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 Cookies
- Coconut Flour Cookies
- Pumpkin Oatmeal Cookies
- Sugar Cookies
- Double Chocolate Chip Cookies
- Carrot Cake 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
- 30 g (1/8 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 (1/2 cup) ground almonds (almond meal) **
- 150 g (1 1/2 cup) rolled oats (ensure gluten-free if necessary)
- 50 g (1/3 cup) dried cranberries
- 80 ml (1/3 cup) unsweetened almond milk (or any other plant-based milk)
- 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
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