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    Home » Cookies » Dairy Free Oatmeal Cookies Recipe

    Dairy Free Oatmeal Cookies Recipe

    September 10, 2024 , Updated October 11, 2024 Maria 2 Comments

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    Small stack of oatmeal cookies with a bite taken from the top cookie, revealing the chewy texture inside.

    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!

    Stack of golden, chewy dairy-free oatmeal cookies.

    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!

    Jump to:
    • Ingredients
    • Step-by-step photos and instructions
    • How to store
    • Recipe Variations
    • FAQ
    • Tips
    • More oat cookie recipes
    • Recipe origins
    • Recipe
    Ingredients for dairy-free oatmeal cookies, including coconut oil, oats, flour, sugar, brown sugar, eggs, and vanilla extract, neatly arranged on a kitchen counter.

    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.

    Step-by-step photo collage showing how to make oatmeal cookies with coconut oil.
    • 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. 
    Collage showing oatmeal cookies on a tray and rolling the dough into smooth balls before baking.
    • 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. 
    Collage showing freshly baked oatmeal cookies on a baking sheet right out of the oven, followed by cookies cooling on a wire rack 10 minutes later, highlighting their golden texture.
    • 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. 
    Small stack of coconut oatmeal cookies with a bite taken from the top cookie, revealing the chewy texture inside.

    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

    What are some healthy substitutions for ingredients in oatmeal coconut cookies?

    You can swap out regular flour for whole wheat flour. For natural sweetness, replace some of the sugar with mashed banana or applesauce.

    What type of oats should I use?

    Old-fashioned oats work best for a chewy texture. Quick oats are fine, but the cookies may be softer.

    Should I use brown or light brown sugar?

    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.

    Can I make these oatmeal cookies vegan?

    Yes! Replace the eggs with flax eggs (2 tbsp ground flaxseed + 5 tbsp water; let it sit for 5-10 minutes).

    Can I freeze the cookie dough?

    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.

    Stack of golden, chewy dairy-free oatmeal cookies, highlighting their soft texture and slightly crispy edges.

    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

    • A stack of oatmeal carrot cookies.
      Giant Oatmeal Carrot Cookies: Best Breakfast Cookies
    • A stack of Oat Bran Cookies.
      Oat Bran Cookies with Dates and Walnuts
    • Freshly baked Thick and Chewy Oatmeal Chocolate Chip Cookies.
      Chewy Oatmeal Chocolate Chip Cookies
    • A stack of apple oatmeal cookies.
      Soft and Chewy Apple Oatmeal Cookies

    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.

    Just for you! A printable baking checklist to help you keep track of all your baking needs.

    If you love to bake, this is for you! Simply subscribe to my weekly newsletter and receive this FREE BAKING CHECKLIST PRINTABLE!

    This way, you won’t miss any of my new recipes, and it’s FREE! 

    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

    Stack of golden, chewy dairy-free oatmeal cookies, highlighting their soft texture and slightly crispy edges.

    Dairy Free Oatmeal Cookies Recipe

    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!
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: cookies
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    resting time: 20 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 42 cookies
    Calories: 120kcal
    Author: Maria Vannelli RD
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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!
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    There is an idle time of 20 minutes.
    • 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.
    How to freeze: 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.
    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. 

    Nutrition

    Serving: 1serving | Calories: 120kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 73mg | Potassium: 40mg | Fiber: 1g | Sugar: 8g | Vitamin A: 11IU | Vitamin C: 0.002mg | Calcium: 11mg | Iron: 1mg
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    Filed Under: Cookies

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Val

      September 11, 2024 at 6:44 pm

      5 stars
      These truly were amazing oatmeal cookies Maria. Thanks so much for the recipe.

      Reply
      • Maria

        September 11, 2024 at 7:26 pm

        My pleasure Val! Thanks for stopping by.

        Reply

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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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