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!
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!
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
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
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 the 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.
Now, combine the contents of the dry ingredients and wet ingredients in the larger bowl and whisk together to achieve a nice thick batter.
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.
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.
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.
Remove from the oven and allow the cookies to firm up for a few minutes while still on the cookie sheet. If you want to really take it over the top, sprinkle a little Homemade Powdered Sugar over the top.
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.
Tips for making this vegan oatmeal cookie recipe
- 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 parchment paper on a silicone baking mat to keep them 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 who 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.
Other great dessert recipes
This post may contain affiliate links. Read my full disclosure here.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from EatPlant-Based
Vegan Oatmeal Cookies
Ingredients
- 1-3/4 cups whole wheat flour
- 1 cup sucanat or other unrefined sugar (this is for 42 cookies) OR 1 cup date paste
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 tablespoons. ground flaxseed (equivilant to 2 eggs)
- 6 tablespoons water for flax egg
- 1-1/2 cups apple sauce unsweetened
- 1 tablespoon vanilla extract
- 1 tablespoon black strap molasses
- 3 cups rolled oats (not quick cooking)
- 1 cup raisins
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F and line two cookie sheets with parchment paper.
- In a large mixing bowl, add the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Use a whisk and combine thoroughly.
- 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. Whisk together well.
- Now, combine the contents of the dry ingredients and wet ingredients in the larger bowl and whisk together to achieve a nice thick batter.
- 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.
- Use a tablespoon or trigger-release ice cream scoop to plop the cookie batter onto a baking sheet lined with parchment paper.
- 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.
- Remove from the oven and allow the cookies to firm up for a few minutes while still on the cookie sheet.
- Serve. Store cookies in an air-tight container to retain moistness. They freeze well too.
Video
Notes
- 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 parchment paper on a silicone baking mat to keep them 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.
Nutrition
Disclaimer
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.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Looking forward to information.
Can you freeze these cookies?
Annie, I have not frozen them before but think they would do just fine. Hope you enjoy!:)
These look wonderful Terri, as all your recipes do. Is there any way to print them in a “printer friendly” format? Thank you!
Hi Debra, the recipe plugin I use won’t allow me to adjust the print options (it’s a free plugin with no frills, unfortunately). However, when you click on the ‘Print’ button on the recipe, it asks which pages to print. On this particular recipe, if not specified it will print all 3 pages. You only need the first 2 pages, as the 3rd page is an ad. When it asks which pages to print, just type in 1-2, and it will leave off the last page. I hope this helps and that you enjoy the cookies!
It won’t print for me either. It won’t do as you say with the “Print” options. What a shame…
Karen, so sorry you’re having problems with printing this. I just did a test-drive and was able to print. When I click the picture of a printer at the top right-hand side of recipe, the print screen comes up, then I click the button that says ‘Pages’ and it gives me a drop down menu. It includes: ‘All,’ ‘Current Page,’ or ‘Page Range.’ I choose Page Range and type in 1-2 and that prints all of the recipe, with only one ad picture. Otherwise, it prints all 3 pages, with ads.
These look really yummy. What do you think about adding raw cacoa powder to the mixture??
Sita, I think raw cacoa would be an excellent addition to these cookies. Would love to hear how you like them!
How can recipes of this nature be healthy with 1 1/2 cups of sugar? One can not be a sugar or chemical addict and improve your health!
It ends up being a little over 1 tsp of sugar per cookie, and they are a decent size–approximately 2-1/2″ in diameter. You can always reduce the sugar or use date paste instead.
Would they still be good without molasses?
Yes, I believe they would be good without molasses. Happy baking!
Do you think the date paste willbe measure for measure with the sugar?
It should be fairly close to 1:1. Each recipe is a little different, so you may have to play with it a little bit.
Copy and paste to a word document. Then print your word document.
What about maple syrup?
I think that would be a great addition!
I tried these for the first time today! I veered from the recipe slightly and added one very ripe mashed banana I had that needed using up (mixed it with the applesauce) — wonderful treat, thanks for sharing…!
What does 1-1/2 cups apple sauce mean? 1 cup plus a half a cup?
Hi Gerry- Yes, that is correct. It means 1 cup plus another 1/2 cup. Enjoy!
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.
I love these!!! Not just dessert…great for breakfast & mid-day snacks and BEST of all GUILT-FREE!!! ?
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?
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.
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.
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!