Bananas, desiccated coconut, and oats are the main ingredients in this delicious, one-of-a-kind, vegan oatmeal cookies recipe! Thick, soft, moist, sweet, and so easy to prepare, you won't believe it. Give them a try, there's no butter either!
As far as vegan oatmeal cookies go, these are the absolute best!
These thick and chewy vegan cookies offer slightly crispy edges, don't use vegan butter but mashed bananas instead, and do not call for flax eggs or any egg replacement at all.
These simple vegan oatmeal cookies store very well in an airtight container and use dark brown sugar, vanilla extract, and desiccated coconut for flavoring.
All you need is a large mixing bowl, a baking tray covered with parchment paper, and the patience to wait for them to bake for 12 minutes. That's all!
Ingredients For Vegan Oatmeal Cookies
- Oats: You can use old-fashioned oats or rolled oats, as well as quick oats, however, the end result may vary a little bit whether using one or the other. Rolled oats will give a chewier result, while quick oats may be a bit softer as they are partially pre-cooked.
- Flour: I have used all-purpose flour for this recipe, however, other varieties can be used. Should you need to turn your vegan oatmeal cookie recipe gluten-free, then gluten-free flour such as oat flour or coconut flour, as long as they are certified gluten-free, will work well - just ensure also your oats are free from gluten if going down that route.
- Coconut: Desiccated coconut is a big part of this recipe and gives a nice texture as well as flavor to the recipe. The oil from the desiccated coconut is the only form of fat in this recipe, however, should you want, feel free to add a tablespoon of coconut oil for added flavor and texture.
- Baking Soda and Salt: These ingredients help the cookie dough rise and stay fluffy. No baking powder is used in this recipe.
- Brown Sugar: Bringing sweetness to the oatmeal cookies! Should you like to dare, coconut sugar or granulated sugar (also known as cane sugar) are good substitutes for brown sugar.
- Vanilla Extract: Vanilla brings a little sweet delicate note to these chewy oatmeal cookies. Should you want a change, maple syrup or ground cinnamon are great choices.
- Dairy-free milk: For this recipe, I used oat milk, however, these perfect vegan oatmeal cookies work well with other non dairy milk too. Almond milk, soy milk, coconut milk, or any other plant-based milk will work well to make vegan oatmeal cookies.
- Banana: As there is no butter or eggs in this recipe, this is the binding ingredient; choose one that is quite ripe, so it tastes sweeter and it is easier to mash. Should you love oatmeal cookies a bit moister, then adding a fatty ingredient will work well; in this case, add a tablespoon of coconut oil or smooth almond butter at the same time as the banana. If you do not like or have bananas, you can substitute this with softened vegan butter.
How to make vegan oatmeal cookies
- Preheat the oven to 325 F (170 C FAN oven).
- Mix together the major dry ingredients: oats, desiccated coconut, all-purpose flour, and brown sugar.
- In a separate bowl, add the ripe banana and mash it using a fork or your hands. If there are a few lumps of banana left it will be fine, as these will be broken down while mixing all the ingredients together.
- Add the wet ingredients to the dry ingredients: the mashed banana, as well as the baking soda, salt, and vanilla extract to the dry ingredients.
- OPTIONAL: Any add-ins, such as raisins or chocolate chips, can be added now.
- Mix all the ingredients together using your hands, until you obtain a dough-like mixture; while mixing add the plant-based milk to help you.
- Once the cookie dough is of a dough-like consistency, roll it into a sausage shape, and using a knife, cut the dough into 15 thick vegan oatmeal cookies.
- Line a baking tray with a baking sheet and line the raw vegan oatmeal cookies, ensuring there is at least an inch between each of them, as the cookies spread a little while baking.
- Bake these best vegan oatmeal cookies in the center of the oven for 12-14 minutes (aim for 14 minutes if you prefer your cookies crispy on the outside and chewy on the inside).
- Allow the cookies to cool completely on a cooling rack; as they cool down, they will also harden on the outside.
People Also Ask (FAQs)
To avoid hard oatmeal cookies it is important not to overmix the dough, as it develops the gluten it is, and not to overbake the cookies. Once out of the oven, the cookies will be soft, and will harden as they cool down.
Yes, you can use quick oats rather than old-fashioned oats to make vegan oatmeal cookies. Quick oats offer a more delicate texture to the cookies, while old-fashioned oats or rolled oats have a nuttier, heartier texture and flavor.
Yes, the vegan oatmeal dough for these cookies can be prepared up to two days in advance and stored in the fridge in an airtight container; these can be baked straight out of the fridge, or the dough can be left to reach room temperature before baking.
As there is no vegan butter in this recipe, but mashed banana instead, the dough will slightly change color if not used straight away, however, it will still be good to use.
Yes, oatmeal is made from oats, which grow in fields like wheat (from which you get wheat flour) and barley. These oatmeal cookies are 100% vegan and use no egg substitute (not even flax egg) or butter substitute (no vegan butter).
While many oatmeal cookies have loads of butter or other fats, this recipe is incredibly easy and healthy. These easy vegan oatmeal cookies are quite healthy considering they are a sweet treat!
Why are oatmeal cookies dry?
The main reason this may have happened is that the dough was not moist enough before baking and it was too dry to start with; sometimes, oats may require a bit more moisture depending on the weather of the country, so if this has happened to you, next time you can either add a bit more banana, or add a bit of apple sauce, or seed butter (such as sunflower butter) or nut butter of choice (such as almond or pecan).
The other reason may be that the vegan oatmeal cookies have been baked for too long; should you have done this because you prefer a crispier top, then perhaps try making the cookies thicker next time, so to maintain the moisture level inside.
How to store vegan oatmeal cookies?
- In the fridge: These delicious vegan oatmeal biscuits can be stored in an airtight container for up to one week; before sealing the container allow these to cool completely.
- Ready-baked, in the freezer: You can decide to store these vegan oatmeal treats in the freezer; simply allow them to freeze for a couple of hours on a flat baking sheet, then transfer them to a ziplock bag or sealed container. This way, they will keep for up to two months; before eating, allow them to thaw for a couple of hours, alternatively, should you like them warm and crispier, you can warm them up for a few minutes in a preheated oven.
- Dough, in the freezer: These vegan oatmeal cookies can also be frozen raw; simply freeze the cookie dough as it is or pre-cut it to size.
Tips and tricks for vegan oatmeal cookies
- Make them your own: Flavor and decorate this delicious recipe the way you like it! For a more festive feel, add some ground cinnamon or some chocolate chips to the dough, or turn them into oatmeal raisin cookies by adding some dried fruit before baking. If you are trying to make them even healthier, add a tablespoon of ground flaxseed to them.
- Balance the sugar: Depending on the add-ons you choose, you may wish to reduce the amount of sugar in the recipe.
- Shape: Should you not like the idea of cutting the cookie dough, you can use a cookie scoop and line the raw cookies directly on the baking sheet. Should you make more than 15 biscuits from the dough, ensure you reduce the baking time not to overcook them.
- Whole wheat flour: This type of flour is very commonly used (especially in pastry, as whole wheat pastry flour is rich and nutty in flavor), however, it tends to absorb more liquid, so keep this in mind if using this option.
- Baked cookies: When these are just out of the oven, allow them to cool down on a large baking sheet (possibly on a cooling rack) before eating them, as they will be very soft. As they reach room temperature, they will start to harden and achieve that cookie c consistency.
- Crispier top: If you like your oat cookies with crispy edges, then you will need to add a bit more fat to your recipe, as this will 'fry' the outside (excuse the term) while keeping the inside moist. Good options to do so are to add some coconut oil or a nut or seed butter.
- Gluten-free: If you have decided to make this recipe gluten-free, then you have to ensure that all of the ingredients tick this box. To start, ensure you select oats that are gluten-free, as many are handled in factories that produce other foods. Secondly, chose a gluten-free flour that works well with the recipe (oat flour is a great choice!).
- Plant-based milk: While any vegan milk is great, try to opt for one that works well with the flavors already involved, such as coconut or oat milk; other options, such as almond milk, are great too if you do not have the other dairy-free options.
While you may find many delicious vegan recipes that offer great oatmeal raisin cookies in a jiffy, this particular recipe is definitely the best one you can choose!
With no vegan alternatives to eggs or butter, but only flavorful ingredients, these banana and coconut vegan oatmeal cookie recipe will be the one that pleases the whole family!
WE'D LOVE TO HEAR FROM YOU! Should you have any questions at all, please let us know and we will get back to you as soon as possible. If you tried and tested this recipe, then please rate and comment on this recipe card! Your thoughts will be greatly appreciated.
🥗 More recipes with coconut:
Easy Vegan Oatmeal Cookies Recipe
- 150 g Oats [of choice]
- 125 g All-purpose flour
- 80 g Desiccated coconut
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 200 g Brown sugar
- 1 teaspoon Vanilla extract or essence
- 2 tablespoon Dairy-free milk [of choice]
- 125 g Banana
- Preheat the oven to 325 F (170 C).
- Mix the quick or rolled oats, desiccated coconut, flour, and brown sugar together in a bowl.
- In a separate mixing bowl, mash the banana (or substitute with vegan butter).
- Add the wet ingredients (banana, vanilla extract, and dairy-free milk) to the dry ingredients (rolled oats, coconut, flour, sugar, salt, and baking soda) and, using your hands, mix well until you obtain a sticky cookie dough.
- OPTIONAL: At this stage add any extra toppings you may wish to use.
- Roll the cookie dough into a sausage shape and cut it into 15 thick vegan oatmeal cookies.
- Line the cookies onto the tray covered with the prepared baking sheet and bake in the center of the oven for 12 to 14 minutes.
- Allow the cookies to cool completely on a cooling rack before enjoying.
- These cookies can be stored in a sealed container for up to one week.
- Should you wish to make this recipe gluten-free, then ensure the oats used are certified gluten-free and substitute the all-purpose flour with gluten-free flour.
- If you are adding chocolate chips and still want the recipe to be vegan, ensure these are certified vegan.
- Quick or rolled oats will give slightly different end results, with the rolled ones offering a chewier and heartier flavor, compared to the others [which will be softer].
- If adding many add-ons [hello vegan oatmeal raisin cookies!], make sure to balance out the sugar level, by reducing it if necessary.