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A close up shot of a vegan oatmeal cookie sprinkled with flakes of sea salt.
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5 from 6 votes

Vegan Oatmeal Cookies

These healthy gluten free oatmeal cookies are crispy on the edges, and soft and chewy in the center. Add dark chocolate chips, raisins, or nuts, if desired. This recipe is vegan, gluten free, and nut free as written.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 12 large cookies
Calories: 196kcal



  • Preheat oven to 325º F.
  • In a mixing bowl, add melted coconut oil, date syrup (or honey), and SunButter. Mix well to combine.
  • Add cinnamon, flax seed meal, baking soda and salt, along with lemon juice, and mix well. SunButter and baking soda have a reaction that turns baked goods green, and the lemon juice counteracts that. The green color isn't harmful and it doesn't change the taste, but the color can be off putting.
  • Add the oat flour, whole oats, coconut, and chocolate chips (or raisins), and stir to combine.
  • Add cookie dough to a baking sheet (I like to line the baking tray with parchment or a Silpat) in 1 1/2 tablespoon mounds. The cookies will spread, so leave space.
  • Bake for 14 minutes. If you prefer the cookies to be more on the crunchy side, open the door and turn off the heat after 14 minutes, and then put the cookies back in the oven with the door cracked open for an additional 5-10 minutes.
  • These cookies are best stored in the refrigerator or freezer, but are delicious hot out of the oven. Just allow them to cool slightly because they will be delicate until they've started to cool.



*SunButter and baking soda have a reaction when combined that turns baked goods greens. The lemon juice counteracts this reaction. If you choose not to add the lemon juice, reduce the amount of baking soda to lessen this reaction. The green color does not change the flavor and is not harmful, but it can be off-putting.
**I prefer to grind oats in a blender for cookies to give them a chewier texture. Store bought oat flour will give the cookies a softer texture. This recipe has been tested with both and they are delicious either way.
For a crunchier cookie: Bake the cookies for 15 minutes, remove from the oven and allow some heat to escape, and then put the cookies back in with the door cracked for another 5-10 minutes. It's important to let most of the heat escape to prevent the cookies from turning dark.
For a chewy cookie: Pull cookies out at 14 minutes. 


Calories: 196kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 103mg | Potassium: 104mg | Fiber: 2g | Sugar: 9g | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg