Vegan Oatmeal Cookies with Coconut + coffee on a crisp fall afternoon, yes! Two winning combinations of gluten free oatmeal cookies: coconut blueberry pecan + coconut cherry white chocolate.
As the weather cools it gives me a great excuse to turn on the oven. As if I needed an excuse!
I’ve been playing around with vegan and gluten free cookie recipes lately. I made these twice. Once with coconut, blueberries and pecans + then again with coconut, cherries, and white chocolate. Both are excellent combos for a quick and healthy cookie!
How to Make Vegan Oatmeal Cookies
Step 1: Toast Oats and Coconut.
Toasting the oats and coconut gives these cookies that toasted flavor and extra light crunch.
Step 2: In a large bowl, combine dry ingredients.
Set aside.
Step 3: Cream nut butter + sugar. Followed by almond milk and extract.
In this recipe, nut butter replaces regular butter to create a vegan cookie. Since nut butters vary in thickness – you may need to add a couple extra tablespoons of almond milk to get a workable cookie dough.
Step 4: Stir in toasted oats and coconut, fruit and nuts.
Mix all ingredients well and form dough balls.
Step 5: Bake.
These cookies have very little spread. For a flatter cookie, press the dough balls down. Dough balls are freezable – just bake them a few extra minutes straight from the freezer.
+ Bonus + With vegan cookie dough – you can eat the dough before it bakes!
Variations on these Vegan Oatmeal Cookies
- These cookies can be made with any nut butter. Cashew butter is silky smooth – it’s my nut butter of choice.
- Use regular or whole wheat flour if you’re not gluten free.
- Coconut blueberry pecan
- Coconut cherry white chocolate
- Coconut raisin walnut
Looking for a no bake gluten-free, vegan snack – try this Chocolate Cherry Ball recipe.
Two winning combinations of gluten free cookies: coconut blueberry pecan + coconut cherry white chocolate
- 1/2 cup all- purpose or whole wheat flour Gluten Free Option: 1/4 cup coconut flour, 1/4 cup oat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup cashew butter or other nut butter**
- 1/4 cup dark brown sugar
- 1/4 cup almond milk**
- 1/2 tsp vanilla extract
- 1/2 cup old fashioned rolled oats toasted
- 1/2 cup flaked coconut toasted (use half this amount if you have shredded coconut)
- 1/3 cup chopped dried fruit (blueberries, cherries or raisins)
- 1/2 cup chopped pecans (I used pecans in my blueberry version)
- optional: 1/4 cup white chocolate chips
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Heat oven to 350 degrees.
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On two separate rimmed baking sheets, toast the coconut and oats. The coconut will take under 5 min and should be watched carefully, the oats will be about 5-8 min - toast both until just starting to get golden. Set aside.
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Line a large baking sheet with a baking mat or parchment paper for the cookies.
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In a small bowl, whisk together flour(s), baking soda, salt, and cinnamon. Set aside.
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With an electric mixer, combine the nut butter and brown sugar. Mix until smooth and light, about 2-3 minutes. Mix in the almond milk and vanilla extract, scraping down the sides.
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Turn the mixer to low and add the dry ingredients. Mix until just combined. Stir in the oats, dried fruit, coconut and optional nuts and/or white chocolate chips.
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Roll cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand.
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Bake cookies for 10 minutes or until they are set and golden brown around the edges.
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Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
**Since nut butters vary in thickness - you may need to add a couple tablespoon of extra almond milk to get the dough to come together.
Recommended: Freeze the dough balls for late afternoon snack-time, just bake an extra couple minutes!
More nutty snacks picked for you
these look amazing! I would love to try the cherry white chocolate version! yum 🙂
They are addicting – as most cookies are! 🙂 Enjoy!
simple ingredients and easy to make to
Thanks Cyndi! Enjoy!