“Followed the recipe exactly. Reminds me of the oatmeal cookies my grandmother made for breakfast when stayed at her summer cottage in Michigan. We just shifted to a plant forward diet. This recipe is amazing.”
Why I love this vegan oatmeal cookie recipe
Almost immediately after publishing my dairy free chocolate chip cookies, I new I wanted to find the best oatmeal cookie recipe. I can’t tell you how many batches I’ve made. I made healthy ones, dry ones and ones that didn’t spread, but they were all disappointments.
Because I already knew exactly what I wanted from these vegan oatmeal cookies. I wanted them to be chewy, with a hint of cinnamon and the traditional nuttiness you get from old fashioned oats. And, I’ve finally found it.
These vegan oatmeal raisin cookies are nothing short of perfection.
How to make vegan oatmeal raisin cookies
Mise en place. Preheat your oven to 350˚F, measuring your ingredients out, line a baking sheet with parchment paper.
Make your flax egg. Stir the ground flax and water together in a small bowl. Set it aside and let the flax absorb the liquid.
Mix the dry ingredients. Whisk the flour, baking soda, cinnamon and salt together in a medium bowl. Set the bowl aside for later.
Mix the wet ingredients. In a larger bowl, beat the vegan butter and sugars with an electric mixer until light and fluffy. Add the flax egg and vanilla and mix until combined.
Add them together. Add the flour mixture to the wet ingredients, about 1 cup at a time, mixing as you go and scraping the sides as needed, until combined.
Stir in the oats and raisins until they’re evenly distributed in the dough.
Bake the cookies. Scoop the cookies onto your cookie sheet and bake for 10 – 12 minutes, or until the cookies have set but are still soft. Remove from the oven and allow them to cool on the cookie sheet before transferring them to a cooling rack.
Frequently asked questions
You can use quick oats if that’s what you have on hand, but the chewiness and overall texture of the cookies will be different. Because quick cook oats are already partially cooked, your cookies will be less chewy and softer than if you were to use old-fashioned or rolled oats.
These oatmeal cookies are pretty healthy, they contain a lot of great nutrients for your body in a delicious cookie form, but they do contain sugars and fats. With the added flax seeds, you have more fiber and omega 3 in every bite, too.
Yes, most brands of oats aren’t considered gluten free because of cross contamination. This vegan oatmeal cookie recipe also contains gluten in the form of all-purpose flour.
More dairy free cookies: chocolate chip cookie bars / Italian anise cookies / pecan snowball cookies / super soft sugar cookies / sprinkle cookies
More vegan recipes you’ll love
Vegan Oatmeal Cookies
Ingredients
- 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon coarse salt
- 1/2 cup vegan butter, softened
- 1/3 cup + 2 tablespoons brown sugar
- 1/3 cup + 2 tablespoons sugar
- 1 teaspoons vanilla extract
- 1 1/2 cups old-fashioned oats
- 3/4 cup raisins
Instructions
- Preheat oven to 350˚F and line a baking sheet with parchment paper.
- In a small bowl, mix the flaxseed and water together. Set aside and allow flax seed to absorb the liquid.
- In a medium bowl, whisk the flour, baking soda, cinnamon, and salt together.
- In a large bowl with an electric mixer, beat the butter and sugars at a medium speed until light and fluffy.
- Add vanilla, and the flax mixture to the bowl, and mix until incorporated.
- Slowly add the flour mixture to the bowl, mixing until each addition has been incorporated, scraping the sides as needed.
- Mix in oats and raisins until evenly distributed in the dough.
- Using a cookie scoop, drop 2 tablespoon balls of dough onto a prepared baking sheet. Bake for 10 – 11 minutes, or until the dough has just set on the top.
- Remove from oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
So far, I’ve only had one cookie that was cooling, but after the first bite, I literally said to myself “That’s a good cookie.” I followed the recipe exactly, except I didn’t use a hand mixer and went the manual route. And I added another teaspoon of vanilla. Thank you for sharing the recipe.
Hi – do you have a suggestion of how to make these gluten free ?
I substituted a very ripe banana for the vegan butter. The cookies are very dense, and following 2 tablespoons per cookie, I ended up with 18 cookies. Will make recipe again but will not use banana as a substitute for the fat. I am
In Costa Rica and my coconut oil turns to liquid, was not sure if that would work.
You could use vegetable shortening instead of the vegan butter. I use butter flavored crisco as a substitute interchangeably for vegan butter in baking recipes.
These are perfect! Exactly the texture you want from an oatmeal cookie. I’ve made them a couple times now and my whole family loves them 🙂
I’m sad to report that unlike so many of the good reviews on this post, my cookies did not turn out great. I followed the instructions and ended up with dry, crumbly cookies. I wish I could post a picture. I followed the directions as stated, so the only thing I can think of is I live in Arizona, so maybe the drier climate had an effect. The flavor was good! Not too sweet, with a touch of cinnamon. Perfect for my egg free toddler! I might try adding 1/4-1/2 cup oil next time and see if that improves the dry texture.
I’m sorry these didn’t work for you. The climate could definitely contribute to the texture, but I’m wondering if you measured your flour incorrectly. Volume measurements can really vary depending on how you scoop/level your flour. If you didn’t aerate your flour before measuring, that can also cause you to accidentally use too much.
These cookies SO GOOD! Classic oatmeal and raisin flavor, crunchy AND chewy! I used 3 Tbsp of “Just Egg” instead of flaxseed and they turned out great. Will use this recipe again for sure.