These Vegan Oatmeal Cookies are soft, chewy, and packed with hearty oats, crunchy pecans, and melty vegan chocolate chips. They are comforting and the kind of cookie you’ll want to bake again and again, especially when you’re craving something sweet yet wholesome.
Made with simple pantry ingredients and no eggs or dairy, these Vegan Oatmeal Cookies come together easily with no chilling required. Whether you enjoy them with milk, tea, or coffee, or as an afternoon snack, this reliable vegan cookie recipe delivers on texture and flavor every time.
This recipe was inspired by my Oatmeal Chocolate Chip Cookies on this site, which are egg-free but contain dairy.
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Soft and Chewy Vegan Oatmeal Cookies
I absolutely love baking these Vegan Oatmeal Cookies because they feel a little more nourishing while still satisfying that cookie craving. The combination of rolled oats, brown sugar, and cinnamon creates a warm, comforting base, while vegan butter gives these cookies a rich, bakery-style texture.
One important technique in this recipe is to use cold vegan butter and cream it well with the sugars. It helps the cookies hold their shape and creates a soft yet slightly chewy texture.
Since oats absorb moisture differently, I usually add a little dairy-free milk to bring the dough together without making it sticky. I use soy milk, but you can use any dairy-free milk you prefer.
These cookies are perfect if you’re looking for an egg-free, dairy-free oatmeal cookie recipe that’s loaded, easy, beginner-friendly, and made with ingredients you probably already have at home.
The cookies are loaded with pecans and chocolate chips. However, you can add your preferred add-ins to suit your taste preferences.
Why You Will Love These Cookies
- These Vegan Oatmeal Cookies are soft, chewy, and perfectly textured.
- Made without eggs or dairy, making them entirely vegan and egg-free.
- The recipe is easy and quick with no chilling required.
- The cookies are loaded with oats, pecans, and vegan chocolate chips.
- Easy to customize with different add-ins and flavors.
Ingredients and Notes
- Vegan Butter: Do not bring the vegan butter to room temperature. Instead, use it straight from the refrigerator for the best cookie structure. It helps the Vegan Oatmeal Cookies spread just enough while staying thick and soft.
- Brown Sugar and Granulated Sugar: Light brown sugar adds moisture and depth of flavor to these cookies and helps keep the centers soft. You can also use dark instead of light brown sugar. Granulated sugar contributes to lightly crisp edges.
- Vanilla Extract: Vanilla enhances the overall flavor and adds warmth to these Vegan Oatmeal Cookies. Always use pure vanilla for the best results.
- All-Purpose Flour: Provides structure and stability to the cookies. Measure the flour carefully and use a kitchen scale for the best results. You may replace half of the flour with whole wheat flour for a slightly heartier texture.
- Rolled Oats: Old-fashioned rolled oats give these cookies their signature chewy texture. Do not use quick or steel-cut oats for this recipe.
- Baking Powder and Baking Soda: Baking powder adds lightness to the cookies, and baking soda helps with gentle spreading.
- Ground Cinnamon: Adds warmth and pairs beautifully with oats and brown sugar. You can also add a pinch of nutmeg or cardamom for extra warmth.
- Salt: Balances sweetness and enhances all the flavors. Do not skip it.
- Dairy-Free Milk: A small amount of dairy-free milk helps bring the dough together since oats absorb moisture differently. Soy milk, almond milk, or oat milk all work well in this recipe.
- Pecans: Pecans add crunch and a rich, nutty flavor. I like to add lightly toasted pecans to enhance their taste, but you can skip the toasting step. If you do not have pecans, walnuts are a good substitute.
- Vegan Chocolate Chips: Dairy-free chocolate chips add richness and melty pockets of chocolate throughout the cookies. I used mini chocolate chips, but regular ones can work as well.
How To Make Vegan Oatmeal Cookies
- Preheat the oven to 350°F (177°C).
- Line the baking tray with a silicone mat or parchment paper and set aside.
- Combine all-purpose flour, oats, baking powder, baking soda, ground cinnamon, and salt in a bowl.
- Whisk well.
- Gently, fold in the chopped pecans and chocolate chips.
- Set aside.
- In a mixing bowl, combine the vegan butter, light brown sugar, granulated sugar, and vanilla.
- Mix all the ingredients at medium speed with a stand mixer fitted with a paddle attachment or a handheld electric mixer until light and fluffy.
- Scrape down the sides and bottom of the bowl as needed.
- Add the flour mixture and milk to the butter mixture, mixing on low speed until the dough comes together.
- Use a cookie scoop to portion the cookie dough, placing them 2 to 3 inches apart on the prepared baking tray.
- Bake in the oven for 11-13 minutes until the edges are firm.
- Remove the cookies from the oven and let them cool completely on the baking tray.
Variations and Substitutions
Nut-Free: Skip pecans and add extra chocolate chips.
Chocolate-Free: Omit chocolate chips and add raisins or dried cranberries.
Extra Flavor: Add a pinch of nutmeg or cardamom for warmth.
Gluten-Free: Use a gluten-free all-purpose flour blend and certified gluten-free oats.
Nuts: Instead of pecans, you can use walnuts.
Storing Suggestions
Store these Vegan Oatmeal Cookies in an airtight container at room temperature for up to 5 days.
For more extended storage, freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Baking Tips For Vegan Oatmeal Cookies
Measuring: To make perfect Vegan Oatmeal Cookies, measure the flour, oats, and other ingredients accurately. I suggest using a kitchen scale. If using the cup method, fluff the flour with a spoon, then spoon it into a measuring cup. Then, level it off with a knife.
Oats: To make these cookies, use only old-fashioned, large-flake rolled oats. Do not use quick or steel-cut oats.
Creaming the Butter: Make sure the vegan butter and sugars are creamed until light and fluffy. This step incorporates air and helps create soft, bakery-style Vegan Oatmeal Cookies.
Dairy-Free Milk: I needed 2 tablespoon of milk to bring the dough together. Initially, mix 1 tablespoon of milk, then add another tablespoon if needed.
Dough: Don’t overwork the dough; once everything is combined, stop mixing. Instead, bring the dough together with a spatula or your hands, and avoid adding lots of milk. On the other hand, if your dough is very sticky and hard to work with, refrigerate it for 15-20 minutes.
Baking and Cooling: Do not overbake the cookies; the centers should look very soft when pulled out. These cookies continue to firm up as they cool. Let them cool completely on the baking tray for the best texture.
More Vegan Treats
Vegan Oatmeal Cookies (Soft and Chewy)
Ingredients
- ½ cup (113g) vegan butter, cold and cut into cubes
- ½ cup (100g) light or dark brown sugar
- ⅓ cup (65g) granulated sugar
- 1 teaspoon vanilla
- 2 tablespoon (30ml) dairy-free milk
- ¾ cup (90g) all-purpose flour
- 1¾ cups (150g) rolled oats
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup (80g) pecans, lightly toasted and chopped
- ½ cup (85g) dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Line the baking tray with a silicone mat or parchment paper and set aside.
- Combine all-purpose flour, oats, baking powder, baking soda, ground cinnamon, and salt in a bowl. Whisk well.
- Getly, fold in the chopped pecans and chocolate chips into the flour mixture. Set aside.
- In a mixing bowl, combine the vegan butter, light brown sugar, granulated sugar, and vanilla. Mix all the ingredients using a stand mixer with a paddle attachment or a hand-held electric mixer on a medium speed until light and fluffy.
- Scrape down the sides and bottom of the bowl as needed.
- Add the flour mixture and dairy-free milk to the butter mixture, mixing on low speed until the dough comes together.
- Use a cookie scoop to portion the cookie dough, placing them 2 to 3 inches apart on the prepared baking tray.
- Bake in the oven for 11-13 minutes until the edges are firm. Remove from the oven and let the cookies cool completely on the baking tray.
Storing Suggestions
- Store these Vegan Oatmeal Cookies in an airtight container at room temperature for up to 5 days.
- For more extended storage, freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Notes
- Measuring: For the perfect Vegan Oatmeal Cookies, measure the flour, oats, and other ingredients correctly. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Oats: To make these cookies, use only old-fashioned, large-flake rolled oats. Do not use quick or steel-cut oats.
- Creaming the Butter: Make sure the vegan butter and sugars are creamed until light and fluffy. This step incorporates air and helps create soft, bakery-style Vegan Oatmeal Cookies.
- Dairy-Free Milk: I needed 2 tablespoon of milk to bring the dough together. But initially, mix 1 tablespoon of milk, then add another tablespoon if necessary. If you still need to add more, add only one teaspoon at a time.
- Dough: Don’t overwork the dough; once everything is combined, stop mixing. Instead, bring the dough together with a spatula or your hands, and avoid adding lots of milk. On the other hand, if your dough is very sticky and hard to work with, refrigerate it for 15-20 minutes.
- Baking and Cooling: Do not overbake the cookies; the centers should look very soft when pulled out. These cookies continue to firm up as they cool. Let them cool completely on the baking tray for the best texture.
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