Name: Vegan Oatmeal Raisin Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 tablespoon ground flaxseed; 3 tablespoons water; 1/2 cup coconut oil (solid, not melted); 3/4 cup brown sugar; 1/4 cup unsweetened applesauce; 1 teaspoon vanilla extract; 3/4 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1 1/2 cups old-fashioned rolled oats; 3/4 cup all-purpose flour; 1/2 cup raisins; 1/4 cup chopped walnuts (optional)

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If you’re on the hunt for a treat that strikes the perfect balance of hearty and sweet, these Vegan Oatmeal Raisin Cookies will absolutely win your heart. Bursting with juicy raisins, a cozy hint of cinnamon, and that just-right chewiness from old-fashioned rolled oats, they’re the kind of cookies you want to share with your favorite people (and maybe keep a few hidden for yourself). Plus, they come together quickly, with simple ingredients and no dairy or eggs in sight—so everyone can get in on the deliciousness!

Vegan Oatmeal Raisin Cookies Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in these Vegan Oatmeal Raisin Cookies has a purpose—bringing texture, flavor, and just the right amount of chewiness. These are everyday staples you probably already have, but each one plays a key role in the final masterpiece.

Ground flaxseed: This creates a lovely plant-based “egg” that helps bind the cookies together and adds a subtle nuttiness.
Water: Mixed with flaxseed, it gels up and keeps your cookies moist.
Coconut oil (solid, not melted): Gives richness and the perfect cookie texture; make sure it’s solid for proper creaming.
Brown sugar: Deepens the flavor and adds that soft, chewy texture everyone craves.
Unsweetened applesauce: Acts as a fantastic egg replacer and adds extra moisture without making the cookies heavy.
Vanilla extract: Rounds out the flavors with fragrant warmth.
Baking soda: For a little lift, ensuring the cookies aren’t too dense.
Cinnamon: The classic pairing with oats and raisins, giving these cookies their nostalgic aroma.
Salt: Just a touch to round out the sweetness and enhance every flavor.
Old-fashioned rolled oats: For wonderful chew and that homespun cookie texture—don’t sub in quick oats for this one!
All-purpose flour: Provides structure while keeping the cookies tender.
Raisins: Juicy little bursts of sweetness in every bite—classic for a reason!
Chopped walnuts (optional): Add satisfying crunch and a hint of earthiness—totally up to you.

How to Make Vegan Oatmeal Raisin Cookies

Step 1: Prep Your Flax “Egg”

Start by whisking together the ground flaxseed and water in a small bowl. Let this sit for about five minutes. The mixture will thicken up and become a bit gelatinous—that’s exactly what you want! It’s the magical binder that replaces eggs in your Vegan Oatmeal Raisin Cookies, creating that irresistible, chewy texture.

Step 2: Cream Coconut Oil and Sugar

Next, grab a large mixing bowl and cream together the solid coconut oil and brown sugar until the mixture looks smooth and slightly fluffy. This step is key—proper creaming gives your cookies amazing structure and prevents them from spreading too thin in the oven. Don’t rush it!

Step 3: Add Wet Ingredients

Pour in your thickened flax mixture, along with the applesauce and vanilla extract. Stir everything together until it’s well combined. You’ll start to see that classic cookie dough consistency form, infused with the sweet aroma of vanilla and brown sugar.

Step 4: Incorporate Spices and Leavening

Now’s the time to add baking soda, cinnamon, and salt. Give it all a good mix, ensuring the cinnamon and salt are evenly distributed for flavor in every bite. This is where those comforting, warming notes really shine in your Vegan Oatmeal Raisin Cookies.

Step 5: Mix in Oats and Flour

Stir in the old-fashioned rolled oats and all-purpose flour. Be gentle here—overmixing can make the cookies tough. Stop as soon as the flour disappears for tender, chewy results every time.

Step 6: Fold in Raisins (and Walnuts, If Using)

Now, gently fold in the raisins and walnuts, if you like a little crunch. The dough will be thick and fragrant. Every scoop will be packed with nuggets of raisin and a bit of nutty goodness.

Step 7: Scoop, Flatten, and Bake

Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment, spacing them about two inches apart. Flatten each mound ever so slightly—it helps them bake evenly and get that classic shape. Pop them into a preheated 350°F oven and bake for 10 to 12 minutes, until the edges are golden but the centers are just set. That’s the secret to chewy perfection!

Step 8: Cool and Enjoy!

Let the cookies cool on the pan for about five minutes to set up, then transfer them to a wire rack. The aroma will be simply irresistible, so don’t be surprised if people start hovering around the kitchen!

How to Serve Vegan Oatmeal Raisin Cookies

Garnishes

Take your Vegan Oatmeal Raisin Cookies up a notch by adding a pinch of flaky sea salt, a light dusting of cinnamon, or a drizzle of melted vegan white chocolate over the top once cooled. These simple garnishes make each cookie look bakery-worthy and provide an extra burst of flavor in every bite.

Side Dishes

These cookies are fabulous with a cold glass of dairy-free milk or a warm cup of chai tea. For a special touch, pair them with a fresh fruit salad, a scoop of vegan vanilla ice cream, or even a creamy coconut yogurt parfait for a delightful dessert platter.

Creative Ways to Present

Arrange the Vegan Oatmeal Raisin Cookies on a rustic wooden board lined with parchment and scatter extra raisins or nuts around for a casual party vibe. Wrap up stacks in parchment and tie them with twine for adorable edible gifts, or tuck them into a mason jar with a handwritten tag for a thoughtful homemade surprise.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to five days. They’ll stay perfectly chewy and delicious, making them a great option for lunches or snacks throughout the week.

Freezing

You can freeze both the baked Vegan Oatmeal Raisin Cookies or the unbaked dough scoops. For baked cookies, cool completely, then store in a freezer bag for up to three months. For dough, scoop and freeze on a parchment-lined tray, then transfer to a bag—bake straight from frozen, just add a minute or two to the bake time!

Reheating

If you like warm cookies (and who doesn’t?), reheat them in a 300°F oven for about 5 minutes, or pop one in the microwave for 10 seconds. They’ll taste fresh and inviting—almost like they just came out of the oven.

FAQs

Can I substitute the coconut oil with another fat?

Absolutely! Vegan butter or a neutral vegetable shortening works well if you’re out of coconut oil or prefer a different flavor profile. Just make sure whatever you use is solid, not melted, for the best cookie texture.

What if I don’t have applesauce?

You can swap in mashed ripe banana or pumpkin puree for the applesauce. Both bring moisture and a hint of flavor, and are great egg replacers in vegan cookies! Just note that banana will add a bit more sweetness and a slight banana flavor.

Are these cookies gluten-free?

You can make Vegan Oatmeal Raisin Cookies gluten-free by swapping the all-purpose flour for a trusted 1:1 gluten-free blend, and ensuring your oats are certified gluten-free. The texture will remain chewy and delightful!

Can I use chocolate chips instead of raisins?

Of course! Dairy-free chocolate chips take these cookies in a decadent direction. You can also try a mix of both for a little extra fun—everyone wins!

Why did my cookies spread too much or too little?

Several factors can affect spread: too-soft coconut oil will make them spread more, while cold dough or extra flour can make them stay tall and chubby. Make sure to measure accurately and follow the creaming step for just-right cookies every time.

Final Thoughts

If you’re ready for something nostalgic yet totally plant-based, these Vegan Oatmeal Raisin Cookies are calling your name. Share them, savor them, and don’t be surprised if they become your new go-to comfort bake—you truly can’t beat that soft, chewy bite and cozy cinnamon warmth. Happy baking!

Vegan Oatmeal Raisin Cookies Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 22 minutes
Yield: 18 cookies 1x
Diet: Vegan

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Description

These Vegan Oatmeal Raisin Cookies are a delightful treat for anyone looking for a dairy-free and eggless dessert option. Chewy and flavorful, these cookies are easy to make and perfect for a sweet snack.

Ingredients

Scale

Flaxseed Mixture:

1 tablespoon ground flaxseed
3 tablespoons water

Cookie Dough:

1/2 cup coconut oil (solid, not melted)
3/4 cup brown sugar
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 cup raisins
1/4 cup chopped walnuts (optional)

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Instructions

Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Prepare Flaxseed Mixture: In a small bowl, mix the ground flaxseed with water and let sit for 5 minutes to thicken.
Make Cookie Dough: In a large mixing bowl, cream together the coconut oil and brown sugar until smooth. Add the flax mixture, applesauce, and vanilla extract, and stir to combine. Mix in the baking soda, cinnamon, and salt. Stir in the oats and flour until just combined. Fold in the raisins and walnuts, if using.
Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with your fingers. Bake for 10–12 minutes or until the edges are golden and the centers are just set.
Cool and Serve: Let cool on the pan for 5 minutes before transferring to a wire rack.