These are the best vegan oatmeal raisin cookies you will try. Bold statement, I know, but you need to try them for yourself! Like my best vegan cc cookies, they taste like they're straight from a bakery and come together in one bowl in just a few simple steps.
They're buttery and oaty with warming spice from the cinnamon and sweet juicy raisins. Every bite is so satisfying yet will have you wanting more!
📖 Recipe Overview
- Easy to Make. These vegan oatmeal cookies come together in one bowl, helping to keep dishes to a minimum. Less washup is always a win.
- Incredibly Flavorsome. They are incredibly moreish and delicious. The oaty caramelized flavor is even better than chocolate chip cookies if you ask me!
- No-Chill Cookie Dough. There is no need to chill or rest the cookie dough before baking, it couldn't be easier. The dough is also freezer-friendly, so you can have them ready to go whenever you fancy freshly baked cookies!
- Great for Gifting. These cookies hold up well at room temperature and make a beautiful addition to cookie boxes.
- They're eggless, dairy-free, nut-free, and made without coconut.
🥛 Ingredients Needed
Here's everything you need to make this easy vegan oatmeal raisin cookie recipe from scratch:
- Old fashioned rolled oats: They can also be labeled as "jumbo oats". These are the best for making oatmeal cookies, as they make the cookies nice and chewy.
- Raisins: If you don't like raisins you can easily leave them out and still have incredible vegan oatmeal cookies! Try to get juicy plump raisins if you can.
- Soft brown sugar and granulated sugar: The combination of sugars is key for these vegan oatmeal cookies. Brown sugar adds moisture and a slightly caramelized flavor, whereas white sugar creates a crunchy outer shell.
- 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 and baking powder: Baking soda helps to create a chewy cookie, and baking powder makes cookies light and airy. For the perfect vegan oatmeal cookie, that's the perfect balance of soft and chewy, this recipe uses a combination of both. Bigger Bolder Baking delves into leaveners for cookies more in this post.
- Flax egg: This is the egg replacer in these vegan cookies and helps to create a chewy texture as well as bind together the cookie dough.
🥣 How To Make Vegan Oatmeal And Raisin Cookies
(1) Cream together the vegan butter with the granulated sugar and brown sugar using a handheld mixer in a large mixing bowl or in a stand mixer.
(2) Add the flax egg and vanilla extract and whisk again until combined.
(3) Add the dry ingredients (flour, baking soda, baking powder, ground cinnamon, and sea salt) to the bowl.
(4) Gently mix together the ingredients using a spatula.
(5) Add the oat flakes and raisins to the bowl.
(6) Fold the oats and raisins into the cookie dough using a spatula.
(7) Use an ice cream or cookie scoop to scoop out the dough onto a baking sheet lined with parchment paper and bake until golden.
Yes, I've tested these cookies using both rolled oats (jumbo oats) and porridge oats, and 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.
🍪 More Vegan Cookies
- 150 g (5.3 oz) vegan block butter, room temperature, *see notes
- 100 g (½ cup) soft brown sugar
- 100 g (½ cup) granulated sugar, *see notes
- 1 flax egg, *see notes
- 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
- 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.
- Store these cookies at room temperature in an airtight container for up to a week. They can be frozen for up to 3 months.
- 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.
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