Soft and chewy vegan oatmeal raisin cookies are a true classic! These cookies have a hint of cinnamon, loads of oats, plump raisins, and crunchy chopped nuts!
Oatmeal raisin cookies are such a classic! Chocolate chip cookies get all the love, but there’s a time and a place for a good oatmeal raisin cookie! They are so soft and chewy and utterly irresistible.
I also find a way to justify having one for breakfast because it has oats and raisins after all! These cookies disappeared, and when I mean disappear they were gone by the next morning. I guess I’ll have to whip up another batch in the near future.
These cookies are super simple to make and don’t require any fancy ingredients. I’m willing to bet you’ve already got everything you need! They make a great after-school snack, late-night treat, or holiday cookie. This is the only vegan oatmeal raisin cookie you’ll ever need!
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Ingredients and Notes (with Substitutions)
Vegan Butter: You’ll need ½ a cup of vegan butter. There are many options to choose from. I prefer using Earth Balance baking sticks. If you don’t want to use vegan butter, you can opt for coconut oil in its solid form. Make sure the butter is at room temperature before beating.
Cane Sugar and Brown Sugar: The two combinations of sugars make these cookies super chewy. You’ll need ½ a cup of cane sugar, and ½ a cup of brown sugar. I recommend using organic cane sugar and organic brown sugar to ensure it is vegan-friendly.
Vanilla Extract: Use pure vanilla extract.
Molasses: A hint of molasses adds to the chewy texture of the cookies, and also gives them a rich depth of flavor.
Just Egg: This plant-based egg substitute adds needed moisture to the cookie batter and helps them to bake up moist and soft. If you don’t have Just Egg, you can use a flax egg (1 tablespoon of ground flax whisked together with 2.5 tablespoons of water.)
All-Purpose Flour: This is a versatile flour that works great for cookies. If you’re looking for a gluten-free option, I recommend using 1:1 gluten-free baking flour. I have not tried to make these cookies with white whole wheat flour or whole wheat flour, but I believe they would probably come out denser, in which case you would want to reduce the amount of flour you add if you decide to go this route.
Rolled Oats: Be sure to use old-fashioned rolled oats, not quick oats, or steel-cut oats.
Cornstarch: Adding a bit of cornstarch helps to make these cookies soft and chewy.
Baking Soda and Salt: Helps the cookies to rise.
Cinnamon: Adds a hint of warm spice.
Raisins: You can use regular raisins, golden raisins, or a combination of the two. You could even substitute the raisins for dried cranberries if you choose.
Chopped Nuts: Any chopped nuts will do, but chopped walnuts and pecans are my favorite.
How to Make Vegan Oatmeal Raisin Cookies
Step 1: Preheat the oven to 375 F. Line two baking sheets with parchment paper and set aside.
Step 2: In a large mixing bowl, add the room-temperature vegan butter, brown sugar, and cane sugar. Beat on medium-high speed until light and fluffy (about 3-5 minutes).
Step 3: Add the vanilla extract, molasses, and Just egg (or flax egg) to the bowl. Beat on medium until completely combined.
Step 4: Scrape the sides and bottom of the bowl with a spatula. Add the flour, oats, cornstarch, baking soda, salt, and cinnamon. Fold together on medium-low speed until all the ingredients are combined.
Step 5: Fold in the raisins, and chopped nuts (if using).
Step 6: Using a 3-tablespoon cookie scoop, drop balls of dough on the prepared baking sheets leaving a few inches of space between each one. The cookies will spread as they bake.
Step 7: Bake on the center rack, one cookie sheet at a time for 7-9 minutes or until the edges are golden brown and the cookies have set.
Step 8: Allow the cookies to cool for 10 minutes on the cookie sheet. Then transfer to a cooling rack to cool completely. Store in an airtight container.
Frequently Asked Questions
If your cookies aren’t soft and chewy it is likely because you mixed the batter for too long. Overmixing causes the batter to become dense which in turn results in a dense cookie. Another culprit is if you left out the cornstarch, the molasses, or both. These two ingredients are essential to getting that soft and chewy texture.
No, you do not need to chill the dough prior to baking. Some cookies call for chilling, but with this recipe, it is not necessary. The reason for chilling is that it takes longer for the fat, in this case, the butter, to melt when the fat is chilled. This in turn affects how the cookies spread. Chilled dough will not spread as much as room-temperature dough. But with these cookies, a little spreading is needed.
While plumping the raisins can help the cookies become super moist, it’s not necessary. The only reason why you might want to plump your raisins is if they seem dried out. If they are freshly bought from the store, they should be fine as is.
These cookies are good for up to 3 days at room temperature in an airtight container, and up to 7 days when kept in the fridge.
Expert Tips
- If using a stand-mixer, use the paddle attachment.
- Don’t like raisins? You can substitute dried cranberries or chocolate chips.
- Make these cookies gluten-free by using 1:1 gluten-free baking flour.
- If you don’t have Just Egg, whisk together 1 tablespoon of ground flax with 2.5 tablespoons of water. Allow them to sit for at least 5 minutes. Then add to the bowl.
More Vegan Cookie Recipes!
Please comment below if you found this article helpful or have any additional questions. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Recipe
Vegan Oatmeal Raisin Cookies
Ingredients
- ½ cup vegan butter at room temperature
- ½ cup organic cane sugar
- ½ cup organic brown sugar
- 2 teaspoon pure vanilla extract
- 1 tablespoon molasses
- ¼ cup Just Egg or flax egg (see notes)
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- 2 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup raisins
- ½ cup chopped nuts (pecans or walnuts) optional
Instructions
- Preheat the oven to 375 F. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, add the room-temperature vegan butter, brown sugar, and cane sugar. Beat on medium-high speed until light and fluffy (about 3-5 minutes).
- Add the vanilla extract, molasses, and Just egg (or flax egg) to the bowl. Beat on medium until completely combined.
- Scrape the sides and bottom of the bowl with a spatula. Add the flour, oats, cornstarch, baking soda, salt, and cinnamon. Fold together on medium-low speed until all the ingredients are combined.
- Fold in the raisins, and chopped nuts (if using).
- Using a 3-tablespoon cookie scoop, drop balls of dough on the prepared baking sheet leaving a few inches of space between each one. The cookies will spread as they bake.
- Bake on the center rack, one cookie sheet at a time for 7-9 minutes or until the edges are golden brown and the cookies have set.
- Allow the cookies to cool for 10 minutes on the cookie sheet. Then transfer to a cooling rack to cool completely. Store in an airtight container.
Video
Notes
- If using a stand-mixer, use the paddle attachment.
- Don’t like raisins? You can substitute dried cranberries or chocolate chips.
- Make these cookies gluten-free by using a 1:1 gluten-free baking flour.
- If you don’t have Just Egg, whisk together 1 tablespoon of ground flax with 2.5 tablespoons of water. Allow it to sit for at least 5 minutes. Then add to the bowl.
Michelle
Oatmeal cookies are my favorite. I’m so glad to have this amazing vegan version to share with my vegan friends
Kathleen
These cookies look so soft, chewy and delicious! I really like the addition of pecans or walnuts in them. Adds flavor and crunch.
Beth Sachs
My go-to cookie recipe when I have vegan guests staying.
Ava M.
Those cookies looks amazing, I am going to try using cranberries as you suggest because raisins are not my thing…I mean, I don’t dislike them totally but if I can, I always sub them ^^