How to Make the Perfect Vegan Oatmeal Raisin Cookies
American · Easy · 27 min · 20 servings
These vegan oatmeal raisin cookies are hearty warmly spiced and filled with plump juicy raisins in every single bite. This vegan recipe produces cookies with perfectly chewy centers and slightly crisp edges that rival any traditional bakery version.
Why this recipe works
This Vegan Oatmeal Raisin Cookies recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 27 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 128 calories with 2g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1.5 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 0.5 cup vegan butter softened
- 0.75 cup brown sugar packed
- 1 tbsp ground flaxseed mixed with 3 tbsp water
- 1.5 tsp ground cinnamon
- 0.5 tsp baking soda
- 0.75 cup raisins
Step by step instructions
Step 1: Prepare Flax Egg
Mix ground flaxseed with water in a small bowl and set aside for 5 minutes to thicken into a gel. This vegan egg replacement adds moisture and binding power to create the ideal chewy texture.
Step 2: Cream Butter and Sugar
Beat the softened vegan butter and brown sugar together in a large bowl using a hand mixer for about 2 minutes until fluffy and combined. Add the flax egg and mix until incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl whisk together the flour cinnamon baking soda and a pinch of salt. Add the dry mixture to the wet ingredients and stir until just combined. Fold in the oats and raisins using a spatula.
Step 4: Bake
Preheat oven to 350 degrees F and line baking sheets with parchment paper. Scoop heaping tablespoons of dough onto the sheets spacing 2 inches apart. Gently flatten each ball slightly with your palm. Bake for 11 to 13 minutes until edges are golden.
Step 5: Rest and Enjoy
Let cookies cool on the baking sheet for 5 minutes before moving them. They will appear soft and underdone when you first pull them out but they set up perfectly as they rest on the warm pan.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raisins → dried cranberries or dairy-free chocolate chips for a fun twist on the classic flavor
- vegan butter → melted coconut oil in the same amount for a slightly different texture and subtle coconut flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using quick oats instead of old-fashioned rolled oats which results in a mushy texture rather than the hearty chewy bite that defines a great oatmeal cookie
- Flattening the dough balls too much before baking which causes the cookies to spread too thin and become crispy rather than chewy
Nutrition facts
Per serving: 128 calories, 2g protein, 20g carbs, 5g fat, 1g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →