These chewy vegan oat cookies are sweet and super simple to make! Ready in just 20 minutes!
These oat cookies are chunky, sweet, crispy on the outside and soft on the inside.
With flavours of caramel, vanilla and cinnamon these cookies don’t dissapoint on flavour.
Usually cookie recipes on the blog consist of chocolate but these oat cookies are delicious without it! BUT of course you can add some chocolate chips to these, they are so good with them too!
What you’ll need for vegan oat cookies:
- Vegan butter
- Soft brown sugar
- Vanilla essence
- Plain flour
- Baking powder
I went for cinnamon in these cookies, but you can go switch for your favourite spice or spice mix like chai or pumpkin spice!
Brown sugar is what gives these cookies a caramel flavour and colour, it’s my favourite sugar to use for vegan cookies.
How to make these oat cookies:
Start by whisking the butter and sugar together until light and fluffy. An electric mixer is best for this.
Next combine the arrowroot and water in a cup. This is going to help the cookies bind and act as an egg.
Add to the cookie mix along with the vanilla and stir again.
Now add the oats, cinnamon flour and baking powder. Give it a good mix until combined, you might find it easier to use your hands to get it all combined.
If you want to add chocolate chips or nuts add them now and mix until combined.
There is no need to chill these cookies but if you want to make the cookie dough ahead of time pop them in the fridge. You will get a chunkier cookie if you cool the mix.
Line a large baking sheet (or two, it will make about 16 cookies) with parchment paper.
Divide the mixture into 4 equal sized parts. Then divide each part into 4 again. You can either use a cookie scoop or just roll the dough into a ball shape. They should be about the size of a golf ball.
Gently press them down a little and make sure they have enough space between them to spread.
Place in the oven at 180C/350F for 8-10 minutes. They will continue to cook when they come out so you want them to look a little underdone.
That’s what gives them a chewy centre. But if you want to cook them longer you can.
These cookies are best enjoyed fresh on the same day but will keep for 2-3 days in an air tight container.
Enjoy with a cuppa tea or coffee for an afternoon treat! Share them with friends or family or enjoy all to yourself!
For more cookie recipes you may enjoy these:
As always if you make these easy vegan oat cookies be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 115g vegan butter
- 200g soft brown sugar
- 1 tbsp arrowroot/cornflour
- 1 tbsp water
- 2 tsp vanilla essence
- 180g plain flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 125g rolled oats
- 75g chocolate chips
- Preheat the oven to 180C/350F.
- Beat the butter and sugar in a bowl until light and fluffy.
- Mix the arrowroot and water together in a cup and then add to the mixture with the vanilla. Stir until combined.
- Sift in the flour, baking powder and cinnamon. Add the oats and mix again until the flour is all combined,
- If you're adding choc chips do that now and mix again.
- Line a baking sheet with parchment paper (you may need two). Use a cookie scoop to divide the mixture into 16 or use your hands to roll into 16 golf sized balls.
- Gently push down the top of the cookies and place in the oven.
- Bake for 8-10 minutes. They will continue to cook once they're out the oven so you want them to look a little underdone so they stay chewy!