This is one of the most adaptable oatmeal cookie recipes I’ve come across - which means we can just keep using the same recipe to make it for what we’re craving!

I love baking, and I love sharing! It's always great to have something on hand that can fit a lot of allergies at once. Especially with kids, they love when they can safely eat the same thing as everyone else! If you are making ahead and freezing, make sure you label well!
Got a hankering for chocolate - why not make Vegan Chocolate Cookies? Besides sweet treats, I've also perfected vegan tortillas and baked beans.
Why You Need This Recipe
- Easily adapts to your favourite mix-ins and any allergy needs.
- Makes 3 dozen which is perfect for freezing or sharing.
Key Ingredients
Oats - Make sure and use rolled oats/old-fashioned oats and not quick or steel cut.
Flour - Regular old all-purpose. Told ya these were easy!
Sweetener - Use any granulated sugar like white sugar or coconut sugar, or use half as much in honey.
Fat - No butter here! Whether you are dairy-free or in a lean milking and butter making season, we are going to use a nut butter instead.
Milk - Any milk works, whether it's from the cow or a nut.
Mix-ins - Go with chocolate, or feel free to use raisins or nuts.
How to Make Dairy Free Oatmeal Cookies
***See recipe card below for precise measurements and instructions.***
Step 1: Cream your peanut butter and sugar until all mixed up.
Step 2: Add in the milk and make sure it's combined.
Step 3: Add dry ingredients on top and mix them up together before stirring down into the wet ingredients.
Step 4: Go ahead and finish folding in your mix-ins.
Step 5: Now you need to rest about 20 minutes for the oats to hydrate. You can do this before or after scooping. Then bake until your desired doneness!
Tips and Tricks
Especially if you are new to allergy-friendly baking, take your time and check all ingredients well. Don't just reach for the non-dairy milk if your chocolate chips have dairy! I love the Enjoy Life brand for allergy-friendly chocolate.
Just know that these cookies should turn out no matter which ingredients you use! Allergic to nuts - use sunflower butter or tahini. Not a fan of peanut butter, then use almond butter.
FAQs
Gluten-free? Then use your favorite 1-to-1 mix from the store. You can also sift buckwheat flour to make it light enough to use. Fresh ground soft wheat will also perform well here!
Yup! As written I mention using granulated sugar as the sweetener and any non-dairy milk works. There also aren't any eggs in these cookies! It's the perfect vegan option.
Photos by Dante from Shire by the Sea
More Cookie Recipes
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Vegan Oatmeal Cookies
Ingredients
- 1 cup peanut butter or tahini
- 2 cups cane sugar or 1 cup honey
- ¾ cup milk of choice
- 3 ½ cups rolled oats
- 2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1 ½ cups chocolate chips, nuts, or dried fruit
Instructions
- Cream together peanut butter and sugar, then add in the milk and mix well.
- On top of that measure the oats, then flour, then without stirring, add the salt, baking powder, baking soda, and cinnamon. Mix those into the flour gently with your finger or a spoon, then mix the whole deal together.
- If your dough is too stiff, fold in the chocolate chips, etc. with a wooden spoon. A stand mixer does handle this better than a handheld mixer.
- Preheat oven to 350°F and line a couple baking sheets with parchment paper.
- Let rest 20 minutes so the oats can soak up moisture and give you a softer cookie that holds together better. You can scoop the dough onto the tray before this rest if you want.
- Bake for 12-15 minutes, turning around halfway. You want the edges to just be starting to brown a tiny bit for chewy cookies, more brown if you want crunchier cookies.
Notes
- Using a 3 tablespoon scoop to make a nice fat cookie, this makes around 3 dozen cookies.
- I much prefer a chewy oatmeal cookie, but these are also good crispy if that's your jam.
- You can also use fresh ground wheat, a 1:1 gluten-free blend, or sifted buckwheat flour in place of AP.
Esther
Could I use Reaal butter in these? ?