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Vegan Oatmeal Raisin Cookies

vegan oatmeal raisin cookies in a c shape on brown parchment paper.

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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!

Ingredients

Units Scale
  • 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons water)
  • 8 tablespoons vegan butter- melted
  • 3/4 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup all purpose flour
  • 1 cup rolled oats
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • Pinch of ground black pepper
  • 2/3 cup raisins

Instructions

  1. Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper
  2. 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
  3. 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
  4. In a medium sized mixing bowl whisk together the flour, oats, cinnamon, nutmeg, salt, pepper, and baking soda. Once thoroughly mixed, set aside
  5. 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
  6. Pour the dry ingredients into the wet and gently mix until 80% of the way combined
  7. Add the raisins into the cookie dough and finish mixing
  8. Use a 2 tablespoon cookie scoop to scoop your dough onto the prepared baking sheets, keeping about 2 inches between each dough ball
  9. Bake for 6-8 minutes, or until the edges are just turning golden brown.
  10. 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

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