Vegan Oatmeal Raisin Cookies

Packed with hearty oats, studded with plump raisins, and lightly kissed with cinnamon, these vegan oatmeal raisin cookies are the perfect mix of sweetness and spice!  

In the great chewy vs. crispy cookie debate, I am firmly planted on the soft & chewy side of the fence. I mean, I love my crunchy vegan shortbread and crisp biscotti, but I will never say no to a soft, gooey, melt-in-your mouth cookie that has the perfect amount of chew. 

It’s no surprise then that oatmeal raisin cookies are one of my favorites. These cookies are notorious for their tender-chewy texture, and I love how the nutty whole grain oats play off of those sweet, juicy raisins. 

My vegan oatmeal raisin cookies are the perfect combination of tart and sweet and are so simple to make! With just a few ingredients and a little bit of time, you can enjoy fresh, homemade cookies any day of the week.

Ingredients for Vegan Oatmeal Raisin Cookies

• Organic brown sugar – Gives these cookies a rich, molasses-like flavor and extra moisture–resulting in a more chewy texture. Be sure to choose organic brown sugar to ensure that it complies with vegan processing methods. 
• Organic cane sugar – Using all brown sugar in these cookies doesn’t turn out quite right, so I found that doing part brown and part granulated offers the best of both worlds. Again, choose organic cane sugar to ensure it is vegan. 
• Softened vegan butter – Use your own favorite brand of vegan butter or check out a few of my favorites. As with most baking recipes, I recommend using unsalted butter so that you can be in full control of the salt content, but I admit I have used salted butter to make oatmeal raisin cookies before and they do indeed turn out tasty with the additional salt.  
• Flax egg – Instructions for mixing up a flax egg are below. A chia egg will also work great in this recipe, so feel free to swap it in. 
• Baking soda – Creates tiny air bubbles in the cookie dough as it bakes, giving your cookies just the right amount of lift without making them too cakey. 
• Ground cinnamon – Because cinnamon + oats is a match made in heaven! 
• All-purpose flour – My go-to flour when baking cookies and loaf cakes. You can use either organic or non-organic, both are vegan. 
• Old-fashioned oats – There are many different types of oats to choose from, so be sure to pick up the right ones! Old-fashioned are also known as rolled oats and they have just the right texture for this cookie recipe. Stay away from steel-cut, Irish, quick, or instant oats here as they all will yield a different result. 
• Raisins – I love the look of purple raisins speckled throughout these cookies, but if you already have or prefer golden raisins, they’ll taste just as great. 
• Chopped almonds – Nuts are not always a staple ingredient in oatmeal raisin cookies, but I really like the additional texture and flavor they bring to the table. Use roasted, unsalted chopped almonds here. 

How to Prepare a Flax Egg

Preparing a flax egg is simple! As it needs to sit for a few minutes, I recommend doing this before you start working on the cookie dough itself: 

1. Combine 1 Tbsp of ground flax seeds with 3 Tbsp water. 
2. Whisk the ingredients until cohesive and set aside. After about 5 minutes, the mixture should be thick and gelatin-like. 

How to Make Vegan Oatmeal Raisin Cookies

1. Preheat and cream. Preheat your oven to 375℉. In a large mixing bowl, combine organic brown sugar, organic cane sugar, and room temperature vegan butter. Use an electric hand mixer or whisk vigorously by hand to cream the butter and sugar together, until the mixture becomes light and fluffy. 
2. Add ingredients. To the butter mixture, add a flax egg, baking soda, and cinnamon. 
3. Stir. Use a spoon or rubber spatula to mix well. 
4. Add dry ingredients. Add all-purpose flour, rolled oats, raisins, and chopped almonds. 
5. Mix. Stir the dry and wet ingredients together until you have a soft dough. Make sure all the flour is well incorporated but take care not to over mix the dough. 
6. Shape and arrange. Form your cookie dough into 12 balls. Arrange them on a parchment paper lined baking sheet and gently press down each to flatten slightly. 
7. Bake. Transfer your cookies to the oven and bake for about 10-12 minutes until lightly golden brown. Cool the cookies on the baking sheet for 5 minutes before transferring them onto the wire rack to cool completely. 
8. Serve! Enjoy these cookies warm and fresh from the oven or at room temperature–the choice is yours!

Watch Us Make Vegan Oatmeal Raisin Cookies

Chef Tips 

Crushing almonds is the easiest way to chop them! Place whole almonds in a resealable zip-top bag and lay it flat on the countertop. Place a kitchen towel over the top and use a rolling pin, meat mallet, or heavy-bottomed pan to smash the almonds through the bag and towel. Keep crushing until they are all about the same size. 

How to Store 

At Room Temperature. Because these vegan oatmeal cookies do not contain eggs, they will not last as long as your traditional oatmeal raisin cookie. Cool them completely, then store them in an airtight container at room temperature for up to-5 days. 

Freezing. Yes, you can freeze oatmeal raisin cookies! Place them in a freezer-safe bag or container and they will last for up to 2 months.

Thawing. Thaw your vegan oatmeal raisin cookies for about 30 minutes on the countertop when you’re ready to enjoy them.