Shredded coconut, rich coconut oil and chewy oatmeal combine to create these decadent Vegan Coconut Oatmeal Cookies! Trust me, these won't last long!
I feel like people either love or hate oatmeal cookies.
We are in the love camp!
I don't think I've met a vegan oatmeal cookie that I don't love.
Over the years, I've shared a number of vegan oatmeal cookies, including these Vegan Ranger Cookies, these unique Zucchini Oatmeal Chocolate Chip Cookies and these Chewy Vegan Apricot Oatmeal Cookies.
Some of the vegan oatmeal cookie recipes I share are made from lots of wholesome ingredients and some are more decadent.
These Vegan Coconut Oatmeal Cookies are definitely on the decadent side and they will not disappoint!
Let me show you how to make them!
Ingredients
These cookies require just a handful of ingredients, making them very simple to put together.
To make these oatmeal cookies, you'll need the following ingredients:
- Coconut sugar
- Coconut oil, melted
- Quick oats
- Whole wheat flour
- Shredded coconut
- Maple syrup
- Baking soda
- Boiling water
The coconut flavor comes from three different ingredients: coconut sugar, coconut oil and shredded coconut.
If you've never tried combining coconut and oatmeal, you need to give this recipe a try!
How to Make Egg-less Oatmeal Cookies
These vegan oatmeal cookies are made without any eggs or dairy, making them great for anyone with allergies!
But, how do you make cookies without eggs?
Usually eggs do a number of things in a cookie recipe. They help to bind all of the ingredients together. They add fat. Eggs also act as a leavening agent.
So for today's recipe, coconut oil will be helping to bind all of the ingredients together and providing a lot of the rich, fattiness that everyone wants in a cookie.
Lastly, baking soda dissolved in boiling water will help these cookies to rise in the oven!
How to make Vegan Coconut Oatmeal Cookies
To make these 8 ingredient oatmeal cookies, you'll simply need to follow these step-by-step instructions.
- Preheat your oven to 350°F / 175°C and line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl, cream together the coconut sugar and coconut oil.
- Add in the oats, flour, coconut and maple syrup and stir until combined.
- Dissolve the baking soda in ¼ cup boiling water and then add it into the remaining ingredients and stir until the dough is fully incorporated.
- Roll the dough into balls and place the balls on your prepared baking sheet.
- Bake for 10-15 minutes or until starting to turn golden brown.
I definitely recommend allowing these cookies to cool completely so that the coconut oil can solidify and hold these cookies together. Otherwise they may crumble if you try to pick them up when they're still hot.
How to Store Leftover Vegan Oatmeal Cookies
If I know we'll eat through a batch of cookies in a few days, I like to store them in an airtight container on the countertop.
To keep these cookies fresher for longer, store them in an airtight container in the fridge for up to 2 weeks.
If you prefer a sturdier cookie, store these in the fridge.
If you like a softer, more crumbly cookie, store these at room temperature.
Please let me know if you give these super simple and delicious Vegan Coconut Oatmeal Cookies a try!
Rate the recipe in the recipe card, leave a review letting me know your thoughts, or even better, take a picture and tag #theconscientioueater on Instagram so I can see what they look like!
📖 Recipe
Vegan Coconut Oatmeal Cookies
Ingredients
- ¾ cup coconut sugar
- ½ cup coconut oil melted
- 1 cup quick oats
- 1 cup whole wheat flour
- ¾ cup shredded coconut
- 2 tablespoon maple syrup
- 1 teaspoon baking soda
- ¼ cup boiling water
Instructions
- Preheat your oven to 350 °F and line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl, whisk together the coconut sugar and coconut oil until combined.
- Dissolve the baking soda in ¼ cup boiling water and then add it into the remaining ingredients and stir until the dough is fully incorporated.
- Roll 2 tablespoon amounts of dough together and place on your prepared baking tray.
- Bake for 10-15 minutes or until starting to turn golden brown.
Video
Notes
- To keep these cookies fresher for longer, store them in an airtight container in the fridge for up to 2 weeks.
- If you prefer a sturdier cookie, store these in the fridge.
- If you like a softer, more crumbly cookie, store these at room temperature.
Heidi Teresa Pafford says
I was wondering if I could use Nut or Seed butter in the place of the coconut oil? Thank you!
Faith VanderMolen says
Hey Heidi! I have never tried that so I can't say for sure. I know a lot of people have success subbing nut butter for oil in cookies, but I can't say personally that it works for this recipe. If you try it out and it works, we'd love to know!
Natalie | Feasting on Fruit says
Oh these look perfect! The flavors make me want to grab a few and call it breakfast, they could double as breakfast cookies right 😉 They just look so perfectly soft and chewy! Love the video too, you are on a roll with those. And OMG I cannot imagine how weird and freaky the whole panty liner situation must have! Funny looking back of course, but I would've been freaking out too ha!
Faith says
Thanks Natalie! And I'm all about cookies for breakfast! Sweet and portable = perfect breakfast for me:) Oh man, yeah I was a little freaked out with the whole liner thing! So painful at the time, but so funny now!
Leah M | love me, feed me says
Yessss all about these thick beautiful cookies! Coconut, oatmeal, and cookies all have my heart! Omg that pad story is brutal but toooo funny. Glad it was an easy fix!
So in love with all your videos!!
Faith says
I've made these a couple times already cause they're so easy!! And so glad you're liking the videos. I've kind of become addicted to making them haha! We'll see how long it lasts:)
Elsje Parsons Massyn says
Faith if you want to learn something valuable from the Chinese learn that tampons causes cancer. Reason: Tampons withholds the natural flow of blood which needs to be released from the body. Its a natural monthly cycle that is disturbed when the tampon is inserted. The blood clots and festers when a tampon is worn.
Rather put up with pads and a little discomfort every month and keep your body healthy, than to bugger your female organs up because you refuse to take good advice from your Chinese friends.
The choice is up to you since you have now been informed.
Hope you do make the right choice my dear. Please take the advice from someone (me) who had her chances of having a child buggered up by cysts with the result of losing my ovaries due to wearing tampons.
Faith says
Ah Elsje! I'm so so sorry to hear that. Wow. That's so horrible! I actually use a Diva Cup now, but maybe that does the same thing?! Thank you so much for sharing you experience and wisdom with me!