Oatmeal Cookies Recipe with all the Fixin’s! Gluten-Free-Friendly. Vegan-Friendly

This gem of a recipe for oatmeal cookies does all my bidding:

Added nuts and seeds, gluten-free-friendly, vegan-friendly, different kinds of oil, you name it!

I use the recipe in a dozen permutations and get different oatmeal cookies each time, all delicious, fun and exciting. These oatmeal cookies are so crunchy you can crumble them and use them as granola (in fact as often as not, this is the way I make my granola, believe it or not I find it easier that way) over yogurt. Couldn’t live without them! Don’t even bother with a mixer: All ingredients aboard, mix, that’s the whole story! Here’s just one variation right here for you, one of my favorites: Coconut Chocolate Chip Oatmeal Cookies

Occasionally I have an urge to eat more of oatmeal cookies than is good for me, and I forgo a whole meal so I can splurge and have four or five of them instead, with a cup of tea.

In this case, I conveniently call them lunch: They are real food!

Worried you won’t be able to keep your hands off my  (OK, your) oatmeal cookies? Store them out of sight, in the freezer. No need to wait for them to defrost: Cookies never freezer solid!


  • 2 eggs (Vegan: substitute 2 tablespoons ground flax seeds mixed with 1/3 cup warm water)
  • ¾ cup vegetable oil
  • ½ cup sugar
  • ¾ cup packed brown sugar or Sucanat
  • ½ teaspoon salt
  • 3 cups old-fashioned oats (gluten-free: make sure it is clearly stated on the container)
  • 1 cup flour: all-purpose, whole wheat pastry, spelt, or gluten-free
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1½ teaspoons cinnamon
  • 1½ teaspoons allspice
  • ¼ teaspoon nutmeg


Preheat the oven to 375°F. Place all ingredients in a mixing bowl and combine thoroughly by hand. Drop by heaping teaspoons on a cookie sheet lined with parchment paper, 1 inch apart.

Flatten them slightly with your hand. Bake one sheet at a time. Bake 18 minutes. The texture will be crisp. Leave one baked cookie out for a few minutes to cool: If it is not perfectly crisp, return the cookies in the oven to crisp 1 to 2 more minutes. Store at room temperature in a cookie tin. Makes about 4 dozen.

Variations: Short and sweet selection please!

  • Use flax oil or coconut oil or other nut oil instead of vegetable oil.
  • Use all Sucanat and no white sugar: total 1¼ cups. You can substitute maple sugar or date sugar: It will be delicious but more expensive.
  • Throw in 1 cup of unsweetened grated coconut.
  • Throw in ½ cup nuts (pecans, walnuts, hazelnuts, peanuts, etc.) or seeds (sunflower, pumpkin, flax, poppy, chia, hemp, etc.).
  • Throw in ½ cup raisins, or other dry fruit, larger ones chopped.
  • Play with different spices. Cardamom, ginger, nutmeg.
  • Throw in 2 cups best-quality chocolate chips. In this case, lower the sugar in the basic recipe to 1 cup total.
  • Cranberry lovers take note: While fresh cranberries last, look as I do, for exciting ways to use them. Frozen and thawed will work too. Use the basic recipe, and throw in 2 cups fresh cranberries, coarsely chopped in a food processor, and 2 cups chocolate chips.
5 replies
  1. Yocheved
    Yocheved says:

    Could this be adapted to work with agave? This (and apple juice concentrate) are the only sweeteners that one of my shabbos guests can tolerate.

    • Lévana
      Lévana says:

      Yocheved, no it can’t. Liquid sweeteners cannot replace solid sweeeteners in a cookie or a cake. I use evaporated cane juice (solids), which is a totally unrefined sugar. You will find it easily in health food stores and price clubs

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *