Plump raisins, hearty oatmeal, and delicious brown sugar all nestled into a SOFT cookie? Ummm, sign me up! These vegan oatmeal raisin cookies are the ultimate dairy-free treat and are (arguably) healthy! Only requiring simple ingredients, you can whip up a batch of these cookies in under 30 minutes!
There are two types of people in this world. Those who LOVE oatmeal raisin cookies, and those who get pissed when they mistake an oatmeal raisin cookie for a chocolate chip.
I’m in the former group. Oatmeal raisin cookies are full of texture and have a perfectly sweet, cinnamony flavor that is just irresistible. My guess is you are an oatmeal raisin cookie lover too or else you wouldn’t be here.
So let’s get to it!
I have an interesting relationship with baking. It’s not something I do frequently, mostly because I don’t want to eat all the treats, but when I do decide to bake, it’s very therapeutic. And cookies are my game. They are my favorite to bake and are sooo easy to veganize.
If I’m trying to trick a non-vegan into eating something plant-based, cookies are my weapon. This recipe was taste tested by all my skeptic friends and they couldn’t get enough of them. I think that’s a pretty solid seal of approval!
As with all baking, cookies are a science. But once you nail down a process, it’s pretty much fool-proof.
- Beat the butter (in this case, vegan butter) with sugar until a wet sand mixture is formed
- Add vanilla and flax “eggs” and beat until incorporated
- Mix dry ingredients on the side, then slowly add to the wet mixture, beating until just mixed
Voila, you got yourself a solid cookie dough! Just fold in your oats and raisins and your dough is ready to go my friends!
One GREAT thing about vegan cookies is there are no eggs meaning it is safe to eat raw cookie dough! YUP. No chance of getting Salmonella here.
And if you don’t like eating raw cookie dough or licking the beaters clean, yes, I’m mildly judging you.
Tips & Variations:
- Make sure to use room temperature butter. By doing so, it creates soft, fluffy cookies! SCIENCE is crazy, amiright?! Also, if you are baking with eggs make sure those are room temperature as well.
- Soak the raisins in water. Seriously. Do you like plump, fat raisins in your cookies? Soaking them in water is key. Trust me on the tip.
- Not a fan of raisins after all? Substitute with craisins!
- Swap out all-purpose flour with a GF blend for a gluten-free cookie. Oats are naturally gluten-free, but make sure to read the label to ensure they are certified.
Is there anything more satisfying than pulling apart a soft, warm cookie from the oven? It doesn’t take much to make my heart happy.
Are vegan oatmeal raisin cookies healthy?
Eh, debatable. I think everything is OK in moderation. There are definitely worse things out there for you, but it is a cookie. And in a cookie is sugar and fat. So use your judgment.
And if eating ten cookies for breakfast is using your best judgment, I support that.
Or eating all the raw cookie dough. I support that too.
HOWEVER, if you are searching for a super comforting vegan dessert…. try making an ice cream sandwich with these vegan cookies! Pair with vanilla bean ice cream for a decadent treat, or dunk in a glass of almond milk for a plant-based classic combo.
If you tried this vegan oatmeal raisin cookie recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Super Soft Oatmeal Raisin Cookies
This cookie classic gone vegan is so SIMPLE to make and can be ready just shy of 30 minutes. Plump raisins, hearty oats with a touch of brown sugar and cinnamon make these delicious vegan oatmeal raisin cookies super soft and flavorful. You need this cookie recipe in your life STAT.
- 1/2 cup vegan butter room temperature
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 2 flax eggs (2 Tablespoons ground flax seed + 5 Tablespoons water) can substitute with 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 cups rolled oats
- 1 1/2 cup raisins
Preheat oven to 350 degrees Fahrenheit
Prepare flax "eggs" by mixing flaxseed and water in small bowl and setting aside
Soak raisins in water and set aside
Using a hand mixer, beat butter, cane sugar, and brown sugar on medium-high speed in a large mixing bowl until consistency resembles coarse, wet sand
Add vanilla and flax eggs and beat for 3-5 seconds until just mixed
In a separate mixing bowl, combine flour, baking soda, cinnamon, nutmeg, and salt
Slowly add dry mixture to wet mixture, beating the cookie dough until all ingredients are fully mixed. Cookie dough should be thick and pliable. If the dough is too runny, try adding some flour. If the dough is too thick, try adding a small amount of water
Drain raisins and soak up excess water with paper towels
Using a rubber spatula, stir rolled oats and raisins into the cookie dough
Roll cookie dough into golf ball-sized balls and place on greased cookie sheet
Bake for 10-12 minutes until golden brown around edges
Remove from oven and let cool for 1-2 minutes. Transfer cookies to a cooling rack
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