Easy Vegan 3-Ingredient Oatmeal Cookies
These healthy, easy vegan 3-ingredient oatmeal cookies are made with rolled oats, sunflower seed butter and maple syrup. That’s it! This recipe is vegan, nut-free, gluten-free, refined sugar and oil-free.
3-Ingredient Cookie Ingredients
Here’s what you’ll need to make these:
- Rolled oats. Look for rolled oats, large flake oats or old fashioned oats. I wouldn’t recommend quick oats or minute oats but they’ll work in a pinch.
- Sunflower seed butter. I used delicious, creamy sunflower seed butter but you can substitute that with tahini, almond butter or peanut butter. Just make sure whatever you use is fairly drippy and not too dry. Use sunflower seed butter or tahini for a nut-free oatmeal cookie.
- Pure maple syrup. Good quality maple syrup has the most amazing flavor ever. You can use dark, medium, amber…any kind works as long as it’s pure maple syrup.
Kitchen Tools Needed
The only kitchen tools you’ll need to make these are measuring cups, a mixing bowl, spoon and baking tray. If you have a kitchen scale, I always recommend using one and following the measurements I provide in the recipe. Kitchen scales make accurate, easy work of recipes. You can grab one on Amazon for about 10 bucks.
Easy Vegan Oatmeal Cookies
The best thing about these cookies? You’ll need just 3-ingredients, a couple of minutes to mix up the cookie dough and 15 minutes of baking time to make them. They have a lovely crispy texture on the outside but they’re a little ooey and gooey on the side. Grab a couple for a quick snack, healthy dessert or anytime you feel like a little something sweet.
I kept mine simple but feel free to mix in some chocolate chips, raisins or walnuts. And I’d recommend adding the pinch of sea salt, it’s so good with the sweet maple syrup.
More Easy Cookie Recipes
Loving these healthy oatmeal cookies? Try these ones too:Print
- 1/2 cup sunflower seed butter (120 g)
- 1/2 cup pure maple syrup (140 g)
- 1.5 cups rolled oats (150 g)
- 1/2 tsp sea salt (optional)
- up to 1/2 cup of chopped nuts, dairy-free chocolate chips, chopped dark chocolate, raisins or cranberries
- Pre-heat the oven to 350 degrees and prepare a baking tray.
- Mix the ingredients together in a mixing bowl until they form a dough. The dough will be very sticky, that’s ok. If it seems to dry, add a bit more nut butter, if it seems to wet, add a bit more oats, we’re looking for a sticky cookie dough consistency.
- Use wet hands to drop the dough into 9 equal-sized cookies on the baking sheet. I left them in little mounds but you can press them down a bit if you like.
- Bake for 15 minutes then allow to cool before handling.
- Store at room temperature for up to 4 days or in the freezer for up to 3 months.
You can sub tahini, almond butter or peanut butter for the sunflower seed butter as long as it’s fairly drippy and not too dry.
Keywords: oil-free, nut-free, refined sugar-free, healthy, quick