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
Scale
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
