These vegan oatmeal cookies are crispy, chewy, and naturally sweetened. They are a perfect snack when you want something wholesome, filling, and delicious without any extra effort. Made using simple pantry staples, these easy vegan oatmeal cookies need no chilling, no eggs, no butter, no refined sugar, and come together in one bowl.
These gluten-free and vegan cookies make a wonderful plant-based treat for busy days, school lunch boxes, and quick dessert cravings.
Cook thick rounds low until nearly tender, then hard sear. You get edge-to-edge juiciness with a mahogany crust.
About Oatmeal Cookies
These deliciously vegan oatmeal cookies are made using coarsely blended rolled oats, creamy peanut butter, maple syrup, olive oil, and a few everyday essentials. The result is chewy and crispy olive oil oatmeal cookies with a chewy center and crisp edges.
Since these cookies are naturally sweetened with maple syrup, they have a light feel yet are so satisfying. It comes together in just 15 minutes when made from start to finish.
The wonderful thing about this simple oat cookies recipe is that there is no chilling required, no complicated steps, and no equipment other than a blender to make oat flour. Plus, they are also gluten free oatmeal cookies as they are prepared with certified gluten free oats. So this recipe is suitable for a wide range of diets.
These cookies are very versatile, you can make it in many ways. I have used gluten free rolled oats here, so they are also gluten free. But you can also use regular oats. Also, I used milk for making the cookie dough, but you can also use water in this recipe. You can also use bananas to make peanut butter banana oatmeal cookies, or add some dried cranberries for a fun touch. Basically, the customization options are endless for this cookie recipe.
All in all, this recipe is great if you love easy vegan recipes, quick vegan cookies, or healthy vegan desserts that take less than 20 minutes to bake.
Let’s make these vegan oatmeal cookies!
Why You Will Love the Recipe
These Vegan Oatmeal Cookies
✔ are easy & simple to make
✔ are kid-friendly
✔ require no chilling
✔ are ideal for meal prep
✔ are ready in minutes
✔ use simple pantry ingredients
✔ are perfect for busy days
✔ have the perfect chewy texture
✔ need only one bowl
✔ are vegan & gluten free
✔ have no eggs or butter
✔ are naturally sweetened
✔ are great for beginners
✔ are healthy & still taste indulgent
Ingredients
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Rolled oats: It is the key ingredient for this cookie recipe. The oat forms the base for this vegan recipe; when blended, they create a light, wholesome texture which gives structure to the cookie.
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Peanut butter: A little bit of peanut butter adds protein, adds richness and moisture, and makes these vegan peanut butter oatmeal cookies soft and chewy.
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Maple syrup: Naturally sweetens the cookies, giving them a warm, caramel-like flavor. A key ingredient in maple syrup cookies.
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Extra virgin olive oil: It is added for healthy fats and keeps the cookies chewy yet soft.
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Vanilla extract: Added for a cozy aroma and enhanced overall flavor.
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Salt and baking powder: Salt balances the sweetness, and baking powder helps the cookies rise gently.
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Liquid: I used warm oat milk to bring the dough together and to create that classic shortbread vegan oatmeal cookie texture. But you can also use warm water in this recipe if you don’t like milk in cookies.
How to Make Vegan Oatmeal Cookies
Making these vegan oatmeal cookies is super simple and easy to make.
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Just preheat your oven to 350°F or 180°C. Then add the rolled oats to a blender and blend until you get a coarse flour.
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After that, transfer the oat flour to a bowl. Then add salt and baking powder and mix well to combine.
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In another bowl, whisk together olive oil, peanut butter, maple syrup, and vanilla extract.
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Then pour the wet ingredients into the dry ingredients and mix until combined. Slowly add warm oat milk one tablespoon at a time until you get a soft dough.
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Then roll 1 tablespoon portions into small balls and place them on a baking tray lined with parchment. Flatten each cookie to about one quarter-inch thickness.
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Bake for 15 to 20 minutes until golden. Cool the cookies completely on a wire rack and enjoy.
Variations
Chocolate Chip Version
Love chocolate chip cookies? Then feel free to add a handful of dairy free chocolate chips for a fun dessert twist.
Cinnamon Oatmeal Cookies
Cinnamon tastes really good in oatmeal cookies. You can add 1 teaspoon of ground cinnamon for a warm, spiced flavor.
Nut Free Cookies
For a nut free cookie version, you can replace peanut butter with sunflower seed butter, or simply swap it with olive oil.
Chunky Cookies
If you like the chunky texture in your cookies, then feel free to fold in raisins, chopped nuts, or coconut flakes.
Apple Oatmeal Cookies
For this mixture, swap peanut butter with applesauce and add 1 finely chopped apple to the oats mixture.
Serving Suggestions
They taste great when enjoyed with tea, coffee, or even a glass of warm oat milk or any plant based milk for breakfast or an after school snack. They can also be served as a healthy vegan dessert after meals.
These cookies can also be crumbled over yogurt bowls, porridge, or overnight oats. They can also be packed into snack boxes or lunch boxes.
Storage Suggestions
Store these soft vegan oatmeal cookies in an airtight jar at room temperature for up to one week
For longer storage, freeze the cookies for up to one month. Warm in the microwave for a few seconds for a freshly baked feel
Tips & Tricks to make the Best Vegan Oatmeal Cookies
1. Oats: I have used rolled oats in this recipe, but you can also use instant oats.
2. Blending: Blend the oats only until coarse for chewy vegan oatmeal cookies.
- Liquid: I have used warm oat milk to make the dough. You can also use warm water here. Also, make sure to add the liquid slowly to control the dough texture.
4. Shaping: Always flatten the cookies evenly for uniform baking.
- Baking: Every oven is different, so keep an eye in the last few minutes to prevent overbaking.
6. Gluten free: To make sure your cookies are gluten free, use certified gluten free rolled oats for gluten free oatmeal cookies.
7. Peanut Butter: I used crunchy peanut butter to add texture, but you can use smooth peanut butter for soft and even cookies.
8. Storage: These easy vegan oatmeal cookies with peanut butter stay fresh for up to 7 days, so they can become a go-to for quick vegan cookies and easy vegan dessert recipes.
Vegan Oatmeal Cookies (Step-by-step photo instructions)
How to Make Vegan Oatmeal Cookies
- Preheat your oven to 350°F (180°C).Add the rolled oats to a blender or food processor and blend until you get a coarse flour. You don’t need a fine powder, as the coarse texture adds a nice crunch. Transfer the oat flour to a large mixing bowl. Add salt and baking powder, and mix until well combined.
- In a separate bowl, mix the olive oil, peanut butter, maple syrup, and vanilla extract.
- Add the peanut butter mixture to the oats and mix well using a spatula. Slowly pour in the warm oat milk, 1 tablespoon at a time, and mix well. Let the mixture cool slightly.
- Use your hands to form a soft and smooth dough. If the dough feels too dry, add a little more warm water. Scoop out 1 tablespoon of dough and roll it into a smooth ball. If the dough is sticky, roll it directly on a baking sheet. Transfer the dough balls onto a baking tray lined with parchment paper. No extra greasing needed. Flatten each cookie using a glass or cup to about 1/4 inch thick.
- Bake for 15–20 minutes or until golden brown. Keep a close eye during the last 5–8 minutes. Once baked, remove the cookies from the oven and let them cool completely on a wire rack. Enjoy with a glass of milk or store in an airtight jar for up to 1 week.
Recipe Card
Vegan Oatmeal Cookies [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | American | 15 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 77 calories | 1 |
INGREDIENTS
For Vegan Oatmeal Cookies
- 2 cups rolled oats
- Pinch of salt
- 1 teaspoon baking powder
- 6 tablespoons maple syrup, or to taste
- 2 tablespoons extra virgin olive oil
- 1.5 tablespoons peanut butter
- 1 teaspoon vanilla extract
- 6 tablespoons warm oat milk or water, as needed
INSTRUCTIONS:
How to Make Vegan Oatmeal Cookies
- Preheat your oven to 350°F (180°C).Add the rolled oats to a blender or food processor and blend until you get a coarse flour. You don’t need a fine powder, as the coarse texture adds a nice crunch. Transfer the oat flour to a large mixing bowl. Add salt and baking powder, and mix until well combined.
- In a separate bowl, mix the olive oil, peanut butter, maple syrup, and vanilla extract.
- Add the peanut butter mixture to the oats and mix well using a spatula. Slowly pour in the warm oat milk, 1 tablespoon at a time, and mix well. Let the mixture cool slightly.
- Use your hands to form a soft and smooth dough. If the dough feels too dry, add a little more warm water. Scoop out 1 tablespoon of dough and roll it into a smooth ball. If the dough is sticky, roll it directly on a baking sheet. Transfer the dough balls onto a baking tray lined with parchment paper. No extra greasing needed. Flatten each cookie using a glass or cup to about 1/4 inch thick.
- Bake for 15–20 minutes or until golden brown. Keep a close eye during the last 5–8 minutes. Once baked, remove the cookies from the oven and let them cool completely on a wire rack. Enjoy with a glass of milk or store in an airtight jar for up to 1 week.
Watch Full Recipe Video:
NOTES:
- Blend the oats only until coarse for chewy vegan oatmeal cookies.
- I have used warm oat milk to make the dough. You can also use warm water here. Also, make sure to add the liquid slowly to control the dough texture.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/vegan-oatmeal-cookies/
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