Recipe- Chewy Vegan Oatmeal Cookies

Not long ago I picked up some oatmeal cookies from a local vegan bakery. They were so good that I ate the entire package in a few days. (In my defense, it wasn’t that many!) Recently, I got to craving a soft, delicious oatmeal cookie and set out to find the perfect recipe. If you don’t own “Vegan Cookies Invade Your Cookie Jar,” I highly suggest purchasing it. Everything I’ve made from there has been amazing. Even if you aren’t much of a baker, these easy to follow recipes will have you fooling your friends.

There’s no eggs in this recipe. Instead, the flax seed is beaten with milk to form a “flax egg.” If it seems simple enough, it is! I buy a decent size bag of ground flax seed and keep it in the pantry for when I need it in baking. I love that the flax adds nutrition to the recipe, especially necessary omegas.

This recipe originally called for raisins added. While I personally love raisins, I didn’t have any on hand. Also, I feel the majority of people don’t care for raisins in their cookies, and I was sharing these. Feel free to mix in up to a cup of raisins or even chocolate chips towards the end.

I don’t know how the creator of this recipe yielded 2 dozen cookies using half these ingredients, but I doubled and got 30 cookies. I also use a cookie scoop to make them all the same size, so something wasn’t adding up. Anyways, using a tablespoon size amount, you should get 30 cookies. 😁

Recipe adapted from Vegan Cookies Invade Your Cookie Jar

Recipe yields about 30 cookies.


2/3 cup almond milk

4 tablespoons ground flax seeds

1 and 1/3 cup brown sugar

2/3 cup vegetable or canola oil

2 teaspoons vanilla extract

1 and 1/2 cups flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

3 cups quick-cooking oats

*Optional: 1 cup chocolate cups or raisins


Preheat oven to 350 degrees F and line 2 baking sheets with baking mats or parchment paper.

In a large mixing bowl, use a fork to vigorously beat together the flax seeds and almond milk.

Add the sugar and oil and mix for a few minutes. It will start to look like carmel.

Mix in vanilla. Then the flour, spices, baking soda, and salt. Try to mix each of these pretty well as you add them, before moving on to the next ingredient.

Fold in the oatmeal and raisins or chocolate chips, if using.

Drop by tablespoons on to cookie sheet a few inches apart. Flatten gently. The cookies do not spread very much.

Bake 10 minutes for a chewier cookie, and 12 minutes for a crisper one.

Allow to cool 5 minutes on baking sheet before transferring to a cooling rack.

Author: thevegtablevegan

Becoming vegan has been a life changing experience for me. Cutting back on animal products gives us the ability to change the world in so many ways. I started this blog to have all of my favorite recipes handy when someone asks, "What do you eat?" I am by no means a professional photographer, but I always enjoy visually seeing a recipe, so I do like to include pictures. I'm a busy, stay at home mommy, but try to find the time to add new recipes. I hope to offer delicious and easy plant-based recipes for those who are having trouble transitioning, already vegan, or simply want to incorporate a few vegan meals here and there. 🙂

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