These Vegan Oatmeal Cookies are delightfully crunchy and irresistibly yummy! Made without flour, butter, or eggs, they require just 5 simple ingredients!
If you're cutting down on flour or looking for gluten-free desserts, these healthy vegan oatmeal cookies are perfect for you!
With only five simple ingredients, this vegan cookie recipe is easy to make and incredibly delicious! These cookies are great for breakfast or afternoon snacks. Give them a try!
- This recipe is for you if:
- You are following a gluten-free diet.
- You are looking for an easy vegan oatmeal cookie recipe.
- You are looking for a delicious treat that is vegan-friendly.
- You want to satisfy your sweet tooth with healthy desserts.
Let me walk you through the ingredients and how to make them with step-by-step instructions. Let's dive in!
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About This Recipe
- Vegan Cookies with Five Simple Ingredients
- Gluten-free Oatmeal Cookies
- Coconut Flavor: Made with Coconut Flakes and Coconut Oil
- Quick cooking time: Ready in under 30 minutes.
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Rolled oats: Any kind of oats are fine for this recipe, including instant oats, old-fashioned oats, quick oats, or other gluten-free oats.
- Almonds: Use unsalted roasted almonds.
- Coconut oil: Microwave the coconut oil until melted before mixing it with the other ingredients.
- Maple syrup: This can be substituted with other syrups like agave syrup.
- Coconut flakes: Optional, can be omitted if not available.
🔪Instructions
All right, let's make the cookies. Click here to watch the recipe video.
Firstly, preheat an oven to 180C/356F.
- Chop almonds into small pieces. Microwave coconut oil until melted.
- Mix all dry ingredients and wet ingredients in a large mixing bowl.
- Place a cookie cutter on a silicone mat or parchment paper. Spoon a few teaspoons of the cookie dough into the cookie cutter and press to make a shape.
- Bake cookies for 15 minutes at 180C/356F or until golden brown.
Transfer the cookies to a wire rack, let them cool completely, and enjoy the crispy edges!
For best results, store these cookies in an airtight container at room temperature for up to one week.
Helpful Tips
- Using a silicon mat can help create a crispier cookie texture.
- To form the cookies, a small measuring cup can be used to press and shape the dough. The dough may not stick together easily, so pull the cookie cutter slowly to prevent it from falling apart.
- If you don't have a cookie cutter, scooping and placing the dough on the mat can also work.
- After baking, the cookies may be fragile and prone to breaking apart. Let them cool completely before eating to prevent this.
- If you feel that the dough is unlikely to stick together when making the dough, pulsing half of the oats in a food processor or adding a small amount of almond flour or oat flour can help to make the dough easier to form.
How to Eat the Cookies
- You can enjoy it as is and savor its crunchy texture, which makes it great for breakfast or as a snack.
- This treat is made from almost the same ingredients as granola and tastes delicious when mixed with your favorite dairy-free milk (such as almond milk or oat milk) or yogurt.
- I love to top my plain yogurt with broken, leftover cookies and add raisins and dried figs.
Mix-in Ideas
Flourless oatmeal cookies can be customized with various mix-ins for an extra special flavor. Here are some ideas:
- Chocolate Chips - Adding chocolate chips to oatmeal cookies is a classic choice everyone loves. Use dark chocolate chips as a healthier option. White chocolate chips are my favorite.
- Chopped Nuts - Chopped nuts such as walnuts, pecans, or pistachio add a delicious crunch to oatmeal cookies. They also provide a healthy dose of protein and healthy fats.
- Dried Fruit - Dried fruit such as raisins, cranberries, or dates add a natural sweetness to oatmeal cookies. They also add a chewy texture that complements the oats.
- Butter - Adding natural peanut butter, almond butter, cashew butter, or other vegan butter to oatmeal cookies can create a rich and creamy texture.
- Seeds - Seeds such as chia, flax, or hemp seeds can add a crunchy texture to oatmeal cookies. They are also a good source of fiber and healthy fats.
- Vanilla Extract - Enhances the overall taste and aroma of the cookies.
Thanks For Stopping By!
Thank you for taking the time to read my blog♡. If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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📖 Recipe
Easy & Healthy Vegan Oatmeal Cookies
Print Pin SaveEquipment
- 1 Round cookie cutter ,6cm/2.3 inch
Ingredients
- 1 c Rolled Oats, 100g/250ml
- 2 tablespoon Coconut Flakes, 10g/33ml
- 2 tablespoon Almonds, 20g/38ml
- 2 tablespoon Coconut Oil, 30g/35ml
- 2 tablespoon Maple Syrup, 30g/25ml
Instructions
- Preheat oven: 180C/356F
- Prepare ingredients: Chop almonds into small pieces. Microwave coconut oil until melted.
- Cookie dough: Mix all dry ingredients and wet ingredients in a large mixing bowl
- Form: Place a cookie cutter on a silicone mat or parchment paper. Spoon a few teaspoons of the cookie dough into the cookie cutter and press to make a shape (thickness is less than 1 cm).
- Bake: Place the silicone mat on a baking tray, and bake cookies for 15 minutes at 180C/356F or until golden brown.
Video
Notes
- Storage: For best results store these cookies in an airtight container at room temperature for up to one week.
- Substitute: You can substitute maple syrup with other syrup like agave syrup. You can omit coconut flakes if you don't have them.
- Using a silicon mat can help make cookies more crispy.
- To form the cookies, a small measuring cup can be used to press and shape the dough. The dough may not stick together easily, so pull the cookie cutter slowly to prevent it from falling apart.
- If you don't have a cookie cutter, scooping the dough and placing it on the mat can also work.
- After baking, the cookies may be fragile and prone to breaking apart. Let them cool completely before eating to prevent this.
- If you feel that the dough is unlikely to stick together when making the dough, pulsing half of the oats in a food processor or adding a small amount of almond flour or rice flour can help to make the dough easier to form.
Lynn
Can you make sure the oatmeal cookies with quick oats?
Chef JA
Hi Lynn, sorry about that it's quick oats. I'm going to correct the recipe. Thanks for letting me know!
Kyashi Suszczewicz
We have a coconut allergy in the family. What can we sub for the flakes and the oil?
Chef JA
Hi Kyashi, thanks for asking a question. You can omit coconut flakes. And for the oil, you can use butter(or vegan butter), or some neutral flavor oil such as canola oil and sunflower oil. I haven't tried with these but it should work. I don't recommend extra virgin olive oil for baking as it has a distinct flavor(if your olive oil has no smell, you can try that though). I hope this help! If you have more questions, please let me know:)