Oatmeal Energy Cookies for On-The-Move Days


This recipe for Oatmeal Energy Cookies was shared with us by my good friend Sarena, the Non-Dairy Queen.

These are what I now refer to as Con Cookies. This is my go to recipe for a great hearty cookie that will get you through the times when there is no time to stop for food! I make these every year for the conventions we go to and they are a hit with everyone. I change up the dried fruits and nuts depending on what I have on hand.

Oatmeal Energy Cookies Recipe - A dairy-free favorite for conventions, when everyone needs energy on the go!

I had the chance to try Sarena’s “Con Cookies” when we went to a conference together in Atlanta. She brought some to share and energize us, and I couldn’t have been more grateful. They were delicious!

Note that these oatmeal energy cookies do use eggs. If you confuse eggs with dairy, read this: Are Eggs Dairy? Nonetheless, I’ve included my favorite egg-free swap for these types of cookies below.

Oatmeal Energy Cookies Recipe - A dairy-free favorite for conventions, when everyone needs energy on the go!

Special Diet Notes: Oatmeal Energy Cookies

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.

For lower sugar oatmeal energy cookies, you can swap coconut sugar for the brown sugar, white sugar, or both. You can also use unsweetened coconut shreds rather than sweetened, but it will reduce the moisture level a bit.

For egg-free and vegan oatmeal energy cookies, I like using a scant 1/2 cup (or generous 1/3 cup) unsweetened dairy-free yogurt, applesauce, or mashed banana.

Oatmeal Energy Cookies
Prep time
Cook time
Total time
These are my "Con Cookies" for energizing my husband and I during busy conventions. The recipe is adapted from Martha Stewart Everyday Food
Serves: 18 cookies
  • 1 cup white-whole wheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup dairy-free buttery sticks (2 sticks of Earth Balance)
  • ½ cup packed dark brown sugar
  • ½ cup sugar
  • 2 large eggs (see post above for egg-free option)
  • 1 teaspoon vanilla extract
  • 2½ cups quick oats
  • 1 cups raisins (chopped in a food processor or with a knife)
  • 1 cup raw sunflower seeds
  • 1 cup sweetened shredded coconut
  1. Preheat your oven to 350ºF.
  2. In a medium bowl, whisk together the flours, baking soda, and salt.
  3. In a mixing bowl, cream the buttery sticks and sugars with a hand mixer or stand mixer until light and fluffy.
  4. Beat in the eggs and vanilla, scraping down the sides of the bowl as needed.
  5. Add the flour mixture to the sugar mixture and beat just until combined.
  6. Stir in the oats, chopped raisins, sunflower seeds and coconut just until combined.
  7. Drop the dough by the level ¼-cup (I use my ice cream scoop) onto baking sheets about 1½ inches apart.
  8. Bake until they are golden brown and soft to the touch, about 18 minutes, rotating the cookie sheets halfway through.
  9. Cool 5 minutes on the cookie sheets and then transfer to a wire rack to cool completely.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I am new to Dairy free and bought your book and have been looking at all of your baking recipes. I can’t wait to try these! I have purchased the earth balance baking sticks however, you have a recipe for baking sticks to use in recipes. Can you make those sticks and freeze them? I know in the book it says they last in the fridge for a week. But I wanted to make a batch to freeze for future baking. Thanks!

  2. I would love to try these but would need to make them gluten free can you give me a suggestion on what flour to use? Thanks.

    • Hi Laureen, I haven’t tested them gluten-free. My best suggestion would be oat flour (will be a bit crumbly, but I like oat flour in oatmeal cookie recipes for obvious reasons!) or your favorite gluten-free baking blend. I think Bobs Red Mill 1:1 is a good standard for swapping.

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