If there’s ever been a cookie that manages to be nostalgic, cozy, and impressively wholesome all at once, it’s Vegan Oatmeal Raisin Cookies. These delightful morsels serve up that classic, old-fashioned taste—chewy oats, sweet pockets of raisins, and the gentle warmth of cinnamon—while keeping things completely plant-based. Whether you’re baking for a crowd, prepping snacks for the week, or just want a quick burst of cookie happiness, this recipe is bound to become a staple in your kitchen.
Ingredients You’ll Need
The beauty of these Vegan Oatmeal Raisin Cookies lies in their simplicity—each ingredient plays its own starring role, from the hearty oats to the rich, caramel notes of brown sugar. Here’s what you’ll need, and why it matters:
- Rolled oats: Provide that signature chewy texture and a wholesome, rustic bite.
- All-purpose flour: Gives the cookies structure and ensures they hold their shape after baking.
- Baking soda: Helps the cookies bake up soft and slightly puffy.
- Cinnamon: Brings warmth and a classic spice that pairs beautifully with raisins.
- Salt: Amplifies all the sweet flavors and keeps the cookies from tasting flat.
- Coconut oil or vegan butter: Adds richness and helps create those crisp edges and tender centers.
- Brown sugar: Infuses every bite with deep, toasty sweetness and keeps the cookies moist.
- Maple syrup: Adds a hint of extra sweetness and a lovely subtle flavor.
- Vanilla extract: Gives aromatic complexity and brings all the flavors together.
- Ground flaxseed + water (flax egg): Acts as a plant-based binder, holding everything together—no eggs needed!
- Raisins: Offer little pops of sweetness and classic oatmeal cookie character.
How to Make Vegan Oatmeal Raisin Cookies
Step 1: Prep Your Baking Sheet and Oven
Get started by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent any sticky situations later—and to make cleanup a breeze! This little prep step ensures your Vegan Oatmeal Raisin Cookies bake evenly and lift off the sheet without a fuss.
Step 2: Mix the Flax Egg
In a small bowl, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Give it a quick stir, then set it aside for 5 to 10 minutes. The flaxseed mixture will thicken, becoming gel-like and perfect for binding the dough just like a traditional egg would.
Step 3: Combine the Dry Ingredients
Grab your largest mixing bowl and whisk together the rolled oats, all-purpose flour, baking soda, cinnamon, and salt. This blend is the cozy, aromatic backbone of the cookies, setting the stage for every delicious bite.
Step 4: Cream the Wet Ingredients
In another bowl, beat together the coconut oil (or vegan butter) and brown sugar until the mixture is creamy and fluffy. This step introduces air into the dough, which leads to softer, lighter cookies. Next, add in the maple syrup, vanilla extract, and that thickened flax egg, mixing until everything is smooth, golden, and cohesive.
Step 5: Combine Wet and Dry Mixtures
Pour the wet mixture into your bowl of dry ingredients. Stir until just combined—don’t overmix! You want everything to come together into a soft dough so the Vegan Oatmeal Raisin Cookies will bake up with the perfect chewy texture.
Step 6: Fold in the Raisins
Now, the fun part: add in the raisins and gently fold them through the dough. If you’re feeling adventurous, you can also sprinkle in a few chopped walnuts for extra crunch or swap chocolate chips for the raisins if you like to mix things up.
Step 7: Shape and Bake
Scoop out tablespoon-sized portions of dough and roll gently into balls. Space them about 2 inches apart on your lined baking sheet, then slightly flatten each with your fingers. Bake in your preheated oven for 10 to 12 minutes—or until the edges look set and lightly golden. The cookies continue to cook on the sheet as they cool, so resist the temptation to overbake.
Step 8: Cool and Enjoy
Let the Vegan Oatmeal Raisin Cookies cool on the baking sheet for about 5 minutes. This helps them set before you transfer them to a wire rack to cool completely. If you sneak one warm, congratulations—you’re officially living your best cookie life!
How to Serve Vegan Oatmeal Raisin Cookies
Garnishes
Finish your cookies with a light sprinkle of flaky sea salt right after baking if you love that sweet-salty vibe. You can also drizzle a little melted vegan chocolate on top once they’re cool for a bakery-style treat—simple garnishes make these vegan oatmeal raisin cookies feel extra special.
Side Dishes
Enjoy your cookies alongside a cold glass of non-dairy milk or a warm mug of chai for true comfort. They also make a perfect companion to a fruit salad for a lighter dessert plate or even crumbled on top of vegan yogurt for a playful snack.
Creative Ways to Present
Stack the cookies in a rustic jar with a hand-tied ribbon for a heartfelt homemade gift, or arrange them on a pretty platter with fresh berries for a brunch spread. For parties, tint a drizzle of vegan icing and zigzag it across the cookies for a festive, colorful touch—these Vegan Oatmeal Raisin Cookies are as creative as you want them to be!
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies in an airtight container at room temperature for up to 4 days. They’ll stay wonderfully chewy and flavorful, making them perfect for lunchbox treats or afternoon pick-me-ups all week long.
Freezing
For longer storage, freeze the baked cookies: simply arrange in a single layer in a freezer-safe bag or container. You can also freeze unbaked dough scoops—ready for fresh-baked Vegan Oatmeal Raisin Cookies any time! Either way, they’ll keep in the freezer for up to 3 months.
Reheating
If your cookies have been stored or frozen, refresh them with a quick blast in a 300°F (150°C) oven for 3-5 minutes. This brings back the lovely crispy edges and soft centers. For a fast fix, a short zap in the microwave does the trick, too—just enough to make them taste warm and freshly baked.
FAQs
Can I use quick oats instead of rolled oats?
Quick oats will work in a pinch, but they tend to create a softer, less toothsome cookie. Rolled oats give Vegan Oatmeal Raisin Cookies their iconic chewy texture and heartiness, so use them if you can!
What can I substitute for raisins?
You can try chopped dates, dried cranberries, or even vegan chocolate chips for a fun, personalized spin. The cookies are super flexible, so use whatever mix-ins make you happiest.
Is it okay to make the dough in advance?
Absolutely! You can mix up the dough and keep it in the refrigerator for up to 48 hours before baking. This actually helps the flavors meld and can produce an even chewier Vegan Oatmeal Raisin Cookie.
Why did my cookies turn out flat?
If your cookies spread more than you expected, it may be from extra-warm coconut oil or too little flour. Make sure your coconut oil is solid but soft, and measure your flour carefully for the best results.
Are these cookies gluten-free?
As written, this recipe uses all-purpose flour, which contains gluten. To make vegan oatmeal raisin cookies gluten-free, swap in a 1:1 gluten-free baking blend and use certified gluten-free oats.
Final Thoughts
Once you’ve had a batch of these Vegan Oatmeal Raisin Cookies, it’s hard not to dream up new excuses to bake them again and again. They’re simple, deeply flavorful, and bring just the right dose of nostalgia with every bite. I hope you bake a batch soon and share the love—because a homemade cookie is always a reason to smile.
Print
Vegan Oatmeal Raisin Cookies Recipe
- Total Time: 27 minutes
- Yield: 16 cookies 1x
- Diet: Vegan
Description
These Vegan Oatmeal Raisin Cookies are a delightful treat, perfect for those looking for a dairy-free and eggless option. With wholesome ingredients like rolled oats, raisins, and a hint of cinnamon, these cookies are both delicious and easy to make.
Ingredients
Dry Ingredients:
- 1 cup 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 (solid but soft) or vegan butter
- 1/2 cup brown sugar (packed)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
- 1/2 cup raisins
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare flax egg: Mix ground flaxseed with water in a small bowl and let it sit for 5–10 minutes to thicken.
- Combine dry ingredients: In a large bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
- Prepare wet mixture: Beat coconut oil or vegan butter with brown sugar until creamy. Add maple syrup, vanilla, and flax egg, and mix well.
- Combine wet and dry: Stir dry ingredients into the wet mixture until combined, then fold in the raisins.
- Bake: Scoop dough onto the baking sheet, flatten slightly, and bake for 10–12 minutes until edges are golden. Cool before serving.
Notes
- For extra texture, add chopped walnuts or substitute chocolate chips for raisins.
- These cookies freeze well and are great for meal prep snacks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
