These Gluten-Free Vegan Oatmeal Cookies are perfectly chewy and studded with tart-sweet dried cranberries! They’re pleasantly satisfying and make a delicious snack or dessert.
Why you’ll love these Gluten-Free Vegan Oatmeal Cookies:
- they’re undetectably vegan and gluten-free
- they’re fragrant and subtly spiced
- they’re soft and chewy
- they’re filling and satisfying
- they’re oil-free optional
- they’re refined sugar free
- they’re super easy to make
- they come together in one bowl
- there’s no flax eggs, chia eggs or aquafaba required
- they’re perfect for meal prep
- they’re great for Christmas and make excellent edible gifts
- they keep well!
How to make these Gluten-Free Vegan Oatmeal Cookies
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a glass mixing bowl.
Tip: Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.
- Take a heaped tablespoon of the mixture and use your hands to form it into a little patty.
- Lay it out onto a rectangular baking tray lined with greased baking paper.
- Repeat until the rest of the batter is used up – you should be able to make 12 cookies.
- Bake in the oven for around 15 minutes.
How long do these Oatmeal Cookies keep for?
These Oatmeal Cookies keep well in an airtight container at room temperature for a good few days.
Substitutions you can make to this recipe:
- you can replace the agave syrup with brown rice syrup
- you can use any type of oil: coconut oil, olive oil or vegetable oil
- for an oil-free version, the coconut oil can be replaced with almond butter, cashew butter or sunflower seed butter
- the ground almonds can be replaced with ground walnuts or ground hazelnuts
- for a nut-free version, use ground sunflower seeds instead of ground almonds and use a nut-free plant-based milk
- if you’re not into cinnamon, it can be omitted
- the dried cranberries can be omitted, or substituted with dried cherries, raisins or chocolate chips.
More gluten-free vegan cookie recipes:
- Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Blueberry Breakfast Cookies
- Peanut Butter Cookies
- Pumpkin Sugar Cookies
- Coconut Flour Cookies
- Pumpkin Oatmeal Cookies
- Snickerdoodles
- Sugar Cookies
- Chocolate Cookies
- Orange Cookies
- Carrot Cake Cookies
- Lemon Cookies
- Lemon Poppy Seed Cookies
- Lemon Blueberry Cookies
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Oatmeal Cookies
These Gluten-Free Vegan Oatmeal Cookies are perfectly chewy and studded with tart-sweet dried cranberries! They're pleasantly satisfying and make a delicious snack or dessert.
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Servings: 12 cookies
Calories: 112kcal
Ingredients
- 30 g (⅛ cup) coconut oil (or sub olive or vegetable oil)
- 5 tablespoons agave syrup (or sub brown rice syrup) *
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch salt
- 60 g (½ cup) ground almonds (almond meal) **
- 150 g (1 ½ cup) rolled oats (ensure gluten-free if necessary)
- 50 g (⅓ cup) dried cranberries
- 80 ml (⅓ cup) unsweetened almond milk (or any other plant-based milk)
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add all the other ingredients to the same bowl
- Mix well, adding a tiny splash more milk if it’s looking too dry
- Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together
- Take a heaped tablespoon of the mixture and use your hands to form it into a little patty
- Lay it out onto a baking tray lined with greased baking paper
- Repeat until the rest of the batter is used up – you should be able to make 12 cookies
- Bake in the oven for around 15 minutes until golden brown
- Leave to cool completely before storing in an airtight container – keeps for a good few days
Notes
*I wouldn’t recommend maple syrup as it’s too liquidy
**You can alternatively use almond flour
Nutrition Facts
Gluten-Free Vegan Oatmeal Cookies
Amount Per Serving
Calories 112
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Sodium 8mg0%
Potassium 36mg1%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Chocoviv
Love cookies!
Rhian Williams
Thank you so much!
Muriel Kuri
I made these and added organic chunky peanut butter and organic coconut. They were delicious and my husband kept going back for more. I liked the fact that the cookies had no flour – first time I ever made cookies without some kind of flour. My daughter is highly allergic and I’ll make them for her without the peanut butter.
Thanks for the recipe!
Rhian Williams
Thank you so much, so happy to hear that!!