These vegan oatmeal raisin cookies are packed with chewy oats, creamy peanut butter, and filled with just the right amount of raisins. Each cookie is sweetened to perfection and has hints of cinnamon in every bite. These are so flavorful, they might be one of the best vegan cookies you can make.
The Best Vegan Oatmeal Raisin Cookies
This recipe puts a vegan spin on classic oatmeal raisin cookies.
Oatmeal raisin cookies are known as the healthy cookie and for a good reason.
The main ingredient in these cookies is rolled oats. Rolled oats are packed with fiber and give you lasting energy, making these cookies an ideal vegan breakfast or snack.
Of course, you can always enjoy them as an after-dinner dessert.
These cookies are super easy to make, taking about 20 minutes from start to finish.
Not to mention they are soft in the middle and crispy on the edges, with a cinnamony, peanut buttery flavor, topped with nutritious raisins.
If you've been looking for a cookie recipe to treat yourself or the whole family, look no further.
Ingredients For Vegan Oatmeal Raisin Cookies
All the ingredients in this recipe work so well together to give these oatmeal raisin cookies their unique flavor.
Check out the ingredients we'll be using:
- 1 ½ cups rolled oats (old fashioned oats) 230g
- ½ cup all-purpose flour (regular or gluten-free) 70g
- ⅓ cup brown sugar or coconut sugar (60g)
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 flax egg (1 tbsp ground flaxseed with 3 tbsp of water)
- ⅓ cup maple syrup (113g)
- ⅓ cup coconut oil (70g)
- ⅓ cup creamy peanut butter (80g)
- 1 teaspoon vanilla extract
- ⅓ cup raisins
- ½ teaspoon cinnamon
Now, the ingredient list is quite extensive, but after you taste these cookies, you'll understand why they are all essential.
To complete these oatmeal cookies, we'll be using raisins.
If you do not like raisins, you can substitute them with vegan chocolate chips to make oatmeal chocolate chip cookies.
Or if you just want a classic oatmeal cookie, you can make this vegan oatmeal cookie recipe.
Oats To Use For The Cookies
For these cookies, I suggest using rolled oats, also known as old fashioned oats. Rolled oats will give your cookies that classic chewy texture oatmeal raisin cookies are known for.
Now, you might be wondering if you can use quick oats. You can use them, as quick oats won't alter the flavor of your cookies, but I DO NOT suggest using them. Since quick oats are ground up, they will give your cookies a different consistency and reduce the chewiness.
To make sure you get the classic oatmeal raisin cookie consistency, go with the rolled oats for this recipe.
Dairy Free and Egg Free Vegan Cookies
Traditional oatmeal raisin cookies use butter and eggs in the cookies.
We will be using coconut oil and a flax egg instead for this vegan recipe.
Coconut oil is a great plant-based fat used in baking, and it mimics the job butter would do. Coconut oil is solid at room temperature and can soften and melt, just like butter.
When you go to buy coconut oil, you may notice that there are two types, refined and unrefined.
Refined coconut oil is more neutral and DOES NOT have a coconut taste. Unrefined coconut oil, also commonly labeled as virgin or pure, has a more distinct coconut taste, adding a hint of coconut to your cookies. I suggest using refined coconut oil for this recipe, so it does not take away from the other flavors in the cookies.
If you don't have coconut oil on hand or prefer not to use it, you can use vegetable oil in its place. Vegetable oil is a neutral oil, and using it won't change the taste of your cookies. It also substitutes with coconut oil on a 1:1 basis.
Making A Flax Egg
Instead of using eggs, we will be using a flax egg in this recipe. A flax egg is ground flaxseed combined with water. This combination will create a glue-like consistency, which will help bind the ingredients for our cookies.
There are two other common substitutes for eggs in vegan recipes.
One is unsweetened apple sauce, which will add moisture and flavor to whatever you are baking. If you want to use unsweetened applesauce as a substitute, use ¼ cup for every 1 egg.
Another common substitute is an egg substitute powder, which will not add any unwanted flavor or sweetness to what you're baking.
For this vegan oatmeal raisin cookie recipe, I suggest using a flax egg because it will thoroughly bind the oats together with the rest of the ingredients.
Substitutions For Peanut Butter
The peanut butter in this recipe will give these cookies a creamy, nutty flavor.
And if you're like me and love peanut butter, these cookies are the perfect match.
If you have a peanut allergy or just don't like peanut butter, there are a few nut butter substitutes that you can use for this recipe.
If you want these cookies to taste as similar as possible to peanut butter, I suggest using soy nut peanut butter or sunflower butter. Both mimic the taste of peanut butter and fit well with the rest of the ingredients.
Another nut butter you can use for this recipe is almond butter. Almond butter has a more subtle nutty flavor but goes really well with cinnamon, making these cookies just as delicious.
Whichever nut butter you decide to use, these cookies won't disappoint.
How To Make Vegan Oatmeal Raisin Cookies
So, we have all our ingredients covered, now get them ready and let's make some vegan oatmeal raisin cookies.
Making the cookies is SUPER simple and just involves some combining and mixing of the ingredients.
Let's get to it!
Step 1: Prep Work
First, preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
To make the flax egg, combine the ground flaxseed and water in a dish and stir with a fork until combined. Let it rest for 5-15 minutes or until it thickens to a gloppy consistency.
Step 2: Mixing & Combining Ingredients
Add the wet ingredients into the bowl with the dry ingredients and stir until everything is combined.
Step 3: Shaping The Cookies
Then, roll them into balls and slightly flatten each cookie.
Make sure to leave some space between them.
Step 4: Baking & Cooling The Cookies
Bake your cookies at 350°F (176°C) for 10 to 12 minutes or until golden brown. Baking time will vary depending on your oven.
Allow the cookies to cool on the baking sheet for a few minutes, then gently move to a wire rack.
How To Store These Vegan Oatmeal Raisin Cookies
Although these cookies are delectable fresh out of the oven, they are just as good days after baking.
I like to make sure I have a few of them on hand throughout the week for a quick and nutritious breakfast or snack.
You can store these cookies in an airtight container on the counter for up to 2 weeks.
Freezing The Cookies
If you still have some leftover after 2 weeks or decide to make a big batch of these vegan cookies, you can store them in the freezer for up to 3 months in an airtight container or freezer-safe zip-loc bag.
Let the cookies thaw for a few minutes before eating.
If you prefer a warm cookie or are in a hurry, throw it in the microwave for a few seconds to heat it up.
Wrapping Things Up
These vegan oatmeal raisin cookies are not your average cookie. They are loaded with oats, plant protein, fiber, healthy fats, and a whole lot of deliciousness.
A healthy cookie that also tastes good? That's exactly what you get with this recipe.
If you're enjoying these cookies as a hearty breakfast, they will help start your day off on the right foot. Or, they can cap off your day as an after-dinner dessert.
No matter when you decide to eat these cookies, they will satisfy your cookie craving.
I hope you enjoy these vegan oatmeal raisin cookies. Share this with your vegan friends to give them a new cookie recipe!
Let me know what you think about the recipe in the comments below.Print
Vegan Oatmeal Raisin Cookies | The Best Vegan Oatmeal Raisin Cookies
These vegan oatmeal raisin cookies are packed with chewy oats, creamy peanut butter, and filled with just the right amount of raisins.. Each cookie is sweetened to perfection and has hints of cinnamon in every bite. These are so flavorful, they might be one of the best vegan cookies you can make.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Category: Cookies
- Method: Oven
- Cuisine: Vegan
1 ½ cups (230g) rolled oats (old fashioned oats)
1 teaspoon baking powder
¼ teaspoon sea salt
1 flax egg (1 tbsp ground flaxseed with 3 tbsp of water)
⅓ cup (113g) maple syrup
⅓ cup (70g) coconut oil
⅓ cup (80g) creamy peanut butter
1 teaspoon vanilla extract
⅓ cup raisins
½ teaspoon cinnamon
- Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
- Then, make the flax egg. Combine the ground flaxseed and water in a dish, and stir with a fork until combined.
- Then, let it rest for 5-15 minutes - or until it thickens to a gloppy consistency.
- Now, in a large bowl, combine the dry ingredients - the oats , flour, sugar, baking powder, cinnamon, salt, and raisins.
- Then, in a small saucepan, melt the coconut oil and peanut butter over low heat.
- Once melted, add the flax egg, maple syrup, and vanilla.
- Now, add the wet ingredients into the bowl with the dry ingredients and stir until everything is combined.
- Once combined, scoop out a ½ tablespoon of the dough at a time, and shape small balls out of each bit of dough that you scoop out.
- Then, add the balls of dough to the baking sheet, and flatten them with a spoon - making sure to leave some space between each one as you add them.
- Now, bake your cookies for 10 to 12 minutes, or until golden brown.
- Once done baking, allow the cookies to cool on the baking sheet for a few minutes, then gently move to a wire rack to finish cooling.
The scale up function does not change the gram measurements.
- Serving Size: 1 cookie
- Calories: 159
- Fat: 8
- Carbohydrates: 20
- Fiber: 1.2
- Protein: 2.3
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