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!
This post was originally published in May of 2018. Post has been rewritten and new photos have been added.
There are two types of people in this world. Those who LOVE oatmeal raisin cookies, and those who get disappointed 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!
Ingredients for Vegan Oatmeal Raisin Cookies
- Vegan butter (I like Earth Balance)
- Cane sugar
- Brown sugar
- Flax “eggs” (ground flaxseed mixed with water)
- Vanilla extract
- All-purpose flour
- Baking soda
How to Make Oatmeal Raisin Cookies
- Start by making the flax egg: Combine water and ground flaxseed and let sit for 5-10 minutes. The mixture will get gelatinous like a raw egg
- Also, soak your raisins! This helps to get them nice and plump for the cookies.
- Beat softened butter (in this case, vegan butter), sugars, and vanilla with a hand mixer until the mixture is nice and fluffy and resembles wet sand
- Whisk dry ingredients on the side, then slowly add to the wet mixture, beating until just mixed.
Next, it’s time to drain the raisins and pat them dry. Add them to the cookie dough along with the oats and fold into the cookie dough.
Form the cookie dough into little mounds (I like using a cookie scoop!) Put them onto a lined baking sheet and bake in the oven set at 350F for 10-12 minutes.
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.
Can you freeze oatmeal raisin cookies?
Yes! Cookies typically are great freezer-friendly foods. Let them cool completely once baked and put them in a freezer bag. They should keep for 3-4 months.
If you want to freeze the cookie dough, I recommend forming them into little mounds on a cookie sheet and freezing them for a couple of hours. Once they are frozen, transfer them to a freezer bag. When ready to bake, put the frozen raw cookie mounds on a baking sheet and let them thaw (this takes a few hours). Alternatively, you can pop them in the fridge overnight. Once they are thawed, bake them according to the instructions!
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.
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!
Vegan Oatmeal Raisin Cookies
- 2 flax eggs (2 Tablespoons ground flax seed + 5 Tablespoons water)
- 1/2 cup vegan butter room temperature; I like Earth Balance
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1.5 cups rolled oats
- 1 cup raisins
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a Silpat or parchment paper and set aside.
- Make flax eggs: Combine ground flax and water. Stir well and place in the fridge to set. It will be a gelatinous consistency when ready.
- 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 is fluffy and resembles wet sand.
- Add vanilla and flax eggs and beat for 3-5 seconds until just mixed.
- In a separate mixing bowl, combine flour, baking powder, 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 a kitchen towel.
- Using a rubber spatula, stir rolled oats and raisins into the cookie dough.
- Using a cookie scoop or spoon, spoon out the cookie dough and drop onto the baking sheet. Gently press the tops down.
- 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.
- Let the cookies cool completely and transfer to a freezer bag or container.
- Drop cookie dough onto a baking sheet lined with parchment paper.
- Place in the freezer for a couple of hours.
- Transfer raw and frozen cookie mounds to a freezer bag.
- When ready to bake, place on a cookie sheet and let thaw at room temperate for several hours or in the fridge overnight.
- Bake according to instructions!
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