With the perfect chewy texture, hearty oats, and cinnamon raisin flavour, these vegan oatmeal cookies are an old-fashioned favourite!
As much as I love a truly unique cookie recipe, there’s something to be said for the classics. I mean, there’s a good reason sugar cookies and snickerdoodles are always popular—they’re tried-and-true! These vegan oatmeal cookies definitely qualify as one of those classic cookie recipes we all need in our lives.
Traditional oatmeal raisin cookies benefit from the addition of butter, which gives them their signature flavour, richness, and texture. With so many high-quality vegan butters on the market these days, it’s easy to swap out the dairy with something plant-based.
Another important component of oatmeal cookies is eggs, which act as a binding agent and also contribute to the texture. To make vegan oatmeal cookies, I replaced the eggs with a mixture of ground flax seeds and water. This combination creates a similar texture and helps hold the dough together without using animal products.
Why You’ll Love This Vegan Oatmeal Cookie Recipe
Here’s what makes these vegan oatmeal cookies a standout:
- Crispy on the edges, chewy in the middle . AKA the best of both worlds. (If you love that texture, you’ll also enjoy my White Chocolate Macadamia Nut Cookies !)
- Made with simple, wholesome ingredients . You probably have most of them on hand in your pantry already.
- Every bit as delicious as the original . This is a vegan cookie recipe that won’t disappoint!
- Easy to make . There are no complicated techniques needed here and the dough comes together in a snap.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – Use store-bought or homemade vegan butter .
- Brown sugar – Either light or dark will work; dark brown sugar has a more pronounced molasses flavour.
- Flax eggs – After mixing the flax eggs, chill for 15 minutes in the refrigerator.
- Old-fashioned rolled oats – Also known as rolled oats.
- All-purpose flour – Be sure to lightly spoon this into the measuring cup if you’re measuring by volume instead of going by weight.
- Baking soda
- Ground cinnamon – For that signature cozy oatmeal cookie flavor.
- Sea salt
- Vanilla extract
- Pure cane molasses – Optional, but an excellent addition for depth and flavour.
- Raisins
What Type of Molasses Is Best for Baking?
The darker the molasses, the stronger the flavour. If you want a noticeable molasses taste in your baking (as you would with Vegan Gingerbread Men ), you’ll need to use dark molasses. If you prefer a milder flavour, opt for for light or medium molasses.
How to Make Vegan Oatmeal Cookies
Although these cookies come together quickly, do keep in mind that you’ll need to plan for an hour of chilling time. This keeps the cookies from spreading on the baking sheet.
- Prepare . Line a baking sheet with a silicone mat or parchment paper.
- Mix the dry ingredients . Sift the flour, baking soda, cinnamon, and sea salt into a bowl.
- Beat the wet ingredients . In a separate mixing bowl, cream the butter and sugar with an electric mixer on medium speed for 3 minutes. Beat in the flax egg and vanilla extract until the mixture is light and creamy.
- Finish the dough . Mix in the dry ingredients in two batches, for about 30 seconds each. Fold in the molasses if using, followed by the oats and raisins.
- Chill . Cover the bowl and place it in the refrigerator for one hour. Start preheating the oven just before the chilling time is done.
- Form the cookies . Scoop 2 tablespoons of dough from the bowl and roll it into a cookie. Set the cookie on the baking sheet and repeat with the remaining dough, leaving 2 inches between the cookies.
- Bake . Place the pan in the oven and bake for 12 to 14 minutes. Cool on the baking sheet for 5 to 10 minutes, then finish cooling on a wire rack.
Tips for Success
Follow these pointers for perfect vegan oatmeal cookies.
- Make sure your vegan butter is at room temperature . This will make it easier to cream the butter and sugar without any stray lumps of butter in the mixture.
- Chill the dough for at least 1 hour . This helps prevent spreading and results in a chewier texture. If needed, you can chill the dough longer than this, but you’ll have to let the dough sit at room temperature for about 20 minutes before forming the cookies.
- Allow the cookies to cool before eating . They’ll continue to bake from the residual heat of the pan, giving them that perfect crispy on the edges, chewy in the middle texture.
- Don’t alter the base of the recipe . If you make substitutions, the cookies may not turn out.
Variations
As mentioned above, I don’t recommend making big changes to the base of this recipe. One exception is that you can make these gluten-free vegan oatmeal cookies by substituting a measure-for-measure gluten-free all-purpose flour.
If you’re not a fan of raisins, you can swap those for chopped nuts or chocolate chips, but be sure to use the same amount.
How to Store
Store vegan oatmeal cookies in an airtight container at room temperature for up to 5 days.
Can I Freeze This Recipe?
You can freeze these vegan oatmeal cookies before or after baking. To freeze them before, portion the dough into balls and freeze them on a tray lined with parchment paper. Once frozen, transfer the dough balls to an airtight container or freezer bag and store in the freezer for up to 3 months. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
To freeze after baking, let the cookies cool completely and then place them in an airtight container or freezer bag. Freeze for up to 3 months and thaw at room temperature before enjoying.
More Vegan Cookie Recipes
- Vegan Lactation Cookies
- Air Fryer Chocolate Chip Cookies
- Buttery Vegan Spritz Cookies
- Banana Oatmeal Cookies
- Chewy Trail Mix Cookies (Vegan & Gluten Free)
Ingredients
- ½ cup vegan butter , room temperature (112g)*
- 1 cup brown sugar , (200g)
- 2 flax eggs , (set in the fridge prior to for 15 minutes)
- 1 ½ cups old fashioned rolled oats , aka rolled oats
- 1 cup all purpose flour , (120g)
- 2 teaspoons baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon pure cane molasses , optional BUT highly recommended**
- ¾ cup raisins
Instructions
- Line a large baking sheet or two smaller baking sheets with silicone mats or parchment paper.
- In a bowl sift together the flour, baking soda, cinnamon and sea salt to combine. Set aside.
- In a larger bowl, mix together the vegan butter and sugar on medium speed for 3 minutes to cream together. Add in the flax egg and the vanilla extract, and mix for another 2 minutes on medium speed until the mixture is light and creamy and emulsified.
- Add in the dry ingredients in two batches, mixing for 30 seconds each until the dry mixture is just combined, scraping down the sides to combine. If you’re using the molasses, fold it in completely here. Fold in your oats, then your raisins, until completely folded in. I use a spatula for this step.
- Cover your dough and place in the fridge for 1 hour to chill. Preheat your oven to 350°F/180°C near the last 15 minutes of chill time.
- Using 2 tablespoons per cookie, scoop the dough and roll into a ball. The dough should be thick and easy to roll. Feel free to add extra raisins on top. Place on the baking sheet, allowing at least 2 inches of space between each cookie.
- Bake for 12-14 minutes.
- Remove from oven.
- Allow to cool on the baking sheet for at least 5-10 minutes (trust me) outside of the oven, then transfer to a wire rack. You don’t want to disturb them before that – the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an airtight container once cooled, or leave them on the wire rack.
Notes
- ** I understand that not everyone has molasses, and the cookies taste fantastic without it, but I REALLY loved the depth that the molasses added to this recipe. If you have it, fold it in right before you add in your oats and raisins!
- Get your cookie dough balls nice and round. This yields a beautiful end cookie.
- Give each cookie enough space to bake. You want to leave at least 2 inches between each because they spread. I used two cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! When they’re done, I let them cool on the cookie sheet OFF (I move them to an oven mitt or trivet while still on the cookie sheet) the stove for 5 minutes. This helps them to set, without over baking them.
- You can easily substitute gluten free flour by weight.
- Don’t substitute the ingredients other than the flour, or if you do, don’t expect they’ll need the same time. That also counts for smaller or larger cookies. Smaller cookies will bake quicker, larger cookies will take longer.
- The chill time of 1 hour means you can pop your cookies out, roll them into balls and then make them for the perfect result. Remember to preheat your oven within about the last 15 minutes so it lines up beautifully. If you chill them for too short, they’ll spread too much. If you overchill them, they won’t spread as beautifully. If you have to leave them in for longer than the 1 hour up to 2 hours, take them out and place them on your counter for about 15 minutes to slightly soften up. If you have to leave them in longer to overnight, take them out and place them on your counter for about 20 minutes to slightly soften up. Then roll them up!
Vegan Oatmeal Cookies
Ingredients
- ½ cup vegan butter room temperature (112g)*
- 1 cup brown sugar (200g)
- 2 flax eggs (set in the fridge prior to for 15 minutes)
- 1 ½ cups old fashioned rolled oats aka rolled oats
- 1 cup all purpose flour (120g)
- 2 teaspoons baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon pure cane molasses optional BUT highly recommended**
- ¾ cup raisins
Instructions
- Line a large baking sheet or two smaller baking sheets with silicone mats or parchment paper.
- In a bowl sift together the flour, baking soda, cinnamon and sea salt to combine. Set aside.
- In a larger bowl, mix together the vegan butter and sugar on medium speed for 3 minutes to cream together. Add in the flax egg and the vanilla extract, and mix for another 2 minutes on medium speed until the mixture is light and creamy and emulsified.
- Add in the dry ingredients in two batches, mixing for 30 seconds each until the dry mixture is just combined, scraping down the sides to combine. If you’re using the molasses, fold it in completely here. Fold in your oats, then your raisins, until completely folded in. I use a spatula for this step.
- Cover your dough and place in the fridge for 1 hour to chill. Preheat your oven to 350°F/180°C near the last 15 minutes of chill time.
- Using 2 tablespoons per cookie, scoop the dough and roll into a ball. The dough should be thick and easy to roll. Feel free to add extra raisins on top. Place on the baking sheet, allowing at least 2 inches of space between each cookie.
- Bake for 12-14 minutes.
- Remove from oven.
- Allow to cool on the baking sheet for at least 5-10 minutes (trust me) outside of the oven, then transfer to a wire rack. You don’t want to disturb them before that - the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an airtight container once cooled, or leave them on the wire rack.
Notes
- ** I understand that not everyone has molasses, and the cookies taste fantastic without it, but I REALLY loved the depth that the molasses added to this recipe. If you have it, fold it in right before you add in your oats and raisins!
- Get your cookie dough balls nice and round. This yields a beautiful end cookie.
- Give each cookie enough space to bake. You want to leave at least 2 inches between each because they spread. I used two cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! When they’re done, I let them cool on the cookie sheet OFF (I move them to an oven mitt or trivet while still on the cookie sheet) the stove for 5 minutes. This helps them to set, without over baking them.
- You can easily substitute gluten free flour by weight.
- Don’t substitute the ingredients other than the flour, or if you do, don’t expect they’ll need the same time. That also counts for smaller or larger cookies. Smaller cookies will bake quicker, larger cookies will take longer.
- The chill time of 1 hour means you can pop your cookies out, roll them into balls and then make them for the perfect result. Remember to preheat your oven within about the last 15 minutes so it lines up beautifully. If you chill them for too short, they’ll spread too much. If you overchill them, they won’t spread as beautifully. If you have to leave them in for longer than the 1 hour up to 2 hours, take them out and place them on your counter for about 15 minutes to slightly soften up. If you have to leave them in longer to overnight, take them out and place them on your counter for about 20 minutes to slightly soften up. Then roll them up!
Nutrition
Vegan Oatmeal Cookies https://jessicainthekitchen.com/vegan-oatmeal-cookies/ October 18, 2023
Peanut butter cup lovers, this one’s for you! A chocolatey Oreo crust is topped with fluffy peanut butter filling, a layer of coconut cream, and chopped peanut butter cups for a decadent vegan no-bake peanut butter pie that’s impossible to resist.
Is there any flavour combination better than chocolate and peanut butter? I don’t think so!
I love it in my Vegan Chocolate Peanut Butter Swirl Brownies and Chocolate Peanut Butter Blender Pancakes , but if you want a show-stopping dessert for a crowd, look no further than this no-bake peanut butter pie.
First, let’s talk about that Oreo crust. Crisp and chocolatey, it provides the perfect base for our pie. And since we’re not baking it, you don’t have to worry about any potential crust disasters. No cracks or shrinking here!
Next, the filling. It’s light and fluffy, with just the right amount of peanut butter and tangy vegan cream cheese to give it a flavour similar to a no-bake cheesecake. And to take it to the next level, we’re adding a layer of vanilla whipped coconut cream on top.
And finally, the pièce de résistance—chopped peanut butter cups scattered over the whipped cream. I mean, does it get any better than that?!
Why You’ll Love This No-Bake Peanut Butter Pie Recipe
Here’s what makes this no-bake peanut butter pie a winner:
- Vegan . Most no-bake pies are made with lots of dairy, but this one is completely plant-based and still oh-so-delicious and creamy.
- Easy . No need to turn on the oven or even haul out a pan for melting chocolate on the stovetop. Although there are a few layers in this pie, they’re all super simple to whip up.
- Perfect for any occasion . Whether it’s a summer BBQ, holiday gathering, or just a regular day when you’re craving something sweet, this no-bake peanut butter pie is sure to please.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Crust:
- Oreos – Regular Oreos are naturally vegan. Hooray! If you don’t want to use Oreos, you can use any chocolate cream filled sandwich cookies, such as from Whole Food’s 365 brand, Nature’s Own and several others.
- Vegan butter – Either store-bought or homemade vegan butter .
Peanut Butter Filling:
- Peanut butter – I recommend smooth peanut butter for a perfectly creamy filling.
- Vegan cream cheese – Let this soften to room temperature.
- Powdered sugar
- Coconut whipped cream – Here’s my coconut whipped cream recipe.
- Salt
Coconut Whipped Cream:
- Coconut whipped cream
- Vanilla extract
Topping:
- Peanut butter cups – Cut them into quarters or sixths for bigger chunks or roughly chop them.
What Brands of Peanut Butter Cups Are Vegan?
Unfortunately, not all peanut butter cups are vegan. As of this writing, Reese’s has a plant-based peanut butter cup made with oat milk, and Justin’s Dark Chocolate Peanut Butter Cups, Unreal Dark Chocolate Peanut Cups, and No Cow Peanut Butter Cups are vegan too. You can also use my Vegan Peanut Butter Cups recipe.
How to Make No-Bake Peanut Butter Pie
Let’s get started! Here’s how to make this creamy vegan peanut butter pie.
- Make the crust . Pulse the Oreos in a food processor until they form fine crumbs. Transfer the crumbs to a bowl and stir in the melted vegan butter. Press the mixture into a pie pan and chill.
- Make the peanut butter layer . Stir together the peanut butter, powdered sugar, salt, and softened vegan cream cheese in a large bowl. Fold in the coconut whipped cream.
- Chill . Spread the peanut butter filling into the crust and refrigerate for at least 4 hours or overnight.
- Make the topping . Prepare the next batch of coconut whipped cream and fold in the vanilla.
- Finish . Spread the coconut whipped cream over the peanut butter filling, then sprinkle the peanut butter cups over the top.
Tips for Success
Follow these additional pointers for a perfect no-bake peanut butter pie.
- Let the vegan cream cheese soften . This will help ensure it mixes smoothly into the other ingredients without any lumps.
- Use shelf-stable regular peanut butter . AKA not the natural peanut butter that needs to be stirred and refrigerated. While I adore natural peanut butter, because the oil can separate from the solids, it doesn’t always behave predictably in recipes.
- Use full-fat coconut milk for the whipped cream . Low-fat options will not work as well, or at all—you really need full-fat!
- Allow time for chilling . The pie needs at least 4 hours to set in the fridge before serving, so plan accordingly.
Variations
While this no-bake peanut butter pie is pretty perfect as-is, there are a few ways you can switch things up and make it your own. Here are some ideas to get you started:
- Swap the Oreos for graham crackers or another type of cookie for the crust. You could also leave them out altogether and make this more of a scoopable, pudding-like dessert.
- Use almond butter or another nut butter in place of the peanut butter if you have a peanut allergy, then buy almond butter cups for the topping. Allergic to all nuts? Then use sunflower seed butter and sunflower seed butter cups!
- Top with a drizzle of melted chocolate for an extra indulgent touch.
- Add some crunch with roasted peanuts on top of the pie, either instead of or in addition to the peanut butter cups.
How to Store
Store your no-bake peanut butter pie covered in the refrigerator for up to 3 days. Note that it’s best served the day it’s made.
Can I Freeze This Recipe?
Yes, this no-bake peanut butter pie can be frozen for longer storage. Simply wrap it tightly in plastic wrap or place leftovers in an airtight container. When ready to enjoy, thaw the pie in the fridge before serving.
More Vegan Pie Recipes
- Buttermilk Pie
- Vegan Apple Pie Recipe
- Strawberry Cream Pie
- Vegan Sweet Potato Pie
- Vegan Pecan Pie Recipe
Ingredients
Crust:
- 1 package Oreos , 36 cookies, 14.3 oz or 405 grams (or other chocolate cream filled sandwich cookies)
- 4 tablespoons vegan butter , melted (58 grams)
Peanut Butter Filling:
- 1 cup peanut butter , 255 grams
- 8 oz vegan cream cheese , softened (226 grams)
- ⅔ cup powdered sugar , 80 grams
- 1 batch coconut whipped cream , (1 ½ cups)
- ¼ teaspoon salt
Coconut Whipped Cream:
- 1 batch coconut whipped cream , (1 ½ cups)
- 1 teaspoon vanilla extract , 4 grams
Topping:
- 3 (1.4 oz) packs Reese’s plant based cups , chopped (120 grams)
Instructions
- In a food processor, pulse the Oreos until they turn into fine crumbs. Transfer the cookie crumbs to a bowl and add the melted vegan butter. Mix well until the crumbs are evenly coated.
- Press the Oreo crumb mixture into the bottom and up the sides of a 9-inch pie dish, creating an even crust layer. Place the crust in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, combine the peanut butter, powdered sugar, salt and softened vegan cream cheese. Mix until smooth and well combined. Gently fold in the prepared coconut whipped cream until the filling is smooth and creamy.
- Add the peanut butter filling into the crust, spreading it out evenly. Place in the fridge for at least 4 hours or overnight.
- Prepare the next batch of coconut whipped cream. Gently fold in the vanilla extract to the whipped cream.
- Spread the coconut whipped cream over the peanut butter filling.
- Sprinkle the chopped Reese’s cups over the whipped cream layer. Enjoy!
