These Simple Vegan Oatmeal Raisin Cookies are sweet and hearty with chewy raisins. The cinnamon and nutmeg gives them just the right amount of spice. They are quick and easy to make and there is no flaxseed needed.
We love recipes that use oats like my cherry baked oatmeal and oatmeal chocolate chip cookies.
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Why You'll Love This Recipe
- One bowl: Clean up is quick as you only need 1 bowl to make these delicious vegan cookies.
- Perfect for snack time: These cookies are hearty and not too sweet so they are great for an afternoon snack.
Ingredient Notes
These delicious cookies use the following simple ingredients:
- Vegan butter - I like baking with Country Crock Plant Butter or Earth Balance.
- Flour - I use all purpose flour in these cookies.
- Oats - Old fashioned oats or rolled oats are the best to use. Steel cut oats won't work at all. If you only have instant or quick oats, you can try them but I'm not sure they'll work quite as well.
- Raisins - If you don't like raisins you can leave them out.
Variations
- Add some finely chopped walnuts or pecans.
- Add in some dairy free chocolate chips.
- Instead of raisins, use a different dried fruit like dried cranberries or dates.
Instructions
1. To begin, preheat the oven to 350 degrees.
2. Prepare the baking tray by lining it with parchment paper.
3. In a stand mixer, cream together the brown sugar and the vegan butter. You can also use a large bowl with a hand mixer.
Make sure your vegan butter is softened by leaving it out at room temperature. If you forgot, you can take a shortcut and put it in the microwave for 15 seconds.
4. Add the molasses and the vanilla extract and mix thoroughly.
5. Now for the dry ingredients. Pour in the plain flour, salt, cinnamon, nutmeg and baking soda into the bowl with the wet ingredients. Mix until just combined.
Do not overmix the dough or the cookies might get too dense.
6. Next, fold in the oats and the juicy raisins and mix. I find it easier to use my hands to make sure that all the ingredients are thoroughly incorporated.
7. Next, roll the cookie dough in to balls and place on the lined cookie sheet. If you have a tablespoon cookie scoop you can use that as well.
8. Bake in a preheated oven for about 13 minutes or until they start to get golden brown.
9. Take the cookies out and let them rest on the pan for about 3 minutes before moving the baked cookies to a cooling rack.
Plate, serve and enjoy.
Expert Tips
- You'll notice that the cookies ]have a round appearance when taken out of the oven. If you prefer a flatter cookie, use the back of a spoon and gently press down on the cookies just a little bit. You can do this once they're out of the oven but before you put them on the cooling rack.
- Do not overmix the dough.
Storage Tips
Room Temperature
Once they have cooled complete, these cookies can be stored in an airtight container at room temperature. For best results, eat within 4 days.
Freezer
Once cool, place the cookies in a freezer safe bag or container. Freeze for up to 3 months. Defrost overnight in the fridge.
Recipe FAQs
If you only have white sugar, use the same amount as brown sugar but also add an extra tablespoon of molasses.
Flax eggs (a mixture of ground flaxseed and water) are often used in vegan baking. However, I find they make baked goods too dense and gummy. This easy recipe doesn't use or need flax eggs.
Yes, you can substitute a gluten-free flour blend for the all purpose flour to make these cookies gluten-free.
More Cookie Recipes
If you tried this Vegan Oatmeal Raisin Cookie Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Simple Vegan Oatmeal Raisin Cookies
Equipment
- Cookie sheet
- cooling rack
Ingredients
- ¾ cup vegan butter, softened
- ¾ cup brown sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon baking soda
- 2 cups old fashioned oats
- ¾ cup raisins
Instructions
- Preheat oven to 350°. Prepare the baking sheet by lining it with parchment paper.
- In a stand mixer (or a large mixing bowl with an electric mixer), cream together the vegan butter and the brown sugar.
- Add the molasses and vanilla extract and mix thoroughly.
- Add the flour, salt, cinnamon, nutmeg, and baking soda and mix until combined.
- Fold in the oats and the raisins. It might be easier to use your hand to mix everything together.
- Roll the dough into balls and place on the prepared cookie sheet.
- Bake for about 13 minutes. Take the pan out and let the cookies rest for about 3 minutes before placing on the wire rack to cool completely. The cookies hold their round shape. If you want a flatter cookie, gently press down with the back of a spoon once they're out of the oven.
- Store cookies in an airtight container for up to 3-5 days.
Notes
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- You'll notice that the cookies have a round appearance when taken out of the oven. If you prefer a flatter cookie, use the back of a spoon and gently press down on the cookies just a little bit. You can do this once they're out of the oven but before you put them on the cooling rack.
-
- Do not overmix the dough.
Jen says
These taste just like traditional oatmeal raisin cookies. They’re very hearty which I like. They are also really easy to make.