If you like soft and chewy vegan oatmeal raisin cookies, this is the recipe for you!
The best vegan oatmeal raisin cookies
With crispy edges surrounding soft and chewy centers, these classic vegan oatmeal cookies give you the best of both worlds.
They are packed with heart healthy oats and cinnamon raisin flavor, and it’s almost impossible to stop at just one!
The cookies are totally vegan, with no eggs, no butter, and no dairy required.
Unlike many other vegan oatmeal raisin cookie recipes, they can be made without chia or flax eggs too.
Also make these Healthy Chocolate Chip Cookies
Oatmeal raisin cookie ingredients
Here is what you need to make the recipe:
Rolled oats, ground cinnamon, flour, pure vanilla extract, salt, baking soda, sugar, plant based butter, water or dairy free milk, and raisins.
Flour – Spelt flour, oat flour, all purpose gluten free flour, or white flour work in the recipe. Whole wheat or pastry flour yield dense and slightly gummy cookies.
If you prefer low carb flourless cookies, try these Coconut Flour Cookies.
Raisins – As a fun flavor twist, replace the raisins with dried cranberries or dried diced cherries, dates, apricots, figs, or another dried fruit.
Oats – Look for old fashioned rolled oats, like the kind from Quaker or Bob’s Red Mill. Scottish oats and Irish oats work equally well.
Quick oats can be substituted in an equal amount for the rolled. Steel cut oats are not recommended in these dairy free oatmeal raisin cookies because the texture will turn out completely different.
Sugar – I normally use traditional white sugar here. You can substitute packed coconut sugar or brown sugar for a softer texture.
Or for added sugar free oatmeal raisin cookies, substitute xylitol or a monk fruit erythritol blend for the brown sugar or coconut sugar.
I have not tried replacing the sugar with pure maple syrup or agave so cannot vouch for those substitutions.
Vegan butter – Look for a full fat plant based butter spread. Brands that work well include Country Crock plant butter, Earth Balance (stick or tub), or Miyoko’s.
Melted coconut oil works as a substitute for the butter if you prefer. Softened almond butter also works, although you will need a slightly higher amount because it contains less liquid than melted butter.
Ground cinnamon – This ingredient is optional for those who love a slight cinnamon flavor in their oatmeal cookies.
If I include the cinnamon, I also like to drizzle a basic powdered sugar glaze on top of the finished recipe to create the most delicious vegan iced oatmeal raisin cookies.
Fat free oatmeal raisin cookies
Some people have asked if you can substitute the plant based butter or coconut oil for applesauce, canned pumpkin, or mashed banana.
Technically, you can. The fat free cookies will have a puffy texture similar to that of a muffin top.
Some readers may be perfectly fine with this, and the lower fat version makes for great breakfast cookies.
I like the banana option best of the three, although I am not personally a fan of fat free desserts in general.
Step by step recipe video
Above, watch the vegan oatmeal raisin cookie video
How to make vegan oatmeal raisin cookies
Start by combining the oats, flour, sugar, salt, baking soda, cinnamon, and raisins in a large mixing bowl. Stir very well.
Stir in the liquid ingredients, either with a spoon or in an electric stand mixer.
Once you achieve an oatmeal cookie dough texture, you can either scoop into cookie dough balls right away or chill the dough in the fridge for chewier cookies. Chilling the dough also makes it easier to shape into cookies later.
Arrange the oatmeal cookie dough balls on a greased cookie baking sheet. These oatmeal cookies will spread in the oven as they cook, so be sure to leave space between each cookie ball.
Preheat the oven to 350 degrees Fahrenheit. Once the oven is preheated, place the cookie sheet on the center rack and bake for eleven minutes.
Let cool on a cooling rack for at least ten minutes before handling. The eggless oatmeal raisin cookies will firm up during this time.
Use leftover raisins in this Vegan Carrot Cake
Cookie storage tips
Once cooled, store the cookies in an airtight container on the counter for up to five days or refrigerate for up to two weeks.
You can also freeze the cookies for up to three months in an airtight container, with parchment paper in between each layer of cookies so they won’t stick together.
If you like crispier cookies, store them in a glass container. For softer cookies, use a plastic container.
These cookies make great holiday or Christmas gifts!
Using gram measurements in the recipe
If you prefer to bake with a food scale, below are the exact measurements to use.
Measure 90 grams flour, 30 grams quick oats, 100 grams sugar, 40 grams raisins, 42 grams vegan butter, and 22 grams water.
Also remember to add in the salt, baking soda, pure vanilla extract, and optional ground cinnamon.
- 3/4 cup flour (for flourless, try these Keto Cookies)
- 1/3 cup rolled oats
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar or coconut sugar
- 1/3 cup raisins
- 3 tbsp vegan butter (or try these Healthy Oatmeal Cookies without butter)
- 1 1/2 tbsp water
- 1/4 tsp pure vanilla extract
- optional 1/2 tsp ground cinnamon
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To make vegan oatmeal cookies, first combine the dry ingredients in a large mixing bowl. Stir well. Melt the vegan butter, then add all remaining ingredients to the mixing bowl. Stir to form a cookie dough texture. Either scoop into cookie dough balls right away or chill the dough in the refrigerator if you prefer chewier cookies. Once ready to bake, preheat the oven to 350 degrees F. Arrange the cookie dough balls on a greased cookie sheet. Leave space between each cookie because they will spread in the oven. Bake on the center rack for 11 minutes. Let cool before handling, during which time the cookies will firm up. Store in an airtight container for up to five days.View Nutrition Facts
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