This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Easy-to-make, vegan overnight oatmeal cookies are just what your busy morning needs. Think of them as healthy and delicious overnight oats…in cookie form! Soft, cakey, and not too sweet, they are vegan, gluten-free, and oil-free.
Table of Contents
- Overnight Oatmeal, In Cookie Form
- Ingredients for the Cookies
- Recipe Benefits
- How to Make Vegan Overnight Oatmeal Cookies
- Step One: Combine the Wet Ingredients
- Step Two: Add the Oats & Dried Fruit
- Step Three: Cover & Refrigerate Overnight
- Step Four: Preheat Oven & Prep Baking Sheet
- Step Five: Stir & Add Baking Powder
- Step Six: Scoop the Dough
- Step Seven: Bake the Cookies
- Taste & Texture of the Cookies
- FAQ
- How Should the Cookies be Stored?
- Alternatives for the Flaxseed Meal?
- Alternatives for the Coconut Sugar?
- More Vegan Baked Oatmeal Recipes to Try:
- Overnight Oatmeal Cookies (Vegan, GF) Recipe
Overnight Oatmeal, In Cookie Form
After my last cookie post, I made all kinds of lists and plans to post a slew of savory recipes.
Then the temperature dropped 30 degrees, so I turned on the oven and made some cookies.
They were awful. I could have taken the outcome as a sign: make something savory, woman! I did (and I will post about said dish tomorrow), but I also kept thinking of ways to improve the cookies.
All of that thinking led to inspiration, and specifically, my new cookie recipe: Soft Overnight Oatmeal Cookies. Eat them for breakfast, snacks, dessert, or any reason at all!
My original (and yucky) recipe was an attempt at a new oatmeal cookie recipe, free of added oils, low in sugar, and vegan. My husband and son promptly exited the kitchen when I pulled the sheet of dry, dark oat rounds from the oven.
What to do? Making oatmeal cookies soft and lovely without lots of fat, eggs, nut butter, sugar, or all of the above, is a tall order.
But inspiration struck: what if the oats are first soaked in milk?
The answer is healthy oatmeal cookie perfection! They are super-simple to make, too.
Ingredients for the Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Rolled oats (certified gluten-free, as needed)
- Nondairy milk (e.g., oat, hemp, almond, cashew)
- Coconut Sugar
- Creamy nut or seed butter (e.g., peanut butter, almond butter, sunflower seed butter)
- Flaxseed meal
- Cinnamon
- Salt
- Vanilla extract
- Baking powder
Recipe Benefits
These cookies are:
- Vegan (egg-free, dairy-free)
- Oil-free
- Gluten-free
- High fiber
- Low calorie
- Easy to make & bake
How to Make Vegan Overnight Oatmeal Cookies
Step One: Combine the Wet Ingredients
In a medium bowl, whisk the nondairy milk, coconut sugar (or the sweetener of your choice), creamy nut or seed butter, flaxseed meal, cinnamon, salt and vanilla until blended.
Step Two: Add the Oats & Dried Fruit
Add the rolled oats and about 1/4 cup finely chopped dried fruit to the bowl.
Step Three: Cover & Refrigerate Overnight
Cover and refrigerate the mixture for at least 3 hours or up to 12 hours until firm and the liquid is absorbed. (Adding the fruit at the front end allows the little pieces to plump up, too, adding more sweetness throughout the cookies without a lot of sugar.)
Step Four: Preheat Oven & Prep Baking Sheet
Preheat the oven to 400F (200C). Spray a large baking sheet with cooking spray (or lightly oil).
Step Five: Stir & Add Baking Powder
Give the oats a stir to loosen, and then mix in 3/4 teaspoon baking powder (do so vigorously, to ensure it gets evenly distributed).
Step Six: Scoop the Dough
Using a small cookie scoop or tablespoon, scoop the dough onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Sprinkle 1 and 1/2 tablespoons of additional dried fruit on top (mini chocolate chips or finely chopped nuts would also be delicious).
Step Seven: Bake the Cookies
Bake the cookies in the preheated oven for 11 to 13 minutes until golden brown and set at the centers (the cookies will spread, too).
Let the cookies cool on the baking sheet for two minutes before transferring to a cooling rack to cool completely.
I’ll have a half dozen to go, please :).
Taste & Texture of the Cookies
The cookies are soft and tender, with just the right amount of sweetness for breakfast and healthy snacking, but also plenty to satisfy sweet cravings.
FAQ
How Should the Cookies be Stored?
The cookies will keep, without refrigeration, while transporting on the go (breakfast, lunch, snacks).
However, they are best stored in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months.
Alternatives for the Flaxseed Meal?
Yes! The flaxseed meal can be replaced with an equal amount of ground chia seeds.
Alternatives for the Coconut Sugar?
Yes! Use an equal amount of maple syrup, brown sugar, or natural cane sugar in place of the coconut sugar.
Happy baking!
More Vegan Baked Oatmeal Recipes to Try:
- Zucchini Bread Baked Oatmeal {vegan, oil-free, GF}
- Vegan Pumpkin Baked Oatmeal Cups {oil-free, gluten-free}
- Peanut Butter Banana Baked Oatmeal {vegan, oil-free, GF}
- Vegan Baked Oatmeal Cups {oil-free, GF)
- 3-Ingredient Coconut Baked Oatmeal Squares {Vegan, Oil-Free, GF}
- Vegan Oatmeal Raisin Protein Cakes {oil-free, gluten-free}
- Banana Chia Overnight Oats (vegan, gluten-free)
Overnight Oatmeal Cookies (Vegan, GF)
Ingredients
- 1 cup nondairy milk , (e.g., almond milk, soy milk, oat milk)
- 2 tablespoons coconut sugar (or sweetener of choice)
- 1 tablespoon smooth nut butter, (e.g., almond butter, peanut butter, or sunflower seed butter)
- 1 tablespoon flaxseed meal
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 1 cup old-fashioned rolled oats , (certified gluten-free, as needed)
- 1/3 cup dried fruit, finely chopped, divided
- 3/4 teaspoon baking powder, (certified gluten-free, as needed)
Instructions
- In a medium bowl, combine the milk, coconut sugar, nut butter, flaxseed meal, cinnamon, vanilla, and sea salt until blended.
- Stir in the oats. Reserve 1 and 1/2 tablespoons dried fruit. Add the remaining dried fruit to bowl. Cover and refrigerate for at least 3 hours or up to 12 hours (the liquid will be absorbed and the mixture firm).
- Preheat oven to 400F (200C). Lightly spray a large cookie sheet with cooking spray.
- Stir the oats to loosen and break them down slightly; add the baking powder and vigorously stir to blend.
- Using a small cookie scoop or tablespoon, scoop the dough in small mounds, spacing 2 inches apart, on prepared sheet. Sprinkle the reserved fruit bits on top of cookies.
- Bake in the preheated oven for 11 to 13 minutes until cookies have spread, are golden brown, and the centers are set.
- Remove from oven and let the cookies cool on sheet for 2 minutes before removing to a cooling rack to cool completely.
After reading some of the comments I was hesitant about trying this recipe. But since I needed something easy and portable for traveling I gave it a go.
I have one word that sums it up… AMAZING!
Like you, my all time favorite cookie is oatmeal raisin, so I made these with all raisins and bumped up the cinnamon. My husband, who has never been a fan of my favorite cookie, at a dozen! Good thing I made a triple batch.
I will be making many varieties using this base. I am thinking carrot cake, chocolate chip, cranberry walnut, and chocolate peanut ❤️
I’ve made many of your vegan recipes but this is my first comment. I truly appreciate your simple and flexible recipes! Thank you for making this site😍
Robin, I am so happy to read that that you love this recipe! And hooray for a fellow oatmeal raisin cookie aficionado 🙂 ooh, yes, your variation ideas sound delectable–have fun coming up with lots of ideas and making them all 🙂 You made my day, Robin, thanks for your generous comments. Cheers.
You must have meant more than one cup oatmeal. I followed the recipe to a T and in the morning it was absolutely liquid. I’m baking it now so we will see how it turns out.
Hi Talia,
I am sorry to hear the oats look so liquid after a full night of soaking. Did you add the flaxseed meal? Also, did you give the batter the vigorous stir in the morning? That breaks up the oats to create a creamy dough.
Hi! Just wondering if when you say “Stir in the oats”, do you mean after they have been soaked and strained? I’m assuming that because of the title but it doesn’t mention soaking or straining at all in the instructions so just want to make sure the recipe will work with soaked oats please 🙏🏼 Thanks in advance!
Hi Lana! The oats do not get strained here. They are added in step 2 and the mixture is then soaked overnight (to plump up the oats in the liquid mixture). After soaking, I instruct to “stir the oats” not “stir IN the oats.” This is just to help break down the oats a little bit to make them more of a batter. I hope this helps to clarify 🙂
Ok finally the best vegan cookie recipe that I have made!!!!
These turn out perfectly each and every time and I have tried them a few times now using different substitutes like:
-1/2 flax seed meal and 1/2 chia seeds
– Banana milk (1 cup of water + 1 banana blended)
Delicious 🍪
I haven’t made these yet, but wondered if water would work instead of nut milk, and maple syrup instead of the sweetener called for. I may try this tonight even if I don’t hear back from you in time.
Love your recipes!
Thank you……
HI Cathy, apologies that I did not get back to you on the same day! Yes, water should work fine. And yes, maple syrup instead of coconut sugar (you may want to cut back on the liquid a smidge with the switch to a liquid sweetener). 🙂
No worries. I did make the recipe that evening, using water and I had the same thought and reduced the water by two tablespoons. I used raisins for the fruit. They were very good, but I haven’t tried them again yet. Thank you!
In step 2 what are “the remaining oats”? The step begins with stirring in the oats – how are they split?
Thanks for catching that, Dianne. It was supposed to be “the remaining dried fruit” (after reserving 1 and 1/2 tablespoons dried fruit). I have made the correction. Thanks again!