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+ servings
Close Up Of Oatmeal Cookies


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These Vegan Strawberry Oatmeal Cookies are super soft, chewy, and thick. They are full of rolled oats and freeze-dried strawberries. Quick and easy cookies recipe to make in less than 25 minutes, no chilling in the fridge.
Prep Time:10 mins
Cook Time:11 mins
Total Time:21 mins
Course: Cookie, Snack
Cuisine: Czech
Diet: Vegan
Yield: 11 cookies
Calories: 167kcal
Author: Plantiful Bakery


  • 80 g vegan butter*, softened at room temperature
  • 40 g white granulated sugar
  • 70 g brown sugar
  • 2 tbsp (30ml) unsweetened almond milk , (use any plant-based milk)
  • 140 g all-purpose flour
  • 1 tbsp (8 g) cornstarch
  • ½ tsp ground cinnamon
  • ¼ tsp baking soda
  • pinch of sea salt
  • 60 g (⅔ cup) rolled oats (oldfashioned oats)
  • 20 g (1 cup) freeze-dried strawberries, chopped


  • Preheat the oven to 180°C and line the baking tray with parchment paper. Set aside.
  • To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer (or stand mixer) for about 1 minute until fluffy and creamy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, ground cinnamon, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Don't overmix the batter. Finally, mix in rolled oats and chopped freeze-dried strawberries.
  • Scoop out 11 dough balls (using medium size scoop –2inch/5cm). Place the cookie dough balls on the prepared baking tray (make some space between them) and bake them in a preheated oven for 11-12 minutes.
    Take the cookies out of the oven and let them sit on the tray for about 3-5 minutes. Then transfer them to the cooling rack and let cool for about 10 minutes before serving.
  • Enjoy!


* Use vegan butter that has around 75-80% fat.


Store oatmeal cookies in an airtight container at room temperature for 3-5 days or in the fridge for up to 2 weeks. You can freeze them for up to 2 months.
You can also freeze them before baking (scoops of cookie dough balls). Then bake them for additional 2-5 minutes than the recipe calls.


Calories: 167kcal
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