookies are made with a wholesome dough of oats, nuts, berries, and apple puree. Apple puree helps you cut back on added fats and sugars for a healthier treat that's good for everyone!

Gluten-Free Vegan Applesauce Cookies

Rolled Porridge Oats

tsp of Baking Powder

Mixed Nuts (almonds, walnuts, hazelnuts)

tbsp of Oat Milk

tbsp of Maple Syrup

Sugar-Free Applesauce

Cranberries

To make applesauce from scratch, peel, core, and dice 2 medium apples. Then, boil them in water for 10 minutes.

Then, drain them well and blend them in a food processor into a smooth puree. Measure 50 g of sauce and save the leftovers for other recipes.

Soak the dried cranberries for 15 minutes in a bowl of water to soften them and prevent burning in the oven.
Then, drain them well and gently squeeze out any excess water.

Blitz half of the oats into fine flour and add them to a bowl along with the remaining oat flakes. Mix in the baking powder, a pinch of salt, and finely chopped nuts. Then, incorporate the oat milk, maple syrup, applesauce, and cranberries.

Work the ingredients into a compact and slightly sticky dough, then refrigerate the dough for 15 minutes to help it set. With greased hands, scoop a small handful of oatmeal dough and roll it into a ball. Then, flatten it down on a lined baking tray, pressing it down with your fingertips into a thin, round cookie.

Bake the cookies at 180°C (355°F) static for 12-15 minutes until lightly golden. Once ready, let the cookies cool down completely and crisp up on a wire rack before serving.

These healthy oatmeal cookies with blueberries and peaches with a crispy crust and chewy interior are full of juicy fresh blueberry, peach and maple flavor. These blueberry oatmeal cookies  have healthy and simple ingredients that are wheat free, dairy free, eggless, butterless, refined sugar free and vegan friendly. Due to their clean ingredients and low sugar content, these healthy oatmeal cookies are more like a healthy snack than a dessert.

Healthy Oatmeal Cookies With Blueberries And Peach (Eggless, GF, DF, V) Recipe

rolled oats (gluten free, organic / soaked)

apple sauce

flour almond flour,

golden flax seeds (freshly ground)

grape seed oil (or avocado oil)

fresh large peach (cubed)

blueberries

pinch stevia extract powder

sea salt

Wash the fruits if necessary and cut the peach into small cubes. Set aside. These fruits are best used fresh (and ripe) because of their extra flavor and juiciness, but you could also use frozen fruits.

Step 1. Prepare the blueberries and peaches:

Cover the oats with water and let them soak for 10 minutes, then discard the water and let them drain through a sieve while preparing the rest. 

If you want your oatmeal cookies crispier, don’t soak the oats. Just add them along with the flour.

Step 2. Soak the rolled oats:

Mix the apple sauce and the flax seeds – this combination is acting like an egg substitution is the best solution for making eggless oatmeal cookies.

Step 3. Make the egg replacer:

To the apple sauce and flax seed mixture add the salt, oil, stevia (or your favorite sweetener) the flour, and the oats (soaked). Mix gently to combine.

At the end add the baking soda+ lemon juice, give it another final gentle mix (don’t overmix), the formation of bubbles will help the cookies puff up a bit. If you prefer hard crisp oatmeal cookies, skip this step. P.S You will see in the recipe video the baking soda and acid added in the middle of the recipe, please disregard that and do as the written recipe suggests.

Step 4. Form the oatmeal cookie dough:

Heat the oven to 360°F. Using a spoon or cookie scoop, drop the cookie dough (about 2 tablespoons) into 14-15 portions onto the lined baking sheet with parchment paper.  Add the peach (small chunks) and blueberries on top.

Sprinkle with maple sugar on top. It’s optional, but it helps to form that top crunchy crust). The maple sugar will also add that caramelized yummy look / flavor that makes these healthy oatmeal cookies perfect along with the tartness of the fruits.

Step 5. Spread The Cookies:

Bake at 360°F for about 35 minutes.

Cool on the pan for 10 minutes before turning out onto a wire rack to cool completely. 

Step 6. Bake The Cookies:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1587256952/eafkiicb1so1rktmhccn.mp4

These healthy oatmeal cookies with blueberries and peaches with a crispy crust and chewy interior are full of juicy fresh blueberry, peach and maple flavor. These blueberry oatmeal cookies  have healthy and simple ingredients that are wheat free, dairy free, eggless, refined sugar free and vegan friendly. Due to their clean ingredients and low sugar content, these vegan oatmeal cookies are more like a healthy snack than a dessert.

Oatmeal Cookies With Blueberry & Peach | GF, V, DF Eggless

Gluten Free Vegan Blueberry Oatmeal Cookies made with good-for-you ingredients like cashew butter, oats and blueberries! The tastiest healthy breakfast, snack or dessert. 

Cashew Butter Blueberry Oatmeal Cookies

cashew butter (166 grams)

tbsp aquafaba (30 grams)

coconut sugar (75 grams)

vanilla

oat flour

rolled oats (30 grams)

blueberries (50 grams)

Into a mixing bowl, whisk together the cashew butter, aquafaba, coconut sugar, vanilla and salt. 

Add in the oat flour, rolled oats and baking soda and use a spatula to fold the ingredients together. 

Once a thick cookie dough forms, divide the dough into 9 equal portions. Roll the dough and then flatten it with the palm of your hands. Take 3-4 blueberries and wrap the dough around the blueberries (refer to photos). Flatten the ball gently using your palm or fingers and place onto parchment lined cookie sheet.

Bake for 10-12 minutes or until golden brown. Let it cool on the cookie sheet for 2-3 minutes and then carefully transfer to a cooling rack to fully cool. 

These are great. Definite crowd pleaser. Thank you!

Soft, chewy, and full of flavor, these Vegan Oatmeal Raisin Cookies make a delicious dessert--or a healthy breakfast. Since they&#039;re oil and refined sugar-free you can feel good about eating them any time of day!

Vegan Oatmeal Raisin Cookies (Oil-Free &amp; Refined-Sugar-Free)

whole wheat flour

cinnamon

tbsp milled flaxseed

tsp baking powder

salt ((optional))

almond butter

raisins

Preheat the oven to 350° F or 175°C.

Add all of the dry ingredients to a bowl and whisk to combine.

Add the wet ingredients to the dry ingredients and mix to combine.

Fold the raisins into the batter until evenly distributed.

Using a cookie/ice cream scoop or two spoons, drop 2 to 3 tablespoons of the batter onto a lined baking sheet in rows. You should have about 12 cookies. Be sure to leave a little space between the cookies (they will spread, but not as much as cookies made with butter).

Place the baking sheet in the oven and bake for 15 to 17 minutes, or until the cookies are lightly browned.

Remove the baking sheet from the oven, place the cookies on a cooling rack or plate and let cool for 5 minutes. Serve and enjoy right away or store in an airtight container at room temperature or in the refrigerator for up to 5 days.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1658826622/bysbvqiynfyivzhmgk6f.mp4

Soft, chewy, and full of flavor, these easy Vegan Oatmeal Raisin Cookies make a delicious dessert--or a healthy breakfast. Since they're oil and refined sugar-free you can feel good about eating them any time of day!

Vegan Oatmeal Raisin Cookies

These Cinnamon Raisin Oatmeal Cookies are soft-baked and bursting with cozy flavor! Made from wholesome ingredients and totally vegan &amp; gluten-free.

Wholesome Cinnamon Raisin Oatmeal Cookies

(60 g) coconut sugar

(125 g) natural creamy peanut butter

(120 g) gluten-free all purpose flour

baking powder

(145 g) rolled oats (not instant)

(70 g) raisins

Prep

Preheat the oven to 375F and line a baking tray with parchment paper or a silicone mat. Prepare the flax &#8220;eggs&#8221; and let sit for at least 5 minutes, to thicken.

Wet Ingredients

combine the flax eggs, coconut sugar, peanut butter, maple syrup, and vanilla together in a medium bowl and mix until evenly combined.

Dry Ingredients: 

add the flour, baking powder, cinnamon, and salt to a large bowl and whisk until well-combined. Mix the rolled outs into the batter, then form a well in the center of the bowl and pour in the wet ingredients. Mix together with a spatula, then eventually your hands, until a dough forms. Add the raisins to the bowl and fold into the batter.

Bake

use a 3-tablespoon sized cookie scoop (or a large spoon) to form 12 balls of dough and place them on the baking sheet. Use slightly damp hands to press down each cookie to form an even circle. Bake in the middle oven rack for 8 minutes, then remove and let the tray sit for 5 minutes- the cookies will be soft at first, but will stiffen up once they set. Use a spatula to place the cookies on a baking tray and let cool completely.

Serve

as desired; store leftovers in a container with a loose-fitting lid at room temperature for up to 5 days.

This is such a great recipe!! I made within five hours of the recipe being posted and wow is it good. I only had one tiny box of raisins so I added in some chopped prunes and they’re so tasty! Thank you, Caitlin for always having the best treats!

Super easy and delicious! I used regular AP flour, and they turned out perfect.

Great recipe as always Caitlin! Thank you for all your hard work, the cookies turned out delicious!

Just made these last night and could not stop eating them....so delicious, not too sweet with a nice chew.  Thank you for all your wonderful healthy recipes.  Oh, and I used whole grain einkorn flour which is my go to.

These embody everything a great oatmeal raisin cookie should be: cozy, comforting, and delicious! Lately, I have been making them weekly because they are that irresistible. I use whole wheat flour and it's worked well. Thank you for the wonderful recipe!

Loveeeee it! This recipe is delicious, easy to do and quick! I double the batch since they were gone too fast the first time!

Oatmeal raisin will always be my favorite cookie! Very yummy and easy to make.

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Top 13 vegan oatmeal cookies recipes from across the web

The most viewed vegan oatmeal cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Oatmeal Chocolate Chip Cook...

Vegan Oatmeal Cookies

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Vegan Oatmeal Cookies

The most viewed vegan oatmeal cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine