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Vegan Oatmeal Cookie Recipe

Updated on August 31, 2012
Turtlewoman profile image

Kim is a board-certified Holistic Health Coach, Healthy Living and Cleanse Consultant, and studied under Drs. Andrew Weil and Walter Willet.

Vegan oatmeal cookies!
Vegan oatmeal cookies! | Source

I'm assuming that you're here because you've adopted a vegan lifestyle.

And you're craving for a cookie.

But not just any cookie – a cookie that’s perfectly crispy around the edges, chewy in the center, and the right balance of healthy and indulgent. Satisfying and delicious, while light enough to eat a couple in one sitting and not feel like you’re going to have a sugar crash an hour later.

Rich and buttery, even though there isn't any butter.

And it happens to be a vegan oatmeal cookie.

Oatmeal cookies are one of my favorite kind of cookies. There’s something about the combination of the high fiber oats, cinnamon, and sweet brown sugar that makes me feel giddy.

For this recipe, I also added cranberries and toasted walnuts. Just because I am on a healthy kick. Forget the butter and ignore the eggs. Coconut oil is here to replace those ingredients and it's actually good for your heart as well!

If you really miss that butter and eggs, then try this low-fat oatmeal cookie recipe.

Let's get baking!

A vegan's dream


Earth Balance is every vegan's dream. If you've never baked with it before, don't be surprised if you start acting giddy too. Earth Balance coconut spread is a great substitute for butter. Made from mostly organic coconut oil, it gives the cookie that rich flavor.

Coconut oil has a natural sweetness, which means you can cut back on the brown sugar. I wouldn't eliminate the brown sugar completely, as it helps keep the cookies chewy. That's a baking secret that I learned from a very special old friend, Mrs. Fields. She's everyone's favorite friend.

Coconut oil has amazing health properties. So much that I can actually write a book about it. Wait, I believe it's already been done. There has been many researched articles explaining this wonderful oil. Go ahead and read all about it, and then come back to this recipe.


Other notes:

Applesauce does a really good job of making the cookies moist.

Oats absorb lots of liquid while they bake so the dough needs to have a higher liquid content to compensate. If you prefer a more crumbly texture than soft and chewy, decrease the coconut oil by 1/4 cup.

Flax seeds contribute by giving you a boost of that omega 3's. They also add a more nutty flavor to the final product.

Doesn't this cookie sound like something you can eat for breakfast and not feel guilty?


Ingredients for Vegan Oatmeal Cookies

  • 1 cup white whole wheat flour
  • 1 cup old fashioned rolled oats (uncooked)
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 tsp. cinnamon
  • 1/2 cup Coconut Spread (optional: Earth Balance)
  • 1 cup coconut oil
  • 1/2 cup brown sugar
  • 1/2 cup unsweetened applesauce
  • 1 tsp. vanilla
  • 1/2 cup cranberry (optional: raisins, chocolate chips)
  • optional: 1/2 cup chopped toasted walnuts

Vegan oatmeal cookies make me giddy!
Vegan oatmeal cookies make me giddy! | Source

Instructions for Vegan Oatmeal cookies

  1. In a medium bowl, combine the coconut oil, Earth Balance spread, apple sauce, vanilla extract, cinnamon, sea salt, and baking soda until well-blended.
  2. Add white whole wheat flour slowly to that bowl, stirring to combine. Add rolled oats. Optional: Add toasted walnuts and cranberries.
  3. Preheat oven to 350°F. Lightly spray cookie sheets with cooking spray or line with parchment paper. Drop dough by rounded tablespoonfuls onto prepared sheets. Use your hands to flatten it a bit.
  4. Bake 14 to 15 minutes or until lightly golden-brown. Let cool on sheets 1 minutes Transfer cookies to wire racks; cool completely. Store in an airtight container for up to 3 days (or freeze in airtight bags/containers)


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    • Turtlewoman profile image

      Kim Lam 3 years ago from California

      Hi Betsy,

      Coconut sugar will work and is actually a healthier alternative. 1-2 tablespoon ground flax seed won't change the consistency too much, but add a bit of water. Just check the consistency.

      Instead of the spread, try almond butter. I'm not sure if increasing coconut oil would be a good idea.

    • profile image

      Betsy 3 years ago

      Can I use only coconut oil (1 1/2 cups) instead of the spread? And what about coconut sugar instead of brown sugar? I have these on hand. Also you mentioned flax seeds but I do not see that in the about ground flax? How much would you suggest? Thanks :)

    • Claudia Tello profile image

      Claudia Tello 4 years ago from Mexico

      Great! Thanks.

    • Turtlewoman profile image

      Kim Lam 4 years ago from California

      Hi Claudia, definitely! That would be a similar texture and taste even better.

    • Claudia Tello profile image

      Claudia Tello 4 years ago from Mexico

      Hi! I was looking for a peanut butter oatmeal cookie recipe and I thought I´d drop by your hubs and see if you had one. This vegan cookies sound just right! Do you think I could make them replacing the coconut spread with the 100% organic peanut butter I have that I need to use before its upcoming expiration date?

    • profile image

      saida 4 years ago

      These were too crumbly. I had to put the cookies in ramikins and add a compote.

    • 2patricias profile image

      2patricias 5 years ago from Sussex by the Sea

      This is a truly useful recipe! I have an occasional visitor who is vegan, and I always try to cook something nice.

      I'm adding this to my Recipe Index for HubPages (under Oatmeal Cookies).