Vegan Cream Corn Fritters

 Ingredients 

- 1/2 can cream corn

- 1/4 onion finely diced 

- 1 cup self-raising flour

- 1/2 cup plant-based milk

- 1 tsp Vegeta 

- Salt & pepper

Vegan oat cookies

 Adapted from LovingItVegan.com

Ingredients

- 1 ½ cups Rolled Oats (150g)

- 1 cup All Purpose Flour (125g)

- 1 cup Dessicated Coconut (80g) Finely shredded coconut

- 1 tsp Baking Soda

- ½ tsp Salt

- 1 tsp Cinnamon

- ½ cup Vegan Butter (112g)

- 1 cup Light Brown Sugar (200g)

- 3 Tbsp Maple Syrup or Golden Syrup

- 1 tsp Vanilla Extract

- 1 Tbsp Soy Milk or other non-dairy milk

Instructions

Preheat the oven to 350°F (180°C).

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Home » Cookies

Simple Vegan Oatmeal Cookies

Published: Mar 7, 2017 Updated: Oct 2, 2021 by Alison Andrews This post may contain affiliate links

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Soft and chewy vegan oatmeal cookies. These super easy cookies are brown sugar sweetened, coconut and cinnamon infused and make a perfect treat or snack.

Vegan oatmeal cookies stacked up on a blue plate.  

I love the look of these vegan oatmeal cookies. They have such a wholesome vibe!

I mean they just look like they’re right out of your grandmothers kitchen don’t they?

My grandmother baked the best cookies.

My mother reckons I inherited all my baking skills from my two grandmothers because my mother sure doesn’t like to bake and I love it! Bring on the vegan desserts.

These vegan oatmeal cookies are as hearty and delicious as they look. Sweetened with brown sugar and packed with rolled oats and coconut, there is not much that can beat a good oatmeal cookie!

And if you love oatmeal cookies, then check out our vegan oatmeal raisin cookies our vegan oatmeal chocolate chip cookies, our vegan peanut butter oatmeal cookies and our vegan banana oatmeal cookies too. Our vegan oatmeal bars, vegan anzac biscuits and vegan no bake cookies are also a treat.

Ingredients You’ll Need To Make These Cookies:

Photo of the ingredients needed to make vegan oatmeal cookies.

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Ingredient Notes

Maple syrup – can be switched for golden syrup or maple flavored syrup or pretty much any syrup you have on hand. We often make these with golden syrup and they are delicious.

Dessicated coconut – is also called finely shredded coconut.

Soy milk – can be replaced with any non-dairy milk that you have on hand.

Close up of vegan oatmeal cookies stacked up on a plate. 

How To Make Vegan Oatmeal Cookies

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

Add rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon to a mixing bowl and mix together.

Two photo collage showing dry ingredients added to mixing bowl and mixed together.

Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.

Two photo collage showing vegan butter and brown sugar added to stand mixer and creamed together.

Add maple syrup and vanilla extract and mix in.

Two photo collage showing maple syrup and vanilla added to creamed butter and sugar and mixed in.

Add the dry ingredients into the wet ingredients and mix in with a spoon until crumbly.

Two photo collage showing dry ingredients added to wet and mixed into a cookie dough.

Add soy milk and mix in.

Two photo collage showing soy milk added to cookie dough and mixed in.

Break off pieces of the cookie dough and roll them into balls. Aim to get around 20 cookies from the batch.

Place them evenly onto a parchment lined baking tray.

Bake at 350°F for 12-15 minutes. The edges should be firm and the tops lightly browned.

Two photo collage showing oatmeal cookies rolled into balls on a parchment lined tray and then the freshly baked cookies.

Leave them to cool and firm up directly on the tray.

Vegan oatmeal cookies on a parchment lined baking tray. 

Baking Times

We find 12 minutes to be perfect for a soft and chewy cookie, but if you want it more crunchy then you can increase the bake time up to 15 minutes. Just keep an eye on them to make sure they don’t burn.

They usually spread perfectly on their own, but in the event that they don’t, you can either bake them an extra couple of minutes, so long as they haven’t been baking too long, or you can simply flatten them gently with a fork as soon as they come out of the oven still warm and soft.

Make Them Gluten-Free

These cookies work GREAT as gluten-free. Simply replace the regular all purpose flour with a gluten-free all purpose baking blend. Also ensure your rolled oats are certified gluten-free and you’re good to go.

Stack of vegan oatmeal cookies. 

Storing and Freezing

Keep your cookies stored in a sealed container at room temperature where they will stay good for up to one week. You can also store them in a covered container in the fridge.

They are freezer friendly for up to 3 months.

Close up on a stack of vegan oatmeal cookies. 

More Vegan Cookies

Vegan Chocolate Cookies

Vegan Sugar Cookies

Vegan Peanut Butter Cookies

Vegan Pumpkin Cookies

Vegan Chocolate Chip Cookies

Vegan Gingerbread Cookies

Oatmeal cookies in a stack with the top cookie broken in half. 

Vegan Oatmeal Cookies - Loving It Vegan

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Did you make this recipe? Be sure to leave a comment and rating below!

Vegan oatmeal cookies in a stack.

Vegan Oatmeal Cookies

Soft and chewy vegan oatmeal cookies. These super easy cookies are brown sugar sweetened, coconut and cinnamon infused and make a perfect treat or snack.

4.92 from 241 votes

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Course: Cookies, DessertCuisine: American, VeganDiet: Vegan Prep Time: 15minutes minutesCook Time: 12minutes minutesTotal Time: 27minutes minutes Servings: 20 Calories: 160kcal Author: Alison Andrews

Ingredients

▢1 ½ cups Rolled Oats (150g)

▢1 cup All Purpose Flour (125g)

▢1 cup Dessicated Coconut (80g) Finely shredded coconut

▢1 tsp Baking Soda

▢½ tsp Salt

▢1 tsp Cinnamon

▢½ cup Vegan Butter (112g)

▢1 cup Light Brown Sugar (200g)

▢3 Tbsp Maple Syrup or Golden Syrup

▢1 tsp Vanilla Extract

▢1 Tbsp Soy Milk or other non-dairy milk

Cook Mode

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Instructions

Preheat the oven to 350°F (180°C).

Add the rolled oats, flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix together.

Cream the vegan butter and brown sugar together and then add the syrup and vanilla and mix in.

Then mix the dry ingredients into the wet ingredients by hand. Stirring until the mixture is very crumbly.

Add the soy milk and mix in. Check if you can roll some of it into a ball – it should be sticky enough to do so. It will still be crumbly and look almost as if it's still too dry, but when you try and make a ball you'll find it's also very sticky. If it's still too crumbly, add a tiny bit more soy milk until it's sticky enough to roll into balls. When rolling into balls, you'll find that you're more pressing them into balls than rolling, this is fine, press into a ball and then roll a bit to make it nice and round and even.

Place the rolled balls onto a parchment lined baking tray. Aim to get around 20 cookies from the batch.

Bake for 12 minutes. The edges should be firm and the tops lightly browned. They will be soft but will firm up while cooling.

Remove from the oven and allow to cool and firm up directly on the tray.