The BEST vegan oatmeal cookies! They are perfectly crispy on the outside, while having a soft and chewy inside. Can be Top 8 Allergen Free Oatmeal Cookies.
If you are looking for a really simple vegan cookie to make, then these vegan oatmeal cookies are exactly what you need.
They are super easy to make and the perfect dairy free cookie recipe for people who are learning to bake or that have kids who want to help. These are dairy free and egg free oatmeal cookies so they are perfect for a variety of dietary preferences.
Everything is made in one bowl and takes under 30 minutes to make from start to finish.
Beyond being easy to make and absolutely delicious, they are great if you need to prep them ahead and make them to keep for a few days ahead of a get together or party.
They really are a perfect vegan cookie recipe to try if you need a new one or a first one!
What ingredients do you need for vegan oatmeal cookies?
This dairy free oatmeal cookie recipe is great because there aren’t any tough to find ingredients. There also aren’t a ton of ingredients in this recipe, just 11. The ingredients that you need are:
- dairy free butter
- brown sugar
- vegan sugar
- unsweetened applesauce
- vanilla extract
- baking soda
- rolled oats (old fashioned)
How do you make dairy free oatmeal cookies?
To start, you are going to preheat your oven to 375 degrees. This recipe is great because you only need one bowl. To that one large bowl, add in the butter and both sugars and beat until creamy (about 3 minutes).
Then, add in your applesauce and vanilla. Beat just until incorporated.
Once you add your wet ingredients together, it’s time to add in your dry ingredients. There’s no separate bowl or sifting here, just add all the dry ingredients directly into the bowl.
So to your bowl, add in the flour, baking soda, cinnamon, salt and nutmeg. Beat one more time, careful not to over mix.
Then, add in your oats and mix with a spatula until everything is well mixed, but not overly combined. Drop by 2 tablespoonfuls onto a parchment lined baking sheet.
Bake for 12-15 minutes or until cookie developed a deep golden brown. Remove and let cool before serving.
What kind of oats do you use for the best oatmeal cookies?
Our recipe calls for old fashioned or rolled oats. These oats are larger than quick oats and have a more chewy texture. Because of this is yields a softer and chewier center for your dairy free oatmeal cookies.
Can I substitute quick oats for rolled oats in these vegan oatmeal cookies?
Yes! You will still get a delicious cookie. Quick oats are pulsed rolled out to make smaller pieces that cook faster. You won’t have the same “rustic” look of seeing whole oatmeal flakes in your cookies and they will be a more uniform looking cookie, but the taste will still be great. Substitute cup for cup.
Can you make these Top 8 Allergen Free Oatmeal Cookies?
Yes! You will want to ensure that your oats are gluten free. Other than the oats, you will want to make sure the butter that you are using is dairy and nut free. Finally, you can swap the flour for King Arthur’s Measure for Measure flour.
How do you keep vegan oatmeal cookies soft?
These oatmeal cookies are already super soft on their own. However, you you are prepping these a few days before, you can put a piece of sliced bread in the container that you are putting the cookies in. The cookies absorb the moisture from the bread and it keeps them soft.
What are other vegan cookies I should make?
Once you try these delicious egg free cookies, you will want to try more. These are some of favorites, and we know you will love them too !
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Vegan Oatmeal Cookies
- Heat oven to 375 degrees F.
- In a large bowl, beat butter and sugars together until creamy. This takes 3-5 minutes.
- Add in applesauce and vanilla. Beat just until combined.
- To the same bowl, add flour, baking soda, cinnamon, salt and nutmeg. Beat until well combined, but do not overmix.
- Add oats.
- Mix with a spatula until well combined.
- Onto a parchment lined cookie sheet, drop 2 tablespoon spoonfuls on to the sheet. Dough should make 24 cookies this size.
- Bake for 12-15 minutes or until starting to turn golden brown.
- Cool then serve.
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