Unbelievably Vegan Oatmeal Cookies (Gluten Free Option)
Unbelievably chewy, soft , and sweet vegan oatmeal cookies are iced with a simple glaze and taste just like the classic old fashioned cookie! So easy to make, and you can even make them gluten free too!
If you’re looking for the perfect vegan oatmeal cookie recipe, then look no further. These iced vegan oatmeal cookies taste just like the classic Archway chewy iced oatmeal cookies we’d get from the 90’s.
Perfectly soft, sweet, and chewy with just a hint of cinnamon for flavor. As the author of a vegan baking cookbook, I can confidently say that these oatmeal cookies are quite literally one of the most perfect vegan cookie recipes around. Undetectably eggless and dairy free (so even your family if going to love them!).
Plus, these vegan oatmeal cookies are just so quick and easy to make. The dough comes together so easily, and once chilled, you’re ready to back! Perfect to enjoy in the summertime as vegan ice cream cookie sandwiches, or in the winter for your vegan Christmas Cookie exchange!
Ingredients & equipment
I like to pride myself on keeping vegan recipes fairly simple and straight forward, so we’re following that same mindset with these old fashioned iced oatmeal cookies.
For these cookies, you’ll need:
- All purpose flour: if you need gluten free, you can use Bob’s Red Mill gluten-free 1:1 baking flour in the blue bag. Keep in mind, though, that gluten free 1:1 is different than gluten free. The “1:1” means that you’re able to swap in the flour at an equal ratio to regular flour in recipes. This will ensure that your cookies come out amazing.
- Rolled oats: use gluten free certified if needed. I recommend using rolled oats or quick oats. Please do not use steel cut oats.
- Cinnamon
- Brown sugar + granulated sugar: The brown sugar adds a richer flavor to these cookies. If you don’t have brown sugar, you can swap in coconut sugar.
- Vegan butter: if you’re nut free, please ensure that your vegan butter is made without cashews. For nut free, I recommend Miyoko’s oat butter or Earth balance for nut free. However, Miyoko’s regular vegan butter are amazing as well. You can use coconut oil, but the flavor won’t be quite as intended.
- Unsweetened applesauce: this replaces eggs in typical oatmeal cookies. You can also swap in dairy free yogurt. Some people like to use a flax egg (a combination of ground flaxseed and water) for the vegan egg replacement, but I find the best vegan cookie success is with using applesauce or dairy free yogurt.
- Baking soda: To help the cookies spread.
- Vanilla extract + pinch of sea salt: For flavor!
- Simple icing: this is just made with powdered sugar and dairy free milk!
For recommended cookie baking equipment, I suggest the following:
- Hand mixer or stand mixer: you can use either! I wanted to make this recipe approachable for even the beginning baker. So if you don’t have a stand mixer, not to worry; a hand mixer will do just fine! You can also melt the vegan butter and just use a whisk.
- Large and medium bowls: one serves to help with whisking together the dry ingredients, and the other will be the main cookie dough making bowl!
- Cookie sheet: I suggest two medium cookie sheets or 1 large.
- Cookie scoop: you can also use a tablespoon and measure about 1.5 tablespoons per dough ball.
- Rubber spatula: this is my go-to tool for mixing dough. It’s seriously the best tool and I couldn’t recommend it enough!
Overview: How to make the best ever chewy iced vegan oatmeal cookies
The full recipe is found down below in the recipe card, but first, let’s go over the main tips and tricks for making these super easy vegan oatmeal cookies!
- Make the oatmeal cookie dough: Whisk together the dry ingredients in one medium bowl: the flour, oats, cinnamon, and baking soda. Then, you’ll whisk together the softened vegan butter, granulated sugar, brown sugar, applesauce, and vanilla extract. I use a whisk but you can use a hand mixer. Then add in the dry ingredients and fold together the ingredients until all dry ingredients are evenly distributed throughout the dough. I use my rubber spatula for this.
- Chill the dough: Now that the dough is ready, you can place the bowl, covered, into the fridge to chill for 20 minutes while the oven preheats. You’ll also prep your cookie sheets here.
- Scoop the cookie dough: Use your cookie scoop and scoop about 1.5 tablespoons worth of dough into a ball, and place the oatmeal cookies about 3″ apart on the parchment paper lined baking sheet. This is because these cookies will spread– as they should! But giving them some space will ensure that the cookies won’t spread too much.
- Bake the cookies: Once the cookies are onto the baking sheet, you’ll place the cookies into the oven and bake for about 11-13 minutes, or until the edges are slightly browned and crispy. Remove the vegan oatmeal cookies from the oven, and allow them to cool on a cooling rack until they are no longer warm. Then we’ll make the simple icing for old fashioned iced oatmeal cookies!
Simple oatmeal cookie icing
I’m personally a big fan of old fashioned iced oatmeal cookies, and haven’t had them since I was a kid.
So for these vegan oatmeal cookies, I decided to transform them into the classic iced oatmeal cookie, completely dairy free.
For the icing, you’ll need just powdered sugar and dairy free milk. You can definitely add in a teaspoon of vanilla for flavor if desired.
Mix together the powdered sugar with the dairy free milk (and extra vanilla if desired). Then lightly dip the cooled oatmeal cookies into the icing. Pull the cookie up and slightly twist the cookie to help the icing stop dripping.
Place the cookie on the cooling rack again and repeat!
Can I make these oatmeal cookies gluten free?
Absolutely! These vegan oatmeal cookies are design to be gluten free oatmeal cookies as well.
If you don’t need gluten free, no problem: simply using organic all purpose flour here. If you do need gluten free, then I recommend Bob’s Red Mill 1:1 baking flour or King Arthur 1:1 baking flour.
Please also ensure that your oats are gluten free certified as well.
You can use oat flour…with a caveat. Oat flour is not a 1:1 swap with all purpose flour. If you’re using oat flour, please follow the gram measurements (or use 2 cups of oat flour spoon and leveled) instead.
Can I add in raisins or chocolate chips?
Absolutely! If you want to make these vegan oatmeal raisin cookies, vegan oatmeal chocolate chip cookies, or both, you can add in 1/2 cup of each to the dough to stir in.
Why you’ll love these classic old fashioned cookies:
I mean, what’s not to love about vegan butter and sugar?!
But seriously, these vegan oatmeal cookies have truly stolen my heart. If you loved iced oatmeal cookies as a kid, then this recipe is for you. These cookies taste just like the classic, yet are completely allergy friendly (we’re talking egg free, dairy free, gluten free, and nut free) without sacrificing flavor.
These oatmeal cookies are:
Chewy in texture
Soft with crisp edges
Sweet but not overwhelmingly so
Full of cinnamon and vanilla
Incredibly easy to make as new bakers
Checks all the allergy-friendly boxes while maintaining the most amazing flavor
I hope you love these iced vegan oatmeal cookies as much as I do! If you make them, let me know down below in the comments section, as well as giving it a rating so that others may find it.
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy cooking baking!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
Chewy Iced Vegan Oatmeal Cookies (Gluten Free)
- Prep Time: 15
- Cook Time: 13
- Total Time: 28 minutes
- Yield: 18 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Unbelievably chewy, soft , and sweet vegan oatmeal cookies are iced with a simple glaze and taste just like the classic old fashioned cookie! So easy to make, and you can even make them gluten free too!
Ingredients
Vegan Oatmeal Cookies:
- 1 1/2 cups (180 g) all-purpose flour or gluten free 1:1 baking flour*
- 1 cup (90 g) rolled oats, gluten free certified if needed
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 cup (113 g) vegan butter, melted
- 1/2 cup (110 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (87 g) unsweetened applesauce or unsweetened dairy free yogurt, room temperature
- 1 tsp vanilla extract
Vegan Icing:
- 2 cups powdered sugar
- 2–3 tbsp dairy free milk
- 1 tsp vanilla extract
Instructions
- In a medium bowl, whisk together the flour, oats, cinnamon, and baking soda. Set aside.
- In a large bowl, whisk together the the vegan butter, brown sugar, granulated sugar, applesauce, and vanilla extract until combined.
- Add in the dry ingredients, and use a rubber spatula to fold the wet ingredients into the dry.
- Preheat the oven to 350F. Cover the bowl and chill for 20-30 minutes. Line two baking sheets with parchment paper or a silicone mat.
- Once the oven is preheated, use a medium cookie scoop to scoop about 1 1/2 tablespoons of dough into a ball. Lightly roll the ball between your palms to round the edges, and place the cookie dough ball onto the baking sheet. Repeat for the remaining dough, placing the cookies about 3″ apart. You should get about 10-14 cookies.
- Place the cookies into the oven and bake for 11-13 minutes, or until the edges are lightly browned and crisp looking.
- Remove from the oven and rest the cookies on the baking sheet for 10 minutes. Then transfer to a cookie cooling rack to cool completely before icing.
- When ready to icing, mix together the powdered sugar and dairy free milk until the mixture is smooth and drippy. Dip one cookie into the icing and pull up. Twirl the cookie to help the icing stop dripping and place onto a cookie cooling rack. Repeat for the remaining cookies.
- Once dry, store in an airtight container in the fridge for up to a week or up to 3 months in the freezer.
Notes
Gluten free: If you’re using gluten-free 1:1 baking flour, use the cup measurements for the flour rather than the weight. If you’re using oat flour, use the gram measurements rather than the cups.
I didn’t make them yet, I need to get the 1: 1 gluten free flour, but I was wondering if the granulated sugar can be omitted? Also have you ever made with them without both sugars ans replace with maple syrup?
Hi Amy! I apologize for the delay! You can use coconut sugar in place of the granulated (the coconut sugar acts very much like brown sugar). If you want to reduce the sugar content over all, you can reduce it to 3/4 cup total rather than 1 cup without much difference in taste!
If I am using GF (1:1) flour do I use cups for ALL of the measurements or for just the Flour? Thanks
Great question!! Just the flour 🙂
I made them gluten-free, and using coconut oil. They were such a treat! Great addition to my recipe collection, thanks!!
This is so wonderful to hear!! Thanks for noting your swaps 🙂 Enjoy!!
These were so easy and turned out exactly like the photos! My husband said they were bakery-quality! I was worried the dough would spread too much because it was a wetter dough, but that baked beautifully. I cut the glaze in half and it was exactly enough for the number of cookies I made. Thanks for a great recipe!
Have you used any other substitutes for butter? Looking for a vegan cookie that doesn’t use coconut or vegan butter.
Wow! These are SO good! I am back to make another batch here. I didn’t have powdered sugar on hand, but they didn’t need icing imo. I made them with the Gluten-Free Bob’s Red Mill 1 to 1 Baking flour and Myokos reg salted butter. They didn’t taste vegan at all, let alone GF.
They were so easy and super delicious. Thank you so much.
I happen to have millet flakes at home. I am wondering if I can try those instead of rolled oats. (My millet flakes look thinner and more delicate though.)
I’m not sure as I haven’t baked with millet flakes! However, if they act similarly to oats, then it should work- but I can’t guarantee anything, I’m sorry!
I also have no experience with them. If end up trying your recipe with millet flakes, I will report back on the results… Thanks!
Sounds good!! I look forward to hearing!!
Thea are AMAZING!!! we’ve made them vegan (duh) gluten free & sugar free and my hubby and kids love them! Super simple! Come together easily!
They didn’t spread the 1st time I made them so the next time I flattened them a little and they were perfect! Thank you for this!
So so happy you loved them!! That’s wonderful 🙂 Thanks for the review!!
haven’t made yet for grandkids, can you add raisins to these?
Hi Becky! Absolutely! I would do 1/2 cup 🙂 Enjoy!!
I only came across your blog recently and after trying your cinnamon rolls, I decided to go for another classic. This recipe is really easy to follow and a guaranteed success for anyone who hasn’t a lot of experience with baking! The cookies came out amazing, perfect with a cup of your favorite tea.
Sending love from Germany!
I made these with oat flour by weight, coconut oil and coconut sugars due to multiple food intolerances. I just added about a 1/4 tsp of salt to taste to get the buttery taste and balance out the sweetness. I also tried a unrefined sugar glaze that was delightful, but these cookies are amazing without any glaze. Very reminiscent of oatmeal cream pie cookies. I plan to try to make cookie sandwiches with this recipe next. I shared them with friends that have no dietary restrictions and they begged me for the recipe! These will definitely be a staple recipe.
Really simple to make, and a delicious cookie! Sweet but not overly sweet, and the oats makes me feel like I can eat 6 at a time!
These are my favorite dairy-free cookies to make. I like a little extra spice to mine from clove and nutmeg. The recipe is perfect as is or to play with a bit. Next time I want to try adding cranberries and walnuts.
Omgsh yes to that idea!! That sounds lovely, and now I think I need to do the same 🙂 Enjoy!! Thank you so much for the review!!