The Best Vegan Oatmeal Cookies (Award Winning!)

Searching for the best darn vegan oatmeal cookies you’ll ever taste? Your hunt ends here! This is the last recipe you’ll ever need. They’re so easy to make that they’re practically foolproof for bakers of any skill level. Best of all, the cookie dough can even be balled up and stored in the freezer so fresh-baked cookies are always only a few minutes away. 

These cookies are a veganized version of an old family recipe that’s been passed down through generations of Michelle’s family—along with her neighbors and friends—clamoring at her grandmother’s door to get their fix.

We wish you happy baking and hope these cookies become a cherished treat in your family, just as they have in ours! If you love this dessert recipe, you must try these spiced chai cookies and chewy gingersnaps!

Why You’ll Love These Plant Based Oatmeal Cookies

Homemade cookies are never a hard sell.  

• Ready in 30 Minutes. Struggling with an urgent cookie craving? Have unexpected guests drop by? Remember the school bake sale at the last minute? Don’t worry, you can whip up these amazing homemade treats in no time at all! 
• Crowd-Pleasing Flavors. No one can resist the simple pleasures of a soft, chewy cookie with brown sugar sweetness and subtly caramelized edges.
• Fun for the Whole Family. Get the kids in the kitchen to help make these easy vegan oatmeal cookies! They’ll build baking skills and confidence while spending quality time with you.  
• Great Gifts. For the person who has everything, cookies are still a welcome present. You can make a big batch to treat everyone on your list at once. 

Key Ingredients and Substitutions

Everything here is shelf stable and may already be waiting for you in the pantry! 

• Flaxseeds – Once ground and mixed with water, these seeds transform into a thick gel that can be used to replace eggs. Use either brown and golden flaxseeds.
• Shortening – Vegetable shortening is the secret to making flaky pie crusts, fluffy frostings, and soft cookies. Crisco is the most common brand, but you can also find shortening made by Spectrum and Chosen in some grocery stores. 
• Brown Sugar – Light brown sugar has a good balance of sweetness and depth that won’t overwhelm the cookies. Be sure to pack it into the measuring cup firmly to get an accurate reading. 
• Flour – Basic all-purpose flour will do the trick here. Sift the flour before measuring to weed out any clumps before they hit the batter. For a gluten-free option, use a 1-to-1 gluten-free flour such as King Arthur or Bob’s Red Mill.
• Oats – Old Fashioned rolled oats create a thick, hearty breakfast cereal and cookies alike. They help to give that satisfying texture that you can really sink your teeth into. Avoid quick and instant oats which will create cakier results. 
• Powdered Sugar – This final coat of super-fine sugar is what makes that crisp exterior with caramelized edges, setting it apart from the average oatmeal cookie.  

Tips For Making Perfect Oatmeal Cookies

1. Measure Carefully – This carefully calibrated ratio will only work if all the amounts add up. Make sure you pack your brown sugar firmly and sift the flour before spooning it into measuring cups. 
2. Don’t Over-Mix – Excessive stirring will work up the gluten in the flour, which creates tough, dense, and crumbly cookies. It’s perfectly fine to leave a few lumps in the batter, rather than risk overdoing it. 
3. Chill the Dough – Give the cookies a solid 2 hours in the fridge, minimum, to allow the flavors to meld and the structure to set. That ensures they won’t just melt and become flat or crispy while baking. 
4. Slightly Under-Bake – If your cookies look just barely set in the centers, they’re perfectly done. They’ll continue to bake out of the oven as they sit on the hot sheet pan, too. 

Fun Additions And Flavorful Ideas

Here are our favorite mix-ins: 

• Oatmeal raisin cookies: Vegan oatmeal raisin cookies are the gold standard that all other cookies strive for. All you need is 1 ½ cups of raisins, but I also love incorporating 1 teaspoon ground cinnamon for that extra cozy warmth. If you love raisins, make sure to check out this raisin-rum tapioca pudding!
• Oatmeal chocolate chip cookies: Raisins can be a controversial addition. If you’re a raisin-hater, that’s okay! Grab a bag of vegan chocolate chips instead. 1 ½ cups of semi-sweet (perhaps dairy-free white chocolate or dark chocolate?) morsels will do the trick, although you could mix it up and use some mini chips or larger chunks too. 
• Oatmeal gingerbread cookies: Lean into the autumnal vibes and switch out the light brown sugar for dark. Add 2 tablespoons gingerbread spice blend, or pumpkin pie spice in a pinch. Mix in ½ cup finely minced crystallized ginger for an extra spicy bite. 
• Iced oatmeal cookies: Forget about the cherry on top; I’m all about the icing on top! Mix 1 ½ cups powdered sugar, 1/4 teaspoon vanilla extract, and 1 to 2 tablespoons plant-based milk until smooth. Drizzle or dip your cookies after they’re baked and completely cool. 

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