Vegan Oatmeal Raisin Cookies

Is there anything better than a chewy oatmeal raisin cookie? I love taking recipes that I grew up with and making them vegan. Some of my favorites include banana bread and my perfect chocolate chip cookies! It goes to show just how delicious plant-based treats can be. These oatmeal cookies are so easy to throw together too – which makes this recipe even more enjoyable to make! And there are several different ways to accommodate food allergies or flavor preferences as well.

Ingredients needed (with substitutions)

Flour – Nothing fancy here! Regular all purpose flour works just fine. For gluten free, use a gluten free mix.Rolled oats – Opt for rolled oats instead of instant oats. Instant varieties can turn mushy and they don’t retain their texture as well as rolled!Ground flaxseed – This is your egg replacer, making the cookies chewy.Vegan butter – All of that buttery goodness you’re after without any of the dairy. Alternatively, you can use coconut oil!Brown sugar and granulated sugar – The brown sugar adds a slight caramel flavor to the recipe!Vanilla extract and molasses – Warm, spicy vanilla and sweet, slightly smokey molasses blend so well with the brown sugar in these vegan oatmeal raisin cookies.Cinnamon – For that trademark flavor.Raisins – To add a bit of freshness, sweetness, and texture. Use chocolate chips if you prefer!Chopped walnuts – These are totally optional if you have a nut allergy.

How to make vegan oatmeal raisin cookies

This is simply an overview with photos. For the full, printable recipe, see the recipe card below. Prepare your flaxseed egg. Mix the flaxseed and water in a small bowl and set aside. Preheat the oven. Start mixing your ingredients. In a large bowl, use a mixer to beat the softened butter and sugars for 1-2 minutes. Add in the flax egg, vanilla, and molasses. Stop the mixer and add in the flour, oats, baking soda, cinnamon, and salt. Mix on low until combined. Add your raisins! The dough will be moist but thick. Scoop out your cookies and bake! Scoop about 1.5 tablespoons of dough onto each cookie sheet. Press each ball down to slightly flatten them, and make sure that there is a little bit of room between each cookie. Bake for 11-13 minutes, then cool on the pan for 5 minutes. Transfer to a wire rack or enjoy immediately!

Tips for success

Equipment – You’ll need a stand mixer fitted with the paddle attachment (or a hand mixer and a large bowl) to properly cream the butter and sugar. Line your baking sheets with parchment to prevent sticking and use a cookie scoop so your vegan oatmeal cookies are all the same size.Keep each cookie balanced – Now, I’m not saying you need to count out 5 raisins for each cookie. Simply watch to make sure that each scoop of cookie dough has plenty of raisins inside!Cool them properly – Keep your treats on the baking sheet just for a few minutes so the center is cooked through. Too long, and they’ll over bake and become dry. Don’t worry if they’re a bit soft — they’ll firm up on a wire rack.