Enjoy this easy recipe for dairy-free oatmeal cookies made with coconut oil and old-fashioned oats. Perfectly soft and chewy, these versatile cookies can be customized with your favorite mix-ins. It’s a homemade cookie that everyone will love!
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The other day, while cleaning out my pantry, I noticed that my coconut oil and old-fashioned oats were close to expiration. It felt like a lightbulb moment!
I knew it was the perfect opportunity to create a batch of old-fashioned oatmeal cookies that were also dairy-free.
And let me tell you, the result was nothing short of amazing—soft, chewy cookies with a delightful hint of coconut that are irresistible!
What I love most about these dairy-free oatmeal cookies is how quick and easy they are to make.
Since the recipe does not use butter, there is no creaming involved. You just mix the ingredients, wait 20 minutes, portion the dough, and pop them in the oven. It’s the ideal solution for when you crave a homemade treat without the fuss.
Whether looking for a dairy-free cookie or an easy recipe for one, these coconut oatmeal cookies will surely become a go-to favorite in your kitchen.
Let me show you how quick and easy it is to make these soft and chewy oatmeal cookies with coconut oil!
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Ingredients
- Flour (all-purpose): Gives structure to the cookies, helping them hold their shape.
- Baking soda and baking powder: Leavening agents that help the cookies rise and stay light.
- Salt: Balances the sweetness and enhances the flavors.
- Ground Cinnamon: Adds warmth and a subtle spice to complement the sweetness.
- Eggs: Bind the ingredients together and help with structure and texture.
- Brown Sugar: Adds a deeper, molasses-like sweetness and contributes to the chewy texture.
- Granulated Sugar: Provides sweetness and helps with the cookie’s structure.
- Coconut Oil: A dairy-free alternative to butter that adds a mild, tropical flavor and keeps the cookies moist.
- Vanilla Extract: Adds a sweet, aromatic flavor that enhances the other ingredients.
- Old-fashioned Oats: The star ingredient that gives the cookies their signature chewy texture.
Step-by-step photos and instructions
Warm 1 cup (227g) coconut oil until melted, then set it aside to cool slightly while you prepare the rest of the ingredients.
- In a large mixing bowl, whisk together the dry ingredients. More specifically, combine 2 cups (284g) all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon baking powder, ¾ teaspoon salt, and 1 teaspoon ground cinnamon. Whisk properly together.
- In a separate bowl, whisk 2 eggs with ½ cup (100g) granulated sugar and 1 cup (200g) brown sugar until smooth. Then, whisk in the melted coconut oil and 2 teaspoons of vanilla extract, mixing until the mixture is smooth.
- Add the wet ingredients to the dry ingredients, stirring with a wooden spoon or rubber spatula until they are combined.
- Finally, combine 3 cups (300g) of old-fashioned oats.
- To help the oats hydrate, leave the cookie dough mixture at room temperature for 10 minutes and then refrigerate for another 10 minutes.
- Preheat the oven to 350°F (175°C). Set the oven rack to the middle. Line a large cookie sheet with parchment paper.
- Use a medium-sized disher to scoop dough onto a lined baking sheet. Dampen your hands and roll the dough into smooth balls. Place about 2 inches apart on the cookie sheet.
- Bake for 10-11 minutes or until the edges begin to turn a light brown.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Repeat with the rest of the dough.
How to store
I always make sure my cookies stay fresh and tasty. After baking, I let them cool completely on a wire rack. This keeps the bottoms crispy.
For short-term storage, I use an airtight container. I separate layers with parchment paper to prevent sticking. This way, they usually last about 4-5 days at room temperature.
If I want to keep them longer, I freeze them. I place the cookies in a single layer on a baking sheet and freeze until solid. Then I transfer them to a freezer-safe container or bag.
When I’m ready to eat a frozen cookie, I let it thaw at room temperature for about 30 minutes.
Recipe Variations
- Chocolate Chips: Add 1 cup of dairy-free chocolate chips.
- Dried Fruits: Mix in ½ to 1 cup of raisins, dried cranberries, or chopped dried apricots.
- Nuts: For a little texture, stir in ½ cup of chopped walnuts, pecans, or almonds. Make sure to toast them beforehand.
- Shredded Coconut: Add ½ cup of unsweetened shredded coconut for more texture and flavor.
- Spices: Enhance the flavor with a pinch of nutmeg, ginger, or cardamom for a spiced twist.
- Seeds: Add 2 tablespoons of chia seeds, flaxseeds, or sunflower seeds for extra texture and nutrition.
FAQ
You can swap out regular flour for whole wheat flour. For natural sweetness, replace some of the sugar with mashed banana or applesauce.
Old-fashioned oats work best for a chewy texture. Quick oats are fine, but the cookies may be softer.
You can use either! Light brown sugar gives a milder flavor, while dark brown sugar adds a deeper, richer molasses taste. Both will keep the cookies chewy.
Yes! Replace the eggs with flax eggs (2 tbsp ground flaxseed + 5 tbsp water; let it sit for 5-10 minutes).
Yes, here’s how. Scoop and shape the cookie dough into balls. Place them on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Transfer the frozen dough balls into an airtight container or freezer bag. Label and store in the freezer for up to 3 months.
When ready to bake, you can bake the dough straight from the freezer—just add an extra 1-2 minutes to the baking time.
Tips
- Always check the expiration date of your baking soda and baking powder. Fresh ingredients provide the best rise and texture in your cookies.
- Chill the cookie dough for about 10 minutes before baking. This helps the cookies maintain their shape and enhances the flavors.
- Keep an eye on the cookies while they bake. They should be puffy-looking, lightly golden around the edges, but still soft in the center. They will continue to firm up as they cool.
- After baking, the cookies will be too soft to move. Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack. This step is crucial to prevent breakage and ensure they set properly.
More oat cookie recipes
Recipe origins
As I mentioned in the introduction, I discovered coconut oil and old-fashioned oats nearing expiration in my pantry. I realized I could swap out the butter and eliminate the milk in my previously shared chewy oatmeal chocolate chip cookies.
Although my goal was to use these ingredients, I created an amazing recipe for a dairy-free oatmeal cookie that I just had to share with you.
During my experimentation, I found that I could easily make a vegan version that my daughter would also enjoy.
You will find this is a very versatile dough that you can make it your own.
I hope you and your family enjoy this easy cookie recipe as much as my family does.
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THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made these oatmeal cookies with coconut oil, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Dairy Free Oatmeal Cookies Recipe
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Ingredients
- 2 cups flour all-purpose, 284 grams
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon cinnamon ground
- 2 eggs room temperature
- ½ cup sugar granulated, 100 grams
- 1 cup brown sugar 200 grams, lightly packed
- 1 cup coconut oil melted and cooled, 227 grams
- 2 teaspoons vanilla extract pure
- 3 cups old-fashioned oats 300 grams
Instructions
- Whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a medium-sized bowl, whisk the eggs with the brown and white sugars.
- Add the coconut oil and whisk until thick.
- Whisk in the vanilla extract.
- Add this wet mixture to the dry ingredients. Combine thoroughly together.
- Finally, add the oats and mix until properly combined.
- To help the oats hydrate, leave the cookie dough mixture at room temperature for 10 minutes and refrigerate for only 10 more minutes.
- Preheat the oven to 350°F (175°C). Set the oven rack to the middle. Line a large cookie sheet with parchment paper.
- Use a medium-sized disher to scoop dough onto a lined baking sheet. Dampen your hands and roll the dough into smooth balls. Place about 2 inches apart.
- Bake for 10-11 minutes or until the edges begin to turn a light brown.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS RECIPE IS TO MAKE!
Video
Notes
- Always check the expiration date of your baking soda and baking powder. Fresh ingredients provide the best rise and texture in your cookies.
- Chill the cookie dough for about 10 minutes before baking. This helps the cookies maintain their shape and enhances the flavors.
- Keep an eye on the cookies while they bake. They should be puffy-looking, lightly golden around the edges, but still soft in the center. They will continue to firm up as they cool.
- After baking, the cookies will be too soft to move. Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack. This step is crucial to prevent breakage and ensure they set properly.
When ready to bake, you can bake the dough straight from the freezer—just add an extra 1-2 minutes to the baking time. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Val
These truly were amazing oatmeal cookies Maria. Thanks so much for the recipe.
Maria
My pleasure Val! Thanks for stopping by.