These Vegan Oatmeal Cookies are simply the best Oatmeal Cookie around! Ultra soft and incredibly chewy with slightly crisp edges; these cookies are made with gluten free oats and an almond butter base. They could easily be considered Healthy Oatmeal Breakfast Cookies!
Vegan Oatmeal Cookies
Hands down these are my new favorite cookie! I thouroughly enjoyed my taste testing responsibilities on this one! (Not that that’s ever too hard a job to get on board with.) Even had to make another batch so the other taste testers in the house could get in on all the fun. These amazing cookies are so soft and chewy and I swear they are even better on the second day! This cookie recipe was fashioned after my Chocolate Chip Oatmeal Cookie recipe with a few changes that makes it perfectly chewy.
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Vegan Oatmeal Raisin Cookies
If you are a big raisin fan you can certainly add raisins or even dried cranberries to this Vegan Oatmeal Cookie recipe. To do so just add a 1/2 cup of raisins to the existing recipe and these cookies become incredibly chewy Vegan Oatmeal Raisin Cookies!
Ingredients to make Vegan Almond Butter Cookies
This Vegan Oatmeal Cookie recipe is make with a few simple ingredients you likely already have on hand.
- creamy almond butter
- maple syrup
- unsalted non-dairy vegan butter
- vanilla extract
- gluten free old fashioned rolled oats
- almond flour
- ground cinnamon
- baking soda
- baking powder
- unrefined sea salt
Helpful tools needed to make these Gluten Free Vegan Oatmeal Cookies
- glass mixing bowl
- metal whisk
- baking sheet
- parchment paper
- rubber spatula
- cookie scoop
- oven mitts
- cookie spatula
- metal cooling rack
How to make Vegan Oatmeal Cookies
These healthy vegan oatmeal cookies are made with only a few ingredients in one bowl. They are incredibly easy and quick to make.
First, begin by preheating your oven to 350 degrees fahrenheit. Line a cookie baking sheet with parchment paper and set aside. Then in your mixing bowl, whisk together the almond butter, maple syrup, vegan butter and vanilla until smooth. To that mixture, add in the oats, almond flour, cinnamon, baking soda, baking powder and salt and use a rubber spatula to combine the dough until everything is evenly mixed. Then chill the cookie dough in the refrigerator for 30 minutes before scooping into balls.
Once the cookie dough is chilled, work in batches and use a standard sized cookie scoop to portion out the dough directly onto the parchment paper lined baking sheet. Bake each batch of cookies for 9 minutes. Once the cookies come out of the oven allow them to rest on the cookie sheet without touching for at least 5 minutes. (I know it’s hard not to touch a freshly baked cookie, but hang in there!) After the rest time, transfer the cookies with a spatula to a wire cooling rack. Enjoy while warm or allow to cool completely for a slightly firmer cookie. Eat and enjoy!
Substitutions for this recipe
- Almond butter – You can use any unsweetened and unsalted nut or seed butter to replace almond butter but keep in mind it well alter the overall flavor of the cookie.
- Almond flour – Although I have not tested it, I believe hazelnut flour would work well as a replacement for almond flour.
- Old fashioned rolled oats – Quick oats will work in this recipe however you will sacrifice some of the lovely chew so if at all possible I recommend sticking with rolled oats.
- Vegan butter – You can substitute the vegan butter for coconut oil. If not vegan or dairy free you can substitute vegan butter for unsalted dairy butter.
Tips for storing these Vegan Oatmeal Cookies
I find it really difficult not to eat the entire batch of cookies within a day or two, that being said here are a few tips I’ve learned when storing them for longer.
- These cookies are incredibly soft right out of the oven. Handle with care and allow to cool completely before storing, preferably overnight before storing in an container.
- If you’d like the cookie to firm up a bit to transport, I recommend making these vegan oatmeal cookies a day ahead of time and allowing them to sit uncovered on the cooling rack overnight. (Regardless of transport, I actually prefer these cookies best after they’ve sat uncovered for a night, they become even chewier!)
- If stacking the cookies, allow to completely cool on the cooling rack first and then separate the layers with parchment paper to avoid sticking.
- For a flatter, thinner cookie you can refrigerate the dough for less time, such as 10 minutes and be sure to use a cookie scoop as the dough will be stickier to work with. For a more plump cookie refrigerate for the full 30 minutes prior to scooping and baking.
More Vegan Cookie Recipes:
- Chocolate Chip Oatmeal Cookies
- Pumpkin Oatmeal Breakfast Cookies
- Cassava Flour Sugar Cookies
- Soft Gingerbread Cookies
- Double Chocolate Peppermint Cookies
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Vegan Oatmeal Cookies
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: 18 cookies 1x
- Category: Sweet Treats
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
These Vegan Oatmeal Cookies are simply the best Oatmeal Cookie around! Ultra soft and incredibly chewy with slightly crisp edges; these cookies are made with gluten free oats and an almond butter base. They could easily be considered Healthy Oatmeal Breakfast Cookies!
Ingredients
- 1/2 cup unsweetened unsalted creamy almond butter
- 1/2 cup pure maple syrup
- 1/4 cup unsalted non-dairy vegan butter such as Miyoko’s Cultured Vegan Butter, softened
- 2 teaspoons pure vanilla extract
- 2 cups gluten free old fashioned rolled oats
- 1/2 cup super fine blanched almond flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon unrefined sea salt
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Line a cookie baking sheet with parchment paper.
- In a medium-large mixing bowl, whisk together the almond butter, maple syrup, vegan butter and vanilla until smooth.
- To the mixing bowl add in the oats, almond flour, cinnamon, baking soda, baking powder and salt and use a rubber spatula to combine the dough until everything is evenly mixed.
- Chill the cookie dough in the refrigerator for 30 minutes before scooping into balls.
- Once the cookie dough is chilled, work in batches and use a standard sized cookie scoop to portion out the dough directly onto the parchment paper lined baking sheet.
- Bake each batch of cookies for 9 minutes.
- Once the cookies come out of the oven allow them to rest on the cookie sheet without touching for at least 5 minutes. After the rest time, transfer the cookies with a spatula to a wire cooling rack.
- Enjoy while warm or allow to cool completely for a slightly firmer cookie. Eat and enjoy!
Notes
*These cookies are incredibly soft right out of the oven. Handle with care. If you’d like the cookie to firm up a bit to transport, I recommend making them a day ahead of time and allowing them to sit uncovered on the cooling rack overnight. If stacking the cookies separate the layers with parchment paper to avoid sticking.
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