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!
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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!
Why These Cookies Work
- 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
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.
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 tbsp 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.
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
- Dried cherries
- Sliced almonds, pecans, walnuts, or other nuts
- Shredded coconut
- Chopped white chocolate
- Peanut butter baking chips
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.
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 1/8 tsp!
- 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
- Cookie Butter Stuffed Cookies
- Dairy Free Chocolate Chip Cookies
- Maple Chocolate Chip Cookies
- Vegan Gingersnaps
PIN IT FOR LATER!
Dairy Free Oatmeal Cookies
- standing mixer or handheld mixer
- Baking Sheets
- 1 cup butter (vegan or regular), softened (200 g)
- ¼ cup + 2 tbsp granulated sugar (80 g)
- ½ cup + 2 tbsp light brown sugar (100 g)
- 2 eggs
- 1 tbsp vanilla extract
- 2¼ cup old fashioned oats (also called rolled oats)* (260 g)
- 1¾ cup all-purpose flour (230 g)
- ½ tsp ground cinnamon
- ¼ tsp ground cloves*
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup chopped chocolate (or chocolate chips)* (optional)
- 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 tbsp 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.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.