RUN to your pantry and start making these Gluten-Free Vegan Oatmeal Cookies. This recipe is so easy and SO GOOD, you won’t regret it.
These gluten-free cookies have the perfect chewy centers, just the right amount of sweetness and those classic crispy edges. They’re not only gluten-free, but also nut-free, vegan, and free of most major allergens.
For more delicious vegan cookies, try these Vegan Snickerdoodles, Vegan Coconut Pecan Cookies, or Easy Vegan Lemon Cookies.
For more gluten-free desserts, try these Gluten-Free Vegan Pecan Pie Bars, Coconut Mango Chia Pudding, or Vegan Caramel Sauce.
Why You’ll Love This Recipe
- Simple ingredients – This recipe is made with just 11 common ingredients that you probably already have in your pantry.
- Chewy texture – These chewy cookies have the perfect texture from their chewy centers to their crispy edges.
- Allergy-friendly – This is the perfect cookie for when you want something safe for multiple allergies. It is a great recipe to feed a crowd!
Ingredients
Dry Ingredients
- Gluten-Free flour blend – Not any gluten-free flour will do. You need to make sure you have a 1:1 gluten-free baking flour replacement. Basic gluten-free flours like almond flour or cassava flour will require additional ingredients to help with binding and overall texture of the cookie.
- Certified gluten-free oats – Make sure to select a certified variety. I have found that old-fashioned oats work best.
- Ground flaxseed – This is used to make a flax egg which helps with the binding and texture of these cookies.
- Light brown sugar – You can swap for dark brown sugar if you prefer, it is all about personal preference for this one.
- White sugar* – You can swap for granulated cane sugar or coconut sugar for a less-refined version. Just make sure to select a vegan variety (see notes).
- Cinnamon – Feel free to add more or less to your liking. Or get spicy and add nutmeg, cloves, or allspice!
- Baking soda – Just a bit helps with the overall texture of these cookies.
- Sea salt – Just a pinch helps bring all of the flavors together
Wet Ingredients
- Avocado oil – Any neutral flavored oil will work. You can also swap for melted vegan butter (or any dairy free butter) if you prefer.
- Vanilla extract – Just a bit helps round out these flavors.
- Non-dairy milk – Make sure to select a certified gluten-free variety that meets your dietary restrictions.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Cookie sheet
- Large bowl
- Wire rack (optional)
- Parchment paper
- Cookie scoop (optional)
How to Make Gluten-Free Vegan Oatmeal Cookies
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Preheat the oven to 350 degrees Fahrenheit.
Start by making the flax egg. In a large mixing bowl, combine 1 Tbsp ground flaxseed with 3 tbsp water and set it aside for 5 minutes.
Once the flax egg is set, add the white sugar, light brown sugar, avocado oil, vanilla extract and 2 Tbsp oat milk to the bowl with the flax egg. Stir until everything is evenly distributed.
Next, add the gluten-free flour, old-fashioned oats, cinnamon, baking soda, and salt to the bowl with the wet ingredients. Stir until everything is evenly combined. If the cookie dough is too dry and crumbly at this point, add 1 Tbsp of oat milk at a time until the dough is sticky enough to form dough balls, but not too wet.
Use a cookie scoop or spoon to portion even amounts of cookie dough onto a parchment-lined baking sheet. Roll the dough into balls and space them at least 3 inches apart on the baking sheet. These cookies spread a bit, so make sure not to place them too closely. Use two cookie sheets if necessary.
Bake the cookies at 350 degrees Fahrenheit for 11-13 minutes. Baking time will vary based on the brand of gluten-free flour you have chosen and how much liquid you ended up using. The cookies are done when they are slightly golden brown.
For best results, allow the cookies to cool while on the baking sheet (for a firmer bottom) or on a wire rack (for a chewier bottom).
That’s it! Enjoy!
Variations
Add vegan gluten-free chocolate chips to make these gluten-free vegan oatmeal chocolate chip cookies.
Add 1/3 cup of raisins to make these gluten-free oatmeal raisin cookies.
Add 2 Tbsp of peanut butter to mix up the flavors of this cookie.
How to Store
- Room temperature – Store cookies in an airtight container at room temperature. Make sure the cookies have fully cooled before storing. Leftovers will last 5-7 days.
- Freezer – These cookies are freezer friendly! Freeze in a freezer-safe container for up to 3 months for best flavor.
More Tips
- Not Vegan? Use 1 egg instead of a flax egg or use dairy milk instead of non-dairy.
- Oil-free? Swap the oil for equal parts unsweetened applesauce. The cookie will have a fluffier and cakier texture, but will still be delicious.
FAQ
These cookies require a gluten-free flour blend. Almond flour alone will not absorb enough liquid and the cookies will be very thin and oily and likely burn.
Unfortunately, no. Steel cut oats will not cook enough and will be like chewing little pebbles. If you are looking for a cookie using steel cut oats, try these Steel Cut Oatmeal Cookies.
Yes, as long as they are certified gluten-free, quick oats or rolled oats are great.
Gluten-Free Vegan Oatmeal Cookies
Equipment
- Parchment paper
- Wire rack (optional)
- Cookie scoop (optional)
Ingredients
- 1 cup gluten-free baking flour
- 1 ½ cup rolled oats
- ½ cup avocado oil
- 1 Flax egg (1 Tbsp ground flaxseed + 3 Tbsp warm water)
- ½ cup light brown sugar
- 6 tbsp white sugar*
- 1 tsp vanilla extract
- ¾ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 2 – 4 tbsp oat milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Start by making the flax egg. In a large mixing bowl, combine 1 Tbsp ground flaxseed with 3 tbsp water and set it aside for 5 minutes.
- Once the flax egg is set, add both sugars and the remaining wet ingredients to the bowl with the flax egg. Stir until everything is evenly distributed.
- Next, add the dry ingredients to the bowl with the wet ingredients. Stir until everything is evenly combined. If the cookie dough is too dry, add 1 Tbsp of oat milk at a time until it is sticky enough to form dough balls, but not too wet.
- Portion even amounts of cookie dough onto a parchment-lined baking sheet. Roll the dough into balls and space them at least 3 inches apart on the baking sheet. These cookies spread a bit, so make sure not to place them too closely. Use two cookie sheets if necessary.
- Bake the cookies at 350 degrees Fahrenheit for 11-13 minutes. The cookies are done when they are slightly golden brown.
- For best results, allow the cookies to cool while on the baking sheet (for a firmer bottom) or on a wire rack (for a chewier bottom).
- That's it! Enjoy!
Notes
- Not Vegan? Use 1 egg instead of a flax egg or use dairy milk instead of non-dairy.
- Oil-free? Swap the oil for equal parts unsweetened applesauce. The cookie will have a fluffier and cakier texture, but will still be delicious.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on February 14, 2025
These cookies are a crowd-pleaser! It is always nice to have an easy gluten-free recipe on hand!