“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!
This was a free-for-all vegan cookie making venture for me as I was low on everything! Was low on vegan butter so used 1/4 c vegan butter 1/8 c olive oil 1/8 cup applesauce. Used Gluten free flour, substituted with overnight oats w/ dates and raisins. I was prepared to leave them out for the possum family outside, but somehow they turned out amazingly well! Soft and chewy. Will definitely follow your recipe to the letter next time I’m not lazy and rained in! Thank you for the great recipe. : )
These cookies are delicious! They are the most requested baked good from friends. Thank you for such a yummy recipe. ❤️
I almost skipped over this recipe in favour for one that had more than 1000 reviews. But I’m glad I didn’t. These were amazing! My husband had been asking for chewy oatmeal cookies for some time and we both love them. I bookmarked this recipe and will definitely be making again, like some time next week ;-). The only modification I made was leaving out the extra tablespoons of sugar and it was plenty sweet for our taste. I also wasn’t sure whether to flatten them down, so I left them in little mounds and they took a good 5-6min longer to cook. Next time I will flatten a bit.
I used the vegan butter as called for. The only difference for me is I subbed sprouted oats and blueberries for the raisins. mine didn’t flatten either and were a bit crumbly. Maybe from the sprouted oats, although oats are gluten-free so…?
My nonvegan sister brought these to my party and everyone loved them! I think these were the best oatmeal raisin cookies I’ve ever had, and they are one of my favorites to begin with. So now I’m making them for her birthday party.
Does the recipe really yield 30 cookies as is? I’d usually double a batch of cookies for a party but 30 is a lot to begin with so if it’s around that, I’d be good. Thanks for the help!
Delicious, but doesn’t make 30 cookies if you’re actually using a 2 Tbl scoop. I got 16 out of it. I didn’t have vegan butter, (which I think is disgusting anyway,) so I substituted extra virgin coconut oil. I never used white granulated sugar, but coconut sugar made a fine substitute. The brown sugar I use is real brown molasses sugar, not the fake stuff that is white sugar with molasses added. And I added a couple squirts of butterscotch stevia to the homemade vanilla. Also, my clan doesn’t like raisins, so I used apple juice infused cranberries. Came out great and tasted awesome!
Taste good. Only change I made was I omitted the raisins.
The only reason I gave 4 stars instead of 5 was that it makes half the amount of cookies it says if you use 2 tbsp size scoop like indicated in recipe. Wish I used my one tablespoon scoop instead so I would have enough cookies.
one of your sugar substitute’s is honey, these will not be vegan if you use honey.
I don’t mention honey in this post at all. I’m not sure where you are seeing that, but you’re right. Honey is not vegan.
I tried this recipe because I was out of milk and eggs, and didn’t want to make a special trip to the store. I was also out of baking soda so I substituted paking powder (used 3 time as much). And I didn’t have any all purpose flour so I used whole wheat instead. And I didn’t have any raisins so I left them out. But they came out really good.
So good! I substituted craisins for raisins. Very satisfying cookie, bravo.