Name: Vegan Oatmeal Raisin Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Ingredients: 1 tablespoon ground flaxseeds; 2 1/2 tablespoons water; 1/2 cup vegan butter, softened to room temperature; 1/2 cup light brown sugar, packed; 1/2 cup granulated sugar; 1 1/2 teaspoons pure vanilla extract; 1/2 tablespoon molasses; 1 cup all purpose flour; 1 1/2 cups rolled oats; 1 teaspoon baking soda; 3/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup raisins; 1/4 cup chopped walnuts, optional

Easy to make vegan oatmeal raisin cookies have chewy centers and slightly crisp edges. With brown sugar, molasses, oats, cinnamon and sweet raisins, these underrated cookies will soon become a family favorite!

close up of a raisin oatmeal cookie on rack

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.

lots of cookies on cooling rack with some raisins around it

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.

oatmeal and some cinnamon, baking powder in a bowl unmixed

Mix on low until combined. Add your raisins! The dough will be moist but thick.

bowl with oatmeal dough and raisins added

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!

unbaked cookies on a silicone mat lined baking tray

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.

baking pan with cooked oatmeal raisin cookies on a silicone mat

Frequently asked questions

Why did my cookies get hard? Over mixing is usually the culprit when it comes to tough baked goods. Mix the dough until just combined. The other reason for hard cookies is over baking. They will be soft when they come out of the oven, but they firm up as they cool.
Should you plump the raisins before baking? While it’s not required, you may want to soak (or “plump”) the raisins before you bake. You can do so by placing them in a bowl with hot tap water for 10 to 15 minutes before baking.
Should you chill the cookie dough before baking? Many recipes do call for chilling, but for this vegan recipe, I did not find it necessary. Cookies in my mouth sooner? Always a win! If you want thicker cookies, chill the dough for an hour before scooping and baking.
Can they be made gluten free? Replace the all purpose flour with a 1-to-1 gluten free substitute.
I don’t like raisins. What else can I use? There are a few swaps you can make! Use Craisins for an even stronger fruit flavor than you’ll get from raisins. Or, toss in an equal amount of vegan chocolate chips instead. That’s basically what I did for these vegan oatmeal chocolate chip cookies.
How to store leftover cookies? Can they be frozen? Store cookies for up to 1 week in an airtight container, in the refrigerator for freshness. They freeze very well!

broken cookie on parchment paper with more cookies around it

Want more classic vegan cookies?

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