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    Home » Recipes » Desserts

    Healthy Vegan Oatmeal Cookies

    Published: Jun 24, 2020 · Modified: Jul 15, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    Healthy Vegan Oatmeal Cookies PIN
    Healthy Vegan Oatmeal Cookies PIN
    Healthy Vegan Oatmeal Cookies PIN
    Healthy Vegan Oatmeal Cookies PIN
    Healthy Vegan Oatmeal Cookies PIN
    Healthy Vegan Oatmeal Cookies PIN
    Healthy Vegan Oatmeal Cookies PIN
    Healthy Vegan Oatmeal Cookies PIN
    Healthy Vegan Oatmeal Cookies PIN
    Healthy Vegan Oatmeal Cookies PIN
    Healthy Vegan Oatmeal Cookies PIN

    Chewy, lightly sweetened and incredibly delicious, these healthy vegan oatmeal cookies are perfect for breakfast, snack and dessert. They’re not only vegan, but they’re super simple to make with only 5 ingredients required and less than 20 minutes from start to finish!

    cookie dipped in glass of milk with drop of milk dripping down

    Yes, it’s another cookie recipe, and just like my chickpea cookies and almond flour peanut butter cookies, these cookies are made using wholesome ingredients for a feel good treat that is ACTUALLY nutritious!

    So What’s to love about these cookies?

    • Not only are these cookies delicious, but these just might be one of the most easy vegan oatmeal cookies I’ve ever made. Only 5 common ingredients needed, no weird stuff in here, promise!
    • Healthy vegan oatmeal cookies??? Umm you bet! These cookies are loaded with wholesome oats, unsweetened applesauce to make them oil free and butter free too! Plus, I’m using only pure maple syrup to sweeten these delicious treats, with some optional vegan chocolate chips if you have a sweet tooth.
    • Allergen friendly! So we already know these cookies are vegan and oil free, but they’re also gluten free (just make sure to grab certified gluten free oats) and nut free, making them school safe and workplace safe.
    vegan oatmeal cookies with chocolate chips on cooling rack after baking

    How to make these cookies

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Start by gathering your ingredients. All you need is 5 common ingredients, plus an optional fill in, if desired. (I like chocolate chips!)

    ingredients to make vegan oatmeal cookies

    Add the rolled oats to a food processor or blender and gently process until broken down and crumbly, with some floury bits, but do NOT over process. You don’t want to make oat flour, you just want to break them down enough to hold together when making your cookies. (photos 1-2)

    food processor filled with rolled oats being processed/broken down

    Transfer the oats to a mixing bowl and then add all remaining ingredients, EXCEPT your optional fill in. Mix well. (photos 3-5)

    bowl of oats and apple sauce, cinnamon, maple syrup and baking powder to make oatmeal cookie batter

    Now add your chocolate chips, raisins or filler of choice, if using, and mix to distribute. (photos 6-7)

    oatmeal cookie batter with chocolate chips in large mixing bowl

    Divide your batter into 10 cookies and roll into balls, placing each one down on your prepared baking tray. (photo 8)

    Use the back of a spoon to press down each of your vegan oatmeal cookies into a flat cookie shape. Use your other hand to help shape the cookie into a round/disc shape as you press down, if needed to prevent them from breaking. (photo 9)

    EXPERT TIP: Use wet hands to roll the batter into balls to prevent sticking.

    ball of cookie dough in hand and pressing them down with spoon onto baking sheet

    Once flattened, bake your cookies for 10-12 minutes and remove from the oven. Let cool slightly before transferring to a cooling rack to set. (photos 10-11)

    NOTE: The cookies may appear under done when you first take them out of the oven, but they will harden and set once cooled.

    vegan oatmeal cookies on baking tray ready to bake and then cooling on wire rack

    Enjoy them dunked in a glass of milk or on their own.

    hand dunking cookie into glass of milk

    Storage & How long do they keep?

    Once completely cooled, store your vegan oatmeal cookies in a sealed container or tightly wrapped in plastic wrap at room temperature. Make sure to cover them to prevent them from getting too dry.

    These taste best on days one and two but will keep at room temperature for 2-3 days. Or refrigerate for up to 1 week in a sealed container.

    Alternatively, you may freeze these cookies in an airtight container (once cooled completely) for up to 3 months. Separate the cookie layers with parchment paper to prevent sticking.

    hand holding up a vegan oatmeal cookie above wire rack of cookies

    Variations

    • Don’t sub the oats for oat flour. The texture is best when there are some chunkier oat pieces throughout.
    • Make sure to use certified gluten free oats, if needed for gluten intolerance.
    • Feel free to sub half or all the cinnamon for nutmeg or ginger or skip it, if preferred.
    • You may sub the chocolate chips for raisins, dried cranberries, or chopped nuts, but try and not exceed ¼ cup, whichever you choose. Or skip the fill in entirely.

    Expert Tips

    1. Don’t over process the oats. You don’t want to make flour or this will alter the texture of your oatmeal cookies.
    2. Use wet hands to shape your cookie dough into balls. This will help prevent them from sticking to your hands, and make them easy to roll.
    3. When you press your cookies down, do so gently to prevent breaking them. Use your other hand to help shape the edges into a round cookie if they are not holding well at the edges.
    4. Don’t use more than ¼ cup of fill ins, whether it’s chocolate chips, raisins or another fill in. Too much of any fill in will make them tougher to hold together.
    5. Do not over bake your cookies. For chewy oatmeal cookies, they should be slightly under baked. They may appear under done, but make sure not to over bake to prevent them from getting dry. Edges will be firmer and the center will be soft.
    6. Let them rest at room temperature for at least 5-10 minutes after baking. This brief cool down period will firm up your cookies and let them completely set.

    More oatmeal cookie variations to try!

    1. Zucchini Vegan Oatmeal Cookies
    2. Vegan Oatmeal Pumpkin Cookies
    3. Cranberry Oatmeal Cookies
    4. Peanut Butter Oatmeal Cookies

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    📖 Recipe

    cookie being dipped into glass of milk

    Healthy Vegan Oatmeal Cookies

    Chewy, lightly sweetened and incredibly delicious, these healthy vegan oatmeal cookies are EASY to make with just 5 ingredients required and only 20 minutes!
    5 from 7 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Course: Breakfast, Dessert
    Cuisine: American, Canadian
    Servings: 10 Cookies
    Calories: 89kcal
    Author: Rosa

    Equipment

    Food Processor

    Ingredients

    • 2 cups rolled oats gluten free if preferred
    • 1 teaspoon cinnamon
    • 1 teaspoon baking powder
    • ½ cup unsweetened apple sauce
    • ¼ cup maple syrup or another liquid sweetener of choice
    • ¼ cup vegan chocolate chips or raisins optional
    Prevent your screen from going dark

    Instructions

    • Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
    • Add the oats to a food processor and gently process until the oats are finely chopped, with some floury bits, but do not over process into flour.
    • Transfer the oats to a mixing bowl and add all remaining ingredients, except for your optional fill in. Mix well to evenly distribute. Now add your fill in of choice, if using and mix well.
    • Divide your cookie batter into 10 cookies, roll out a ball in your hands (use wet hands to prevent sticking) and then place down on your baking sheet. Now, using the back of a spoon, gently press each cookie down and shape the sides into a rounded cookie, if needed.
    • Bake for 10-12 minutes and remove from the oven. (They will look under done.) Let them cool for at least 5 minutes and then transfer to a cooling rack to cool for an additional 5-10 minutes to get your cookies to completely set and firm up. Enjoy!

    Notes

    Don’t over process the oats. You don’t want to make flour or this will alter the texture of your oatmeal cookies.
    Use wet hands to shape your cookie dough into balls. This will help prevent them from sticking to your hands, and make them easy to roll.
    When you press your cookies down, do so gently to prevent breaking them. Use your other hand to help shape the edges into a round cookie if they are not holding well at the edges.
    Don’t use more than ¼ cup of fill ins, whether it’s chocolate chips, raisins or another fill in. Too much of any fill in will make them tougher to hold together.
    Do not over bake your cookies. For chewy oatmeal cookies, they should be slightly under baked. They may appear under done, but make sure not to over bake to prevent them from getting dry. Edges will be firmer and the center will be soft.
    Let them rest at room temperature for at least 5-10 minutes after baking. This brief cool down period will firm up your cookies and let them completely set.
    Cookies keep 2-3 days refrigerated, up to 1 week in the fridge, or freeze for up to 3 months.

    Nutrition

    Calories: 89kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Sodium: 44mg | Potassium: 87mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    1. Valerie

      September 20, 2023 at 9:05 pm

      5 stars
      Thank you!! Excellent cookies. I left out the cinnamon and used golden raisins vice chocolate chips. I also added about 1/8 Cup Almond milk.. will leave it out next time as the recipe does. They came out soft and fluffy. Satisfied my sweet tooth completely. 10 minute cook time is all it took. They will be on my weekly menu!

      Reply
      • Rosa

        September 21, 2023 at 12:13 pm

        Thrilled you enjoyed the cookies, Valerie! Thanks for the review. 🙂

        Reply
    2. Varuni

      February 20, 2021 at 8:57 pm

      We dont have apple sauce.wgat can I substitute

      Reply
      • Rosa

        February 21, 2021 at 8:30 am

        Mashed banana should also work. Enjoy!

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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