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BEST Vegan Oatmeal Cookies

All the taste of Grandma’s cookies, but none of the fat! These Vegan Oatmeal Cookies are oil-free, dairy-free, and egg-free, with only 88 calories and 1 gram of fat per cookie!

oatmeal cookie torn in half on wooden board with more cookies in background

When I serve these vegan cookies at family gatherings and even social functions, no one ever realizes that they are a much healthier version.

You’re going to love these vegan oatmeal cookies because they are…

  • Full of flavor
  • Perfectly sweet
  • Vegan
  • Oil-free & egg-free
  • Easy and fun to make
  • Freezable
  • Delicious!
oatmeal raisin cookies on white plate with glass of almond milk in background

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Ingredients in these vegan cookies

There are only wholesome ingredients in these deliciously healthy cookies!

  • whole oats
  • whole wheat flour
  • baking powder & baking soda & salt
  • cinnamon & nutmeg
  • raisin
  • walnuts (optional)
  • flax egg
  • blackstrap molasses
  • applesauce
  • succant or less refined sugar OR date paste

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

How to make vegan oatmeal cookies

These cookies are very easy to make, and it would be a great time to get the kids in the kitchen to help.

First, preheat oven to 350°F and line two cookie sheets with parchment paper.

In a large mixing bowl, add the flour, baking soda, baking powder, salt, sugar, cinnamon, and nutmeg. Use a whisk and combine thoroughly. NOTE: if you prefer to use date paste instead of sugar, wait and add it to the wet ingredients.

Making a flax egg

The way I avoid baking these vegan oatmeal raisin cookies with eggs is to use a mixture of flax meal and water that is called a flax egg.

Simply combine 2 tablespoons flax meal with 6 Tbsp warm water and whisk together well. The consistency will be somewhat gelatinous and it will act as a binder for this recipe.

In a medium-sized bowl, combine the flax egg, applesauce, molasses, and vanilla. If you’re using date paste, now is the time to add it as well. Whisk together well.

flax egg, applesauce, vanilla, molasses in stainless bowl with whisk

Now, combine the contents of the dry ingredients and wet ingredients in the larger bowl and whisk together to achieve a nice thick batter.

cookie batter in stainless bowl

Once the batter is mixed well, go ahead and add the oats, raisins, and walnuts (if using) and stir together. The batter will be so thick at this point, you will not be able to use a whisk but will need a sturdy spoon.

It’s okay to taste the batter at this point. Since there are no raw eggs used in these oil-free vegan oatmeal cookies, feel free to taste them to make sure they are sweet enough, but not too sweet.

cookie batter with raisins and walnuts in stainless bowl with red spatula

Use a tablespoon or trigger-release ice cream scoop to plop the cookie batter onto a baking sheet lined with parchment paper. The paper serves two purposes. It allows you to bake without using any cooking spray, and it keeps the baking sheet clean. The pan should only need to be wiped down.

cookies on baking sheet

Because the cookie batter is so thick, I like to take a fork and press the cookies down just a little bit before baking.

Place in the oven at 350°F and bake for approximately 15-20 minutes. Oven temperatures vary.

6 oatmeal vegan cookies on cooking rack with glass of almond milk

Remove from the oven and allow the cookies to firm up for a few minutes while still on the cookie sheet.

For more tips on oil-free cooking, check out my article, Cooking Without Oil. There’s even a short video showing how I make a stir fry using veggie broth instead of oil.

oatmeal raisin cookies on white plate with glass of almond milk and cup of coffee in background

For those avoiding any type of sugar, date paste will work just fine as a substitute in this cookie recipe.

I bake these cookies on a parchment paper on a silicone baking mat to keep these completely oil-free.

I make them a lot when I’m baking for family or social functions. One batch makes 42 cookies so, if you’re making them just for the family, you might want to make a half-batch or freeze leftovers for later.

These cookies are not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.

The cookies freeze very well. I make large batches often and keep them on hand for unexpected occasions when I need to take a dessert somewhere.

*Originally published March 14, 2015.

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oatmeal cookie torn in half on wooden board with more cookies in background

Vegan Oatmeal Cookies

Yield: 3 dozen
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

All the taste of Grandma's cookies, but none of the fat! These little vegan oatmeal raisin cookies are oil-free, dairy-free, and egg-free, with only 88 calories and 1 gram of fat per cookie! This recipe makes a whopping 42 cookies, so you may want to cut the recipe in half unless taking to a function.

Ingredients

Instructions

  1. Preheat oven to 350°F and line two cookie sheets with parchment paper.
  2. In a large mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Use a whisk and combine thoroughly.
  3. The way I avoid baking these vegan oatmeal raisin cookies with eggs is to use a mixture of flax meal and water that is called a flax egg. Simply combine 2 tablespoons flax meal with 6 Tbsp warm water and whisk together well. The consistency will be somewhat gelatinous and it will act as a binder for this recipe.
  4. In a medium-sized bowl, combine the flax egg, applesauce, molasses, and vanilla. Whisk together well.
  5. Now, combine the contents of the dry ingredients and wet ingredients in the larger bowl and whisk together to achieve a nice thick batter.
  6. Once the batter is mixed well, go ahead and add the oats, raisins, and walnuts (if using) and stir together. The batter will be so thick at this point, you will not be able to use a whisk but will need a sturdy spoon.
  7. Use a tablespoon or trigger-release ice cream scoop to plop the cookie batter onto a baking sheet lined with parchment paper.
  8. Because the cookie batter is so thick, I like to take a fork and press the cookies down just a little bit before baking.
  9. Place in the oven at 350°F and bake for approximately 15-20 minutes. Oven temperatures vary.
  10. Remove from the oven and allow the cookies to firm up for a few minutes while still on the cookie sheet.
  11. Serve. Store cookies in an air-tight container to retain moistness. They freeze well too.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 36
Amount Per Serving: Calories: 88Total Fat: .9gCarbohydrates: 20gFiber: 1.2gProtein: 1.4g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

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Jack Morse

Saturday 24th of October 2020

Terri, What is on top of the cookies in the picture?? Looks to be either a sprinkling of sugar or salt. Either would be good but my first time thru a recipe I like to follow directions. Thx

Jack

Terri Edwards

Saturday 24th of October 2020

Hi Jack- That is just a little dry oatmeal because it makes the cookies look pretty and lets everyone know that they are made from oatmeal.

Kathleen

Wednesday 10th of April 2019

These were absolutely delicious! My husband loved them. I did leave out the molasses and used Lakanto syrup with maple flavoring. I used erythritol for the sugar. I may try the date paste next time.

EatPlant-Based.com

Thursday 11th of April 2019

Wonderful! I'm so glad that you and your husband loved these cookies. They are a favorite here at my house too. Thank you for the great feedback!

Sue

Saturday 22nd of December 2018

I like to make screen shots of the recipes. However the directions are spaced out under a lot of pictures. Is there a way to get the recipe with directions all in one spot?

EatPlant-Based.com

Saturday 22nd of December 2018

Yes, just print the recipe using the print button. You'll find it in the recipe card where the instructions are, under the rating stars (says 5 from 4 votes), and under the photo of recipe. Click on the print button, and you'll be able to see and/or print a black and white copy without any photos.

Janice

Sunday 15th of July 2018

I love these!!! Not just dessert...great for breakfast & mid-day snacks and BEST of all GUILT-FREE!!! ?

Patty

Saturday 14th of October 2017

Printing from my iPad: if you hit the print button (from FB), it should open up the recipe in white pages (no picture). From there, if you you go up to the upper right-hand corner where the 3 dots are, you have the option to Open in Safari, then you can print. This worked for me.