Vegan Oatmeal Cookies

4.88 from 8 votes

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.

Prep Time10

Cook Time10

Chill30

Total Time50

Course: cookies, Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 99kcal

Author: Alison Corey

Equipment

Ingredients

1 ½ cups rolled oats gluten-free
1 cup blanched almond flour
⅓ cup coconut sugar or date sugar
1 teaspoon baking soda
½ teaspoon salt
1 tsp cinnamon
½ cup raw almond butter
⅓ cup maple syrup
½ cup unsweetened almond milk
2 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F. Line the cookie sheets with parchment paper.
In a medium bowl mix together the rolled oats, almond flour, coconut sugar, baking soda, cinnamon, and salt.
In a large bowl, mix together the almond butter, maple syrup, almond milk, and vanilla.
Fold the dry ingredients into the wet ingredients. The dough will be very sticky.
Refrigerate the cookie dough for a minimum of 30 minutes
Scoop about 2 tablespoons of cookie dough onto the baking sheet, leaving about 2 inches between each round of cookie dough.
Bake for 10 minutes until golden brown.
Allow the baked cookies to rest on the cookie sheet for 10 minutes before transferring them to a cooling rack to cool completely.

Notes

Tips for Making Vegan Oatmeal Cookies

Make sure the oven is preheated to 350 F.
Use rolled oats. To ensure they're gluten-free, get oats that are certified gluten-free.
Use parchment paper to line your cookie sheet. These cookies are sticky, and the parchment paper lets you easily release them from the sheet without sticking them.
The dough should be wet and sticky. Almond butter can have a different consistency from one to another. I use almond butter on the runny side, which helps with a flat, crispy cookie. Flatten the cookie with your palm if your almond butter is thick to avoid having a cookie mound.
The cookies will keep at room temperature for one week, in the fridge for two weeks, or in the freezer for three months. Defrost the frozen cookies on the countertop for one hour before serving.

Nutrition