Vegan Raisin Oatmeal Cookies

These vegan oatmeal cookies with raisins (or vegan chocolate chips) are the same chewy, sweet, soft cookies from your childhood but made vegan with simple ingredient swaps! Just 12 simple pantry ingredients and 30 minutes + refined sugar-free and gluten-free options included!

Thick, Chewy Vegan Oatmeal Cookies with Raisins or Chocolate

Oatmeal cookies are practically ingrained into my (and many others) childhoods. They’re soft, chewy, and slightly crisp on the edges. Now with this easy vegan oatmeal cookies recipe, you can enjoy cookies just like the ones you grew up eating but 100% egg and dairy-free, and ready in 30 minutes!

With brown sugar, vegan butter, and chewy oats and raisins, these vegan raisin oatmeal cookies are everything you desire but plant-based, studded with sweet raisins and warming cinnamon. They’re also easy to adapt, with several add-ins to choose from and replacements if you aren’t a fan of raisins (like vegan chocolate chips or vegan oatmeal cranberry cookies).

Since these cookies don’t spread much in the oven, you can also shape them to your liking (i.e., vegan oatmeal cookie balls vs. flattened into more traditional cookies). You could also use several ingredient swaps if you want a slightly lighter treat. I.e., using unrefined sugar, some whole wheat flour, less oil, etc. Keep reading for all the recommendations and advice.

Once baked, enjoy these chewy brown sugar oatmeal cookies with a glass of your favorite dairy-free milk, and then store the leftovers for up to a week in the fridge or 3 months in the freezer! That way, you always have a snack to grab when needed!

The Ingredients

You need 12 ingredients to make this vegan oatmeal cookies recipe. However, you probably already have at least 90% of them in your pantry/kitchen!

The Dry Ingredients

• Flour: You can use all-purpose flour or a 50/50 combination of AP flour and whole wheat flour. Spelt flour should also work.
• Oats: You need old-fashioned oats/ rolled oats for these cookies. Use gluten-free certified oats if necessary.
• Add-ins: I added raisins and walnuts this time. However, pecans or pistachios (or pumpkin seeds/sunflower seeds for nut-free oatmeal cookies) would also work. Keep reading for other add-in options.
• Brown sugar: Brown sugar oatmeal cookies have a wonderful caramel flavor. However, you could use coconut sugar as an unrefined sugar option. Also, feel free to reduce the amount slightly, if preferred.
• Leavening agents: This vegan oatmeal cookies recipe relies on baking powder and baking soda for the correct texture.
• Salt: To enhance the various flavors.
• Cinnamon: These vegan raisin oatmeal cookies wouldn’t be the ones from my childhood without the subtle warmth of cinnamon throughout.

The Wet Ingredients

• Vegan butter: Use your favorite vegan butter at room temperature. Different brands may affect how much the oatmeal cookies spread, so feel free to experiment.
• Flax egg: You’ll need ground flaxseed and water. You can grind the seeds yourself in a coffee/spice grinder or high-speed blender.
• Vanilla extract: Use pure, natural vanilla for the best flavor.

Optional Add-ins and Variations

There are several simple ways to adapt and add to these vegan oatmeal raisin cookies, including:

• Spices: Chai spice or pumpkin spice would work well in this vegan oatmeal cookies recipe.
• Vegan chocolate chips: To make vegan oatmeal chocolate chip cookies, your favorite dairy-free semi-sweet chocolate chips or chunks. Use sugar-free chocolate, if preferred.
• Other dried fruit: Chopped dates, dried cranberries, apricot, pineapple, etc.
• Coconut: Add a few tablespoons of unsweetened shredded coconut to the cookie dough for texture and flavor. Pair that with dried pineapple for delicious tropical vegan oatmeal cookies.

How To Make Vegan Raisin Oatmeal Cookies?

• 1) First, preheat the oven to 350F/177C and line a baking sheet with parchment paper or a silicone mat.
• 2) Then, in a small bowl, combine the water and ground flaxseed and mix well for a minute. Then let sit for at least 5 minutes to thicken.

• 3) Next, in the bowl of a stand mixer (or a large bowl with a hand mixer), beat the vegan butter and sugar until light and fluffy (usually between 1-2 minutes).

• 4) Add the vanilla and flax egg and mix for 1-2 minutes. Then add the flour, cinnamon, leavening agents, salt, and oats, and mix until just combined. Finally, if using them, fold in the raisins and chopped nuts.

• 5) Then, roll the dough into balls around 1 ½-inches wide and bake them for 8-10 minutes. Leave them to cool on a wire rack and then enjoy!

If you’d prefer a more traditional cookie shape, flatten the balls into your desired shape. These vegan oatmeal cookie balls don’t spread in the oven.

FAQs

Top Recipe Tips and Notes

• For a firmer cookie: Increase the cooking time by 2-3 minutes for crunchier cookies.
• Adjust the shape: If you don’t flatten the vegan raisin oatmeal cookies before baking, they’ll bake as vegan oatmeal cookie balls, so flatten them if preferred.
• Measure the flour correctly: Use a spoon to add the flour to a measuring cup without pressing or packing it down. Then use the back of a knife to level off the top. If you add too much flour, the cookies will end up very dense.
• Don’t over mix: If you overwork the gluten in the dough, it will affect the texture.
• Allow them to cool: Immediately from the oven they’ll be fairly soft and fragile, so allow them to cool.
• If the dough is really dry and crumbly: Add a small amount of plant-based milk, one tablespoon at a time, until it forms a dough. You can also add your favorite jam to achieve your desired consistency.

Make Ahead and Storage Instructions

Make ahead: You can prepare the vegan raisin oatmeal cookie dough (minus the leavening agents) and keep it stored in the fridge for 2-3 days. Before using it, bring it back to room temperature, mix in the baking powder and baking soda, and continue.

You can also save leftover cookie dough for several days in the fridge and several months in the freezer. However, the texture may vary.

At room temperature: Store the vegan oatmeal cookies in an airtight container at room temperature for 3-4 days.

In the fridge: Store them covered/in an airtight container for 5-7 days. Bring them back to room temperature before enjoying them for the best texture.

In the freezer: First, flash-freeze the vegan oatmeal raisin cookies spread out across a baking tray. Once solid, transfer the cookies to a large freezer-safe Ziplock/Stasher bag and store them for 3 months.

Allow them to thaw in the fridge overnight or on the counter for several hours. You could also use the microwave in 10-15 second increments.

More Easy Vegan Desserts

• Vegan peanut butter blondies
• Vegan blackberry orange cupcakes
• Easy vegan lemon cake
• Vegan blueberry zucchini muffins
• 2-Ingredient raspberry syrup

If you try this vegan oatmeal cookies recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla