The Best Chewy Vegan Oatmeal Raisin Cookies Recipe

Indulge guilt-free with our scrumptious vegan raisin oatmeal cookies recipe! Enjoy the perfect blend of wholesome oats, plump raisins, and plant-based goodness in every delicious bite.

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• Ingredients
• Instructions
• 📖 Recipe
• Substitutions and Variations
• Equipment
• Storage
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• 💬 Comments

These vegan oatmeal raisin cookies are deliciously sweet and chewy and make the perfect afternoon pick me up snack. I also love putting them into the children's lunchboxes as they are nut free and they are great to take on walks or picnics because they are nice and sturdy baked cookies and the oats give a real energy boost.

These are delicious at any time of the year but I do particularly love making them in autumn when the weather gets cooler - these are absolutely delicious straight out of the oven.

If you are looking for other vegan cookie recipes why don't you check out my Chocolate Chip Vegan Chickpea Cookies,  Apple Crumble Cookies and Vegan Chocolate Chip Protein Cookies.

Ingredients

The ingredients for these cookies are quite simple, you should have most of them to hand in your kitchen cupboards. I love a recipe with simple ingredients as it means that I pretty much know that I will have everything I need to make these without making a trip to the shops!

• raisins
• ground flax seeds
• vegan butter (I use Flora block)
• soft brown sugar
• caster sugar
• vanilla extract
• plain flour (all purpose flour)
• ground cinnamon
• baking powder
• salt
• jumbo oats - or porridge oats will be fine, just don't use quick oats.

See recipe card for full recipe and quantities.

Instructions

Pre-heat the oven to 160 degrees celsius and line two baking trays or cookie sheet with greaseproof paper, parchment paper or a silicone liner.

Firstly you will need to mix the ground flaxseeds with the water in a small bowl and leave to soak for a few minutes. This creates what is known as a flax egg and flax seed is an excellent egg replacer.

Next you need to beat the butter and sugar together in a large bowl. Make sure that your plant based butter is kept out of the fridge for an hour or so before you start baking so it is soft. Beat the both the white sugar and the soft brown sugar together with the butter for a minute or so, until creamy. I use an electric stand mixer to do this but you could just use a wooden spoon and some arm muscle!

In another bowl add all the dry ingredients, except the raisins. You can leave the raisins as they come but I like to chop them up slightly to make chewier cookies and to try to hide the raisins from the children!

Once the butter and sugar are well beaten, add the wet ingredients - the vanilla extract and flaxseed mixture - and combine. Add the dry ingredients to the butter and sugar mixture and stir well before adding the raisins and mixing them through. 

You will end up with a nice dough that you can shape into balls with your hands. If you find your mixture is too dry you can loosen it a little with a splash of non-dairy milk such as oat milk or almond milk. 

Roll into small balls and place on a prepared baking sheet, spaced apart. Press down slightly to flatten them. If you want to make sure that your cookies are an even size try using an ice cream or cookie scoop to measure out the balls of dough before rolling them.

Bake on 160 degrees celsius for 10 minutes or until starting to turn golden brown. Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely to room temperature.

Store these vegan oatmeal cookies in an airtight container in a cool place. These will keep for 3-4 days but are at their absolute best when eaten warm after baking!

Hint: Chop the sweet raisins up before you use them in this recipe. This adds to the chewy texture of the cookies and helps to hide the raisins from fussy children!

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📖 Recipe

Substitutions and Variations

You can make amendments to this vegan oatmeal cookie recipe if you want to - I would recommend experimenting! 

• Oats - You can replace the jumbo oats with regular rolled oats if you would like a less chewy texture. 
• Raisins - You can change the raisins for chocolate chips, dried cranberries, small chopped apricots - anything similar really. You might want to change the spice depending upon what you add. Vegan oatmeal chocolate chip cookies are always a big hit with my children as they aren't a big fan of raisins.
• Gluten free - if you use gluten free flour and gluten free oats these could be made gluten free. I haven't tried this myself but if you do let me know how you get on in the comments section below.
• Sugar - if you aren't keen on using sugar in your baking you could try using maple syrup to add the sweetness. You would need to compensate for the extra liquid content with extra flour though. You could also swap the brown sugar for coconut sugar.
• Vegan butter - you can swap out the vegan butter for a coconut oil, although this might make the texture a bit oily. 

These vegan raisin and oatmeal cookies and naturally vegan, dairy free, egg free and soya free. 

Equipment

I use an electric mixer with a beater attachment to make these cookies but you can just use a hand mixer or wooden spoon. I also use a reusable silicone baking tray liner to save waste.

Storage

Store any leftover cookies in an airtight container in a cool place and they will stay good for 3-4 days. I haven't tried freezing them but if you do, let me know how you get on. I would freeze them in a layer on a baking sheet before transferring to a freezer bag and defrost at room temperature.

Don't overcook these if you want chewy vegan oatmeal raisin cookies - if you overcook them they won't be soft and chewy. Keep an eye on them in the oven and take them out as soon as they start to go brown. 

I hope that you enjoy this recipe for the best vegan oatmeal raisin cookies. If you make them please take a picture and tag me on instagram @wemadethisvegan and use the hashtag #wemadethisvegan - I love seeing what you are all making! 

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