If you’re looking for a vegan oatmeal raisin cookie, this is the recipe. These are not only easy to make they are absolutely delicious with their chewy texture, lightly crispy edges, sweet raisins, and optional chocolate chips, all in a classic oatmeal cookie.
I’m not going to lie, I’m a big fan of raisins, but I’m not too fond of juicy raisins.
Does that make any sense?
When I made a batch of these cookies for my fathers in laws birthday (it’s his favorite cookie, as well as my moms and dad, who knew oatmeal raisin was so popular), my mother-in-law, who hates raisins, asked if I soaked them before placing them in the recipe.
To answer the question, no, no, I did not. I don’t want big juicy raisins in my cookies; I like them as they are.
But if you are someone who loves plump raisins, by all means, soak them to get them to that plump texture.
I also want to note that my very picky when it comes to vegan food father-in-law said these were the best vegan oatmeal raisin cookies he’d had.
My kids also went crazy for these classic oatmeal raisin cookies, way more than I thought they would.
I love that oatmeal cookies can be made any time of the year.
I mean, all cookies can be, I realize, but some are only made at Christmas time, and this is not one of them.
Vegan Oatmeal Raisin Cookies Recipe Q&A
Can I use quick oats instead of old-fashioned oats?
I have only made these with old-fashioned oats, but you can certainly try them with quick cooking.
Can I make these gluten-free oatmeal raisin cookies?
Yes, if you need these to be gluten-free, use an all-purpose gluten-free flour in a 1:1 ratio, and make sure you use certified gluten-free oats.
Can I bake these without chilling them?
I have always chilled the dough for best results but if you don’t mind your cookies being thinner, go for it.
It will just change the thickness, not the flavor. I’m a big fan of the thickness.
Do I have to add the molasses?
You don’t have to, but it adds a unique flavor with the cinnamon, making it the perfect oatmeal raisin cookie.
What if I don’t like raisins but love oatmeal cookie recipes?
You can leave out the raisins and make an oatmeal cookie or use all chocolate chips.
You can also use another dried fruit like craisins.
What ingredients do you need for this vegan oatmeal raisin cookie recipe?
Check out the recipe card at the bottom of this post for the full recipe.
- vegan butter softened
- brown sugar
- white sugar
- flax egg (1 TB flax seed meal + 2 TB water)
- vanilla extract
- molasses
- all purpose flour
- oat flour (ground oats)
- baking soda
- ground cinnamon
- salt
- old-fashioned oats
- raisins
- vegan chocolate chips *optional
How do you make easy vegan oatmeal raisin cookies?
Start by making your flax egg and let it sit while you work on the rest of the recipe.
Take your stand mixer and bowl fitted with the paddle attachment or an electric mixer and medium bowl.
Combine the softened vegan butter, brown sugar, white sugar, and molasses; blend on medium for a couple of minutes until it’s creamed together; you may need to scrap the sides down as needed.
Add the flax egg, vanilla, baking soda, ground cinnamon, and salt and mix until combined.
Add the flour, oat flour, and oats, mix until just combined, and stir in the raisins and vegan chocolate chips.
Take your cookie dough and wrap it in a large piece of saran wrap, cover all sides, and place in the fridge for at least 30 minutes- overnight.
After your dough is chilled, preheat your oven to 350 degrees, line a cookie sheet with a Silpat or parchment paper, or spray the cookie sheet and set it aside.
Take a medium size cookie scoop and scoop out 12 cookies, roll them in balls and place them on the prepared baking sheet, then bake in the preheated oven for 9-12 minutes.
These will stay thick because they were chilled. If you’re making smaller cookies, cook them for 7-9 minutes.
Do not overbake.
When done, they will be lightly golden brown and feel soft but not super gooey.
Let cool on the hot baking sheet for 5 minutes, then remove and place on a cooling rack (wire rack) until cool.
How do you serve these vegan oatmeal cookies?
These are best served when slightly warm or at room temperature. They taste great by themselves or with some coffee or hot chocolate.
How do you store chewy vegan oatmeal raisin cookies?
Once these have cooled to room temperature, you can place the oatmeal cookies in an airtight container on the counter for up to 5 days.
If your kitchen is hot, you can place the container in the fridge; I prefer their flavor at room temperature.
Can you freeze this vegan oatmeal cookie recipe?
Yes, these freeze great. If you want to freeze them, you want to let them come to room temperature before placing them in a freezer-safe bag.
Freeze for up to 3 months.
Let them sit on the counter to defrost before enjoying them.
You can also freeze the cookie dough and only pull out however many cookies you need at the time for some freshly baked cookies.
Want some other vegan cookie recipes?
Ingredients
- 1/2 cup vegan butter softened
- 1/2 cup brown sugar
- 2 TB white sugar
- 1 flax egg 1 TB flax meal + 2 TB water
- 1/2 TB vanilla extract
- 1/2 TB molasses
- 1/2 cup all purpose flour
- 1/4 cup oat flour ground oats
- 1/2 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 cups old-fashioned oats
- 1/2 cup raisins or more
- 3/4- 1 cup vegan chocolate chips *optional
Instructions
- Start by making your flax egg and let it sit while you work on the rest of the recipe.
- Take your stand mixer and bowl or an electric hand mixer and medium size bowl and combine the softened vegan butter, brown sugar, white sugar, and molasses; blend on medium for a couple of minutes until it's creamed together; you may need to scrap the sides down as needed.
- Add the flax egg, vanilla, baking soda, ground cinnamon, and salt and mix until combined.
- Add the flour, oat flour, and oats, mix until just combined, and stir in the raisins and vegan chocolate chips.
- Take your cookie dough and wrap it in a large piece of saran wrap, cover all sides, and place in the fridge for at least 30 minutes- overnight.
- After your dough is chilled, preheat your oven to 350 degrees, line a cookie sheet with a Silpat or parchment paper, or spray the cookie sheet and set it aside.
- Take a medium size cookie scoop and scoop out 12 cookies, roll them in balls and then bake in the preheated oven for 9-12 minutes. These will stay thick because they were chilled. If you're making smaller cookies, then cook them for 7-9 minutes. Do not overbake.
- Let cool on the hot cookie sheet for 5 minutes, then remove and place on a cooling rack until cool.
Notes
Nutrition
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