Vegan oat cookies

Vegan oat cookies

vegan oat cookies close

It’s a bit of tense in our household today as Duncan has come up against some issues when constructing his under stairs cupboard and is feeling a bit defeated. He may be a little defeated at the moment but as he is a great problem solver and one of the most tenacious people I know, I know that he will find a way, but I appreciate how hard this is – due to the fact that there is no straight surface in a Victorian house – and I empathise with his feelings of frustration.

I am finishing the design of our site, Duncan will start coding next week, so I am feeling a little under pressure too. I am not the most confident decision maker and I’ve stumbled a little on some of the important details, like font choice for example. I’m torn between various options and see the merit of each but have trouble deciding which one will complement the design the most as well as ensuring the best legibility.

To aid us in our efforts, I made a tray of fragrant and delicate oat cookies with molten chocolate chunks. I hope you are game too as that’s what I have in store for you today. They are quick and easy to make and satisfying to eat – crispy when freshly made and they become a little chewy once stored in a jar. I studded them with chocolate chunks as I love the contrast of molten bits of dark chocolate hidden in between oats, but dried fruit like raisins or cranberries will work just as well. We’ve happily put away quite a few of these lately and I hope you’ll enjoy them too.

vegan oat cookies ingredients

vegan oat cookies making

vegan oat cookies dough

vegan oat cookies top down side

vegan oat cookies tray

vegan oat cookies plate

20 min
12 min
20 min
12 min
  • 1 tbsp ground up flax (or chia) seeds
  • 80 g / 1/3 cup fragrance-free coconut oil, softened*
  • 50 g / ¼ cup sugar** (I used brown sugar)
  • 60 ml / ¼ cup maple syrup
  • 1 tsp vanilla essence
  • 100 g / slightly heaped 1 cup large/jumbo oats (certified GF if required)
  • 100 g / slightly heaped 1 cup oat flour*** (certified GF if required)
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp fine sea salt
  • 50 g / 1¾ oz vegan chocolate, raisins or dried cranberries
  1. In a small bowl, mix ground up flax and 45 ml / 3 tbsp of water. Set aside to thicken.
  2. Beat softened coconut oil and sugar together with an electric whisk until well incorporated. Alternatively use a fork, rub sugar into the coconut oil until you get a smooth paste with no chunks of oil left.
  3. Add in thickened flax, maple syrup and vanilla essence.
  4. Fold in oats, oat flour, baking powder, baking soda and salt. Mix well.
  5. Finally, mix in chocolate (chopped up into chunks) or raisins.
  6. Refrigerate the dough for 60 minutes although I have skipped this step once and they came out good enough too.
  7. Preheat the oven to 190° C / 375° F (or 170° C fan / 340° F fan) and line a baking tray with a piece of baking paper.
  8. Divide the dough into 12 portions (each 40 g / 1.4 oz – approx. 2 tablespoon’s worth). Compress the dough with your hands, flatten into fat discs and place them on the baking sheet leaving quite a bit of space around each cookie as they spread a little. I recommend baking them in two batches.
  9. Bake for about 12-14 minutes. Allow the cookies to cool off completely before storing.

* For the oil-free version, use nut butter instead of coconut oil, but please note that this will affect the texture a little and the cookies won’t spread much. Depending on the viscosity of your nut butter, you may need to add a little water if the mixture feels too dry.

** Use coconut sugar for a refined sugar free version.

*** 100 g / slightly heaped ¾ cup of plain flour or all purpose GF flour mix works well too. Oat flour makes these a little more delicate so I recommend using 50% oat flour and 50% plain flour / GF plain flour mix for perfect texture.

11 g
9 g
7 g
3 g
23 g
*per cookie
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8 reviews, 20 comments
Made these with regular coconut oil (I don't mind whatever taste it imparts, although I didn't notice it myself) and a cup of whole wheat pastry flour. Delicious!
    Awesome to hear that you enjoyed them, Kaitlyn! And thanks so much for returning to leave a review - I really appreciate it. Ania
chơi casino trực tuyến:
These have become my teenagers’ favourite cookies, thank you!
    I'm so happy to hear that - thanks for letting me know! x Ania
AGAIN!! You have surpassed all my expectations!!! These cookies are just... the bomb!!! Thank you soooooo much for your AMAZING recipes! My family and me are very thankful for you!!!!! 😁❤️❤️❤️
    Aw, thank you so much for your kind words! I'm delighted to hear that and thank YOU for taking the time to leave this lovely review - it's so nice to know that one's work is appreciated. x Ania
sòng bạc trực tuyến:
They were delicious, thank you!
    I'm really happy to hear that! Ania
Thank you for sharing this great cookie recipe! I have been craving oat cookies for the past weeks, but I could't find a recipe without vegan butter. Then I saw your post, so I made them last night (with dried cranberries) as a studying treat. I ate three in one sitting... Oops! My non-vegan boyfriend loves them as much as I do, but was a bit more reasonable. They won't last the weekend for sure. Thanks again x
    Thank you so much for your kind words, Marie-Eve! I'm delighted to hear that these cookies have gone down so well with you and your partner. x Ania
Whoops I meant to rate this recipe at 5 stars!
    Thank you, that's so nice of you to come back! x Ania
These were absolutely amazing. Made them on a Sunday for weekday treats - they did not survive the night. We used homemade nut butter in place of the coconut oil and raisins instead of chocolate chips. So sinfully delicious. My partner said, “nothing against all the other cookies you’ve made, but these are the best so far.” Thank you!
    Aw, thank you so much, Winnie! I am delighted to hear that and thanks so much for taking the time to review - much appreciated. x Ania
C M:
So delicious! I did make some alterations (because I can’t seem to follow a recipe off the internet word-for-word even from a site like this one with well researched and tested recipes): I added 1/8t cinnamon because I love it in my oatmeal cookies and reduced salt by half because mom is on a low sodium diet. I also used half GF flour as mentioned in the notes (Bobs red mill 1:1 in my case). I also used half coconut oil and half Follow Your Heart soy-free vegan butter because that’s what I had - which totally works in case someone is reading this and doesn’t have or like coconut oil. So yummy, soft and delicious and EASY! Next time I will make a double batch and add chopped walnut or pecans (yes, this will likely result in cookies that break apart easy, but I do miss the nut flavor). Thank you!
    Glad you enjoyed these, CM! All your changes sound fine and totally harmless so I'm glad you made them your own but kept to the overall ratios / ingredient types (coconut oil and vegan butter are pretty much interchangeable in most contexts) and the cookies came out well. Nuts are totally a great addition too and if you chop them us fairly small, they should not make the cookies break up either. Hope that helps! Ania
Made these tonight.... Amaxing. Such a perfect texture. Mix of chewy and crisp. I didn't have unscented coconut oil so used regular coconut oil and they were perfect. No taste of coconut anyways. I used only flour instead of the oat flour as suggested but simply because I didn't have oat flour. Thanks again for such a gorgeous vegan recipe.
    Thanks so much for your kind words, Melissa. I'm glass enjoyed them so much and thanks so much for taking the time to review. Ania
Looks great, thanks for sharing. Can anything be substituted for the coconut oil? Olive oil perhaps?
    Hi Alex,
    Vegan 'butter' like Naturli would be your best bet. Failing that, liquid oil (with neutral taste such as light olive oil) will work too but the cookies will probably spread more. Hope this helps! Ania
    PS: Just had a thought and if you would rather use liquid oil, I would combine 50% oil with 50% nut butter (cashew, almond, peanut, tahini) and they tend to be a bit more solid. It should give you the best texture.
can i replace the flax with aquafaba?
    Yes, I am pretty sure it will work just as well. Ania
Please let me know what is "jumbo oats"?? Can I use Old Fashion Oats instead of Jumbo Oats? Thank you.
    Jumbo oats are simply large, minimally processed oat flakes. That's what they are called in the UK, sounds like old fashioned is the same thing so sure. Ania
Sorry to be a bore but do you have any idea of fat content per 100gs? Thanks
    Hi Jill,
    You are not boring me but I don't have any means to provide this information within my website at present. I am, however, working on a website update and plan to include that information moving forward. I expect to be able to launch in just over a month. In the meantime, apps like Cronometer should be helpful if you are tracking such data. Ania
There isn’t any nut butter shown in this recipe.
    Thanks Cora, it was a copy and paste error, I've corrected it now. Ania
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