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    Home > Recipes > Cookies > Vegan Oatmeal Raisin Cookies

    Vegan Oatmeal Raisin Cookies

    Published on December 20, 2022. Last updated on December 20, 2022. By Gabby. 4 Comments

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    Jump to Recipe

    These are the best vegan oatmeal raisin cookies ever! They’re soft, thick, and made with warm spices, giving you the coziest cookies! Plus, these freezer friendly cookies are ready in under 30 minutes and don’t require any dough chilling.

    Four vegan oatmeal raisin cookies stacked with the top two cookies broken in half exposing their centre

    There is nothing cozier to me than a freshly baked warm oatmeal cookie. These vegan oatmeal raisin cookies are based off of my popular vegan oatmeal chocolate chip cookies.

    These vegan oatmeal raisin cookies use simple ingredients that you probably already have in your pantry, and they are perfect for those with food allergies!

    Why You'll Love These Vegan Oatmeal Cookies

    • These cookies are loaded up with warm and cozy spices like cinnamon, cloves and nutmeg.
    • These oatmeal cookies are extra thick and soft - no thin cookies here!
    • This recipe is freezer friendly, so you’ve always got a stash of cookies on hand.
    • These cookies are ready in under 30 minutes and don’t need any chilling time.
    • They’re egg free, dairy free, and can easily be made gluten free too!

    Ingredients Needed

    Vegan oatmeal cookie ingredients in bowls with labels
    • Butter: Any vegan butter will work fine!
    • Flour: I tested this recipe with all purpose flour, but if you are gluten free then you can use gluten free 1-1 baking flour.
    • Oats: you will need to use old fashioned rolled oats, not quick oats or steel-cut oats. 
    • Raisins: feel free to use regular raisins, golden raisins, or a mix!
    • Flaxseed: make sure you are using milled or ground flaxseed and not whole flaxseeds.

    Step By Step Instructions

    Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

    Step 1: Start by making your flax egg. Add 2 tablespoons of milled or ground flaxseeds and 4 ½ tablespoons of warm water to a small bowl.

    Stir together and set aside until it becomes thick and gelatinous, about 10-15 minutes. If it forms a layer of water on top, scoop that out. 

    Step 2: Preheat the oven to 350°Fahrenheit and line two baking sheets with parchment paper.

    Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, brown sugar and white sugar together for 1-2 minutes, until light and fluffy. Add the flax egg and vanilla extract.

    Step 4: Mix in the flour, nutmeg, cinnamon, cloves, salt and baking soda. Do not over-mix the cookie dough! Stir in the raisins.

    Step 5: Using a large cookie scoop or your hands, scoop out 3 tablespoons of cookie dough. Press a few raisins on top of the cookie dough ball.

    Repeat with the remaining dough, placing them 3-4 inches apart. Bake one cookie sheet at a time for 9-12 minutes. The edges will be golden brown and the middle will have set. 

    Step 6: Allow the cookies to cool on the sheet for 10-15 minutes. Sprinkle the cookies with some sea salt if desired. Transfer the cookies to a wire cooling rack to cool completely.

    vegan oatmeal raisin cookies baking process pictured in four steps

    FAQs and Expert Tips

    I don’t like raisins, is there something else I can use?

    If you don’t like raisins you can swap them out for craisins, dried cherries or nuts! Or, you can check out my vegan oatmeal chocolate chip cookie recipe instead.

    Can I make these cookies gluten free?

    Yup! Just use an equal amount of gluten free all purpose 1-1 baking flour instead of regular all purpose flour.


    Can I use quick oats instead of rolled oats?

    If you want thick and chewy cookies, then you will have to use old fashioned, rolled oats and not quick oats. Quick oats will absorb moisture much faster than the rolled oats, leaving you with a dry cookie.

    Stacked vegan oatmeal raisin cookies. Cookies are thick and loaded with raisins

    Expert Tips

    • Measure your flour properly: Measure your flour using either a kitchen scale or the scoop and level method. A lot of people measure flour incorrectly and add too much, leading to a dry and crumbly cookie.
    • Avoid over-mixing: when you start adding your dry ingredients to the wet ingredients, be careful not to over-mix the cookie dough. If you over-mix the dough then it will lead to a dry cookie
    • Let the dough sit for around 5 minutes before scooping it onto the baking sheet. This allows it to firm up a little bit and makes it easier to scoop.
    • Bakery style cookies: here are a couple tips to make your vegan oatmeal raisin cookies bakery worthy! Just before baking, place a few raisins on top of each cookie dough ball. Then once the cookies are out of the oven use a wide rim cup or biscuit cutter to gently scoot the cookies into perfectly round shapes. 
    • Flax egg: make sure to give your flax egg enough time to get gelatinous. If after 15 minutes it still isn’t firm enough I recommend placing it in the fridge for a few minutes.

    Storage and Freezing Instructions

    You can store the freshly baked cookies in an airtight container for up to 5 days at room temperature.

    To freeze the baked cookies, just place in a freezer bag for up to 2 months in the freezer. Thaw at room temperature when ready to eat. To freeze the unbaked cookies, place the unbaked cookie dough balls on a parchment lined plate.

    Place in the freezer until almost frozen solid. Take them out of the freezer and place in a ziploc bag. You can now freeze them for up to 2 months. Allow them to come to room temperature before baking.

    More Vegan Cookie Recipes You'll Love

    • Eggless Chocolate Chip Cookies
    • Vegan Red Velvet Cookies
    • Vegan Oatmeal Chocolate Chip Cookies
    • Vegan Double Chocolate Chip Cookies

    If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

    Four oatmeal raisin cookie stacked with cookies around

    Vegan Oatmeal Raisin Cookies

    Gabby
    These vegan oatmeal raisin cookies are freezer friendly, ready in under 30 minutes and don’t require any dough chilling. Soft, warm-spiced, and delicious!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 16 mins
    Bake 10 mins
    Total Time 26 mins
    Course Dessert
    Cuisine American
    Servings 18 cookies
    Calories 248 kcal

    Equipment

    • Baking Sheets
    • Mixing Bowls

    Ingredients
     
     

    • 2 Tablespoons ground/milled flaxseed
    • 4½ Tablespoons warm water
    • 1 cup vegan butter, softened
    • ¼ cup granulated sugar
    • ½ cup light brown sugar
    • 1 Tablespoon vanilla extract
    • 2¼ cups old fashioned oats (SEE NOTES)
    • 1⅔ cup all-purpose flour (SEE NOTES)
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ⅔-¾ cup raisins

    Instructions
     

    • Add 2 tablespoon of milled/ground flaxseed and 4½ tablespoon of warm water to a small bowl. Stir and set aside until the mixture becomes thick and gelatinous (around 10-15 minutes). If after 10 minutes, a layer of water has formed on top of the flax eggs, you can scoop that out.
    • Preheat oven to 350°F and line two baking sheets with parchment paper.
    • In the bowl of a standing mixer with the paddle attachment or a handheld mixer, beat butter, brown sugar, granulated sugar for 1-2 minutes, until light and fluffy. Add in the flax egg and vanilla extract.
    • Mix in the flour, nutmeg, cinnamon, cloves, salt, and baking soda until combined. Do not over-mix! Stir in the raisins.
    • Use a large cookie scoop or your hands to form 3 tablespoon sized balls of dough. Press a few more chocolate chips into the top of each cookie (if desired). Put the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 9-12 minutes. The edges will look golden brown and the middles will look set.
    • Let cool on the baking sheet for 10-15 minutes (you can sprinkle with some sea salt if desired), then transfer to a wire rack to cool completely.

    Video

    Notes

    Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
    Flax Egg: The flax eggs won't work properly in the recipe unless wait for the mixture to become gel-like and goopy. If after 15 minutes it's still watery, you can put it in the fridge for a few minutes to firm it up. The flax seed must be ground up, not whole. You can also use chia seeds to make a chia egg, or a store-bought egg replacer. If you don't follow a vegan diet, I recommend this non-vegan oatmeal cookie recipe instead.
    Oats: The oats must be old-fashioned oats (Also called rolled oats or large flake oats). The cookies will not work if you use steel cut oats or quick oats. 
    Measuring Flour: It's important to properly measure the flour in every recipe, but even ½ tablespoon too much flour will totally change these cookies. If they don't spread or are crumbly, the flour was over-measured. Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.
    Mix-Ins: Feel free to replace the raisins, chocolate chips, cranberries, or even add chopped up walnuts or pecans to the cookies!
    Storage and Freezing Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days.
    To freeze the cookies, place them in a freezer ziploc bag for up to 3 months. Thaw at room temperature.

    Nutrition

    Calories: 248kcalCarbohydrates: 49gProtein: 7gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 181mgPotassium: 224mgFiber: 5gSugar: 9gVitamin A: 480IUVitamin C: 0.3mgCalcium: 32mgIron: 2mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

    « Oreo Red Velvet Cookies
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    Reader Interactions

    Comments

    1. Christina

      January 20, 2023 at 1:30 pm

      Can you replace the butter with apple sauce or something more healthy?

      Reply
      • Gabby

        January 23, 2023 at 4:05 pm

        I haven't tested them with any butter alternatives so I can't say for sure how they would turn out, but you could try coconut oil (equal amount in grams)

        Reply
    2. Linda

      December 22, 2022 at 3:02 am

      5 stars
      My favorite!

      Reply
      • Gabby

        December 22, 2022 at 4:07 pm

        I'm so happy you loved them!!

        Reply

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