Quaker Oatmeal Cookie Recipe: 8 Healthy Plant-Based Ideas

Love cookies but want to eat clean? You’re in the right place. This Quaker Oatmeal Cookie Recipe is everything you crave in a sweet treat—chewy, flavorful, and comforting—without the guilt. Whether you’re following a plant-based diet, cutting back on sugar, or just looking for a wholesome snack, these cookies check every box.

Made with real Quaker Oats, whole grain oats, and sweetened naturally, these vegan cookies are not only dairy-free and refined sugar-free, but also incredibly easy to make. Plus, they pair perfectly with your favorite plant-based milk—a win for your taste buds and your wellness goals. For more plant-based baking inspiration, check out our collection of vegan dessert recipes.

Why You’ll Love These Healthy Plant-Based Cookies

These cookies aren’t just tasty—they’re thoughtfully made to fit a variety of dietary needs and clean eating lifestyles. Here’s why this Quaker Oatmeal Cookie Recipe deserves a spot in your kitchen routine:

1. Eggless and Dairy-Free

This recipe skips the eggs and dairy without compromising on taste or texture. Instead, ingredients like chia seeds and plant-based milk (such as almond or oat milk) provide moisture and binding, making these cookies ideal for anyone following a vegan, egg-free, or lactose-intolerant lifestyle. Try pairing these with our vegan mulled apple cider for a cozy treat.

2. Naturally Sweetened

Say goodbye to processed sugar. This Quaker Oatmeal Cookie Recipe uses natural sweeteners like maple syrup or mashed banana, which not only enhance flavor but also offer a healthier alternative to traditional cookie recipes. It’s a great way to enjoy dessert while keeping your sugar intake in check.

3. Kid-Friendly and Freezer-Friendly

These cookies are soft, chewy, and loved by even the pickiest eaters. Whether you need a school-safe lunchbox snack or a quick after-school treat, they’re a hit with kids. Plus, they freeze beautifully, so you can bake a batch in advance and always have healthy plant-based cookies on hand. For more kid-friendly snacks, explore our healthy recipes for picky eaters.

4. Made with Quaker Old-Fashioned Rolled Oats

The base of this recipe is Quaker old-fashioned rolled oats, a trusted staple in many kitchens. These whole grain oats provide fiber, texture, and that classic oatmeal cookie flavor you know and love. They’re also known for supporting heart health and sustained energy—making each bite a nutritious choice. Get your oats from Amazon to stock up for baking.

Ingredients

• 1 cup Quaker old-fashioned rolled oats
• 1 tbsp chia seeds + 3 tbsp water (chia egg)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix chia seeds and water; let sit for 5 minutes to form a chia egg.
3. In a bowl, mix wet ingredients (maple syrup, coconut oil, vanilla extract) and chia egg.
4. Add Quaker oats, baking soda, and salt.
5. Drop spoonfuls on a baking sheet and bake for 10–12 minutes.

Tips for Making the Best Vegan Oatmeal Cookies

Getting the perfect texture and flavor in a vegan cookie takes just a few smart swaps and techniques. These simple tips will help you master this Quaker Oatmeal Cookie Recipe every time, whether you’re baking for yourself or the whole family.

1. Use Chia Seeds as an Egg Replacer

In traditional cookie recipes, eggs help bind the ingredients together. For a plant-based alternative, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for a few minutes until it forms a gel. This chia egg helps maintain the chewy texture of your cookies while adding fiber and omega-3s.

2. Swap Maple Syrup for Refined Sugar

Instead of white or brown sugar, use pure maple syrup for a natural sweetness that complements the whole grain oats beautifully. It also helps keep the cookies moist and enhances the overall flavor of this Quaker Oatmeal Cookie Recipe. For an extra touch of richness, try using date syrup or coconut sugar as alternatives.

3. Choose Coconut Oil Over Butter

Replace butter with virgin coconut oil for a subtle hint of coconut flavor and a boost of healthy fat. Coconut oil works well to bind the dough and gives your cookies a soft, melt-in-your-mouth feel. You can also use avocado oil or olive oil if you prefer a more neutral taste.

4. Don’t Skip the Chill Time

Before baking, let the dough chill in the fridge for at least 30 minutes. This step helps prevent the cookies from spreading too much in the oven and enhances the chewy texture that makes this plant-based cookie recipe so satisfying. Use a reliable baking sheet from Amazon (nofollow) for even baking.

5. Use Quality Rolled Oats

Stick with Quaker old-fashioned rolled oats for the best results. They give your cookies a hearty texture and hold up well to baking. Avoid quick oats, which can make the cookies too soft or mushy, and steel-cut oats, which won’t soften properly.

8 Healthy Plant-Based Variations

These oatmeal cookies are incredibly versatile, and with just a few ingredient swaps, you can enjoy a variety of plant-based flavors. Whether you’re in the mood for something classic or want to try something new, these 8 ideas keep things fresh, healthy, and delicious.

1. Classic Vegan Oatmeal Cookie

A no-fuss option that brings together all the essentials of great oatmeal cookies in a plant-based way.

Ingredients:

• 1 cup Quaker old-fashioned rolled oats
• 1 tbsp chia seeds + 3 tbsp water (chia egg)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix chia seeds and water; let sit for 5 minutes.
3. In a bowl, mix wet ingredients and chia egg.
4. Add oats, baking soda, and salt.
5. Drop spoonfuls on a baking sheet and bake for 10–12 minutes.

Tip: For a crispier edge, flatten the dough slightly before baking. For another classic cookie, try our Nestlé chocolate chip cookies.

2. Chocolate Chip Oatmeal Cookie

A dairy-free twist on the classic favorite with gooey chocolate and soft oats.

Ingredients:

• 1 cup Quaker oats
• 1/3 cup dairy-free chocolate chips
• 1 tbsp chia egg
• 1/4 cup coconut oil
• 2 tbsp maple syrup
• 2 tbsp almond milk
• 1/2 tsp vanilla extract

Instructions:

1. Prepare chia egg and let it thicken.
2. Mix all wet ingredients in a bowl.
3. Stir in oats and chocolate chips.
4. Scoop and bake at 350°F for 10–12 minutes.

Tip: Chill dough for 15 minutes before baking to prevent spreading.

3. Peanut Butter Banana Oat Cookie

A satisfying combo of nut butter and banana for energy and flavor.

Ingredients:

• 1 ripe banana, mashed
• 1/3 cup natural peanut butter
• 1 cup rolled oats
• 1/4 tsp cinnamon
• 1/2 tsp baking powder

Instructions:

1. Preheat oven to 350°F.
2. Mix mashed banana and peanut butter until smooth.
3. Stir in oats, cinnamon, and baking powder.
4. Shape into cookies and bake for 10–12 minutes.

Tip: Add a few dark chocolate chips for extra indulgence. Love peanut butter? Try our vegan peanut butter brownies.

4. Apple Cinnamon Oatmeal Cookie

Tastes like apple pie in cookie form—without the added sugar.

Ingredients:

• 1 cup Quaker oats
• 1/2 cup grated apple (with skin)
• 1/2 tsp cinnamon
• 1 tbsp chia egg
• 2 tbsp maple syrup
• 2 tbsp coconut oil
• Optional: 2 tbsp chopped walnuts

Instructions:

1. Combine wet ingredients and chia egg.
2. Mix in oats, cinnamon, and grated apple.
3. Stir in optional walnuts.
4. Scoop and bake for 10–12 minutes.

Tip: Use tart apples like Granny Smith for balanced sweetness. For more apple-inspired treats, check out our vegan apple coffee cake.

5. Gluten-Free Raisin Oat Cookie

A chewy, naturally sweet cookie that’s safe for gluten-sensitive diets.

Ingredients:

• 1 cup certified gluten-free oats
• 1/4 cup raisins
• 1 tbsp chia egg
• 2 tbsp maple syrup
• 2 tbsp coconut oil
• 1/2 tsp cinnamon

Instructions:

1. Preheat oven and prep chia egg.
2. Mix all ingredients together.
3. Spoon onto baking sheet and bake 10–12 minutes.

Tip: Soak raisins in warm water for 5 minutes for extra plumpness. For another gluten-free treat, try our gluten-free sugar cookies.

6. No-Bake Vegan Oat Cookie

Perfect for busy days, these cookies come together fast and require no oven.

Ingredients:

• 1 cup rolled oats
• 1/3 cup nut butter
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract

Instructions:

1. Warm nut butter and maple syrup in a pan until combined.
2. Stir in oats and vanilla.
3. Scoop onto parchment paper and flatten slightly.
4. Chill in the fridge for 30 minutes before serving.

Tip: Add shredded coconut or cocoa powder for fun variations.

7. Pumpkin Spice Oat Cookie

A fall favorite with rich pumpkin flavor and warm spices.

Ingredients:

• 1/2 cup pumpkin puree
• 1 cup Quaker oats
• 1 tbsp chia egg
• 2 tbsp maple syrup
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 2 tbsp oat milk

Instructions:

1. Mix wet ingredients, including chia egg.
2. Add oats and spices.
3. Shape cookies and bake at 350°F for 12–14 minutes.

Tip: Sprinkle a touch of sea salt on top before baking to enhance flavor.

8. Protein-Packed Cookie

Great for post-workout snacks or breakfast on the go.

Ingredients:

• 1 tbsp chia seeds
• 2 tbsp nut butter
• 1 cup rolled oats
• 1 scoop vegan protein powder (optional)
• 2 tbsp maple syrup
• 2 tbsp plant-based milk

Instructions:

1. Combine all ingredients in a mixing bowl.
2. Stir until well combined.
3. Scoop onto baking sheet and bake at 350°F for 10–12 minutes.

Tip: Choose unflavored or vanilla protein powder for best results. For another protein boost, try our protein cookie recipe.

Pro Tips for Storage & Serving

Once you’ve baked a batch of these wholesome oatmeal cookies, you’ll want to keep them fresh and ready to enjoy. Whether you’re prepping snacks for the week or making extras to freeze, these tips will help you store and serve your cookies in the best way possible.

1. How to Store

To maintain the soft, chewy texture of your plant-based oatmeal cookies, it’s important to store them properly:

• At room temperature: Place cookies in an airtight container and store them on the counter for up to 3 days. Add a slice of bread to the container to help retain moisture naturally.
• In the fridge: Store in a sealed container for up to one week. This is a great option if your cookies contain fresh ingredients like bananas or grated apples.
• In the freezer: These oatmeal cookies freeze very well. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container. They’ll last up to 3 months. Thaw at room temperature or warm briefly in the oven for a fresh-baked feel.

2. Serving Suggestions

While these cookies are delicious on their own, they’re even better when paired with your favorite plant-based drinks:

• Plant-based milk: Serve with a cold glass of almond milk, oat milk, or soy milk for a classic, satisfying combo.
• Coffee or tea: Enjoy your cookies with a warm cup of black coffee, matcha latte, or herbal tea for a cozy snack or dessert. Pair them with our brown sugar shaken espresso for a delightful treat.
• Yogurt bowl topping: Crumble cookies over a bowl of dairy-free yogurt and fresh fruit for a fun breakfast or post-workout treat.

FAQs

1. Can I Use Instant Oats Instead of Rolled Oats?

Yes, but with some adjustments. Instant oats can be used in oatmeal cookies, but they have a finer texture and absorb moisture more quickly than Quaker old-fashioned rolled oats. This can lead to cookies that are softer and less chewy. If you choose to use instant oats, reduce the liquid slightly and watch your baking time to avoid over-softening the cookies.

2. How Do I Make Them Gluten-Free?

To keep your oatmeal cookies gluten-free, simply use certified gluten-free rolled oats. Oats themselves are naturally gluten-free, but cross-contamination during processing is common. Make sure to check for a certified label. Additionally, confirm that other ingredients—like baking powder or flavor add-ins—are also labeled gluten-free to be safe.

3. Can I Skip the Maple Syrup?

Yes, but you’ll need an alternative sweetener. Maple syrup adds not just sweetness but moisture to the dough, so skipping it entirely may affect texture. You can substitute it with agave syrup, date syrup, or mashed banana. Just be sure to balance the wet and dry ingredients accordingly to maintain the right cookie consistency.

4. What’s the Best Egg Replacer?

The best egg replacer for plant-based oatmeal cookies is the chia egg—made by mixing 1 tablespoon of chia seeds with 3 tablespoons of water. Let it sit for 5–10 minutes until it becomes gel-like. This substitute binds the dough well and adds fiber. You can also use flaxseed meal in the same ratio or opt for mashed banana or unsweetened applesauce for added flavor and moisture.

Conclusion

If you’re looking for a treat that’s both nourishing and satisfying, these oatmeal cookies are a must-try. From the classic version to fun, flavorful twists like pumpkin spice or chocolate chip, there’s a plant-based option here for everyone. With wholesome ingredients like Quaker oats, chia seeds, and maple syrup, these cookies are a perfect fit for a clean-eating lifestyle.

Have you tried one of the variations? Let us know which one you made—or if you created your own unique spin on this Quaker Oatmeal Cookie Recipe—by leaving a comment below. We’d love to hear how it turned out!

If you found this recipe helpful, please share it with friends or Pin it for later. Every share helps others discover delicious and healthy ways to enjoy classic treats like oatmeal cookies—the plant-based way. For more vegan baking ideas, visit Toss Recipes.