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    Vegan Oatmeal Raisin Cookies | One of The Best Vegan Cookies

    by Brendan Cunningham 1 Comment

    Jump to Recipe

    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.

    Four vegan oatmeal raisin cookies stacked on top of each other with more cookies behind them on the wire rack. The wire rack is on a grey counter and there is a broken cookie and bundle of cinnamon in front of the rack on the counter.

    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.

    One vegan oatmeal raisin cookie being lowered down by a hand, just hovering above a glass jar of milk. A few cookies are on a black wire rack set behind and the to the left of the jar of milk. One half of a broken cookie is next to the jar of milk to the left and a yarn towel is to the right.

    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. 

    Five vegan oatmeal raisin cookies stacked on top of each other with a yarn rope wrapped around the cookies on both sides and tied in a knot on top, on the top cookie. A glass jar of milk is set behind the cookies to the right and a half a cookie is to the left behind the stack and the other half is in front of the stack. A cinnamon stick is directly in front of the stack of cookies and everything is on a grey counter.

    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.

    A stack of four vegan oatmeal raisin cookies on top of a black wire rack. A smaller stack of two cookies is behind the stack of four and one cookie is in the middle of the two stacks, slightly to the right. The wire rack is on a grey counter.

    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. 

    An overhead view of eight vegan oatmeal raisin cookies scattered across a black wire rack. A few of the cookies are on top of one another. There is a small bowl of oats towards the front of the wire rack. Everything is set on a grey counter. A glass jar of milk is behind the wire rack to the left. A broken in half vegan oatmeal raisin cookie is in front of the wire rack with a bundle of cinnamon close to it.

    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.

    A stack of five vegan oatmeal raisin cookies with a tall glass jar of milk next to it on the right. There is a cinnamon stick in front of the cookies and milk with a few oats around them. Everything is on a grey counter.

    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. 

    Now, there is also cashew butter and sesame seed butter to substitute for peanut butter. I suggest using soy nut, sunflower, or almond butter to give these cookies the best flavor for this recipe. 

    Whichever nut butter you decide to use, these cookies won't disappoint. 

    Five vegan oatmeal raisin cookies stacked on top of one another with a piece of yarn tied around the cookies. A glass jar of milk is behind the cookies to the right and a cinnamon stick is directly in front of the cookies. A half of a cookie is to the left of the cinnamon stick and everything is on a grey counter.

    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

    In a large bowl, combine the dry ingredients- oats , flour, sugar, baking powder, cinnamon, salt, and raisins. 

    In a small saucepan, melt the coconut oil and peanut butter over low heat. 

    Once melted, add the flax egg, maple syrup, and vanilla.

    Add the wet ingredients into the bowl with the dry ingredients and stir until everything is combined.

    Step 3: Shaping The Cookies

    Drop ½ tablespoon of cookie dough onto a baking sheet lined with parchment paper. If you don't have a cookie scooper, I like to use an ice cream scooper.

    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.

    A stack of four vegan oatmeal raisin cookies on a wire rack, with five cookies set behind the stack. A bundle of cinnamon and broken in half cookies are in front of the rack and everything is set on a grey counter.

    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.

    Five vegan oatmeal raisin cookies stacked on top of one another. A tall glass jar of milk is to the right of the cookies. A cinnamon stick is in front of the cookies and milk with a few raisins and oats scattered around them. Everything is on a grey table.

    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. 

    And if you like this recipe, you'll love this vegan peanut butter cookie recipe and these vegan oatmeal cookies.

    Print

    Vegan Oatmeal Raisin Cookies | The Best Vegan Oatmeal Raisin Cookies

    A stack of five vegan oatmeal raisin cookies with a tall glass jar of milk next to it on the right. There is a cinnamon stick in front of the cookies and milk with a few oats around them. Everything is on a grey counter.
    Print Recipe

    ★★★★★

    5 from 1 reviews

    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.

    • Author: I'm Hungry For That
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Total Time: 20 minutes
    • Category: Cookies
    • Method: Oven
    • Cuisine: Vegan

    Ingredients

    Scale

    1 ½ cups (230g) rolled oats (old fashioned oats) 

    ½ cup (70g) all-purpose flour (regular or gluten-free) 

    ⅓ cup (60g) brown sugar or coconut sugar 

    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

    Instructions

    1. Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper. 
    2. Then, make the flax egg. Combine the ground flaxseed and water in a dish, and stir with a fork until combined.
    3. Then, let it rest for 5-15 minutes - or until it thickens to a gloppy consistency. 
    4. Now, in a large bowl, combine the dry ingredients - the oats , flour, sugar, baking powder, cinnamon, salt, and raisins. 
    5. Then, in a small saucepan, melt the coconut oil and peanut butter over low heat. 
    6. Once melted, add the flax egg, maple syrup, and vanilla.
    7. Now, add the wet ingredients into the bowl with the dry ingredients and stir until everything is combined.
    8. 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.
    9. 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. 
    10. Now, bake your cookies for 10 to 12 minutes, or until golden brown. 
    11. 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.

    Notes

    The scale up function does not change the gram measurements.

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 159
    • Fat: 8
    • Carbohydrates: 20
    • Fiber: 1.2
    • Protein: 2.3

    Keywords: vegan oatmeal raisin cookies, oatmeal raisin cookies, easy oatmeal raisin cookies, soft oatmeal raisin cookies, cookies for vegans, oatmeal peanut butter cookies, how to make vegan cookies, peanut butter cookies, how to make vegan oatmeal raisin cookies, oatmeal raisin cookies vegan, dairy-free oatmeal cookies, vegan oatmeal raisin cookie recipe, vegan cookies, oatmeal, healthy cookies, eggless cookies, healthy oatmeal raisin cookie recipe, butterless cookies, vegan cookie recipes, healthy oatmeal raisin cookies

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    Share a photo and tag us @ImHungryForThat — we can't wait to see what you've made!

     

    Vegan Peanut Butter Cookies | One of The Best Vegan Cookies »

    Reader Interactions

    Comments

    1. Janet.

      October 25, 2021 at 10:38 pm

      Super tasty cookies.

      ★★★★★

      Reply

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