Vegan Oatmeal Raisin Cookies
These vegan oatmeal raisin cookies are an excellent snack for sweet cravings. They are soft and chewy with a lovely spiced flavor.
These Vegan Oatmeal Cookies are a family favorite that is very easy to make. It has an appealing nutty texture with pockets of sweetness from raisins. It makes a great snack any time of the day paired with a cup of coffee or tea!
Be sure to also try these Vegan Chocolate Chip Cookies and Vegan Oatmeal Chocolate Chip Cookies!
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Ingredient Notes
- Unbleached all-purpose flour – adds more structure to the cookies compared to bleached flour. Be sure to measure it correctly.
- Ground flaxseed – this will act as the binding agent (replacing eggs). When combined with water, ground flaxseeds thicken to an egg-like consistency but have a neutral flavor.
- Plant-based milk of choice – I used oat milk but any will do. Make sure it is unsweetened.
- Vegan butter or margarine – helps make the cookies lighter when creamed with sugar. Use the stick or block-style, not the spreadable ones sold in tubs as they have a high water content.
It is not recommended to switch vegan butter for oil. Oil does not set as well as butter does at cold temperatures and will lead to flat cookies. Creaming margarine also helps the cookies get the best volume. - Light brown sugar – the light molasses flavor will be perfect with the oats and will provide additional moisture to make these cookies soft and chewy. Light muscovado sugar is also a good choice if it is available.
- Granulated sugar – simple white cane sugar helps to crisp up the edges of the cookie.
- Quick-cooking oats – or old-fashioned rolled-oats.
- Dried raisins or sultanas – currants or cranberries work as well.
Step-by-Step Instructions
Make the cookie dough:
- Combine the flax seeds and plant-based milk in a small bowl. Set aside to thicken for about 10 minutes.
- Using an electric mixer with the whisk attachment or a handheld mixer, cream the vegan butter, light brown sugar and granulated sugar in a large bowl until light, airy and fluffy. Scrape the bowl as needed.
- Gently mix in the vanilla extract and flaxseed mixture until combined.
- Add the flour, baking soda, baking powder, cinnamon and salt. Mix using a wooden spoon or spatula until most of the floury bits are moistened. Be sure to scrape the bowl as needed. Do not over-mix.
- Fold in the oats and raisins with a silicone spatula. Cover the dough with cling film and rest in the fridge for 30 minutes to make the dough firmer or overnight to develop more flavor.
Bake the cookie:
- Set a rack in the middle of the oven and preheat to 350°F/180°C. Line a baking tray with parchment paper or a silicone baking mat.
- Using a #24 cookie scoop (50g or 3 tbsp dough), make 12 equal portions of cookie dough and place them on the tray at about 2 inches apart.
- Bake for 15 to 18 minutes or until golden brown on the edges and lightly browned on top. Cool the cookies for 3 minutes on the tray, then transfer to a cooling rack. Enjoy warm or cool completely before storing.
Key Tips To Follow
Cream the butter and sugar until airy – this increases the chance for a light, chewy and airy cookie.
Do not over-mix the dough – once the dry ingredients go into the butter and sugar mix, it is important to be gentle and avoid over-mixing.
Over-mixing will eliminate all the air whipped into the vegan butter or incorporated into the dry ingredients after the sifting process. Only mix until combined, nothing more.
Customize the add-ins – these cookies would also be delicious with chocolate chunks, dried fruits (dried orange bits, dried apples, dried cherries) or switch up the spices (chai spices, ginger and orange zest, or all-spice).
Storage Suggestions
Always store these cookies in an airtight container at room temperature for up to 1 week. Storing the cookies in the fridge will make them hard and dry.
These cookies can be frozen before baking and after scooping into individual portions. Place a tray full of scooped cookie dough in the freezer for 2-3 hours until fully frozen. Then, transfer to a freezer bag or container and store for up to 6 months.
To bake frozen cookies, follow the same instructions in the recipe, you may need to add 2-3 more minutes!
Refresh your cookies by baking them at 350ºF/180ºC for 5-10 minutes and allowing them to cool completely before serving.
More Oatmeal Cookie Recipes
- Vegan Ranger Cookies
- Vegan Monster Cookies
- Vegan Carrot Cake Cookies
- Vegan Almond Flour Cookies
- Vegan Trail Mix Cookies
Vegan Oatmeal Raisin Cookies
Equipment
- Stand or Hand Mixer
- Mixing bowls
- 18-by-13 inch half sheet pan
- Silicone Spatula
- Parchment paper or nonstick baking mat
Ingredients
- 2 tablespoons ground flaxseeds
- ½ cup (80 ml) plant-based milk, I used oat milk.
- ½ cup (113 g) vegan butter or margarine (not unsalted), stick or block form NOT spreadable. Softened but still cool.
- ⅓ cup (65 g) light brown sugar
- ½ cup (100 g) granulated cane sugar
- 2 teaspoons vanilla extract
- 1 cup (120 g) unbleached all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1¼ cups (125 g) quick-cooking oats, or old-fashioned oats
- ⅓ cup (60 g) raisins, currants or cranberries are substitutes
Instructions
Make the Cookie Dough:
- Combine the flax seeds and plant-based milk in a small bowl. Set aside to thicken for about 10 minutes.2 tablespoons ground flaxseeds ,½ cup (80 ml) plant-based milk
- Cream the vegan butter, brown sugar and granulated sugar in a large bowl until lighter in colour. Scrape the bowl as needed.½ cup (113 g) vegan butter or margarine (not unsalted) ,⅓ cup (65 g) light brown sugar ,½ cup (100 g) granulated cane sugar
- Mix in the vanilla and flaxseed mixture until combined.2 teaspoons vanilla extract
- Add the flour, baking soda, baking powder, cinnamon and salt. Mix until most of the floury bits are moistened. Be sure to scrape the bowl as needed.1 cup (120 g) unbleached all-purpose flour ,½ teaspoon baking soda ,½ teaspoon baking powder ,½ teaspoon ground cinnamon ,¼ teaspoon salt
- Fold in the oats and raisins with a silicone spatula. Cover the dough with cling film and rest in the fridge for 30 minutes to make the dough firmer or overnight to develop more flavor.1¼ cups (125 g) quick-cooking oats ,⅓ cup (60 g) raisins
Bake the Cookies:
- Set a rack in the middle of the oven and preheat to 350°F/180°C. Line a baking tray with parchment paper or a nonstick baking mat.
- Using a #24 cookie scoop (50g or 3 tbsp dough), make 12 equal portions of cookie dough and place them on the tray at about 2 inches apart.
- Bake for 15 to 18 minutes or until golden brown on the edges and lightly browned on top.
- Cool the cookies for 3 minutes on the tray then transfer to a cooling rack. Enjoy warm or cool completely before storing.
Notes
- Always store these cookies in an airtight container at room temperature for up to 1 week. Storing the cookies in the fridge will make them hard and dry.
- These cookies can be frozen before baking and after scooping into individual portions. Place a tray full of scooped cookie dough in the freezer for 2-3 hours until fully frozen. Then, transfer to a freezer bag or container and store for up to 6 months.
- To bake frozen cookies, follow the same instructions in the recipe, you may need to add 2-3 more minutes!