Like my best vegan chocolate chip cookies, these oat raisin cookies taste straight from a bakery and come together in one bowl with simple ingredients.
With chewy centers and crispy edges, they're buttery and oaty with a hint of cinnamon and sweet juicy raisins. Every bite is so satisfying yet it will have you wanting more!
🧾 Ingredients
Here's everything you need to make this easy vegan oatmeal cookie recipe from scratch:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Rolled Oats: Also labeled as jumbo oats or old-fashioned oats. These are the best for making oatmeal cookies, making them nice and chewy.
- Vegan Block Butter: Not spreadable margarine from a tub, as the water content is too high.
- Raisins: If you aren´t a fan of raisins you can easily leave them out! Try to get juicy plump raisins if you can.
- Sugar: A combination of soft brown sugar and granulated sugar is key for these vegan oatmeal cookies. Brown sugar adds moisture and a slightly caramelized flavor, whereas white sugar gives them crisp edges.
- Ground Cinnamon: This adds incredible flavor to vegan oat cookies. You can add more or less depending on how you like cinnamon, I wouldn't go over a tablespoon though!
- Baking Soda & Baking Powder: Baking soda helps to create a chewy texture, and baking powder makes cookies light and airy. Here we use both for the perfect combination of soft and chewy.
- Flaxseed Egg: A mixture of milled flax seeds and water that acts as an egg replacer in vegan cookie recipes. You could swap in 2 tablespoons of Greek-style vegan yogurt or unsweetened apple sauce if needed.
🔪 Instructions
Here are step-by-step images showing how to make these vegan raisin oatmeal cookies. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: In a large bowl cream the vegan butter with the granulated and brown sugar using an electric mixer in a large mixing bowl or using a stand mixer.
Step 2: Add the flax egg and vanilla extract and whisk again until combined with the wet ingredients.
Step 3: Add the dry ingredients (flour, baking soda, baking powder, ground cinnamon, and sea salt) to the bowl and gently mix with a spatula.
Step 4: Add the oat flakes and raisins and fold until mixed.
Step 5: Use an ice cream or cookie scoop to scoop out the dough onto a prepared baking sheet lined with parchment paper and bake until golden.
💭 Expert Tips
Measure the recipe in grams, a kitchen scale will always give you the most accurate results.
Spread the cookie dough balls at least 2 inches apart on your cookie sheet to allow room for them to spread whilst baking!
Place a cookie cutter around each cookie straight out of the oven, while they are still hot. Move in a large circular motion for perfect round edges.
Allow cookies to sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Cookies are fragile while hot, so don't attempt to move them from the tray immediately.
💬 FAQs
Yes, I've tested these cookies using rolled oats (jumbo oats) and porridge oats/quick oats - both work beautifully.
They will last for about a week stored at room temperature in an airtight container.
The cookies should be golden brown and firm around the edges without appearing jiggly in the centers. This takes 12-14 minutes of baking, and they will harden as they cool.
Yes, you can freeze them in an airtight container for up to 3 months. The dough is also freezer-friendly, so you can have them ready to go whenever you fancy freshly baked cookies!
🍪 More Vegan Cookies
📖 Recipe
Description
Ingredients
- 150 g (5.3 oz) vegan block butter, room temperature *see note 1
- 100 g (½ cup) soft brown sugar
- 100 g (½ cup) granulated sugar, *see note 2
- 1 flax egg, *see note 3
- 1 tablespoon vanilla extract
- 175 g (1 ⅓ cups + 1 tbsp) plain flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- 100 g (1 ¼ cups) rolled oats
- 100 g (⅔ cup) raisins
Instructions
- Preheat your oven to 180°C (356°F) and line the base of 2 baking trays with a sheet of parchment paper.
- Add the vegan butter to a large mixing bowl and whisk with an electric whisk or stand mixer for a minute or two until light and fluffy.Add the brown sugar, and granulated sugar and beat for a couple of minutes to cream the sugar into the fats. Add the flax egg and vanilla extract and whisk to combine.
- Add the flour, baking soda, baking powder, salt, and cinnamon and mix using a spatula until the ingredients stick together to form a dough. Add in rolled oats and raisins and stir them into the cookie dough.
- Use an ice cream or cookie scoop to measure out the cookies and place them on the lined baking trays, leaving at least 2 inches between each cookie.
- Bake the cookies for 12-14 minutes, then remove them from the oven and allow the cookies to sit on the baking tray to cool for about 5 minutes. To round off the cookie edges, use a large cookie cutter to round off the edges of the cookies while they are still hot.Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature before serving.
- Storage: Store these cookies at room temperature in an airtight container for up to a week. They can be frozen for up to 3 months.
Notes
- Vegan butter: Take this out of the fridge to sit at room temperature for 30 minutes to an hour. Make sure you use vegan block butter NOT spreadable butter from a tub.
- Some white sugar in the US is not vegan, if in doubt use organic sugar.
- To make a flax egg, mix 1 tablespoon milled flaxseeds with 2 tablespoons water and allow to sit for 5 minutes.
- Cookies are fragile while hot, so don't attempt to move them from the tray immediately.
Nutrition
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