If you’re craving a treat that’s chewy, comforting, and just a little nostalgic, you’re going to fall in love with these Vegan Oatmeal Raisin Cookies. They’re everything you want in a classic cookie, but fully plant-based, so everyone can enjoy them. Whether you’re baking for a crowd or sneaking a midnight snack, these cookies deliver big on cozy flavor with tender oats, plump raisins, and a hint of warm cinnamon in every bite. Trust me, this is one vegan dessert recipe you’ll reach for again and again!
Ingredients You’ll Need
Gathering your ingredients for Vegan Oatmeal Raisin Cookies is delightfully simple, but every item truly matters. Each one brings its own magic—whether it’s the richness of coconut oil, the chew of oats, or the sweetness of raisins, you’ll taste a little bit of love in every bite.
- Ground flaxseed: This acts as your egg substitute, binding everything together while adding a boost of fiber.
- Water: Combines with the flaxseed to create the “flax egg” that holds the cookies together.
- Coconut oil or vegan butter (softened): Delivers a rich, buttery texture and subtle flavor; make sure it’s soft for easy creaming.
- Brown sugar (packed): Adds a deep caramel sweetness and keeps the cookies soft and chewy.
- Vanilla extract: Rounds out the flavors with a touch of fragrant warmth.
- All-purpose flour: Gives structure to the cookies so they don’t spread too much.
- Baking soda: Helps the cookies rise just enough for the perfect chewy center.
- Cinnamon: Brings a comforting, spicy note that pairs perfectly with raisins and oats.
- Salt: Balances the sweetness and enhances all the other flavors.
- Old-fashioned rolled oats: The star of the show! They provide hearty texture and that classic oatmeal cookie chew.
- Raisins: Little bursts of natural sweetness that make every bite extra special.
How to Make Vegan Oatmeal Raisin Cookies
Step 1: Prep Your Baking Sheet and Flax Egg
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a small bowl, mix the ground flaxseed and water, then let it sit for about five minutes. This mixture will thicken up and become your trusty flax egg, which helps hold the cookies together without any actual eggs.
Step 2: Cream the Fat and Sugar
In a large mixing bowl, combine your softened coconut oil or vegan butter with the brown sugar. Use a hand mixer or a sturdy spoon to cream them together until the mixture is light, fluffy, and well blended. This step gives your Vegan Oatmeal Raisin Cookies that irresistible soft texture.
Step 3: Add Flax Egg and Vanilla
Pour the thickened flax egg and vanilla extract into your creamed mixture. Stir until everything is well incorporated. This is where the flavors start to really come together and your dough starts to look like cookie dough!
Step 4: Combine Dry Ingredients
Grab another bowl and whisk together the flour, baking soda, cinnamon, and salt. Mixing these dry ingredients separately ensures they’re evenly distributed and prevents any clumps when you add them to your wet mixture.
Step 5: Make the Dough
Gradually add your dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix—just stir until you no longer see streaks of flour. Now, fold in the rolled oats and raisins. The dough will be thick, chunky, and smell absolutely amazing!
Step 6: Shape and Bake
Using a spoon or cookie scoop, drop heaping tablespoons of dough onto your prepared baking sheet, leaving about two inches between each cookie. Flatten them slightly with your hand or the back of a spoon to help them bake evenly. Bake for 10 to 12 minutes, until the edges are golden and the centers are just set.
Step 7: Cool and Enjoy
Let your Vegan Oatmeal Raisin Cookies cool on the baking sheet for five minutes (they’ll be soft at first), then transfer them to a wire rack. This final step ensures the cookies firm up while staying perfectly tender in the middle.
How to Serve Vegan Oatmeal Raisin Cookies
Garnishes
For a little extra flair, try sprinkling a pinch of flaky sea salt on top right after baking. You can also drizzle a bit of vegan icing or melted dairy-free chocolate for a bakery-style finish. A few extra raisins or a dusting of cinnamon on top will make them look irresistible on any cookie platter.
Side Dishes
These cookies are lovely with a tall glass of your favorite plant-based milk—oat, almond, or soy all work beautifully. They also pair nicely with a cup of strong black coffee or a cozy chai latte for an afternoon treat. If you’re serving them at a party, offer some fresh fruit or a scoop of vegan vanilla ice cream on the side.
Creative Ways to Present
Stack the cookies into a cute jar and tie it with ribbon for a homemade gift, or arrange them on a rustic wooden board with other vegan treats for a dessert spread. You could even crumble a few Vegan Oatmeal Raisin Cookies over dairy-free yogurt for a fun breakfast parfait. Don’t be afraid to get creative—these cookies are as versatile as they are delicious!
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to four days, making them perfect for snacks throughout the week. If you want to keep them even longer, check out the freezing tips below!
Freezing
Vegan Oatmeal Raisin Cookies freeze beautifully. Place cooled cookies in a single layer in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep well for up to three months. When you’re ready for a treat, just let them thaw at room temperature or pop one in the microwave for a few seconds.
Reheating
If you like your cookies warm, reheat them in the microwave for 10 to 15 seconds or in a 300°F oven for 3 to 5 minutes. This brings back that fresh-from-the-oven taste and makes the raisins extra plump and gooey. Be careful not to overheat—just enough to warm them through is perfect!
FAQs
Can I substitute another dried fruit for the raisins?
Absolutely! Chopped dried cranberries, cherries, or even chopped dates work wonderfully in place of raisins. Each offers a unique flavor, so feel free to experiment and find your favorite combination.
Can I make the dough in advance?
Yes, you can prepare the dough ahead of time. Simply cover and refrigerate it for up to 48 hours, then bake as directed. Chilled dough can even help the cookies hold their shape better during baking.
Are these cookies gluten-free?
The base recipe calls for all-purpose flour, but you can easily swap in your favorite gluten-free flour blend. Just make sure your oats are certified gluten-free if you’re sensitive or baking for someone with celiac disease.
Why are my cookies spreading too much?
If your cookies are spreading more than you’d like, double-check that your coconut oil or vegan butter isn’t too melted and that you measured the flour correctly. Chilling the dough for 30 minutes before baking can also help prevent excess spreading.
Can I add nuts or chocolate chips?
Definitely! Chopped walnuts, pecans, or vegan chocolate chips are all fantastic mix-ins that add extra texture and flavor to Vegan Oatmeal Raisin Cookies. Just fold them into the dough along with the oats and raisins.
Final Thoughts
I hope you’re as excited as I am to bake a batch of these Vegan Oatmeal Raisin Cookies. They’re simple, comforting, and absolutely packed with flavor—perfect for sharing or savoring all to yourself. Give them a try, and don’t be surprised if they become your new favorite vegan treat!
Print
Vegan Oatmeal Raisin Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Deliciously chewy Vegan Oatmeal Raisin Cookies made with wholesome ingredients like rolled oats, flaxseed, and raisins. These egg-free, dairy-free treats are perfect for a sweet snack or dessert, offering a delightful combination of cinnamon-spiced oats and natural sweetness from brown sugar and raisins.
Ingredients
Wet Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ½ cup coconut oil or vegan butter, softened
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cups old-fashioned rolled oats
- ¾ cup raisins
Instructions
- Prepare Flax Egg: In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Stir well and let it sit for 5 minutes until thickened, which replaces the egg in this vegan recipe.
- Cream Oil and Sugar: In a large bowl, beat together the softened coconut oil or vegan butter with ¾ cup packed brown sugar until the mixture is light and fluffy, helping integrate air for a better texture.
- Add Flax Egg and Vanilla: Stir the thickened flaxseed mixture and 1 teaspoon vanilla extract into the creamed sugar and oil until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk ¾ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cinnamon, and ¼ teaspoon salt to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Oats and Raisins: Stir in 1 ½ cups old-fashioned rolled oats and ¾ cup raisins evenly through the dough to ensure every cookie has chewy texture and bursts of sweetness.
- Shape Cookies: Using a spoon or cookie scoop, drop heaping tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Flatten slightly with your hand or the back of a spoon for even baking.
- Bake: Place the baking sheet in a preheated oven at 350°F (175°C) and bake for 10-12 minutes until the edges are golden and centers are just set, creating a chewy but firm texture.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely, preventing breakage and improving texture.
Notes
- Add chopped walnuts or vegan chocolate chips for extra texture and flavor.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Freeze cookies for longer storage to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
