Vegan oatmeal raisin cookies
Delicious vegan oatmeal cookies with raisins and walnuts. Crispy edges but soft and chewy in the middle. Easy to make without eggs or dairy.
This recipe is
- Kid friendly
- Dairy free & Egg free
- All purpose flour
- Walnuts – these are optional but add a nice texture and flavor.
- Soy milk
- Baking powder
- Vegan butter – You can also use margarine. Just check that it’s vegan. Most are.
- Old fashioned or rolled oats – I found that these gave the best texture to the cookies.
- Flax egg – Just mix two tablespoons of ground flax seeds with six tablespoons of water. This is our egg replacer and helps the cookies to stick together better.
For softer cookies
Bake them at around 12 minutes (depending on your oven and elevation). Then let them sit on the baking tray for a minute. After that, transfer them to a cooling rack
For crunchy cookies
Bake them a little longer. Depending on your oven and elevation, 15-18 minutes should do well. Bake them until they look crispy and golden brown on the outside.
Let them sit on the baking tray for one minute. Then transfer to a cooling rack.
Storing and freezing
Keep these in a tupperware container with a lid. They will last about a week.
You can also freeze these cookies! Just let them thaw out before eating.
Can I make these gluten free?
Absolutely! If you’d like to make them gluten free, use certified gluten free oats, and a gluten free all purpose flour.
Can I use quick oats?
You absolutely can, the cookies just won’t have as chewy and hearty of a texture.
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Vegan oatmeal raisin cookies
- 2 tablespoons ground flax seeds (mixed with 6 tablespoons of water)
- ¾ cup vegan butter
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 teaspoons vanilla
- 3 tablespoons plant based milk
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup all purpose flour
- 1½ cups old fashioned oats
- 1 cup raisins
- ½ cup chopped walnuts
- Pre-heat oven to 350 degrees
- Mix the ground flax seeds with 6 tablespoons of water in a small mug. Set aside to let it thicken up. This is our egg replacer.2 tablespoons ground flax seeds
- In a large mixing bowl add the plant based butter and sugars. Mix with an electric mixer until the butter and sugar are whipped together¾ cup vegan butter, ¾ cup brown sugar, ¼ cup white sugar
- Add the vanilla, plant based milk and the flax egg that you mixed earlier. Mix with an electric mixer.2 teaspoons vanilla, 3 tablespoons plant based milk, 2 tablespoons ground flax seeds
- Add the flour, salt, baking powder, cinnamon and rolled oats and mix by hand. If the batter seems too dry, add a tablepoon or two of more plant based milk.1 teaspoon cinnamon, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup all purpose flour, 1½ cups old fashioned oats
- Stir in the chopped walnuts and raisins. Use a cookie scooper to scoop the dough out. Then roll into a ball with your hands. This helps the cookies to stick together.1 cup raisins, ½ cup chopped walnuts
- Bake in the oven for 12-15 minutes, or until golden on the edges. The cookies don't tend to spread well on their own. I usually smoosh them down with the back of a coffee mug when they come out of the oven to get them to spread out more. Let them sit on the baking sheet for one minute, then transfer to a cooling rack.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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