Vegan Oatmeal Raisin Cookies

5 from 5 votes

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!

Prep Time13

Cook Time7

Cool10

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: cookies

Calories: 182kcal

Author: Alison Corey

Equipment

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

Tips for Making Vegan Oatmeal Raisin Cookies

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.

Nutrition