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vegan oatmeal cookies in a stack
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4.86 from 7 votes

Vegan Oatmeal Cookies

These simple vegan oatmeal cookies are soft and chewy made with almond flour and sweetened with maple syrup. They're a whole food plant-based gluten-free version of the classic cookie but they aren't missing any of the sweet goodness of the original.
Prep Time10 mins
Cook Time10 mins
Resting Time2 mins
Total Time22 mins
Course: cookies, Dessert
Cuisine: American
Keyword: oatmeal cookies, vegan oatmeal cookies
Servings: 24
Calories: 99kcal
Author: Alison Corey

Ingredients

  • 1 ½ cups rolled oats gluten-free
  • 1 cup blanched almond flour
  • cup coconut sugar or date sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ cup raw almond butter
  • cup maple syrup
  • ½ cup unsweetened almond milk
  • 2 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. In a medium bowl mix together the rolled oats, almond flour, coconut sugar, baking soda, cinnamon, and salt.
    oats, sugar, and flour in mixing bowl
  • In a large bowl mix together the almond butter, maple syrup, almond milk, and vanilla.
  • Fold the dry ingredients into the wet ingredients. Dough will be very sticky.
  • Using a cookie scoop measure out 1 tablespoon of dough and place on parchment lined cookie sheets about 2 inches apart.
    scoops of cookie batter on parchment lined baking sheet
  • Bake for 10 minutes until golden brown. Allow to sit on cookie sheet for 2 minutes before transferring to a cooling rack to cool completely. 
    vegan oatmeal cookies

Video

Notes

  1. Make sure oven is preheated to 350 F.
  2. Use rolled oats. To ensure they're gluten-free get oats that are certified gluten-free.
  3. Use parchment paper to line your cookie sheet. These cookies are sticky and the parchment paper allows you to easily release the cookies from the sheet without them sticking.
  4. Dough should be wet and sticky. Almond butter can have a different consistency from one to another. The almond butter I use is on the runny side which helps with a flat crispy cookie. If your almond butter is thick, flatten the cookie with your palm to get avoid having a cookie mound. 

Nutrition

Calories: 99kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 67mg | Fiber: 2g | Sugar: 5g | Calcium: 42mg | Iron: 1mg