Healthy, easy to make and delicious? Is that possible? Those Dairy Free Oatmeal Cookies thick all those boxes. They have a slightly crispy surface and perfectly soft and moist inside. Vegan perfection of the cookie!
Should I confess how many I ate when I first baked them? Is researching the recipe excuse enough to eating way to many cookies? In the evening?
On the bright side they are on a healthier spectrum when it comes to cookies, so I feel excused. Oats, bananas, dried fruit – almost like a breakfast oatmeal.
Why do we love those Dairy Free Oatmeal Cookies?
- soft and chewy inside with a slightly crispy edges
- healthier version of classic oatmeal cookies
- budget friendly
- they are dairy-free, egg-free and fat-free
- they can be made gluten free with GF flour
- easy to prepare with your kids
- easily adapted to other flavor versions
Ingredients in Dairy Free Oatmeal Cookies
The ingredients needed to prepare those awesome Vegan Oatmeal Cookies are simple and you probably have them in your pantry. Let’s look at the basic ingredients.
ROLLED OATS AND ALL-PURPOSE FLOUR
You can use most types of oats in this recipe: rolled oats, whole oats, quick oats. The finer the oats you use the more delicate and soft your cookies. With whole oats they will be more crunchy and a bit harder.
You can substitute all-purpose flour with your favorite gluten free flour mix for gluten free AND dairy free oatmeal cookies.
Maybe you already noticed I like to use ripe bananas to prepare my vegan cookies and cakes. They are very useful ingredient in plant based baking. They add moisture and substitute eggs perfectly. And if you like to eat greenish-yellow bananas like I do, cookies are fantastic way to use overripe bananas.
BROWN SUGAR (OR LIGHT BROWN SUGAR)
I strongly suggest not to substitute this ingredient with anything else for those dairy free oatmeal cookies. Use one of the versions of brown sugar. Demerara, brown or light brown sugar are all fine.
Brown sugar caramelizes while baking, adding a light crisp and amazing caramel hint to our oatmeal cookies.
PLANT BASED MILK
I used vanilla flavored soy milk, for this additional vanilla punch I like in the cookies. You can use any other plant based milk if you like, but if you go for unsweetened soy milk you may need to increase the amount of brown sugar by table spoon or two,
DRIED CRANBERRIES – classic addition to oatmeal cookies. Did you know what cranberries are rich in fiber and vitamin C? They have many health benefits, however dried cranberries have high content of sugar, se we add them in moderation.
DARK CHOCOLATE CHIPS – another classic that adds this decadent feeling to oat cookies.
Healthy, easy to make and deliciously soft those Dairy Free Oatmeal Cookies tick all the boxes.
Dairy Free Oatmeal CookiesCourse: DessertCuisine: EuropeanDifficulty: Easy
Those Dairy Free Oatmeal Cookies have crispy edges and perfectly soft and moist inside. Vegan perfection of the cookie!
1.5 cup rolled oats
1 cup all-purpose flour
3/4 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
packet of vanilla sugar (optional)
2 super ripe bananas
1/2 cup soy milk (I used vanilla milk)
1/2 cup dried cranberries
1/3 cup dark chocolate chips
- Add all dry ingredients into bigger bowl and whisk together thoroughly. Whisk your additions (cranberries and chocolate chips) in.
- Put peeled bananas and plant based milk in smoothie blender and blend them well.
You can also mash bananas in a bowl using a fork and combine it with milk. Small lumps are ok.
- Add wet ingredients into dry ones and mix well, until you have thick dough.
- Line big baking tray with baking paper. Preheat oven to 180°C / 350°F.
- Use ice cream scoop (or spoon) to form your cookies. Make sure to space them out, as they spread wide while baking.
- Bake oatmeal cookies in 180°C / 350°F for 15 minutes.
- I used ice cream scoop that is 5.5 cm / 2.15 inch in diameter. My oatmeal cookies turned out quite big. If you want to make smaller cookies use smaller spoon and reduce baking time to around 13 minutes. It’s best to watch your cookies last few minutes to avoid burning.
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FAVORITE VARIATIONS OF DAIRY FREE OATMEAL COOKIES
Cranberries and chocolate chips are obvious addition to classic oat cookies, but there are many other versions of those popular cookies you can bake.
Here are some ideas what else you can add:
- 3/4 cup desiccated coconut
- raisins and chopped pecan nuts
- 1/2 tsp of each cinnamon, ginger, cardamom and nutmeg for gingerbread version
Other delicious Cookies you may like:
How to make those delicious vegan Oatmeal Cookies
MIX ALL DRY INGREDIENTS
Easy-peasy, just whisk everything thoroughly to make sure all ingredients are well combined. I like to start by whisking finer ingredients like flour, baking powder, baking soda and salt together. This way ingredients responsible for rising will be evenly distributed. Then add oats together with additions like cranberry and stir them in.
MIX WET INGREDIENTS
If you want to use smoothie blender just throw bananas and milk in and blend them shortly.
If you work manually just mash bananas using fork. When they become creamy add soy milk and mix until combined.
MAKE A DOUGH
I have a habit of adding wet ingredients to the dry ones, but I guess it doesn’t make any difference if you do the other way around 🙂 Mix everything with a big spoon. The dough will be rough on the beginning, but it will come together finally. Don’t overmix.
FORM YOUR OATMEAL COOKIES
You can leave the oatmeal dough for few minutes while you preheat your oven to 180°C / 350°F. Line big baking tray with baking paper and start forming oatmeal cookies.
Now a hack I use to form cookies easily, even if the dough is sticky (this one is!). Use the ice cream scoop (the one with this funny thingy inside, that moves when you press the handles).
This way you will form round cookies and all of them will be the same size. Something I struggled with when I was using regular spoon. When cookies vary in size some of them may burn while others under bake.
LEAVE ENOUGH SPACE BETWEEN COOKIES
These dairy free oatmeal cookies spread considerably while baking. Make sure they have enough space, so that all of them bake evenly and get those super tasty crunchy rims.
BAKE YOUR DAIRY FREE OATMEAL COOKIES
My cookies were quite large (ice cream scoop of 5.5cm / 2.15 inch dimension), and my baking time was 15 minutes. If your ice cream scoop is considerably smaller you will need to shorten baking time. 13 minutes should suffice. Set your timer to 11 minutes and watch your cookies last two minutes.
It’s better to bake them a bit too short than to burn the edges. Remember that inside of the cookies is still super hot after you take them out of the oven, so it will have enough time to set.
If you’re new to vegan baking here’s a handy guide with useful tips for beginner vegan baker.
COOL COOKIES DOWN
Leave the cookies on a baking sheet for minute or two. Then transfer them on a wire rack to cool completely.
Ok, I confess – I ate one while it was still hot. Will you be able to refrain?
Those vegan oatmeal cookies are most crunchy just after baking. The longer they sit the more chewy they get.
How to store Dairy Free Oatmeal Cookies?
Trust me, you probably won’t check how long those cookies last, as they disappear really quickly. If you however make a bigger batch, you can store them in air tight container for one week.
If it’s hot outside and you want to store them more than 3-4 days they will be safer in the fridge.