“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!
These are delicious! So glad to find this recipe and this site where there is yummy food I can actually eat! I was recently taken off dairy and soy while breastfeeding my daughter.
Hi,
These vegan oatmeal cookies are the best looking ones I’ve found while searching for a good vegan recipe! I’m not vegan but am allergic to dairy and try not to eat eggs. Instead of the flaxseed egg replacement can you use vegetable oil instead? Or is that a different consistency? Thanks!
-Alyssa
If anyone is still wondering, no, that wouldn’t work. The flax egg acts as a binder, just like fowl eggs. The proteins denature (solidify) at high temperatures, holding the cookies together. Vegetable oil would tend to have the opposite effect.
flax eggs aren’t real eggs lol. they’re made using ground flax seeds and water. it acts as a substitute to eggs, thus the name flax egg.
Hi, do you have a metric conversion for this recipe?
I subbed the vegan butter for real butter (not vegan, just out of eggs :)), omitted the raisins, and rolled the tops in coarse brown sugar. SO delicious! Crunchy on the top and sides, chewy and thick on the inside.
Hi! Have you used coconut oil instead of the vegan butter? Wondering if it would yield the same results…
I haven’t tried it, but I think it would work fine! Just use it softened, not melted.
Yes i use coconut oil and it turned out great
My (non-veg) family loved them! I substituted an egg replaced egg for the flax egg.
These cookies are AMAZING!! My kids say they’re better than the soft, chewy oatmeal raisin cookies from Subway – only we leave out the raisins, because they don’t like them.
Anyway, I tried this recipe last night and ate half the batch myself, so I had to bake some more today. So easy, so cheap and absolutely divine!
I made these cookies today and my husband who loves oatmeal cookies says their great! That is good enough for me. Thank you for posting this recipe.
Loved these cookies! We didn’t add the 2 tbsp to both kinds of sugar and they were still plenty sweet. No one could even tell they were vegan
So delicious! Did not have raisons on hand so I substituted dried cranberries.