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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

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

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:

Vegan Overnight Oatmeal Cookies {GF, oil-free}

Vegan Overnight Oatmeal Cookies {GF, oil-free}

Yield: 18 cookies
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes

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 (237 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 and break them down slightly; 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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Talia

Sunday 10th of March 2024

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.

Camilla

Monday 11th of March 2024

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.

Lana

Saturday 5th of November 2022

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!

Camilla

Monday 7th of November 2022

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 :)

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