Delicious oatmeal cookies just like grandma made them, but without any eggs and dairy. These divine vegan cookies are studded with wholesome rolled oats and golden raisins. They have a soft and chewy texture and they are perfectly sweetened with natural turbinado sugar.
These amazing vegan oatmeal cookies with healthy oats and raisins are one of our favorite cookies to make and eat. They are soft, thick, chewy and perfectly delicious, and the one-bowl recipe goes from scratch to finish in about 30 minutes!
Better, you can make them with whole wheat pastry flour, making these one of the healthiest cookies you will ever eat.
These vegan oatmeal raisin cookies are the perfect little treats for those times when you need that little something to cheer you up, or when you just want a little something that won’t leave you feeling guilty afterwards. They are also a great little treat to pop into your little one’s lunchbox, or your own! Try ’em and be sure to let me know if you do.
Table of Contents
Why you will love these cookies
- Delicious, soft, thick and chewy. These really are the most perfect vegan oatmeal cookies. You can tweak the baking time to get the texture you love–bake a couple minutes longer for crispier cookies.
- Easy, one-bowl recipe. Dump all the ingredients in the bowl, scoop out cookies, and bake. It’s as easy as that.
- Healthy. I used all-purpose flour when I made the pictured cookies, but I’ve often made this recipe with whole-wheat pastry flour and they are just as delicious. Oats, raisins and flax add more healthfulness and the cookies are sweetened with turbinado sugar, which is minimally processed.
- Soy-free and nut-free
Ingredients
- Flour. Use unbleached all-purpose flour or whole wheat pastry flour, or a 50-50 mix of regular whole wheat flour and all-purpose flour.
- Leavening: baking soda and baking powder. Skip the baking powder for crispier oatmeal cookies.
- Flavoring: Ground cinnamon and pure vanilla extract. These make the cookies just perfect. You can also add a dash of nutmeg or ground cloves if you want to.
- Vegan butter. Make sure this is at room temperature when you begin making the cookie batter.
- Flax egg. This is a mix of 1 tablespoon flaxmeal with 3 tablespoons water.
- Apple cider vinegar
- Turbinado sugar. You can also use brown sugar, coconut sugar or any granulated sugar.
- Rolled oats
- Golden raisins. Currants are fine too.
Variations
- Vegan oatmeal chocolate chip cookies: Substitute the raisins with an equal amount of vegan semisweet chocolate chips or dark chocolate chips.
- Vegan oatmeal walnut cookies: Substitute the raisins with 1 cup chopped and lightly toasted walnuts, or use ½ cup raisins and ½ cup walnuts. For oatmeal pecan cookies use pecans.
- Vegan oatmeal cranberry cookies. Substitute the raisins with an equal amount of cranberries.
- Vegan oatmeal coconut cookies. These are just as delicious as they sound. Replace the raisins with an equal volume of sweetened coconut flakes.
- Vegan oatmeal ginger cookies. Add 1 ½ teaspoons ground ginger along with the cinnamon.
Helpful tips
- These cookies are soft and chewy. To make crispier cookies, skip the baking powder and bake the cookies for 1-2 minutes more.
- You can bake two sheets of cookies at a time. If doing this, position one rack in the center of the oven and the other in the lower half. Halfway through baking, flip the cookie sheets, moving the one in the upper rack to the lower rack and vice versa.
- If you have one cookie sheet, just wait for the cookies to cool after baking for about 5 minutes, transfer them to a wire rack, lightly grease the cookie sheet with oil or, if you lined it with parchment paper, no need to do anything. Then scoop out your cookies and bake a second batch!
- Use a lighter colored baking sheet for perfectly golden-brown cookies.
- Cookies are always soft when they come out of the oven–don’t be tempted to overbake them. Wait for them to cool a little before you carefully transfer them to a rack for cooling. They will firm up as they stand.
Recipe FAQs and Troubleshooting
This recipe should make perfectly chewy and soft cookies. If the cookies still turn out dry, you probably let them go too long in the oven. In that case reduce baking time by a couple of minutes and take the cookies out of the oven when the edges turn lightly golden-brown.
These cookies should spread into nice rounds of about a couple of inches each. However, if you find that they are spreading too much, refrigerate the batter for 30 minutes before scooping it out on the baking sheet.
You can use an all purpose gluten-free flour mix to make these cookies, or use almond flour and ½ teaspoon xanthan gum.
Storage instructions
- Store these cookies in an airtight jar at room temperature for up to a week. For longer storage, refrigerate for up to two weeks or freeze for up to three months. You can wrap the cookies individually in freezer-safe wrap to keep them from sticking to each other.
More yummy vegan cookie recipes
Love these vegan oatmeal cookies? Be sure to check out more delicious vegan dessert recipes at Holy Cow Vegan!
Vegan Oatmeal Cookies
Delicious oatmeal cookies just like grandma made them, but without any eggs and dairy. These divine vegan cookies are studded with wholesome rolled oats and golden raisins. They have a soft and chewy texture and they are perfectly sweetened with natural turbinado sugar.
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Servings: 28 cookies
Calories: 96kcal
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Instructions
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Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Prepare two cookie sheets by lightly oiling them or lining with parchment paper. If you have only one cookie sheet, just bake the cookies in batches.
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Make the flax egg by whisking together the flax meal and 3 tablespoons water in a bowl. Set aside.
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In a large bowl, beat together the sugar, vegan butter, pure vanilla extract and vinegar with an electric hand mixer until fluffy, about a minute. You can also do this using the whisk attachment on a stand mixer.
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Beat in the flax egg for a few seconds until incorporated.
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Add the dry ingredients to the wet ingredients– flour, cinnamon, baking soda, baking powder and salt. Mix with a spatula until the cookie dough comes together.
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Stir in the rolled oats and raisins until they are evenly dispersed. Don’t overmix.
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Lightly grease a cookie sheet or line it with parchment paper. Use a 1 ½ tablespoon cookie scoop or a spoon to drop balls of cookie dough on the baking sheet, leaving at least two inches between each cookie because these will spread.
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Bake in the preheated oven for 14 minutes. For crispier cookies, bake a couple of minutes longer. Rotate the sheets halfway through baking. If baking two sheets at a time, also move the sheet from the upper rack to the lower rack and vice versa halfway through.
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Let the cookie sheet stand on a wire rack for 5-10 minutes until the cookies are firm enough to transfer directly to the wire rack with a spatula. They will continue to firm up as they cool.
Recipe notes
- Vegan oatmeal chocolate chip cookies: Substitute the raisins with an equal amount of vegan semisweet chocolate chips or dark chocolate chips.
- Vegan oatmeal walnut cookies: Substitute the raisins with 1 cup chopped and lightly toasted walnuts, or use ½ cup raisins and ½ cup walnuts. For oatmeal pecan cookies use pecans.
- Vegan oatmeal cranberry cookies. Substitute the raisins with an equal amount of cranberries.
- Vegan oatmeal coconut cookies. These are just as delicious as they sound. Replace the raisins with an equal volume of sweetened coconut flakes.
- Vegan oatmeal ginger cookies. Add 1 ½ teaspoons ground ginger along with the cinnamon.
Storage instructions
- Store these cookies at room temperature in an airtight jar for up to a week. For longer storage, refrigerate for up to two weeks or freeze for up to three months. You can wrap the cookies individually in freezer-safe wrap to keep them from sticking to each other.
Nutrition
Serving: 1vegan oatmeal cookie | Calories: 96kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 68mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g | Vitamin A: 0.3IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 1mg
