These 4-ingredient, gluten-free, vegan oatmeal cookies are flourless, super simple to make, naturally sweetened, oil-free, ready in about 20 minutes, and can be customized with all your favorite toppings: raisins, chocolate chips, cranberries, etc.!
Flourless, Vegan, Gluten-free Oatmeal Cookies
Whether I’m in the mood for decadent chocolate fudge cookies, fruity apple pie cookies, healthy breakfast oat cookies, or even edible cookie dough (with chickpeas), there’s vegan cookies for every occasion. Today, I’m focusing on a lightened-up classic in the form of vegan oatmeal cookies.
These vegan, gluten-free oatmeal cookies come together in one bowl with a few minutes of prep and a base of just FOUR simple pantry ingredients (+ toppings of choice). There are no refined sugars or oils, including butter, either. Just wholesome ingredients like rolled oats, nut/seed butter, maple syrup, and flax seeds.
Better yet, the base recipe is super easy to customize with your choice of toppings. I’m talking vegan oatmeal raisin cookies, oatmeal chocolate chip cookies, oatmeal cranberry cookies, and more. Once baked, they’re tender, chewy, lightly crisp on the edges, and jam-packed with your family’s favorite toppings… delicious!
These 4-ingredient cookies rely on just—you guessed it- four pantry ingredients and water.
- Oats: You’ll need old-fashioned/ rolled oats or quick oats. Use certified gluten-free oats if necessary.
- Flaxseed: The ground flax seeds (or chia seeds) combine with the water to make a binding egg replacement.
- Nut/seed butter: I used peanut butter to make gluten-free peanut butter cookies, but you can use any. I.e., almond butter, cashew butter, sunflower seed butter, etc.
- Maple syrup: Or another liquid sweetener like date syrup, brown rice syrup, etc. Use a sugar-free maple syrup alternative if preferred.
- Baking soda: (Optional) This is technically optional, but will help to make slightly less dense flourless cookies.
- Water: Just a little to make the correct dough consistency for the peanut butter oatmeal cookies.
Optionally enhance the flavor of the oatmeal cookies by adding ½ tsp vanilla extract, a pinch of cinnamon, nutmeg, and/or salt (adjust the amount to taste).
Oatmeal Cookie Toppings
I kept the flourless peanut butter cookies recipe simple, so I could go all out with my favorite toppings, like:
- Dairy-free chocolate chips (dark or semi sweet)
- Dairy-free white chocolate
- Cacao nibs
- Slivered almonds
- Shredded coconut
- Raisins (or finely chopped dried dates, apricots, cranberries, blueberries, etc.)
- Freeze-dried strawberries (or other freeze-dried fruits)
- Nuts/seeds of choice (sunflower/ pumpkin seeds, peanuts, pistachios, pecans, walnuts, etc.)
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Healthy Vegan Oatmeal Cookies?
Follow four fuss-free steps to prepare these vegan oatmeal cookies with your choice of toppings.
- First, combine the oats and flax seeds in an electric coffee or spice grinder (or a small blender) and process until floury.
- Transfer them to a medium mixing bowl with the remaining ingredients and use a spatula, then your hands, to stir/mix the dough until smooth.
If the dough is too dry, add more water, one teaspoon at a time.
- Divide the dough into 9 small balls, flatten them into cookie shapes, and transfer them to a parchment paper-lined baking sheet. At the same time, preheat the oven to 350 degrees F (175 C).
- Spread your toppings of choice over the vegan oatmeal cookies, then transfer the tray to the oven and bake for 8-10 minutes, or until the oat cookies are lightly golden brown around the edges. Leave them to cool for a short while, then enjoy!
Enjoy these oatmeal cookies as a quick snack, alongside a cup of tea/coffee, tucked into a lunchbox, or even to make up a dessert like an oatmeal cookie ice cream sandwich, etc.
Store: Once cooled, store leftover oatmeal cookies in an airtight container on the counter for 5-7 days.
Freeze: These flourless cookies freeze very well. To do so, flash freeze the cookies in a single layer on a tray until solid, then transfer them to a Ziplock bag for 2-3 months. When you want one, allow it to thaw at room temperature or use the toaster oven to help defrost it.
Are these vegan oatmeal cookies healthy?
This 4-ingredient flourless cookies recipe ditches refined sugars and butter for more wholesome alternatives like nut butter and maple syrup, making them a healthier alternative to regular cookies.
The combination of oats, flaxseeds, and nut/seed butter will provide plenty of dietary fiber, plant-based protein, heart-healthy fats (including Omega 3s), and several micronutrients. Plus, the cookies can become even more nutritionally impressive depending on your chosen toppings.
Can I substitute the flax seeds?
The main purpose of the flax is to combine with the water and create a binder in place of egg. Ground chia seeds should work as well.
Can I make these cookies gluten-free?
These are already naturally gluten-free oatmeal cookies. Make sure to use gluten-free certified oats if you are a celiac.
Can I make the dough ahead?
Yes, you can prepare and roll the dough into balls to store in the fridge for 2-3 days or in the freezer for 1-2 months. Allow them to come to room temperature before baking.
Recipe Notes and Top Tips
- Adjust the texture: A lower baking time equals softer, chewier cookies. More time means firmer, crispier cookies.
- For thicker cookies: Don’t flatten them as much before baking.
- Water amount varies: If the dough feels dry, add a little more—one teaspoon at a time.
More Vegan Cookie Recipes
- 3-ingredient peanut butter cookies
- Healthy peanut butter cookies (keto)
- Vegan gingerbread cookies (GF)
- Raspberry thumbprint cookies
- Vegan snickerdoodles
- Chocolate stuffed cookies
If you try this gluten-free, vegan oatmeal cookies recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Vegan Oatmeal Cookies
- You can watch the video in the post for visual instructions.First, combine the oats and flax seeds in an electric coffee or spice grinder (or a small blender) and process until floury.
- Transfer them to a medium mixing bowl with the remaining ingredients and use a spatula, then your hands, to stir/mix the dough until smooth.If the dough is too dry, add more water, one teaspoon at a time.
- Divide the dough into 9 small balls, flatten them into cookie shapes, and transfer them to a parchment paper-lined baking sheet. At the same time, preheat the oven to 350 °F (175 °C).
- Spread your toppings of choice over the cookies, then transfer the tray to the oven and bake for 8-10 minutes, or until the cookies are lightly golden brown around the edges. Leave them to cool for a short while, then enjoy!
- Nut/seed butter: You can use almond butter, cashew butter, sunflower seed butter, etc.
Nutrition information is an estimate and has been calculated automatically
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