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    Home » Cookie recipes

    By Emily Leary. Last updated Feb 11, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Vegan oat cookies

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    These delicious vegan oat cookies are packed with raisins, choc chips and pumpkin seeds. They're perfect as a dessert, a snack, or a treat for breakfast on the run!

    A hand holds a vegan oat cookie and is breaking it open. More vegan oat cookies are shown in the background, cooling on a wire rack.

    The method is really simple, so you'll be whipping up these crisp on the outside, chewy on the inside cookies in no time!

    Ingredients

    • 125g (4.5 oz) dairy-free spread
    • 150g (5 oz) golden granulated sugar
    • Egg replacer powder (pack equivalent of 1 egg)
    • ½tsp vanilla extract
    • 1 tbsp almond milk
    • 140g (5 oz) porridge oats
      110g (4 oz) self-raising flour
    • 50g (2 oz) vegan chocolate chips
    • 35g (1.5 oz) raisins
    • 25g (1 oz) pumpkin seeds

    Instructions

    Put the butter and sugar in a bowl and mix until fluffy.

    Butter and sugar in a bowl.
    Butter and sugar creamed together in a bowl.

    Add the milk, egg replacement powder and vanilla extract and whisk together.

    Butter and sugar creamed together in a bowl, with milk, egg replacement powder and vanilla extract on top.

    Stir in the flour and oats until well combined.

    Butter and sugar, milk, egg replacement powder and vanilla creamed together in a bowl, with flour and oats on top.

    Add the chocolate chips, seeds and raisins and mix well.

    Vegan oat cookie dough in a bowl with chocolate, seeds and raisins on top.
    Vegan oat cookie dough with chocolate, seeds and raisins on top.

    Use your hands to roll 1.5 inch dough balls and place onto a non-stick oven dish at least 2 inches apart.

    Balls of vegan oat cookie dough on a tray lined with baking paper.

    Press down only slightly.

    Discs of vegan oat cookie dough on a tray lined with baking paper.

    Bake at 200C/390F (180C/355F fan) for 15-20 minutes, until just colouring at the edges.

    Freshly baked vegan oat cookies on a baking tray lined with baking paper.
    Freshly baked vegan oat cookies on a baking tray lined with baking paper. One is turned over to show the golden colour underneath.

    Cool briefly on the tray, then transfer to a cooling rack with a spatula.

    Vegan oat cookies cooling on a wire rack.

    They're so delicious, you probably won't be able to resist eating them warm.

    Vegan oat cookies arranged on a wooden board.

    Enjoy!

    Print this recipe for vegan oat cookies

    If you'd like to print this recipe to try later, just click the PRINT button on the recipe card below.

    Print Recipe
    5 from 3 votes

    Vegan Oat Cookies

    Crunchy, chewy vegan oat cookies, packed with oats, fruit, choc chips and seeds, and perfect for breakfast.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Breakfast
    Cuisine: British
    Diet: Vegan, Vegetarian
    Servings: 12 cookies
    Author: Emily Leary

    Ingredients

    • 125 g (4.4 oz) dairy-free spread
    • 150 g (5.3 oz) golden granulated sugar (cane sugar)
    • 1 portion egg replacement powder pack equivalent of 1 egg
    • 1/2 tsp vanilla extract
    • 1 tbsp unsweetened plant milk
    • 140 g (4.9 oz) porridge oats
    • 110 g (3.9 oz) white self-raising flour (self rising flour)
    • 50 g (1.8 oz) vegan chocolate chips
    • 35 g (1.2 oz) raisins
    • 25 g (0.9 oz) pumpkin seeds

    Instructions

    • Put the butter and sugar in a bowl and mix until fluffy
    • Add the milk, egg replacement powder and vanilla extract and whisk together
    • Stir in the flour and oats until well combined
    • Add the chocolate chips, seeds and raisins and mix well
    • Use your hands to roll 1.5 inch dough balls and place onto a non-stick an oven dish at least 2 inches apart, pressing down only slightly
    • Bake at 200C/390F (180C/355F fan) for 15-20 minutes, until just colouring at the edges
    • Cool your vegan oat cookies briefly on the tray, then transfer to a cooling rack with a spatula

    Video

    Notes

    If you don't have egg replacer, you can use chia egg. Combine 1tbsp chia seeds with 2 tbsp water. Leave to sit for 5 minutes, then it's ready to use.

    Nutrition

    Calories: 229kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 72mg | Potassium: 92mg | Fiber: 2g | Sugar: 15g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin these vegan oat cookies

    A collage of images of vegan oat cookies, arranged on a wooden board or cooling on a wire rack. Caption reads: vegan loaded oatmeal cookies quick recipe step-by-step guide
    A hand holds a vegan oat cookie and is breaking it open. Caption reads: vegan loaded oatmeal cookies
    A hand holds a vegan oat cookie and is breaking it open. Caption reads: loaded vegan oatmeal cookies
    A hand holds a vegan oat cookie and is breaking it open. Caption reads: step-by-step recipe loaded vegan oatmeal cookies
    Vegan oat cookies arranged on a wooden board. Caption reads: vegan oatmeal cookies step-by-step recipe
    A hand holds a vegan oat cookie and is breaking it open. Caption reads: step-by-step recipe vegan oatmeal cookies easy and delicious

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    1. Danielle says

      August 21, 2017 at 8:51 pm

      I love that you have combined chocolate chips and raisins in the cookie - rather than just one or the other.

      Reply
      • Emily Leary says

        October 11, 2017 at 10:02 am

        I love my cookies to be STUFFED with yumminess :D

        Reply
    2. Jen says

      August 21, 2017 at 9:07 am

      These cookies sound delicious and have some fab nutrition with the raisins and seeds. Great for a mid morning pick me up.

      Reply
    3. Whatlauraloves says

      August 20, 2017 at 11:37 pm

      So happy to see that these are vegan. I'm struggling to find treats like this with being dairy free xxx

      Reply
    4. Nichola - Globalmouse says

      August 20, 2017 at 6:48 pm

      Oooh yum, these sound delicious. We are eating more and more vegan food so these would be perfect. I'm pinning it now :)

      Reply
    5. francesca says

      August 20, 2017 at 4:37 pm

      Oh delicious!!! these look amazing I'll definitely be trying the recipe as my youngest son has a dairy allergy so vegan is a perk here!!

      Reply
    6. Helen says

      August 20, 2017 at 1:51 pm

      These look and sound so delicious! Chocolate and raisins is such a perfect combination.

      Reply
    7. Jenni says

      August 20, 2017 at 11:31 am

      These look really tasty. They remind me of the cookies I sometimes get at my local farmers market. I will have to make them to see if they taste as good. Even better that they are vegan :)

      Reply
    8. Mummy Times Two says

      August 19, 2017 at 8:34 pm

      These look so delicious, I will be trying to make them for my little boy who is dairy and soya free. Thanks so much for sharing such a lovely looking free from recipe x

      Reply
    9. Mel says

      August 19, 2017 at 1:42 pm

      5 stars
      These look the perfect tasty snack for when you are running out the door - will have to give them a try myself! Always looking for tasty, healthy snacks

      Reply
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