Vegan Oatmeal Raisin Cookies

Four oatmeal raisin cookie stacked with cookies around

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!

Course Dessert

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 16

Bake 10

Total Time 26

Servings cookies

Calories 248kcal

Author Gabby

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

US Customary - Metric

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