Vegan oatmeal raisin cookies

5 from 2 votes

Delicious vegan oatmeal cookies with raisins and walnuts. Crispy edges but soft and chewy in the middle. Easy to make without eggs or dairy.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 146kcal

Author: Maria

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 together
¾ 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.