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Vegan Overnight Oatmeal Cookies {GF, oil-free}

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 Cookies {vegan, gluten-free, oil-free}

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!

Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}

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

A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.

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.

Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}

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).

Overnight Oatmeal Cookies Batter {vegan, gluten-free, oil-free}

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).

Unbaked Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}

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 :).

Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}

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. 

Stack of Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}

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!

Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}

More Vegan Baked Oatmeal Recipes to Try:

Yield: 18 cookies

Vegan Overnight Oatmeal Cookies {GF, oil-free}

Vegan Overnight Oatmeal Cookies {GF, oil-free}

Healthy and delicious overnight oats...in cookie form! Soft, cakey, and not too sweet, they are vegan, gluten-free, and oil-free.

Prep Time 10 minutes
Total Time 10 minutes

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 (100 g) old-fashioned rolled oats (certified gluten-free, as needed)
  • 1/3 cup (75 mL) dried fruit, finely chopped, divided
  • 3/4 teaspoon baking powder

Instructions

  1. In a medium bowl, combine the milk, coconut sugar, nut butter, flaxseed meal, cinnamon, vanilla, and sea salt until blended.
  2. 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).
  3. Preheat oven to 400F (200C). Lightly spray a large cookie sheet with cooking spray.
  4. Stir the oats to loosen; add the baking powder and vigorously stir to blend.
  5. 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.
  6. Bake in the preheated oven for 11 to 13 minutes until cookies have spread, are golden brown, and the centers are set.
  7. 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.

Nutrition Information

Yield

18

Serving Size

1 cookie

Amount Per Serving Calories 39Total Fat 1gSaturated Fat 0.1gCholesterol 0mgSodium 50mgCarbohydrates 6.8gFiber 0.9gSugar 3.4gProtein 0.9g

Did you make this recipe?

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Angie

Friday 1st of May 2020

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 🍪

Cathy

Friday 24th of April 2020

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......

Camilla

Wednesday 29th of April 2020

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). :)

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