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Learn how to make the best classic vegan oatmeal raisin cookies. These cookies are soft and chewy, perfectly sweet, and just so dang good!
We can’t believe that after this many years of having a blog, we haven’t put out an oatmeal raisin cookie recipe. Our friend Monica has been requesting this for a long time, so we are finally making it happen and are we super excited to share this recipe!
If you are a fan of these cookies, you may also like:
- Gluten-Free Lemon Poppyseed Breakfast Cookies (10-Ingredients + 1-Bowl)
- Pecan Cranberry & Orange Shortbread Cookies
- No Bake Peanut Butter Cookies (3-Ingredients + Gluten-Free)
- Classic Vegan Chocolate Chip Cookies
Growing up, oatmeal raisin cookies were always one of my favorites. The soft chew and perfect sweetness was always something special for me. Since going vegan, I’ve only had a few oatmeal raisin cookies, but none quite as good as this.
This recipe is really something special. It also doesn’t require any fancy ingredients. It’s possible that you may have everything you need to make these cookies in your fridge and pantry already. Let’s break it down:
- Rolled Oats: Not to be confused with instant or steel-cut oats. Rolled oats are larger and heartier, perfect for these cookies.
- Flax Egg: To make a flax egg you simply need to mix 1 part flaxseed meal with 3 parts water. If you don’t have flaxseed meal, you can also use chia seeds.
- Raisins: Classic for oatmeal cookies but you’re not a fan, you can substitute them with either chocolate chips or dried cranberries.
- Vegan Butter: Softened to room temperature, we recommend Miyoko’s or Earth Balance stick butter for this recipe.
- Sugar: When it comes to sugar, we are using a mix of organic brown sugar and granulated sugar. It’s also important to note that not all sure is vegan, so get organic when possible.
- Vanilla Extract: A splash of vanilla extract adds the perfect depth of flavor to these oatmeal raisin cookies.
- All-Purpose Flour: AP Flour works best for this recipe, but if you’d like to add some whole wheat flour, you can substitute up to 50% of it. In terms of gluten-free options, we have not tested it in this recipe but based on success with similar recipes in the past, we recommend the Bob’s Red Mill 1:1 Gluten-free Baking Flour.
- Spices: Keeping it simple on these spices, we just stuck with cinnamon but feel free to add whatever else you would like!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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The Best Vegan Oatmeal Raisin Cookies
- Total Time: 40 minutes
- Yield: 18 cookies
- Diet: Vegan
Description
Learn how to make the best classic vegan oatmeal raisin cookies. These cookies are soft and chewy, perfectly sweet, and just so dang good!
Ingredients
- 2/3 cup (102g) organic raisins
- 1 cups boiling water
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1/2 cup (110g) vegan butter, softened to room temperature
- 1/2 cup (79g) organic brown sugar, packed
- 6 tablespoons (92g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (136g) all purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon (2g) baking soda
- 1/4 teaspoon (1g) salt
- 1 1/2 cups (157.5g) rolled oats
Instructions
- In a medium-sized bowl, add in the raisins along with the boiling water and allow the raisins to soften while you prepare the remaining ingredients.
- Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
- Preheat to 350°F and line 2 large baking sheets with parchment paper or silicone baking mats.
- In a large bowl (or the bowl of a standing mixer fitted with paddle attachment), add in the soften vegan butter and whip on medium speed for about 30 seconds to 1 minute until it starts to fluff up. Add in both sugars and mix again until fluffy, 1 to 2 more minutes. Add in the prepare flax egg and vanilla extract and mix once more until combined. Set aside.
- In another medium bowl, add in the all purpose flour, salt, baking soda and cinnamon. Mix together until everything is evenly distributed and then pour the dry ingredients into the large bowl with the wet ingredients. Using your hand mixer on low speed (or standing mixer), mix together the dry ingredients with the wet until a smooth cookie dough forms. Be sure to scrape any excess dough off of the mixer attachments. Set aside.
- Drain the raisins in a colander and then transfer them to a clean kitchen towel. Gently squeeze them to dry. Be sure not to squeeze too hard as you don’t want to mash them.
- Add the raisins into the cookie dough mixture along with the rolled oats and mix them through using a spatula until they are well incorporated into the moist cookie dough.
- Using a tablespoon-sized cookie scooper, scoop out some cookie dough, roll it into a ball in the palm of you hands and place it onto the baking sheet. Continue until you have rolled out all of the dough (we rolled out 18 cookies total). Be sure to spread the cookies apart of the baking sheet as they will spread out while they bake. We put a max of 12 cookie dough mounds on 1 baking sheet.
- Place the baking sheet(s) into the oven and bake for 13-15 minutes, or until golden brown. The cookies will be very soft when you pull them out but don’t worry! They will set as they cool.
- Allow the cookies to cool on the pan for at least 5 minutes and then using a spatula, transfer them to a cooling rack to cool for 10-15 minutes more to set.
- Serve with a tall glass of plant-based milk and enjoy!
Notes
- These cookies can be stored in an airtight container on your counter for up to 1 week.
- If you would like to save this dough for later, you can freeze it! Line a baking sheet with parchment paper and use a cookie scooper to evenly scoop mounds of the dough. You can line them up close together since you are not baking them. Once you have scooped out all of the dough, place the baking sheet into the freezer for 30-60 minutes (the longer the better). Remove the dough mounds from the trays and transfer them to a freezer safe bag. Be sure to keep note of when you freeze them + what time and temperature you need to bake them at! Since the dough is frozen, it might require 1 to 2 minutes or even longer for baking.
- If you don’t have flaxseed meal, you can also use chia seeds.
- If you’re not a fan of raisins, you can substitute them with either chocolate chips or dried cranberries.
- We recommend Miyoko’s or Earth Balance stick butter for this recipe.
- All-Purpose Flour works best for this recipe, but if you’d like to add some whole wheat flour, you can substitute up to 50% of it.
- To make these cookies gluten-free we recommend that you use gluten-free rolled oats. To swap out the flour, the Bob’s Red Mill 1:1 Gluten-free Baking Flour is what we would recommend– we have not tested it in this recipe but based on success with similar recipes in the past, it is what we would use.
- We just stuck with cinnamon for spicing this up but feel free to add whatever else you would like!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Oven
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
I made these this morning! I am happy to say that these cookies are the perfect blend of buttery and sweet flavors. I personally don’t eat a lot of sweets; I’m more of a savory lover. However, my husband is a cookie monster. I could easily join him in his reveries with this recipe. It’s vegan and comes without guilt!
The only thing I had to do is add 1/2 cup more flour. The dough wasn’t stiff enough to make a ball. That is most likely due to the fact that I used standard measure instead of weight.
Okay these are a little too good! I’ve eaten so many my tummy hurts lol. Thank goodness my husband is going to my in-laws so I can throw some their way or else I’d eat them all before morning! Thank you so much and now that I’ve found you guys I’m going to start going through your other yummy recipes!
Out of this world!!! This cookie recipe is a staple in our house – And definitely will be one for many years to come!! Highly recommend – I added dried cranberries and walnuts. YUUUUUUUM!! Thanks for sharing!!
We used this recipe for some “special cookies” (don’t worry, we’re in Canada so it’s legal). They were amazing. Very sad that we can only eat one! Thanks so much for all that you do!
Hi, the name says it all they are indeed the best cookies I ever tasted. I followed the recipe to a T. Even the amount of cookies on the cookie sheet, the raisins in water etc. The funny thing is that you made some suggestions on how to freeze them or store them. Believe it or not it’s just my husband and I here in my household, once they cool down we couldn’t stop eating them 🫢 we have to put them away..They didn’t last 3 days. I put store them in an airtight container and they were perfection even after 2 days. I used Earth balance butter, not Myokos. These cookies are so easy to make and so delicious, AMAZING.
I’m not really a baker so I’m always looking for familiar recipes and desserts that my husband craves, and if they’re easy to make I go for it!. This is a keeper!!, for sure, thank you so much I will keep looking for more easy recipes to prepare from your website/blog.
This makes us so happy to hear, thank you for the great review. So glad y’all enjoyed the cookies so much!
I can cook but I can’t bake but my husband wanted a cookie on a rainy California day so I took a deep breath and tried your recipe…..I am stunned, it worked, they came out so wonderfully cookie like! Yay, thank you for the recipe. Maybe I can be a baker too. 🙂
My new go to cookie recipe. Perfectly crunchy outside and chewy inside, just the perfect amt of sweetness. I substituted egg replacement powder for flax egg- worked great. Love love this cookie!
A super recipe! Like some others I halved the sugar and sub’d half applesauce for the butter. I got 2 dozen cookies, which were pounced upon and devoured almost immediately.
These literally are the BEST!!!! My family couldn’t stop eating them! I added some chocolate chips and they were just incredible:)