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By Ela on 16. April, 2023 | 3 Comments. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

These 4-ingredient, gluten-free, vegan oatmeal cookies are flourless, super simple to make, naturally sweetened, oil-free, ready in about 20 minutes, and can be customized with all your favorite toppings: raisins, chocolate chips, cranberries, etc.!

Whether I’m in the mood for decadent chocolate fudge cookies, fruity apple pie cookies, healthy breakfast oat cookies, or even edible cookie dough (with chickpeas), there’s vegan cookies for every occasion. Today, I’m focusing on a lightened-up classic in the form of vegan oatmeal cookies.

These vegan, gluten-free oatmeal cookies come together in one bowl with a few minutes of prep and a base of just FOUR simple pantry ingredients (+ toppings of choice). There are no refined sugars or oils, including butter, either. Just wholesome ingredients like rolled oats, nut/seed butter, maple syrup, and flax seeds.

Better yet, the base recipe is super easy to customize with your choice of toppings. I’m talking vegan oatmeal raisin cookies, oatmeal chocolate chip cookies, oatmeal cranberry cookies, and more. Once baked, they’re tender, chewy, lightly crisp on the edges, and jam-packed with your family’s favorite toppings… delicious!

These 4-ingredient cookies rely on just—you guessed it- four pantry ingredients and water.

Optionally enhance the flavor of the oatmeal cookies by adding ½ tsp vanilla extract, a pinch of cinnamon, nutmeg, and/or salt (adjust the amount to taste).

I kept the flourless peanut butter cookies recipe simple, so I could go all out with my favorite toppings, like:

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

Follow four fuss-free steps to prepare these vegan oatmeal cookies with your choice of toppings.

If the dough is too dry, add more water, one teaspoon at a time.

Enjoy these oatmeal cookies as a quick snack, alongside a cup of tea/coffee, tucked into a lunchbox, or even to make up a dessert like an oatmeal cookie ice cream sandwich, etc.

Store: Once cooled, store leftover oatmeal cookies in an airtight container on the counter for 5-7 days.

Freeze: These flourless cookies freeze very well. To do so, flash freeze the cookies in a single layer on a tray until solid, then transfer them to a Ziplock bag for 2-3 months. When you want one, allow it to thaw at room temperature or use the toaster oven to help defrost it.

This 4-ingredient flourless cookies recipe ditches refined sugars and butter for more wholesome alternatives like nut butter and maple syrup, making them a healthier alternative to regular cookies.

The combination of oats, flaxseeds, and nut/seed butter will provide plenty of dietary fiber, plant-based protein, heart-healthy fats (including Omega 3s), and several micronutrients. Plus, the cookies can become even more nutritionally impressive depending on your chosen toppings.

The main purpose of the flax is to combine with the water and create a binder in place of egg. Ground chia seeds should work as well.

These are already naturally gluten-free oatmeal cookies. Make sure to use gluten-free certified oats if you are a celiac.

Yes, you can prepare and roll the dough into balls to store in the fridge for 2-3 days or in the freezer for 1-2 months. Allow them to come to room temperature before baking.

If you try this gluten-free, vegan oatmeal cookies recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

Nutrition information is an estimate and has been calculated automatically