These homemade vegan oatmeal raisin cookies are so sweet, chewy, and nostalgic! This recipe will take you back to childhood, enjoying a warm oatmeal raisin cookie fresh from the oven!
Best of all these are vegan, egg-free, and easy to make! SO good that you would NEVER know they are vegan! These cookies are crunchy on the outside, chewy on the inside, and packed full of raisins! A mouth-watering favorite!

These cookies are the hit of every barbeque, holiday, and family get-together! They also travel really well in an air-tight container and make the perfect addition to your holiday cookie box!
The other best part about these cookies is you can make the dough ahead of time, store them in the freezer, and defrost the cookies to bake as needed! 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!
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Oatmeal Raisin Cookie Ingredients
To make these delicious vegan oatmeal raisin cookies, you will need the following ingredients:

- Butter-Unsalted vegan butter is preferred for this recipe. However, if you only have salted vegan butter, just omit the added salt in this recipe.
- Brown sugar-This recipe also works with coconut sugar but dark brown sugar that is packed is preferred for this recipe.
- Granulated sugar-You can also substitute for your preferred sweetener at this step as well!
- Flax egg-To make a flax egg, mix 1 tablespoon ground flax seed meal and 2 tablespoons of water. Mix well. Let sit for 5 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! This gives the oatmeal cookies their nostalgic flavor!
- All-purpose flour-You can also substitute with King Arthurs 1:1 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-The 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, definitely 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 how to make this delicious recipe, please skip down to the recipe card at the bottom of the post!
Use the following step-by-step instructions for how 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 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!
Hint: Make sure you refrigerate the cookies for at least 20 minutes in the fridge until just before baking. This will help the cookies 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 already, these homemade cookies are extremely versatile and has substitutions to easily make this recipe gluten-free, or non-vegan!
- Gluten-free- To make this recipe gluten-free, use King Arthurs 1:1 gluten free flour for 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 few pieces of equipment. You will need a stand mixer, or hand mixer, a small ice cream scoop (optional), and at least 1 large baking sheet!
For the stand mixer, ensure that you use a paddle attachment for the cookie dough. A stand mixer is optional, you can mix by hand, just ensure that you do not over mix the batter.
Vegan Oatmeal Cookie Storage
You can store your baked cookies in an air tight container in the fridge for up to 2 weeks! You can also store your baked cookies 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 you can make the dough ahead of time, store them in the freezer, and defrost the cookies to bake as needed so that you can have freshly baked cookies on demand!
Top tips
- The best part about these cookies is you can make the dough ahead of time, store them in the freezer, and defrost the cookies to bake as needed!
- You can also substitute with King Arthurs 1:1 gluten free flour for a gluten-free option.
- Make sure you refrigerate the cookies for at least 20 minutes in the fridge until just before baking.
- Flatten the refrigerated cookies slightly, with your hands, before you place the cookies in the oven to bake.
Frequently Asked Questions (FAQs)
Your oatmeal cookies could not be soft and chewy for a few reasons. Ensure that you do not overmix the batter, do not over bake your cookies, and be sure to use brown sugar in your recipe to provide extra moisture!
Yes, you should let 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 will prevent your cookies spreading out 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 ¼ Cups Unsalted Vegan butter Room temperature
- 1 Cup Brown sugar Packed
- ½ Cup Granulated sugar
- 1 tablespoon Ground flax 1 flax egg (1 tablespoon ground flax mixed with 2 tablespoon water, then sit for 5 minutes to thicken)
- 2 teaspoon Vanilla extract
- 1 teaspoon Dark Molasses
- 1 ½ Cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¼ teaspoon Cinnamon
- 3 Cups Old fashioned oats
- ½ 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 tablespoon of ground flax with 2 tablespoon 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 ½ 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!
Paul
Awesome!!! These cookies were really easy to make and are great for people who cant have eggs!