Last updated - ; Published - By Rhian Williams 14 Comments
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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 inone 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 aglass 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 traylined 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 use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- 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 driedcherries, 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
- Brownie Cookies
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! 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.
4.80 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten-free oatmeal cookies, vegan gluten-free cookies, vegan oatmeal cookies
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 cookies
Calories: 182kcal
Author: Rhian Williams
Ingredients
- 30 g (⅛ cup) coconut oil (or sub olive or vegetable oil)
- 6 tablespoons maple syrup (or sub any other liquid sweetener)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch salt
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 ½ cup) rolled oats (ensure gluten-free if necessary)
- 50 g (⅓ cup) dried cranberries
- 90 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
*You can alternatively usealmond flour.
Nutrition Facts
Gluten-Free Vegan Oatmeal Cookies
Amount Per Serving
Calories 182Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 12mg1%
Potassium 71mg2%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 9g10%
Protein 4g8%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Baking & Dessert Recipes
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- Gluten-Free Vegan Raspberry Muffins
- Gluten-Free Vegan Raspberry Cake
- Gluten-Free Vegan Orange Poppy Seed Muffins
Reader Interactions
Comments
Chocoviv
Love cookies!
Reply
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!Reply
Rhian Williams
Thank you so much, so happy to hear that!!
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