These Vegan Oatmeal Raisin Cookies are quite literally the BEST! They're crispy on the outside, chewy in the middles, and absolutely full of warm cinnamon flavor. Best of all, there's no chilling required and they can be made in under 25 minutes!
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Oatmeal raisin cookies hold a special place in my heart. They were the first cookie recipe I wrote and I can remember baking all on my own.
The original recipe I used was good, but after many years of baking experience I figured I could improve it. I decided to add more flavor, simplify the recipe a bit, and make them vegan so that more people could enjoy!
Now, these vegan oatmeal raisin cookies are quite possibly the best out these. They're so soft and chewy in the middle and packed with warm flavors like cinnamon, vanilla, and nutmeg. Plus, there's no chilling needed, and with a 6 minute bake time they're done from start to finish in under 25 minutes.
If you're looking for more childhood favorite recipes be sure to check out my dairy free banana bread, dairy free chocolate chip cookies, and healthier vegan brownies.
What You Need To Make Vegan Oatmeal Raisin Cookies
Kitchen Tools:
- Microwave safe bowl
- Large mixing bowl
- Wooden spoon
- Measuring cups and spoons
- Baking sheet
Ingredients and Substitutions:
- Vegan butter: This oatmeal raisin cookie recipe calls for vegan butter. I like Melt Organics or Country Crock plant butter.
- Flax egg: A flax egg is 1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water. No other egg replacement will work.
- Brown sugar: I like using brown sugar because it helps the cookies to stay moist and gives a chewier texture. You can use regular sugar if you're out of brown.
- Flour: My favorite all purpose flour is King Arthur. It's always high quality and delivers the best baked goods. I have NOT tested this recipe with gluten free flour and cannot guarantee it will work.
- Oats: You will need either rolled oats or old fashioned oats. Steel cut WILL NOT WORK
- Raisins: I usually use these organic ones without added sugar, but any band will work. If you don't like raisins, try dried cranberries, dried blueberries, or even chocolate chips.
- Spices: These oatmeal raisin cookies are flavored with vanilla, cinnamon, salt, a pinch of nutmeg, and a smidge of black pepper to create a well rounded, balanced cookie flavor.
How To Make Vegan Oatmeal Raisin Cookies
- Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper
- First, in a large mixing bowl mix together the ground flaxseed and water to make a flax egg. Let that sit for 3-5 minutes
- In a microwave safe bowl, melt your vegan butter for 30 second intervals until fully melted. Set aside
- In a medium sized mixing bowl whisk together the flour, oats, cinnamon, nutmeg, salt, pepper, and baking soda. Set that aside
- Now, in the mixing bowl with the flax egg add the melted vegan butter, brown sugar, and vanilla extract. Mix with a wooden spoon until well combined
- Pour the dry ingredients into the wet and gently mix until 80% of the way combined
- Add the raisins into the cookie dough and finish mixing
- Use a 2 tablespoon cookie scoop to scoop your dough onto the prepared baking sheets, keeping about 2 inches between each dough ball
- Bake for 6-8 minutes, or until the edges are just turning golden brown. Carefully pull the cookies out of the oven and let them sit on the trays for 10 minutes before transferring to a wire rack to finish cooling completely
Expert Baking Tips
- Let the flax egg sit for about 5 minutes to absorb all of the water
- Allow the melted butter to cool slightly before adding it into the cookie dough
- Use rolled oats or old fashioned oats, steel cut will not work
- Don't overmix the cookie dough or your cookies will be tough
- Watch the baking time, so you don't over bake and burn your cookies
- Let the vegan oatmeal raisin cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to finish cooling
Frequently Asked Questions
If your cookies are hard there's 2 reasons:
1. You overmixed the dough. When flour comes in contact with wet ingredients the gluten property begins to form, and when overmixed, it can make your cookies tough.
2. They're overbaked. I like to take mine out of the oven JUST as the edges are a light golden brown.
I have not tested this recipe with gluten free flour, so I cannot guarantee the outcome. If you want to try, I suggest using a 1:1 gluten free all purpose flour and gluten free certified oats.
This is a no-chill recipe so there's minimal time between you and fresh baked cookies. There is absolutely no need to chill this oatmeal raisin cookie dough before baking, unless you're trying to save time another day and want to make it ahead of time.
If you don't like raisins you can leave them out entirely or substitute with dried cranberries, dried blueberries, or semi-sweet chocolate chips.
Sure! Vegan oatmeal raisin cookie dough is a great make-ahead option. You can make the dough up to 2 days before, cover the bowl tightly with plastic wrap, and store in the fridge until needed. It will be harder to scoop, so you'll want to let it come to room temperature before baking.
I'd say that oatmeal raisin cookies nourish the soul more than anything. They're not necessarily the "healthiest" food option out there, but they will definitely make you happy!
Storing And Freezing Instructions
STORING: You can store any leftover vegan oatmeal raisin cookies in an airtight container at room temperature for up to 5 days.
FREEZING: Additionally, you can freeze baked cookies and save them for whenever the craving hits. To freeze, allow the cookies to cool completely, then store in a freezer safe bag in the freezer for up to 3 months.
Let the cookies thaw until soft when you're ready for one, or microwave frozen cookies for 10 second intervals if you're in a rush.
More Vegan Desserts You'll Love
Did you make this recipe?
If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it.
PrintVegan Oatmeal Raisin Cookies
These Vegan Oatmeal Raisin Cookies are quite literally the BEST! They're crispy on the outside, chewy in the middles, and absolutely full of warm cinnamon flavor. Best of all, there's no chilling required and they can be made in under 25 minutes!
- Prep Time: 10 Minutes
- Cook Time: 6 Minutes
- Total Time: 16 minutes
- Yield: 16 Cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons water)
- 8 tablespoons vegan butter- melted
- ¾ cup brown sugar
- ½ teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- 1 cup rolled oats
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¾ teaspoon baking soda
- Pinch of ground black pepper
- ⅔ cup raisins
Instructions
- Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper
- First, in a large mixing bowl, mix together the ground flaxseed and water to make a flax egg. Let that sit for 3-5 minutes
- Next, in a microwave safe bowl, melt your vegan butter for 30 second intervals until fully melted, then set aside to cool for a minute
- In a medium sized mixing bowl whisk together the flour, oats, cinnamon, nutmeg, salt, pepper, and baking soda. Once thoroughly mixed, set aside
- Now, in the mixing bowl with the flax egg add the melted vegan butter, brown sugar, and vanilla extract. Mix with a wooden spoon until well combined
- Pour the dry ingredients into the wet and gently mix until 80% of the way combined
- Add the raisins into the cookie dough and finish mixing
- Use a 2 tablespoon cookie scoop to scoop your dough onto the prepared baking sheets, keeping about 2 inches between each dough ball
- Bake for 6-8 minutes, or until the edges are just turning golden brown.
- Carefully pull the cookies out of the oven and let them sit on the trays for 10 minutes before transferring to a wire rack to finish cooling completely
Notes
- Let the flax egg sit for about 5 minutes to absorb all of the water
- Allow the melted butter to cool slightly before adding it into the cookie dough
- Use rolled oats or old fashioned oats, steel cut will not work
- Don't overmix the cookie dough or your cookies will be tough
- Watch the baking time, so you don't over bake and burn your cookies
- Let the vegan oatmeal raisin cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to finish cooling
- Store leftovers in an airtight container at room temperature for up to 5 days, or freeze in a freezer safe bag for up to 3 months
Keywords: oatmeal raisin cookies vegan, vegan oatmeal raisin cookie recipe, recipe for vegan oatmeal raisin cookies
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