This vegan twist on classic oatmeal raisin cookies combines wholesome oats, plump raisins, and warm spices to create a comforting, gooey cookie that is sure to become your new favorite.
Why I Love this Recipe
- Gooey and delicious – These cookies have the perfect amount of chewy and do not get hard when stored!
- Super quick – Prep time is only 5 minutes for these cookies and they make it from your pantry to your table in under 20 minutes.
- Did I mention they’re delicious? – Honestly, no one will guess that these are totally vegan!
- Easy to adjust – You can easily adapt this recipe to an oil-free or gluten-free diet.
Ingredients
- Flour – I prefer all-purpose for most of my baking, but you could easily sub wheat or gluten-free flour.
- Oats – Rolled oats work best here.
- Oil – Any neutral-flavored oil will work. I chose canola oil for this recipe.
- Ground flaxseed – This replaces the egg and helps bind the cookies.
- Raisins – Can’t forget the obvious! Some recipes call for soaking the raising beforehand. I don’t find the results to be any different if I have soaked or not soaked the raisins, so I choose to skip that step.
- Sugar – This recipe calls for both white and brown sugar. You can use either dark or light brown sugar with equally delicious results, but I definitely think it adds the molasses flavor, so don’t just use all white if you can avoid it!
- Vanilla extract – Necessary for that traditional flavor.
- Cinnamon – Feel free to add more or less to your taste.
How to Make Vegan Oatmeal Raisin Cookies
Preheat your oven to 350 degrees Fahrenheit.
Mix the Wet Ingredients
Start by mixing the oil, sugar, and vanilla extract into a large bowl and stir until combined. Next, add the flaxseed. You can choose to pre-soak the flaxseed in 2 tbsp of warm water to make it a bit gooey and more egg-like, but I find this step to be unnecessary for this particular recipe.
Make it Doughy
In a separate bowl, mix your dry ingredients. Add the dry ingredients into the bowl with the wet ingredients and stir until a uniform dough has formed.
Finally, add the raisins and mix until they are evenly distributed.
Prep for Baking
Use a cookie scoop to portion the dough onto a parchment-lined baking sheet. I like these cookies a bit smaller, so I get 24 out of this recipe, but you could easily make them into fewer, larger cookies.
Time to Bake
Bake at 350 degrees for 13 minutes.
Remove from the oven and allow them to cool fully on the baking sheet. Enjoy!
How to Store Vegan Oatmeal Raisin Cookies
- Fridge: These cookies will stay in an air-tight container at room temperature for up to one week.
- Freezer: You can freeze the finished cookies for up to 6 months! Just make sure to cool the cookies fully before freezing to prevent sticking.
More Tips for Making Vegan Oatmeal Raisin Cookies
- Not Vegan? Replace the flaxseed with one egg or replace the oil with softened butter.
- Gluten Free? Use gluten-free flour and oats to ensure this recipe is gluten-free.
- Oil Free? Replace the oil with equal parts applesauce.
Looking for more delicious vegan cookies? Try my Vegan Chocolate Chip Cookies.
Vegan Oatmeal Raisin Cookies
Equipment
- Parchment paper
Ingredients
- 1 cup all-purpose flour
- 1 ½ cup rolled oats
- ½ cup canola oil
- 1 tbsp Ground flaxseed
- ⅓ cup raisins
- ½ cup light brown sugar
- 6 tbsp white sugar
- 1 tsp vanilla extract
- ¾ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, mix the oil, white sugar, light brown sugar, and vanilla extract. Stir until thoroughly combined and the sugar begins to dissolve.
- Add in the flaxseed at stir. Let set 1-2 minutes.
- While the flaxseed sets, mix the flour, oats, baking soda, salt, and cinnamon in a separate bowl. Then add to the bowl of wet ingredients and mix until a dough has formed.
- Add in the raisins and mix again until they are evenly distributed.
- Using a spoon or cookie scoop, portion the dough into equal sized balls and place on a parchment-lined cookie sheet.
- Bake at 350 degrees Fahrenheit for 13 minutes.
- Let cool and enjoy!
Notes
- Not Vegan? Replace the flaxseed with one egg or replace the oil with softened butter.
- Gluten Free? Use gluten-free flour and oats to ensure this recipe is gluten-free.
- Oil Free? Replace the oil with equal parts applesauce.
Nutrition
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