Healthy Vegan Oatmeal Cookies

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!

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.

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!)

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)

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

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

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.

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.

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

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.

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

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 6 votes

Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 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

Cook ModePrevent 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.