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An oatmeal raisin vegan cookie arranged with other cookies on parchment paper.

Vegan Oatmeal Raisin Cookies

Timeless Dishes
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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 20 minutes
Total Time 47 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 30 Cookies
Calories 160 kcal

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.
    Vegan oatmeal raisin cookie dough ingredients arranged on a wooden cutting board.
  • 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.
    Oatmeal cookie dough in a mixing bowl with molasses being poured into the batter.
  • 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.
    Oatmeal cookie dough in a mixing bowl with the dry ingredients being added on top.
  • 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).
    Raw oatmeal cookie dough balls arranged on parchment paper.
  • 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.
    Baked oatmeal cookies arranged on parchment paper.
  • 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!
    Vegan oatmeal cookies with raisins arranged on a parchment baking sheet with a bite taken in one cookie.

Video

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1gCalories: 160kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 125mgPotassium: 53mgFiber: 1gSugar: 11gVitamin A: 0.05IUVitamin C: 0.002mgCalcium: 17mgIron: 1mg
Keyword oatmeal cookie recipe, Oatmeal raisin cookie recipe, Oatmeal raisin cookies, Vegan oatmeal raisin cookies
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