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    Home > Recipes > Cookies > Dairy Free Oatmeal Cookies

    Dairy Free Oatmeal Cookies

    Published on February 10, 2021. Last updated on May 12, 2022. By Gabby. 28 Comments

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    This post contains affiliate links. Read the full disclosure here.

    Jump to Recipe

    These dairy free oatmeal cookies are soft, chewy, warmly spiced, and possibly the coziest cookies ever. They're so easy to make and theres no chill time required!

    a dairy free oatmeal cookie with other cookies around it
    TABLE OF CONTENTS show
    1 Why You'll Love These Oatmeal Cookies
    2 Step By Step Instructions
    3 Other Oatmeal Cookie Mix-Ins
    4 FAQs and Expert Tips
    5 Storage and Freezing Instructions
    6 Dairy Free Oatmeal Cookies

    There's something about oatmeal cookies that is just so comforting. They make me feel like curling up on the couch with a glass of milk in front of a fireplace.

    I mean, I love a good classic chocolate chip cookie, but sometimes I just crave the heartiness of an oatmeal cookie.

    These cookies are so easy to make and require no chill time, so when that craving hits, you can be sitting on the couch with a glass of milk and warm, dairy free oatmeal chocolate chip cookies in 20 minutes flat!

    Looking for an egg free version? Try these vegan oatmeal chocolate chip cookies!

    Why You'll Love These Oatmeal Cookies

    • This recipe has a perfect flour to oatmeal ratio that makes them hearty, yet soft without being crunchy and spreading too much.
    • The addition of a touch of ground cinnamon cloves gives the cookies a subtle warm spice.
    • These dairy free oatmeal cookies are big, because sometimes you just need a big ol' cookie!
    • This recipe uses big chopped chocolate chunks, which adds to the gooey deliciousness of the cookies. You can also use chocolate chips or leave chocolate out entirely!

    Step By Step Instructions

    Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

    STEP ONE: Preheat your oven and set aside your prepared baking sheets. In the bowl of a standing mixer or handheld mixer, beat the butter and both sugars together until light and fluffy, around 2 minutes.

    STEP TWO: Add in the eggs and vanilla extract, mixing until combined.

    collage showing how to make dairy free oatmeal cookies

    STEP THREE: Pour the dry ingredients in slowly, and mix until just combined. The dough will be sticky. Do not over-mix!

    STEP FOUR: If using chocolate, fold it in then form 3 tablespoon sized balls of dough. Place the dough on the baking sheets, leaving room in between each one (these are big cookies!). Gently press down on the tops of the cookies to flatten them slightly.

    STEP FIVE: Bake for 8-11 minutes until the edges look set. Leave the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

    collage showing how to make dairy free oatmeal cookies

    Other Oatmeal Cookie Mix-Ins

    I pretty much always add chocolate into my cookies, but you can also either leave the chocolate out completely, swap out the chocolate for something else, or use a few different mix-ins! Here are a few ideas:

    • Dried cranberries
    • Raisins
    • Dried cherries
    • Sliced almonds, pecans, walnuts, or other nuts
    • Shredded coconut
    • Chopped white chocolate
    • Peanut butter baking chips
    four dairy free oatmeal chocolate chip cookies stacked

    FAQs and Expert Tips

    Can I use quick oats instead of old fashioned?

    I don't recommend using quick oats in this recipe. Quick oats are finer and more ground up, which makes them cook faster.

    This means they won't have as much texture as old fashioned oats and swapping out the two will affect the chewiness of your cookies.

    Can I make these cookies with regular butter instead of dairy free?

    You sure can! Vegan butter can be swapped out at a 1:1 ratio with regular dairy butter in this recipe.

    Just be sure that the butter is softened, and if using salted butter reduce the salt in the recipe to ⅛ tsp!

    Why didn't my oatmeal cookies spread?

    This is likely a case of too much flour. See notes below on how to properly measure your flour.

    Expert Tips

    • I've said it before and I'll say it again - always properly measure your flour either with a food scale or by using the fluff and scoop method. Incorrectly measuring flour is the quickest way to mess up the cookies!
    • When adding the dry ingredients to the wet, be careful not to over-mix. This is crucial if you want to have soft cookies! If the dough is over-mixed you'll have dense cookies and no one wants that!
    • Better to under-bake than to over-bake. This is practically my life motto. If the cookies look a little under-done when you take them out, don't worry. If the edges are set, they're ready because the middle will continue to set on the baking sheets! It's better to have soft cookies than hard, over-done cookies.

    Storage and Freezing Instructions

    These dairy free oatmeal cookies should be stored in an airtight container at room temperature.

    If you want to make them gooey, warm, and soft again a few days later, I like to sometimes pop my cookies in the microwave for 5-10 seconds!

    Just don't leave them in too long or they'll get ruined and definitely eat the cookie right away if you decide to try it (otherwise they'll harden up fast)!

    You can also freeze dough (formed into balls) for up to 2 months in a ziploc bag. It will need to thaw for a few hours in the refrigerator before you bake the cookies.

    If you want to freeze the already baked cookies, put them in a freezer ziploc bag then let them thaw at room temperature when you're ready to eat them.

    More Cookie Recipes You'll Love

    • Soft and Chewy Peanut Butter Cookies
    • Dairy Free Sugar Cookies
    • Dairy Free Chocolate Chip Cookies
    • Vegan Double Chocolate Chip Cookies

    If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

    a dairy free oatmeal cookie with other cookies around it

    Dairy Free Oatmeal Cookies

    Gabby
    These dairy free oatmeal cookies are soft, chewy, warmly spiced, and possibly the most comforting cookies ever. They're so easy to make and theres no chill time required!
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Bake 10 mins
    Total Time 20 mins
    Course Dessert
    Cuisine American
    Servings 16 large cookies
    Calories 270 kcal

    Equipment

    • standing mixer or handheld mixer
    • Baking Sheets

    Ingredients
     
     

    • 1 cup butter (vegan or regular), softened
    • ¼ cup + 2 tbsp granulated sugar
    • ½ cup + 2 tbsp light brown sugar
    • 2 eggs
    • 1 tablespoon vanilla extract
    • 2¼ cup old fashioned oats (also called rolled oats)*
    • 1¾ cup all-purpose flour
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground cloves*
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup chopped chocolate (or chocolate chips)* (optional)

    Instructions
     

    • Preheat oven to 350°F and line 2 baking sheets with parchment paper.
    • In a medium bowl, combine oats, flour, salt, baking soda, and spices. Set aside.
    • In the bowl of a standing or handheld mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy, around 2 minutes.
    • Mix in the egg and vanilla, then slowly mix in the dry ingredients until just combined (don't over-mix! Over-mixing will lead to dense cookies). The dough will be sticky.
    • Fold in the chocolate and then make 3 tablespoon sized balls of dough and place them on the baking sheet. Leave room in between each one for them to spread! Gently press down on top of each cookie to flatten them slightly.
    • Bake one sheet at a time for 8-11 minutes or until the outside edges are set. Do not over-bake! Leave the cookies on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.

    Video

    Notes

    PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
    OATS: This recipe calls for old fashioned/rolled oats. Don't substitute for quick oats as this will affect the texture of the cookies!
    CLOVES: The cloves are optional, but they add a lovely spice to the cookies! If you don't have ground cloves, you can replace this with ¼ teaspoon more of cinnamon, or even ground nutmeg!
    CHOCOLATE: These cookies taste delicious with or without chocolate. I'm partial to chocolate, so I always add it in but you may choose to leave it out. You can chop up a bar of dark, semisweet, or milk chocolate or use chocolate chips or other mix-ins!
    Storage Instructions: These cookies should be stored in an airtight container at room temperature. To freeze the dough, place the dough balls in a ziploc bag for up to 2 months and thaw in the refrigerator before baking.

    Nutrition

    Calories: 270kcalCarbohydrates: 39gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 21mgSodium: 209mgPotassium: 145mgFiber: 2gSugar: 19gVitamin A: 575IUVitamin C: 1mgCalcium: 27mgIron: 2mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

    « Vegan Chocolate Cheesecake (Nut Free!)
    Soft and Chewy Peanut Butter Cookies »

    Reader Interactions

    Comments

    1. Chaya

      August 14, 2022 at 6:32 pm

      5 stars
      Amazing!!!!

      Reply
      • Gabby

        August 15, 2022 at 8:03 pm

        Hi Chaya! I'm so happy you loved the cookies! Thanks for the review!

        Reply
        • Emma

          August 19, 2022 at 12:42 am

          5 stars
          I made these cookies with a friend and my whole family ADORED them!! the recipe is super simple but the end result has a GREAT payoff!

        • Gabby

          August 19, 2022 at 6:18 pm

          Hi Emma! I'm so happy you all loved the cookies! Thanks so much for taking the time to come back and leave a review! 🙂

    2. Mary

      January 29, 2022 at 9:31 pm

      5 stars
      This recipe is wonderful. I used Miyoko's butter substitute made from organic coconut oil and cashew milk. Then I divided the dough in half - added raisins to one half for my fiance and dark chocolate chips to the other half for me! Yum.

      Reply
      • Gabby

        January 30, 2022 at 6:02 pm

        Hi Mary! I am so thrilled to hear that you both loved the recipe! Thanks so much for taking the time to leave a review 🙂

        Reply
    3. Antonio

      January 10, 2022 at 2:18 am

      Loved the recipe! Added some whey protein as part substitute for flower and they came out amazing!

      Reply
      • Gabby

        January 10, 2022 at 5:15 pm

        Hi Antonio! I am so happy to hear that you loved the recipe and that the cookies worked out well with whey! Thanks for taking the time to leave a review! 🙂

        Reply
        • Kelly S

          January 26, 2022 at 9:49 pm

          5 stars
          What are the * for after the oats and cloves?

        • Gabby

          January 27, 2022 at 2:29 am

          Hi Kelly, those are reminders too check the notes about each ingredient 🙂

      • Madhura

        June 04, 2022 at 8:58 am

        Love your recipes. I was wondering if I could substitute all purpose flour to whole wheat flour here and how much whole wheat should I use. Thank you.

        Reply
        • Gabby

          June 06, 2022 at 2:50 pm

          Hi Madhura! You sure can! You can use the same amount of whole wheat flour (1 3/4 cups). Enjoy!!

    4. Angela Froelich

      December 16, 2021 at 9:34 pm

      Can I use this recipe with egg substitute like Ener-g, egg freplacer?

      Reply
      • Gabby

        December 17, 2021 at 3:24 pm

        Hi Angela! I would recommend making my egg free, dairy free oatmeal cookies instead. Here is the recipe: https://thecookiedoughdiaries.com/vegan-oatmeal-chocolate-chip-cookies/

        Reply
    5. Kimberly A Hubbard

      December 03, 2021 at 2:14 am

      5 stars
      Gabby, this recipe is AWESOME. Thus far I've made it at least four times now. Tried adding shredded coconut, chopped walnuts and my family went wild! They can't get enough. Thanks so much. Making another batch tonight.

      Reply
      • Gabby

        December 03, 2021 at 2:53 pm

        Hi Kimberly! This made my day! I am so happy to hear that you and your family love the cookies - and those add-in's sound delicious! Thanks so much for taking the time to come back and leave a review! 🙂

        Reply
    6. Abby

      November 21, 2021 at 4:47 pm

      5 stars
      I made these cookies and we LOVED them! Raisins were great in them!

      Reply
      • Gabby

        November 21, 2021 at 4:56 pm

        Hi Abby! I am so happy to hear that you loved the cookies! Thanks so much for taking the time to leave a review 😀

        Reply
    7. Barbra

      November 21, 2021 at 12:37 pm

      Can these cookies be made with a gluten free flour?

      Reply
      • Gabby

        November 21, 2021 at 4:58 pm

        Hi Barbra! I haven't tested this recipe with gluten free flour, so I can't say for sure how they would turn out. If you want to try it, I think gluten free 1-1 all purpose baking flour could work well. Would love to hear how it goes!

        Reply
    8. Rachel

      October 19, 2021 at 5:02 pm

      These cookies are so good! I used a dairy and soy free butter and they turned out amazing, and even better than I thought. I am so happy I was able to have a treat despite going through a breastfeeding elimination diet!

      Reply
      • Gabby

        October 20, 2021 at 6:38 pm

        Hi Rachel! Yay! I am so happy to hear that you loved them!! Thanks so much for taking the time to come back and leave a review 🙂

        Reply
    9. Morgan

      June 21, 2021 at 2:43 pm

      5 stars
      These were delicious!! I gave my Dad a batch for Father's Day and he almost ate them all in one sitting; got some major daughter points for this recipe!! I love how thick and full they were, I am not really one for flimsy cookies lol

      Reply
      • Gabby

        June 21, 2021 at 6:35 pm

        Hi Morgan! That's so nice of you to make your dad cookies! I'm happy to hear that you both enjoyed them! Thanks for taking the time to come back and leave a review!

        Reply
    10. Mikyla Meckelson

      February 12, 2021 at 10:25 pm

      5 stars
      Ooey, gooey, and so delicious! Nothing makes chocolate chip cookies better than adding oatmeal. Oatmeal is healthy, which means I can shamelessly eat these for breakfast and that makes me happy!

      Reply
      • Gabby

        February 13, 2021 at 6:00 pm

        Hi Mikyla! Thank you so much for the review! You are so right! Oatmeal = breakfast 😉

        Reply
        • Vivien DeWinter

          April 14, 2022 at 9:27 pm

          I'm gluten free and sugar free. Cd I s×eaten this recipe with xylitol and stevia?

        • Gabby

          April 14, 2022 at 9:36 pm

          Hi Vivien, I don't have experience with sugar substitutes so I really can't say how it will turn out. Please let me know how it goes it you try it

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