Oatmeal "Pantry" Cookies

Last Updated:
July 20, 2023

It doesn't get easier than these cookies—you'll be taking them out of the oven in less than half an hour!

Jump to recipeOatmeal "Pantry" Cookies

Sometimes, you just have one of those days where you need some good homemade cookies. Whatever the reason—you're craving something sweet or want to unwind in the kitchen—we've been there before. During those times when we're running low on ingredients and want a wholesome (but also satisfying) solution, we always turn to our recipe for oatmeal "pantry" cookies!

Why "pantry" cookies? We're willing to bet that you already have the ingredients for this recipe on your shelves! They're gluten-free and vegan, so they easily accommodate dietary needs without ruffling feathers. You can also get creative, swapping the raisins for dairy-free chocolate chips, or the walnuts for almonds—the options are endless!

Oatmeal "Pantry" Cookies

It doesn't get easier than these cookies—you'll be taking them out of the oven in less than half an hour!

Prep time
10 minutes
cook time
15 minutes
total time
25 minutes


  • 1/2 cup vegan brown sugar
  • 1/3 cup melted coconut oil
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups gluten-free rolled oats
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup walnuts
  • 1 tablespoon flax meal
  • 3 tablespoons boiling water


  1. Preheat oven to 325 degrees Fahrenheit. Prepare your flax egg by whisking 3 tablespoons of just-boiled water into 1 tablespoon of flax meal. Allow to sit for 5 minutes before using.
  2. In a medium-sized bowl, combine the following ingredients: melted coconut oil, brown sugar, flax egg, baking soda, and cinnamon. Whisk until incorporated, then fold in oats, salt, raisins, and walnuts. Batter should be wet, but not runny; if you find that there is excess liquid, you may add an additional 1/4 cup of oats.
  3. Scoop cookies onto a greased baking sheet. You'll notice that the batter does not hold uniformly together, so make sure to carefully scoop and keep the cookies together. You may press them down slightly on the sheet to ensure that they'll hold. The batter should make about 12 cookies.
  4. Place the tray in the oven and bake for 13-15 minutes. The bottoms of the cookies should be beginning to caramelize when they're finished. Take the cookies out of the oven and allow them to cool for at least 10 minutes before serving. Since this recipe doesn't include flour, the cookies will still be on the crumbly side—but they make the perfect afternoon pick-me-up!

Additional Notes:

  • Pro Tip: If you find your cookies a little crumbly, feel free to add them as a topping to your favorite gluten-free yogurt for a fabulous granola!
  • You might have quirked your eyebrows at our specification to use "vegan" brown sugar. Shouldn't brown sugar already be vegan? But here's a shocker: that's not necessarily the case. In the processing of sugar, bone char (yes, bone char—as in, bones from cattle) is often used. To avoid animal byproducts, we recommend seeking out an explicitly vegan brand of sugar (Wholesome Sweeteners and Trader Joes sugar are two such examples).
  • Pantry Items Used

    No items found.

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