Dairy Free/ Egg free/ Vegan/ Vegan/Vegetarian

Vegan Oatmeal Cookies

What makes the greatest Oatmeal Cookies? Cookies that are rich, crisp on the outside, chewy on the inside, and loaded with that wonderful oatmeal flavor. And for an extra treat, toss in some chopped dried figs. So good!

Love oatmeal cookies? Want more oatmeal options or for a different type of diet preference? Please see:

Oatmeal Cookies

Gluten-Free Oatmeal Cookies

Apple-Filled Oatmeal Cookie Bars with a Gluten-Free Option

Pumpkin, Oatmeal, Pretzel, Pepita Cookies with a Vegan Option (The gluten free and diabetic friendly versions are coming soon.)

Apple Oatmeal Pecan Bread

The Inside Scoop

When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of flour is 120 grams, as indicated on the package of flour. The “scoop and fill” method of filling a measuring cup will add too much flour. To get the correct amount of flour, it is very simple to weigh the flour so that the cookies are not dry or have a “wheat-taste” due to too much flour. An extra 15 grams/ 2 tablespoons of flour will create a more wheat-tasting, rather than oat-tasting, cookie. However, if you do not have a food scale, sift the flour 3 times, then gently spoon it into a measuring cup and use the edge of a knife to level the measuring cup.

This is a very easy cookie to make. However, avoid over-stirring the cookie dough. Too much stirring will incorporate excess air and make a more cake-like cookie, rather than a chewy cookie. Stir gently just until ingredients are combined and cookie dough is fairly smooth.

A Swedish proverb says, “Forbidden fruit always tastes the best.” But dried fruit in these cookies tastes better. Most people are used to raisins, chocolate chips, or nuts in oatmeal cookies. But if you haven’t had chopped dried figs in your cookies, I strongly encourage it!

Speaking of fruit, applesauce is used to replace an egg in this recipe; it helps hold the cookie together. However, the applesauce needs to be thick. Most commercial applesauce is watery; if the applesauce you are using is watery, place the applesauce in a small saucepan and cook it on low heat until very thick, about half-way between tomato sauce and tomato paste.

Space cookies 3″ apart.

For a “tidy”, nicely shaped cookie, roll the cookie dough into balls and then flatten them before placing them on the cookie sheet. However, when first mixed, the cookie dough is sticky. Refrigeration will chill the dough and make it easier to roll it into balls. Flattening the cookie dough balls slightly helps the cookies bake more evenly.

Yes, it spreads.

When these cookies come out of the oven, they will be initially very soft and prone to falling apart. Let them cool on the cookie tray for 5 minutes; they will become firm as they cool and then it will be easy to transfer them from the cookie tray to the cooling rack.

Cookies without the dried figs….
….and with dried figs.
Doesn’t this plate of cookies look yummy?

Vegan Oatmeal Cookies

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By Connie Teunis Serves: 29-34 1-ounce cookies
Cooking Time: 15 minutes

A super yummy Vegan Oatmeal Cookie that is crisp on the outside and soft and chewy on the inside. Add dried figs for an even greater flavor treat!


  • 180 g./ 1½ c. All-Purpose Flour
  • 120 g./ 1½ c. Old Fashioned Rolled Oats (the kind that cooks in 5 minutes)
  • ½ t. Baking Soda
  • ½ t. Salt
  • 1 t. Cinnamon
  • ½ t. Cloves
  • 192 g./ 1 c. All-Vegetable Shortening
  • 264 g./ 1 1/3 c. + 2 t. Light Brown Sugar
  • 1 t. Vanilla
  • 1 t. White Vinegar
  • 32 g./ 2 T. Reduced Applesauce*
  • 2 T. Pure Maple Syrup**
  • 5 oz. Dried Chopped Figs, stems removed (opt.)



In a small bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, cinnamon, and cloves; set aside.


In the bowl of a stand mixer, or by hand, cream the shortening. Add the brown sugar; mix. Add the vanilla, white vinegar, reduced, cooled applesauce, and pure maple syrup; mix on low speed until smooth.


By hand, stir in the flour mix. Refrigerate for 30+ minutes.


When ready to bake:


Position 2 oven racks evenly apart in the oven. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.


Measure out 1 ounce of cookie dough for each cookie (about the size of a walnut) and roll into a ball. Flatten dough ball slightly and place on the parchment-lined baking sheet, spacing cookies about 3” apart. Bake for 15 minutes at 350 degrees, until cookies show a hint of browning around the edges. Cookies will be soft to the touch until they cool.


Place cookie trays on cooling racks; let cookies cool for 5 minutes to become firm. Transfer cookies directly to a cooling rack and cool completely, if you can wait that long!




*If applesauce is watery (most commercial types are), place 64 grams of applesauce in a small saucepan and cook on low heat, stirring occasionally, until the applesauce’s thickness is halfway between tomato sauce and tomato paste. Let applesauce cool completely. Measure out 32 grams of applesauce for this recipe.


**This recipe is made using pure maple syrup, not imitation maple-flavored syrup.


Makes 29 (without figs) to 34 (with figs) 1-ounce cookies.

And double YUM!

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