These homemade vegan oatmeal raisin cookies are so sweet, chewy, and nostalgic! This recipe will take you back to childhood, when you enjoyed a warm oatmeal raisin cookie fresh from the oven!
Best of all, these are vegan, egg-free, and easy to make! They’re so good that you would NEVER know they’re vegan! These cookies are crunchy on the outside, chewy on the inside, and packed full of raisins—a mouth-watering favorite!
These cookies are perfect for every barbecue, holiday, and family get-together. They also travel really well in an airtight container and make the perfect addition to your holiday cookie box!
The other best part about these cookies is that you can make the dough ahead of time, store it in the freezer, and defrost the cookies to bake as needed! They’re a perfect quick treat to prepare when you have unexpected guests or for those late-night cookie cravings!
For more delicious cookie recipes, see my Molten Chocolate Lava Cookies and my oatmeal cream pie recipes!
Step by Step Video – Oatmeal Raisin Cookies
Oatmeal Raisin Cookie Ingredients
To make these delicious vegan oatmeal raisin cookies, you will need the following ingredients:
- Butter—This recipe prefers unsalted vegan butter. However, if you only have salted vegan butter, you can omit the added salt.
- Brown sugar– This recipe also works with coconut sugar, but packed dark brown sugar is preferred.
- Granulated sugar– You can also substitute it with your preferred sweetener at this step!
- Flax egg—To make a flax egg, mix one tablespoon ground flax seed meal with two tablespoons of water. Mix well. Let it sit for five minutes until thickened. Done!
- Vanilla extract– You can also use vanilla bean paste as well!
- Dark molasses -Don’t skip the dark molasses in this recipe! They give the oatmeal cookies their nostalgic flavor.
- All-purpose flour– You can also substitute with King Arthur Gluten-Free Flour for a gluten-free option.
- Baking powder– The baking powder will help your cookies rise! Don’t skip this part.
- Baking soda —Baking soda will help your cookies rise and bake evenly, especially without an egg in this recipe. We need this step.
- Salt– If using unsalted butter, add kosher or sea salt to the cookie batter.
- Cinnamon– The cinnamon gives the perfect amount of warm spice to this cookie recipe.
- Oats– Quick-cooking oats are preferred for this recipe, but feel free to use any oats.
- Raisins– These are a must for oatmeal raisin cookies!
See recipe card for additional details and quantities.
Vegan Oatmeal Cookie Instructions
For the full instructions and measurements for making this delicious recipe, please refer to the recipe card at the bottom of the post!
Use the following step-by-step instructions to make these delicious vegan oatmeal raisin cookies:
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until fluffy, about 2 minutes.
Add the flax egg, vanilla, and molasses and mix until smooth, scraping down the sides as needed.
On low speed, add the flour, baking soda, salt, cinnamon, and oats to the creamed butter mixture. Mixing until just combined.
Then add the raisins, mixing until just combined, until all of the oat mixture is added.
Form 1 ½ tablespoons of dough balls and place them about 2 inches apart on a baking sheet.
Refrigerate the cookies for at least 20 minutes, until just before baking.
Then, bake the cookies one sheet at a time for 10-12 minutes or until lightly golden.
Let the cookies cool on the baking sheet on a wire rack for 30 minutes. Enjoy warm and fresh from the oven!
Hint: Refrigerate the cookies for at least 20 minutes before baking. This will help them stay together and not spread out too much on the baking sheet. Then, flatten them slightly with your hands and bake!
Oatmeal Cookie Substitutions
While this recipe is super delicious and perfect, these homemade cookies are extremely versatile and have substitutions to make this recipe gluten-free or non-vegan!
- Gluten-free- To make this recipe gluten-free, use King Arthur’s 1:1 gluten-free flour for a delicious gluten-free option.
- Non-Vegan-Substitute vegan butter sticks with regular unsalted butter sticks for a non-vegan, classic option.
Variations
There are a wide variety of ingredient variations that you can use for these vegan oatmeal cookies if you want a fun variation or if you are missing some of the ingredients:
- Yogurt covered raisins
- Quinoa flakes
- Dried cranberries
- Dried blueberries
- Coconut flakes
Serve these delicious cookies with your favorite milk substitute, coffee, espresso, or tea!
Looking for another fun oat cookie recipe? See my oatmeal cream pie recipe!
Equipment
For this recipe, you will need a stand mixer or hand mixer, a small ice cream scoop (optional), and at least one large baking sheet.
For the stand mixer, ensure you use a paddle attachment for the cookie dough. A stand mixer is optional; you can mix by hand, but ensure that you do not overmix the batter.
Vegan Oatmeal Cookie Storage
You can store your baked cookies in an airtight container in the fridge for up to 2 weeks, or in the freezer for 3-4 months. Consuming your cookies sooner rather than later will ensure more freshness!
The other best part about these cookies is that you can make the dough ahead of time, store it in the freezer, and defrost the cookies to bake as needed, so you can have freshly baked cookies on demand!
Top tips
- The best part about these cookies is that you can make the dough ahead of time, store it in the freezer, and defrost the cookies to bake as needed!
- You can substitute King Arthur’s 1:1 gluten-free flour for a gluten-free option.
- Ensure you refrigerate the cookies in the fridge for at least 20 minutes until just before baking.
- Flatten the refrigerated cookies slightly with your hands before you place them in the oven to bake.
Frequently Asked Questions (FAQs)
Your oatmeal cookies may not be soft and chewy for a few reasons. Ensure that you do not overmix the batter or overbake your cookies, and be sure to use brown sugar in your recipe to provide extra moisture!
Yes, you should let the oatmeal cookie dough chill and rest for at least 20 minutes in the refrigerator before baking. This will allow the butter to become cold and prevent your cookies from spreading too much while baking.
The best flour for cookies is all-purpose flour. The best gluten-free flour to use for cookies is a 1:1 gluten-free flour mix.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Oatmeal Raisin Cookies:
Vegan Oatmeal Raisin Cookies
Equipment
- 1 Baking sheet
- 1 Stand mixer With paddle attachment
- 1 Small ice cream scoop
Ingredients
Vegan Oatmeal Raisin Cookies
- 1 1/4 Cups Unsalted Vegan butter Room temperature
- 1 Cup Brown sugar Packed
- 1/2 Cup Granulated sugar
- 1 Tbsp Ground flax 1 flax egg (1 Tbsp ground flax mixed with 2 tbsp water, then sit for 5 minutes to thicken)
- 2 Tsp Vanilla extract
- 1 Tsp Dark Molasses
- 1 1/2 Cups All-purpose flour
- 1/2 Tsp Baking powder
- 1/2 Tsp Baking soda
- 1/2 Tsp Salt
- 1/4 Tsp Cinnamon
- 3 Cups Old fashioned oats
- 1/2 Cup Raisins
Instructions
Vegan Oatmeal Raisin Cookies
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Prep your flax egg by combining 1 tbsp of ground flax with 2 tbsp of water. Mix well. Then set aside for 5 minutes to allow to thicken.
- In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until fluffy, about 2 minutes. Add the flax egg, vanilla, and molasses and mix until smooth, scraping down the sides as needed.
- Then, with the mixer on low speed, add the flour, baking soda, salt, cinnamon, oats, and raisins to the creamed butter mixture until just combined.
- Form 1 1/2 tablespoons of dough balls (you can also use a small ice cream scoop) and place them about 2 inches apart on a baking sheet (8 cookies per sheet).
- Refrigerate the cookies for at least 20 minutes, until just before baking. Flatten the cookie dough balls slightly. Then one sheet at a time, bake the cookies for 10-12 minutes or until lightly golden.
- Let the cookies cool on the baking sheet placed on top of a wire rack for 30 minutes. Enjoy warm and fresh from the oven!
Awesome!!! These cookies were really easy to make and are great for people who cant have eggs!