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.
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.
How to Make Vegan Overnight Oatmeal Cookies
Begin by whisking 1 cup of nondairy milk with 2 tablespoons coconut sugar (or the sweetener of your choice), 1 tablespoon creamy nut butter, and 1 tablespoon flaxseed meal, as well as some cinnamon, salt and vanilla, until blended. Add 1 cup of rolled oats and about 1/4 cup finely chopped dried fruit to the bowl.
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.)
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).
Shaping and Baking
Time to bake! Using a small cookie scoop or tablespoon, scoop the dough onto a lightly sprayed or greased baking sheet, spacing about 2 inches apart. Sprinkle 1 and 1/2 tablespoons of additional dried fruit on top (mini chocolate chips or finely chopped nuts would also be delicious).
Bake the cookies in a preheated 400F oven for 11 to 13 minutes until golden brown and set at the centers (the cookies will spread, too). Let them cool on the sheet for two minutes before transferring to a cooling rack to cool completley.
I’ll have a half dozen to go, please :).
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.
Happy baking!
Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}
- Prep Time: 10 mins
- Cook Time: 13
- Total Time: 23 minutes
- Yield: 18 cookies 1x
Description
Healthy and delicious overnight oats…in cookie form! Soft, cakey, and not too sweet, they are vegan, gluten-free, and oil-free.
Ingredients
- 1 cup (250 mL) nondairy milk (I used almond milk)
- 2 tablespoons (18 g) coconut sugar (or sweetener of choice)
- 1 tablespoon (16 g) creamy nut butter (e.g., almond butter, peanut 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
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; 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.
Notes
Storage: The cookies will keep, without refrigeration, while transporting on the go. 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.
Tip: The flaxseed meal can be replaced with an equal amount of ground chia seeds.
- Category: Cookies, Breakfast
- Method: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 39
- Sugar: 3.4 g
- Sodium: 50 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Carbohydrates: 6.8 g
- Fiber: 0.9 g
- Protein: 0.9 g
- Cholesterol: 0 mg
Keywords: oats, overnight oats, overnight oatmeal cookies, vegan, gluten-free, oil-free, breakfast cookies, vegan breakfast cookies, portable breakfast
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). 🙂
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!