Bake up a batch of these vegan gluten free oatmeal cookies and enjoy a sweet taste of your childhood! These nostalgic and super easy vegan cookies are soft, chewy, and have a hint of cinnamon you’ll love. AND… you can have them ready to serve (and devour!) in under 30-minutes!
When you think back to the treats you ate and loved when you were little, chances are, cookies are on that list, right? Oatmeal cookies, along with chocolate chip cookies are on my list (my very long list!) of favourite childhood treats.
These simple oatmeal cookies will hopefully remind you of the warm cookies you had as a kid, except these are nut-free, egg-free, dairy-free, flourless, and gluten-free…and you wouldn’t even know it!
Ingredients You’ll Need
All you need for this recipe is nine simple ingredients that you probably already have in your cupboards (10 if you count the two ingredients that go into the flax egg!).
Rather than using regular flour, you’ll need to use oat flour, which gives the cookies a great texture and heartiness (see below for my recommendation on the best type of oat flour to use).
How to Make Them
(Note: I’ve outlined the step-by-step here, but find the full recipe, ingredients, and directions at the end of this post.)
First, you’ll mix all the dry ingredients together, then, in a separate bowl, mix all of the wet ingredients.
You’ll then add the dry ingredients to the wet ingredients and stir everything together.
The next step is to scoop out your gluten free oat cookie dough, using a spoon or a medium cookie scoop (this is the one I own, love, and use A LOT!), onto your cookie sheet.
The cookies will spread a tiny bit while baking, but you need to give them a little help, so you’ll then press each cookie down to flatten slightly.
Next, bake the cookies and once they come out of the oven, let them sit for a few minutes before moving them over to a cooling rack.
Your gluten free cookies are now ready to enjoy! What’s better than a warm cookie fresh out of the oven??
The Best Type of Oat Flour to Use
I never buy oat flour, I always make my own because it’s cheaper. I outline how to make your own oat flour in this post. Give it a try, because once you do it and see how easy it is (and how much money you’ll save), you’ll never go back to buying it again!
If you don’t want to make your own oat flour, which is perfectly fine, store-bought will work just as well for this recipe.
Can I Use Add-Ins?
If you prefer your oatmeal cookies with chocolate chips or raisins, I have separate recipes for those, too!
You can add those things into this recipe, but since each of my easy vegan oatmeal cookie recipes are slightly different, I encourage you to try the one that calls for your favourite add-ins, rather than altering this one.
Here are my other oat flour oatmeal cookies for you to check out:
- Oatmeal Raisin Cookies
- Oatmeal Chocolate Chip Coconut Cookies
- Oatmeal Cranberry Chocolate Chip Cookies
- Oatmeal Peanut Butter Chocolate Chip Cookies
- Vegan Oatmeal Breakfast Cookies
- Vegan Double Chocolate Chip Cookies
What’s the Texture Like?
After they have cooled a bit, the outside edges will be a little crispy and the inside, super soft and chewy (see the picture below to get a peek at the inside).
But after you store the leftovers in an airtight container, the crispy edges will become soft like the rest of the cookie. The only thing that changes after you store them is that the crispy edges will soften.
These cookies are just as good on day one as they are on day three and beyond…I actually think they get even better with time!
Share a pic with me on Instagram if you make these super simple vegan oatmeal cookies! I love seeing your remakes 🙂 I am @delightfuladventures on Instagram.
If you like this recipe, you may also like these other vegan gluten-free cookies:
- Vegan Gluten-Free Chocolate Chip Cookies
- Vegan Gluten Free Peanut Butter Cookies
- Vegan Almond Butter Cookies
- Vegan Gluten Free Gingerbread Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Oatmeal Cranberry Chocolate Chip Cookies
How to Make Vegan Gluten Free Oatmeal Cookies
Gluten Free Vegan Oatmeal Cookies
Suggested Equipment:
Ingredients:
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 2 cups oat flour
- 1 cup gluten free rolled oats (regular rolled oats are also fine if you don't need the recipe to be gluten free)
- 1 1/4 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup soft coconut oil (see note below)
- 1 teaspoon vanilla extract
- 2/3 cup coconut sugar
Instructions:
- Preheat oven to 350°F (177°C).
- Prepare your baking sheet(s) by lining with parchment paper.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- In a medium bowl, whisk together the oat flour, rolled oats, cinnamon, baking soda, and salt.
- In a large bowl, mix together the flax mixture, soft coconut oil, vanilla extract, and coconut sugar.
- Add dry ingredients to wet ingredients and mix until combined.
- Using a tablespoon (or a medium sized cookie scoop), scoop equal amounts onto the baking sheet(s). (See image above)
- Flatten each cookie slightly. Leave enough space around each cookie, they will spread a little as they bake.
- Bake for 10 minutes or until golden around the edges. Don't over bake! (see note below)
- Leave cookies on the cookie sheet to cool for about 10 minutes, then remove and place on a cooling rack.
Recipe Notes:
- Please read all of the helpful tips and FAQ above before making this recipe.
- Calorie count is based on 24 cookies, which is the amount you will get if you use a tablespoon to scoop them out. If you make them with a medium sized cookie scoop, (medium scoops are usually 1.5 tablespoons), you will end up with less cookies. When I make them with a scoop, I get about 20).
- Don't buy oat flour, make your own! It's really easy and so much cheaper. Here's how to make your own oat flour.
- This recipe will NOT work with coconut flour.
- For this recipe, you want your coconut oil to be soft, not melted.
- Cookies may seem under baked when you take out of the oven because they will be very soft. Not to worry, they firm up as they cool.
- Store leftovers in an airtight container for up to five days.
- Nutrition info listed below is based on one cookie. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.
Beth says
I accidentally purchased whole flax seeds. Can I still use them in the recipe?
Gwen Leron says
Hi Beth, it won’t work if you use the whole seeds, you’ll need to grind them before you can make the flax egg. Do you have a small coffee grinder or a high speed blender? Both of those will work to grind them down to the powder that you need. I hope this helps, if you have any other questions, please ask!
Matias says
Hi! Can I use butter instead of coconut oil?
Gwen Leron says
Hi Matias, I have not tried it, but I think butter will work just fine. Let me know how things go! 🙂
Marian says
Yummy! Great directions/comments. I’m celiac and always looking for good GF recipes and this one is a keeper. I had to substitute brown sugar for the coconut sugar, but still these are delightful and so easy to make. I even used the flax eggs.
Gwen Leron says
Very happy you liked them, Marian. Brown sugar for coconut sugar is perfectly fine! Thanks for taking the time to leave your note 🙂
Sharon says
AWESOME!! It’s easy to follow and the outcome is the BEST
Gwen Leron says
So glad to hear you tried the recipe and that you like them, Sharon! 🙂 Thanks for your note.