• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ve Eat Cook Bake logo

  • Vegan Recipes
  • About
  • English
    • German
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Access the Library
  • About
    • Facebook
    • Pinterest
    • Twitter
    • YouTube
    • English
    • German
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Access the Library
    • About
    • Facebook
    • Pinterest
    • Twitter
    • YouTube
    • English
    • German
  • ×

    Home » Cookies

    Healthy Vegan Oatmeal Cookies Recipe (sugar free, oil free)

    Published: Nov 26, 2020 · Modified: Feb 16, 2021 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe
    SHARE THE LOVE
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Reddit
    Reddit
    Email this to someone
    email
    Share on Yummly
    Yummly

    Vegan oat cookies recipe that is not only soft, pleasantly sweet, these great healthy oatmeal raisin cookies are gluten-free and taste heavenly. Easy to prepare, in under 20 minutes, and they are great snacks or for an easy wfpb dessert.

    Sugar-free and oil-free cookies based on oats and almonds make these vegan cookies a real treat.

    Bird view of a wire rack with vegan oat cookies

    As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read More

    Jump to:
    • Ingredients
    • Substitutions
    • Variation
    • Instruction
    • Storage
    • Tips
    • More vegan Cookie Recipes:
    • 📖 Recipe

     Do you sometimes crave sweet cookies, but you don't feel like using classic cookies with a lot of fat and sugar?

    These easy vegan oatmeal cookies are perfect and taste gigantic. The wfpb cookies are varied and you can add chopped nuts, dried fruits or chocolate chips.

    Be curious about these great vegan raisin oat cookies. I am still amazed how great they turned out.

    I can tell you, these cookies are one of my new go-to recipes.

    Let's take a look at how we prepare the vegan cookies with oats. Don't forget to take a look at the tips and substitution options.

    Button to Join my Recipe Newsletter Mailinglist

    Ingredients

    After I thumbed your nose, I don't want to withhold from you what's in these great oat cookies. You can find the exact quantities below in the recipe card.

    Sunflower Seeds

    Water

    Maple Syrup

    Dates

    Oat Flour

    Almond Flour

    Rolled Oats

    Baking Powder

    Baking Soda

    Lemon Zest

    Cinnamon

    Vanilla Extract

    Almond Milk

    Dates or Raisins

    Ingredients of vegan oat cookies, rolled oats, almond flour, oat flour, raisins, dates, vanilla extract, baking powder, cinnamon, sunflower seeds, lemon zest, almond milk, maple syrup

    Substitutions

    Let's take a look at which ingredients you can exchange for the dairy-free oat cookies.

    Sunflower Seeds

     Sunflower seeds are full of healthy fats, we take advantage of these properties for the oil-free oat cookies, as we prepare them without oil or butter.

    You can also use cashews instead of sunflower seeds. To do this, simply replace the same amount.

    Maple Syrup

    Instead of using maple syrup as a sweetener, you can also use date syrup or coconut sugar. Here you can take what you like best.

    Dates

    Dates are incredibly sweet and packed with nutrients. We take advantage of the property of sweetness and use it to sweeten the oat biscuits.

    If you don't want dates, you can use other sweeteners as well.

    Almond Flour

    The almond flour serves to prevent the dough from becoming too dry and tough. Almonds are full of healthy fats that help ensure the cookies get the right texture.

    You can for example replace it with pumpkin seed flour, tiger nut flour, etc.

    Almond Milk

    The almond milk serves as a milk alternative here. Of course, you can also replace the almond milk with other plant-based milk alternatives such as oat milk, soy milk or rice milk.

    Focus on two halves of vegan oat cookies. Laying on a wire rack,

    Variation

    There are so many different diets. Here I would like to give you a few examples of how you can adapt the oat cookies so that you get for example Nut-free, gluten-free, cookies.

    Nut free

    The vegan oat biscuits can be easily made nut-free, simply use a seed flour or a tiger nut flour.

    Gluten free

    In principle, the cookies are gluten-free. To be on the safe side, use oats that are certified gluten-free. Oats are gluten-free but are often processed in factories that process grains containing gluten.

    Paleo and Keto

    Since these are oat biscuits and oats are the main ingredient, I unfortunately cannot give you an alternative here. Paleo and Keto ban grain products. And thus these cookies.

    Instruction

    Preheat the oven to 350°F (175°C). Start soaking the sunflower seeds and dates.

    In the meantime, add the old fashioned rolled oats, oat flour and almond flour baking powder, baking soda to a mixing bowl.

    In a high speed blender, blend the drained sunflower seeds and dates with water, maple syrup and almond milk until you get a creamy cream without pieces.

    Pour the cream into the dry ingredients, add vanilla extract, lemon zest, cinnamon and optionally raisins or chopped dates and mix everything together until you get a homogeneous mass that just comes together. The dough should be more reminiscent of crumbs. If the dough is too moist for you, which may be depending on the oats and sweeteners, add a little more almond flour.

    Put about 2 tbsp-sized large balls of dough on a baking sheet and press them flat. Let them stand for about 15 minutes. And bake the oat biscuits for about 15 minutes. Let the cookies cool on a wire rack.

    Close Up of the vegan oat cookies

    Prepare in Advance

    You can prepare the oat cookies up to 1-2 days in advance.

    You can also prepare the dough the evening before and bake it fresh the next day.

    Storage

     Store the vegan oat cookies in the refrigerator for about 1 week. Put the biscuits in an airtight box.

    You can also keep them at room temperature for about 4 days. To do this, place in an airtight container.

    To freeze the biscuits, first freeze them on a tray in the freezer and then freeze them in portions in containers. That helps the cookies not stick together when frozen and you can always take the biscuits one by one.

    Holding two halves of vegan oat cookie in hand.

    Tips

    If you can't find oat flour, use a high speed blender to grind oats into flour.

    Do the same with almonds, if you can't find any ground almonds, then grind them to fine flour in a high speed blender.

    You can also use quick oats instead of old fashioned rolled oats. However, the consistency will be a little different.

    More vegan Cookie Recipes:

    Chocolate Chip Cookies

    Snickerdoodles

    Vanilla Crescents

    Linzer Cookies

    Gingerbread Cookies

    Pin for Later!

    Two photos of oat cookies with text.

    Have you tried the recipe?

    If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.

    Enjoy your Meal, Jasmin
    Continue to Content

    📖 Recipe

    Close Up of the vegan oat cookies

    Vegan Oatmeal Cookies

    Yield: 10
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes

    Vegan oat cookies recipe that is not only soft, pleasantly sweet, these great healthy oatmeal raisin cookies are gluten-free and taste heavenly. Easy to prepare, in under 20 minutes, and they are great snacks or for an easy wfpb dessert.

    Sugar-free and oil-free cookies based on oats and almonds make these vegan cookies a real treat.

    Ingredients

    • ⅓ cup (45 g) sunflower seeds
    • ¼ cup (60 ml) water
    • ¼ cup (60 ml) maple syrup
    • ½ cup (100g) dates
    • ¾ cup (70 g)oat flour
    • ¾ cup (75 g) almond flour
    • 1 ½ cup (130 g) old fashioned oats
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • a pinch of lemon zest
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla extract
    • ¼ cup (60 ml) almond milk
    • ⅓ cup (50 g) raisins and chopped dates

    Instructions

    Preheat the oven to 350°F (175°C). Start soaking the sunflower seeds and dates.

    In the meantime, add the old fashioned rolled oats, oat flour and almond flour baking powder, baking soda to a mixing bowl.

    In a high speed blender, blend the drained sunflower seeds and dates with water, maple syrup and almond milk until you get a creamy cream without pieces.

    Pour the cream into the dry ingredients, add vanilla extract, lemon zest, cinnamon and optionally raisins or chopped dates and mix everything together until you get a homogeneous mass that just comes together. The dough should be more reminiscent of crumbs. If the dough is too moist for you, which may be depending on the oats and sweeteners, add a little more almond flour.

    Put about 2 tbsp-sized large balls of dough on a baking sheet and press them flat. Let them stand for about 15 minutes. And bake the oat biscuits for about 15 minutes. Let the cookies cool on a wire rack.

    Notes

    More Tips in the Post!

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • High Speed Blender
      High Speed Blender
    • Food Processor
      Food Processor

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Jasmin
    Cuisine: American / Category: Cookies
    Button to Join my Recipe Newsletter Mailinglist
    SHARE THE LOVE
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Reddit
    Reddit
    Email this to someone
    email
    Share on Yummly
    Yummly
    « Vegan all’Arrabiata Sauce
    Creamy Vegan Lemon Spaghetti with Spinach and White Beans (wfpb) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Jasmin, Recipe Developer, Photographer behind Ve Eat Cook Bake. Come and join me as I invent new Recipe in my Kitchen Zen Place.

    Mehr über mich →

    Popular

    • Vegan Marble Cake (gluten-free, oil-free)

    • Vegan Serbian White Bean Soup (Pasulj)

    • Homemade Vegan Spaetzle (German Egg Noodles)

    • Best Vegan Burger Sauce Recipe without Mayo (oil free)

    • Quick Vegan Raspberry Cream Dessert

    • Vegan Blackberry Poppy Seed Crumb Cake

    Footer

    About

    • Privacy Policy
    • Disclaimer
    • Terms of use
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Ve Eat Cook Bake

    • English
    • German