My dairy free oatmeal cookies are thick, soft, and chewy with perfectly crispy edges. They're egg free, vegan friendly, and can easily be made gluten free.
The claim to "the best" cookie is a big one, but as far as dairy free cookies go, this really is the best dairy free oatmeal cookie recipe! They have chewy, tender centers, a slightly crunchy exterior, and pockets of sweetness from the chocolate chips.
There's just something about oatmeal cookies that are so cozy and comforting. You can enjoy them year round for a late night sweet treat, party dessert, or as nostalgic holiday cookies.
Why you'll love this recipe
- Simple ingredients: To make these classic old fashioned cookies, you only need a handful of common pantry ingredients. You probably already have everything you need.
- Easy to make: Dairy free oatmeal cookies are not only delicious, but the dough comes together so easily. Simply mix together, chill in the fridge, then bake to perfection.
- Best texture: These cookies have the perfect flour to oat ratio, which makes them hearty yet soft, with a chewy texture.
- Stand mixer: I love my KitchenAid stand mixer for baking! If you don't own one, you can use a large mixing bowl with an electric mixer.
- Cookie scoop: Using a cookie scoop will ensure cookies are uniform shapes and sizes.
- Baking sheets: These baker's half sheets are perfect for baking cookies!
- Cooling rack: Baking wire racks work great for cooling cookies, cakes, cupcakes, and more.
- Flax egg: A flax egg is a versatile vegan egg substitute. All you need is ground flaxseed and water! It's used as a binder to make the best eggless oatmeal cookies. You can use chia seeds as a substitute and make a chia egg!
- Vegan butter: Let the plant based butter sit out on the counter to come to room temperature before you use it so that it mixes nicely with no lumps. You can replace vegan butter with melted coconut oil.
- Sugar: My recipe calls for a mix of brown sugar for moisture and chewiness and granulated sugar for added sweetness. If needed, you may replace the brown sugar with coconut sugar.
- Vanilla extract: Add a splash of vanilla for extra flavor and warmness!
- All purpose flour: We're using regular flour in this recipe, but you can use 1-to-1 gluten-free flour if needed.
- Old fashioned oats: For this recipe, we're using old fashioned oats, also known as rolled oats. If adapting to make gluten free, be sure to use certified gluten-free oats.
- Baking soda: Baking powder is the leavening agent and helps the cookie dough to rise.
- Cinnamon: A hint of cinnamon is perfect in these dairy-free oatmeal cookies!
- Salt: Just a pinch enhances and balances out the flavors! I like to sprinkle extra flaky sea salt on top as they cool for added saltiness.
- Dairy free chocolate chips: Use your favorite allergy friendly dark chocolate chips or vegan chocolate chips.
How to make dairy free oatmeal cookies
The full step by step directions for vegan oatmeal cookies are in the printable recipe card below.
Step 1: Cream the vegan butter and sugars
Mix the vegan butter with brown sugar and granulated sugar until smooth.
Step 2: Add the wet ingredients
Add the flax egg (egg replacer) and vanilla, mix on low speed until creamy, scraping down the sides as needed.
Step 3: Mix in the dry ingredients
Add remaining ingredients and mix until just combined.
Step 4: Fold in dairy free chocolate chips
Fold in the dairy free chocolate chips or other optional add-ins.
Step 5: Chill the cookie dough
Let the cookie dough chill in the refrigerator for 30 minutes.
Step 6: Roll into balls of cookie dough
Roll into cookie dough balls in the palm of your hands, place on prepared baking sheets.
Step 7: Bake until golden brown
Bake for 12-15 minutes. It’s okay if the centers look a little underdone, the cookies will firm up while cooling.
Add-ins for oatmeal cookies
Dairy free oatmeal chocolate chip cookies can have so many variations! Here are a few of my favorite add-ins:
- Shredded coconut
- White chocolate chips
- Chopped almonds, walnuts, pecans, or other nuts
Follow these expert tips and tricks for the best results and perfect cookies!
- Make sure to soften the butter. If you don't let the butter come to room temp, you'll have chunks of butter that won't mix well with the sugar.
- When measuring the flour, don't scoop the measuring cup directly into the flour. First fluff the flour in the container then scoop into the measuring cup using a spoon and level off.
- Use old fashioned oats, not steel cut oats or quick cooking oats or instant oats. You'll end up with a different texture if you try to substitute.
- Leave time to chill the cookie dough, it really does make a difference! If you skip this step, your cookies will bake thinner and flatter.
How to store leftovers
Store oatmeal cookies in an airtight container at room temperature for 3-5 days. You can also freeze oatmeal cookies for up to 2 months. Let thaw for 30 minutes at room temperature before enjoying.
Try these dairy free desserts next:
- Dairy free macadamia nut cookies
- Vegan edible cookie dough
- Vegan pumpkin spice sugar cookies
- Dairy free and egg free brownies
- Vegan blondies with peanut butter
- Dairy free banana bread
- Vegan madeleines
- Dairy free and egg free cupcakes
What else to make with rolled oats
I love waking up to dairy free overnight oats or adding rolled oats to our desserts like baked oats and oatmeal bars. You can even make homemade oat milk!
Dairy Free Oatmeal Cookies
- 1 tablespoon ground flaxseed
- 3 tablespoon water
- ½ cup vegan butter
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 ½ cups old fashioned rolled oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dairy free chocolate chips
- Mix the ground flaxseed and water in a small bowl and set aside to gelatinize into a flax egg.
- In the bowl of your stand mixer with the paddle attachment or a large bowl using a handheld mixer, beat the softened butter, brown sugar, and granulated sugar until creamy, about 1-2 minutes. Add in the flax egg and vanilla, scraping down the sides of the bowl as needed.
- Add the flour, oats, baking soda, cinnamon, and salt. Mix on low-medium speed until just combined, then fold in the dairy free chocolate chips.
- Cover the bowl and refrigerate for 30 minutes. Once refrigerated, preheat the oven to 350F and line two baking sheets with parchment paper.
- Using a 1 tablespoon cookie scoop, roll the cookie dough into balls and place each on the baking sheets.
- Bake for 12 minutes, or until the cookies are lightly golden around the edges are set. It’s okay if the centers look a little underdone, the cookies will firm up while cooling. For crunchy cookies, cook for an extra 1-2 minutes.
- Once cooked, remove from the oven and let cool for 5 minutes on the baking sheets before transferring them to a wire rack.
- Store oatmeal cookies in a sealed container at room temperature for 3-5 days or in the freezer for up to 2 months. Thaw for 30 minutes at room temperature before enjoying.
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