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, 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

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

• 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)