Vegan Oatmeal Cookies
These vegan oatmeal raisin cookies are the best! They’re soft and chewy with slightly crispy edges, and super easy to make without butter or eggs. With nutty old-fashioned oats and sweet raisins in ever bite, I promise you won’t be disappointed.
“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.
Here’s what you’ll need to make them
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.
FAQ’s and tips for making vegan oatmeal cookies
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 cookie recipes you’ll enjoy
- Chocolate Chip Cookie Bars
- Italian Anise Cookies
- Pecan Snowball Cookies
- Super Soft Sugar Cookies
- Sprinkle Cookies
More vegan favorites
- Vegan ricotta
- Almond cheese
- Vegan pumpkin spice latte
- Vegan scalloped potatoes
- Vegan naan bread
- Vegan cookie dough for one
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.
