Vegan Oatmeal Raisin Cookies Recipe
If you’re searching for a cookie that checks every box – chewy, comforting, a little bit nostalgic, and entirely plant-based – these Vegan Oatmeal Raisin Cookies are about to become your new favorite treat. Each bite delivers perfectly plump raisins, just the right touch of cinnamon, and hearty oats, all held together with a simple “flax egg” that keeps things totally vegan. Whether you’re baking for yourself or a crowd, this is the kind of cookie you’ll want to eat straight from the cooling rack!
Ingredients You’ll Need
One of the best parts about Vegan Oatmeal Raisin Cookies is how simple and familiar these ingredients are. Each one brings something important to the mix, turning a pantry staple into a crave-worthy, chewy classic.
- Rolled oats: Use old-fashioned rolled oats for the ideal chewy texture and those classic oatmeal cookie nooks and crannies.
- All-purpose flour: Just enough is used to give lift and soft structure without weighing down the cookies.
- Baking soda: This leavening agent creates that subtle rise and helps browning at the edges.
- Cinnamon: Brings cozy, warming spice that ties in beautifully with the raisins.
- Salt: Balances out the sweetness and sharpens all the flavors.
- Coconut oil (melted): Adds moisture and richness, plus a subtle hint of coconut that’s irresistible in cookies.
- Brown sugar (packed): Provides deep, caramel notes and extra chewiness thanks to the molasses content.
- Maple syrup: A natural sweetener that keeps these cookies moist and delivers gentle maple undertones.
- Vanilla extract: Rounds out the flavor—don’t skip it, even just a splash makes a difference.
- Ground flaxseed + water: The secret vegan “flax egg” that binds everything together without eggs.
- Raisins: Sweet, chewy jewels in every bite, just as an oatmeal cookie demands.
- Chopped walnuts (optional): For a little crunch and nutty flavor, totally up to you!
How to Make Vegan Oatmeal Raisin Cookies
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F so it’s the perfect temperature for baking. Line a baking sheet with parchment paper for easy cookie removal and less cleanup later on.
Step 2: Mix the Flax Egg
In a small bowl, combine one tablespoon ground flaxseed with three tablespoons water. Give it a quick stir and let it sit for five minutes—this mixture will thicken and become the “glue” that helps these Vegan Oatmeal Raisin Cookies hold together without any eggs.
Step 3: Combine the Dry Ingredients
Grab a large mixing bowl and whisk together your oats, flour, baking soda, cinnamon, and salt. This step ensures the spices and leavening agent are evenly distributed throughout every single cookie, so each bite is packed with cozy flavor.
Step 4: Mix the Wet Ingredients
In a separate bowl, stir together the melted coconut oil, packed brown sugar, maple syrup, vanilla extract, and your thickened flax egg. Whisk until well combined—the coconut oil should blend smoothly with the sweeteners for a glossy, cohesive liquid base.
Step 5: Make the Cookie Dough
Pour the wet ingredient mixture into the bowl of dry ingredients. Gently stir with a spatula or large spoon until a dough forms—you’re looking for everything to come together with no pockets of dry flour left.
Step 6: Fold in Raisins and Walnuts
Now it’s time for the goodies! Fold in the raisins and, if you’re using them, the chopped walnuts. This is what makes Vegan Oatmeal Raisin Cookies so satisfying: chewy bites of fruit and a hint of crunch.
Step 7: Shape and Bake
Scoop tablespoons of dough onto your prepared baking sheet, spacing them about two inches apart to allow for spreading. Press the tops lightly to flatten the cookies just a bit—these don’t spread much on their own. Bake for 10 to 12 minutes, or until the edges are lightly golden.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes (they’re delicate while warm and will continue setting up) before transferring to a wire rack. Enjoy them slightly warm for maximum coziness!
How to Serve Vegan Oatmeal Raisin Cookies
Garnishes
For an extra special touch, sprinkle a little flaky sea salt on top of your cookies just after they come out of the oven. You can also dust with a pinch of cinnamon or even drizzle with a bit of melted vegan chocolate if you’re feeling fancy. The rustic look of these Vegan Oatmeal Raisin Cookies means you don’t have to do much—they’re charming all on their own.
Side Dishes
Pair these cookies with a cold glass of almond or oat milk for that classic cookie-dunking experience. They also make a cozy companion to a cup of chai tea, spiced coffee, or even fresh fruit slices for a more substantial snack.
Creative Ways to Present
Stack a bundle of Vegan Oatmeal Raisin Cookies and tie them with twine for a heartfelt homemade gift. Layer them in a jar for a rustic cookie display at brunch, or crumble them over vegan ice cream for an extra special dessert. You can even sandwich vegan vanilla or cinnamon buttercream between two cookies for a show-stopping treat!
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to four days. The oats help them retain moisture, so they stay soft and pillowy—a real treat even on day three or four!
Freezing
Vegan Oatmeal Raisin Cookies freeze beautifully. Once cooled, pop them into a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to three months—just thaw at room temperature whenever a craving strikes.
Reheating
If you love that just-baked warmth, simply heat a cookie in the microwave for 10–15 seconds or in a 300°F oven for a couple of minutes. You’ll reclaim that fresh-from-the-oven texture and aroma in no time.
FAQs
Are Vegan Oatmeal Raisin Cookies healthier than regular oatmeal raisin cookies?
They can be! These use plant-based ingredients, have no cholesterol, and are slightly lower in saturated fat thanks to coconut oil and flaxseed. The fiber from oats and raisins adds a nutritious boost, making them a more wholesome treat than many classic varieties.
Can I make these cookies gluten-free?
Absolutely! Substitute a certified gluten-free all-purpose flour and make sure your oats are labeled gluten-free as well. The texture remains chewy and delicious, so everyone can enjoy these Vegan Oatmeal Raisin Cookies.
What can I use instead of raisins?
If raisins aren’t your favorite, swap them for dried cranberries, chopped dates, or even vegan chocolate chips. Each brings a new twist to the classic oatmeal cookie—feel free to customize!
Why do the cookies need to cool on the pan before moving?
Letting Vegan Oatmeal Raisin Cookies cool on the pan allows them to firm up, making them easier to transfer to a wire rack without falling apart. They finish baking from residual heat, helping them set perfectly chewy every time.
Can I double the recipe for a party or gift giving?
Yes, this recipe doubles easily. Make a big batch, bake as usual (just use multiple baking sheets) and share the oatmeal raisin cookie love! They’re always a hit at gatherings or boxed up as edible gifts.
Final Thoughts
I truly hope you give these Vegan Oatmeal Raisin Cookies a spot in your baking rotation. Nothing beats the mix of nostalgia and wholesome goodness they bring. With every batch, you’ll find yourself reaching for just one more—so don’t be surprised if they disappear faster than you expected!
Print
Vegan Oatmeal Raisin Cookies Recipe
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Vegan
Description
These Vegan Oatmeal Raisin Cookies are a delightful treat that’s perfect for anyone looking for a dairy-free and egg-free dessert option. Packed with wholesome oats, sweet raisins, and a hint of cinnamon, these cookies are both delicious and satisfying.
Ingredients
Dry Ingredients:
- 1 1/2 cups rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup coconut oil (melted)
- 1/2 cup brown sugar (packed)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
Add-Ins:
- 1/2 cup raisins
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven: Heat your oven to 350°F and line a baking sheet with parchment paper.
- Prepare flax egg: In a small bowl, combine ground flaxseed and water to make a flax egg. Let it sit for 5 minutes to thicken.
- Mix dry ingredients: In a large bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
- Combine wet ingredients: In another bowl, mix melted coconut oil, brown sugar, maple syrup, vanilla, and the flax egg.
- Mix wet and dry: Add the wet mixture to the dry ingredients and stir until a dough forms.
- Add raisins and walnuts: Fold in the raisins and walnuts if using.
- Bake: Scoop dough onto the baking sheet, flatten slightly, and bake for 10–12 minutes until golden.
- Cool: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, slightly underbake and let them finish setting on the baking sheet.
- Swap raisins for dried cranberries or chocolate chips for variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
