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These dairy free oatmeal cookies are crisp at the edges, soft and chewy in the middle, and made without butter, milk or eggs. Wholesome, studded with chocolate chips and freezer-friendly, they’re the perfect example of comfort baking with a healthy twist.
I’ve wanted to crack a recipe for chewy, dairy free oatmeal cookies for a long time – one that doesn’t rely on vegan butter, refined sugar or white flour, but still feels like a treat.
You know the kind – hearty, oaty, just sweet enough, and perfect on a rainy day with a cup of tea.
The first few tests were absolute chaos. Cookies spreading into puddles, oat flour misbehaving, coconut oil doing its own thing.
But, after 17 rounds of testing (yes, really!), I finally managed to work my way to a version that is JUST how I wanted it. Chewy, wholesome, satisfying and with little pops of melted chocolate throughout.
‘Proper job’ as we say down here in Cornwall.
One of the best things? You can freeze the cookie dough balls and bake a few at a time. Because, let’s be honest… if all 15 are baked at once, I will eat all 15.
Happy cooking, Tara x
QUICK LINKS
- Jump to Recipe
- Ingredients
- Step-by-Step Instructions (with Photos)
- Success Tips
- Serving Suggestions & Storage
- FAQs
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WHY YOU’LL LOVE THESE DAIRY FREE OATMEAL COOKIES
- Chewy and oaty. Crispy edges, soft and chewy centres – aka a proper chewy oat texture.
- No butter, no milk, no eggs. Naturally dairy free and egg free (and gluten free too if you use gluten free oats).
- Wholesome, simple ingredients. Wholegrain oats, unrefined sugar and coconut oil instead of margarine. Like a classic old fashioned cookie, but made healthier.
- Freezer-friendly. Cookies that can be baked fresh straight from frozen? That’s a selling point if I ever did hear one!
HOW TO MAKE THESE DAIRY FREE OATMEAL COOKIES
Here’s a summary of the ingredients needed and steps involved in making this dairy free oatmeal cookie recipe.
Make sure to head to the recipe card below for the full recipe, ingredient quantities and detailed instructions for making these dairy-free oatmeal cookies.
INGREDIENTS FOR: DAIRY FREE OATMEAL COOKIES
- Ground flaxseed and water: mixed together to form a flax ‘egg’, it acts as a binder to hold the cookies together.
- Coconut oil (melted and cooled): replaces butter and creates a tender crumb. Tip: Use refined or mild coconut oil if you don’t like the flavour of coconut.
- Coconut sugar: adds a caramel flavour and sweetness using an unrefined sugar. Substitute: soft light brown sugar also works well (rather than white sugar).
- Vanilla extract
- Rolled oats: For that classic oatmeal cookie texture use rolled oats (don’t use porridge oats, quick oats or instant oats). Pick gluten free, if required.
- Oat flour: You can make your own, if needed, by blending oats to a fine powder. Pick gluten free, if required.
- Bicarbonate of soda: Also known as baking soda (not to be confused with baking powder).
- Dairy free chocolate chips: We used 55% dark chocolate chips but you can use vegan milk chocolate chips or white chocolate chips if you prefer your chocolate to be sweeter.
- Salt: Used in the recipe and as an optional topping because who doesn’t love dark chocolate and sea salt together?
HOW TO MAKE THESE DAIRY FREE OATMEAL COOKIES
Here’s a simple overview of how to make these dairy free chocolate chip cookies:
1. Make a flax egg and set it aside to thicken.
2. Mix the wet ingredients in a medium bowl. Oil, sugar, vanilla and flax egg.
3. Add the dry ingredients to the bowl. Stir in the oat flour, bicarbonate of soda and salt. Then fold in the oats and chocolate chips.
4. Roll into dough balls and freeze for 30 minutes.
5. Bake in a preheated oven for 10 minutes, on a tray lined with parchment paper.
6. If the cookies are rounded on top when you take them out of the oven, gently flatten them and then sprinkle with flaky sea salt. Cool before enjoying.
TIPS FOR MAKING VEGAN OATMEAL COOKIES
Freeze the dough balls. The number 1 essential tip – don’t skip this step otherwise the cookies will spread too much in the oven and you’ll have crunchy rather than chewy cookies.
Weigh ingredients accurately. Small changes can affect the end result (17 recipe tests have shown us this!)
Bake straight from frozen. Don’t thaw first, this prevents spreading.
HOW WE TESTED THIS OATMEAL COOKIE RECIPE
This dairy free oatmeal chocolate chip cookies recipe went through 17 test batches. Here’s what we learned along the way:
- Coconut oil and flour combined behave very differently to vegan butter and white flour – freezing is non-negotiable in this recipe.
- Even a 5g change in oat flour can affect texture – hence why it’s essential to weigh the ingredients.
- Flax seed worked better than chia for chew and structure.
- Baking straight from frozen gave the most consistent results
Following the method exactly helps you to get cookies that are chewy, hearty and delicious.
SERVING SUGGESTIONS
- They’re the perfect treat to enjoy with a cup of tea or coffee (I actually love eating the cookies straight from the fridge, they go extra chewy that way!)
- Crumble these chewy oatmeal cookies over dairy free yoghurt for a quick dessert.
- Or, my husband’s favourite, serve these slightly warmed homemade cookies with a scoop of vegan vanilla ice cream.
HOW TO STORE
At room temperature – if you like them slightly softer. In an airtight container for up to three days.
In the fridge – if you prefer them firmer with a crisp-chewy texture. Store in an airtight container for 3-4 days.
Freezer. Freeze the unbaked cookie dough balls on a baking sheet in a single layer and then transfer the balls to a freezer bag once frozen. Store in a sealed freezer bag for up to 3 months and bake from frozen.
FAQs
Are these dairy free oatmeal cookies gluten free?
Yes, if you use certified gluten free oats and oat flour, and check the labels of all other ingredients used carefully.
Why do the dough balls need freezing?
Coconut oil melts quickly. Freezing prevents spreading and keeps the cookies thick and chewy, rather than thin and crispy.
Can I reduce the sugar?
Reducing sugar will affect the texture and spread. For best results, follow the recipe exactly as written.
Do they taste of coconut?
That depends on the coconut oil you use. Some coconut oil carries a mild coconut flavour, which can transfer into the cookies. If you prefer not to have a coconut flavour, use refined or mild coconut oil instead.
Chewy Dairy Free Oatmeal Cookies with Chocolate Chips
Ingredients
- 1 tbsp flaxseed (ground (8g))
- 3 tbsp water
- 80 g coconut oil (melted and cooled)
- 120 g coconut sugar (substitute: soft light brown sugar)
- 1 tsp vanilla extract (5g)
- 160 g oat flour (gluten free if required (note 1))
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 70 g rolled oats (gluten free if required)
- 80 g chocolate chips (dairy free)
To top:
- Chocolate chips
- Flaky sea salt
Instructions
- Please use a scale to weigh your flour, sugar and oats, do not rely on cup measurements as this recipe requires accurate measurements.
- MAKE A FLAX EGG. Add the ground flaxseed and water to a small dish, stir together and set aside for 5 minutes to thicken up and make a ‘flax egg’.1 tbsp flaxseed, 3 tbsp water
- MIX THE WET INGREDIENTS. In a medium mixing bowl, add the melted coconut oil, sugar, vanilla and flax egg.80 g coconut oil, 120 g coconut sugar, 1 tsp vanilla extract
- STIR IN THE DRY INGREDIENTS. Add the oat flour, bicarbonate of soda and 1/4 tsp salt and stir together.160 g oat flour, 1/2 tsp bicarbonate of soda, 1/4 tsp salt
- Stir in rolled oats and dark chocolate chips.70 g rolled oats, 80 g chocolate chips
- SHAPE THE COOKIES. Use a small ice cream scoop (approx 1 heaped tbsp) to scoop out 15 cookies (approx 36g each). Roll the dough into balls and place on a tray, or in a freezer-proof dish, lined with baking paper.
- Press a few extra chocolate chips gently into the top of each dough ball (not essential, it just makes them look extra tasty once they’re baked!).Chocolate chips
- FREEZE the cookie dough balls for at least 30 minutes (this is an essential step - do not skip!) (note 2).If you prefer, you can make these cookies in advance and store them in the freezer until you’re ready to bake. Freeze them in a lined tray as directed and once they’ve frozen solid (after approx 30 mins), transfer the cookie dough balls to a freezer proof bag. Then, when you’re ready, bake as directed below (note 3).
- PREHEAT THE OVEN to 170°C fan (190°C conventional / 375°F / gas mark 5), whilst the dough is chilling, and prep a second baking tray by lining it with baking paper.
- IT’S TIME TO BAKE! Remove the cookie dough balls from the freezer, spread them out over the two lined trays and bake for 10 minutes, in the preheated oven.
- If the cookies look rounded on top when they come out of the oven, use the flat bottom of a mug or ramekin to gently press them down, as soon as they come out of the oven. Don’t press them thin, just flatten the surface slightly so they are not too rounded/domed.
- Sprinkle a little sea salt on top, whilst the cookies are still warm, and then leave to cool before enjoying.Flaky sea salt
- STORING & ENJOYING. If you like a softer (but still slightly chewy) cookie texture, store at room temperature. If you prefer a crisp but chewy texture, store in the fridge (I personally enjoy them straight from the fridge). Store in an airtight container for up to 3 days.
Notes
Nutrition
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Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
