Vegan Oatmeal Raisin Cookies
One-bowl vegan oatmeal raisin cookies that are incredibly delicious! They are packed with flavor as they include brown sugar, cinnamon, chewy oats and a hint of maple syrup. They’ll make your home smell amazing, just like my vegan oatmeal cookies!
Simple ingredients you’ll need
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Notes about the ingredients
Brown sugar makes these cookies soft and chewy! Coconut sugar and granulated sugar will also work, but with slightly different results.
Vegan block butter. If you can only access spreadable vegan butter, you can still make these cookies but they will spread a little more! I’ve provided some tips in the recipe card at the bottom of this page.
Maple syrup (optional) for depth of flavor and to bind the ingredients like eggs in conventional cookies. Alternatively, you can replace this with molasses, extra brown sugar or replace it with more dairy-free milk. You don’t need a flax egg for this recipe!
Raisins. If you prefer plump raisins in your cookies, soak them in hot water before using them in the recipe. Just make sure you dry them well.
Walnuts (optional) add crunch and depth of flavor! Their earthiness also balances out the sweetness of the raisins.
How to make vegan oatmeal raisin cookies
One of the best things about this recipe is that it comes together in one bowl, by mixing the wet ingredients and dry ingredients together.
I used a handheld mixer to prepare the dough, but a stand mixer or a wooden spoon (and some arm power) will also work.
My top tips for making the cookies are:
- Use room-temperature butter. If you press the butter, your finger will make an indent but won’t sink through. If your butter is too warm, your oatmeal cookies will still be delicious but will bake with lots of holes.
- Use a kitchen scale and grams to measure the ingredients for the best results. Or use the spoon and level method to measure the flour. Too much flour or oats in these cookies will make them thicker, cakier and denser.
- Make sure your oats are well mixed! Your cookie dough should have mostly broken-down oats.
Tips for baking these cookies
Since these cookies are packed with oats, they don’t spread much in the oven. For soft and chewy cookies, I recommend shaping each cookie into flat discs before baking (pictured) and baking them for around 11-13 minutes.
If you want thick cookies reminiscent of rock cakes, keep the cookie dough as balls and bake them for around 10-12 minutes.
For thin crispy cookies, flatten your cookies as much as you can (more than pictured). Bake them for at least 14 minutes and allow them to fully cool on your cookie sheets.
Customizing this recipe
Yes, these cookies work with gluten-free all-purpose flour! Depending on your blend of flour, your cookie dough may be stickier, but they’ll still bake well!
Yes! These cookies will also be wonderful with:
– chopped pecans
– vegan white chocolate
– other warm spices like cardamom and nutmeg
You can also swap the raisins with dried cranberries (or see my white chocolate cranberry cookies)!
For oatmeal cookies with coconut, check out my vegan Anzac biscuits.
More easy vegan cookies
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Vegan Oatmeal Raisin Cookies
Ingredients
- ¾ cup (145g) packed light brown sugar
- ½ cup (115g) vegan butter, room temperature (note 1)
- 1 tablespoon (20g) maple syrup, or molasses (note 2)
- 1 teaspoon vanilla extract
- ¾ cup (95g) all-purpose plain flour, or gluten-free all-purpose flour (note 3)
- 1 ½ cups (180g) rolled oats, (quick oats will work if you're in a pinch)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- Pinch of salt, if using unsalted butter
- 1-3 tablespoons (15-45g) dairy-free milk, if needed
- ¾ cup (115g) raisins, (note 4)
- ½ cup (60g) walnuts, optional
Instructions
- Preheat the oven to 180°C (350°F). Line 2 large baking sheets with parchment paper.
Making the vegan oatmeal raisin cookies:
- Add the butter, brown sugar, maple syrup and vanilla to a large bowl (if using a hand mixer) or the bowl of a stand mixer with the paddle attachment. Beat until fluffy and well combined.
- Add the flour, oats, cinnamon, baking soda and salt then mix until well combined. The oats should be mostly broken down and the dough should be a little tacky but crumbly. If your dough is a little dry, add some dairy-free milk and mix again.
- Add the raisins and walnuts and mix until just combined.
- Use a medium cookie scoop or your hands to divide the cookie dough into 16 balls (2 tablespoons each or 47g each). Flatten the balls into small flat discs and arrange them on your prepared baking sheets. Leave around 2 inches (5 cm) between each cookie as they will spread a little.
Baking the oatmeal cookies:
- Bake the cookies for around 11-13 minutes. The cookies are ready when the edges are golden brown (the centers will still look uncooked). They will continue baking on the trays. For softer cookies, bake the cookies for shorter or for crispier cookies, bake them for longer. Allow the cookies to cool on the baking sheets for 15 minutes then transfer them to a wire rack.
- Enjoy the cookies warm or at room temperature. They're wonderful with a glass of almond milk, cup of tea or coffee!
- Store leftover cookies in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks or in the freezer for up to 2 months.
Notes
- These cookies will work with chilled spreadable vegan butter but your cookies will spread more. Alternatively, you may also use coconut oil for these cookies, however I recommend adding extra salt for flavor.
- These cookies will still work if you omit the maple syrup or molasses, but they’ll just be more crumbly and like granola cookies. If you skip it, add more dairy-free milk.
- Some brands of gluten-free flour absorb less than regular flour so you may need to add an extra tablespoon of gf flour. Your final cookie dough should still be a little tacky.
- For juicy raisins, soak them in warm water for 10-20 minutes beforehand. Drain them well and pat dry before using.
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These are perfect. Any idea how many carbs in each cookie?
Hi Beth, so glad you enjoyed these! For the carbs, you can tap on ‘nutrition information’ at the bottom of the recipe card – the numbers are just estimates and will depend on what brand of ingredients you use. Hope that helps!
Excellent! The dough seemed a bit dry and crumbly but they stuck together in a ball and baked beautifully. Love this recipe. Will be my “go to” for sure.
Hearing that these will be your go-to has made our day! So glad you loved them and thank you for leaving a comment 🥰
So good! Everyone loved them! I used the vegan butter and they did flatten out but they were just so good. I will make more and put them in a zip lock bag amd take them paddling eoth me for high carb snacks!
Thank you so much for sharing your feedback 💛 We’re so glad you enjoyed these cookies and love the idea of these for a paddling snack too!
Hi! Is this cookie dough able to be frozen in the freezer and baked a day or two later?
Hi Mariah, yes you can! The cookies may just take a few extra minutes to bake.
Hi can i use Ghee (clarified butter) or olive oil instead of butter?
I don’t think olive oil will work as it has a different consistency to butter. You can try decreasing the amount, but you’ll need to do some testing. With ghee, I don’t cook with it, so I can’t advise on that sorry!
Oh by the way, is it possible to freeze the cookie dough (unbaked) and then bake it when I need it?
I really liked this recipe! It had great brown sugar and cinnamon flavour, and was nice and chewy while keeping its structure!
Hi Amber, oh that’s amazing! I’m so glad you enjoyed their flavour and texture. Thanks so so much for letting me know!
I made these cookies and they turned out just so glorious, but I didn’t opt for the vegan ingredient options.
The recipe measurements are perfect and each cookie is a mouthful of flavours and so satisfying. Thank you Anthea!
Hi Jacqueline, I’m soo glad you loved these cookies and all of their flavours! It’s so satisfying when a recipe has just the right balance. Thanks for your lovely feedback!
HUGE YESSSSSSSSS! I made these gluten free with Bob’s Redmill gf baking flour, and I also used date syrup because I didn’t have molasses or maple syrup.
I’m screwed, I’m gonna eat ALL OF THESE and I am supposed to share. 😂 thank you!!!!!!!!
Yaaayyy, that’s amazing!! I’m thrilled that you loved these cookies, and great to know they work with Bob’s flour too! It’s times like these when I keep a cookie container in my bedroom 😂. Enjoooy!
First time baking these, and they are lovely. A lot less sugary than bought, which I like. Will bake again for sure. 😊👍
Hi Jane, I’m so glad you enjoyed these!! Thanks for your feedback 🙂
So yummy and simple. Great texture, crispy on outside and chewy in middle.
Hi Amber, aw that’s wonderful to hear!! Thanks so much for your lovely comment 🙂