These Simple Vegan Oatmeal Raisin Cookies are sweet and crumbly 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. You only need 1 bowl to make these delicious vegan cookies.
Making the Cookies
To begin, preheat the oven to 350 degrees. Prepare the baking tray by lining it with parchment paper. 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. My favorite vegan butter to use is Earth Balance which comes in both tub and stick form.
In a stand mixer, cream together the brown sugar and the vegan butter. You can also use a large bowl with a hand mixer. Add the molasses and the vanilla extract and mix thoroughly. 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 mix for a long time or the cookies might get too dense.
Next, fold in the oats and the juicy raisins and mix with a spoon. I find it easier to use my hands to make sure that all the ingredients are thoroughly incorporated.
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.
Bake in a preheated oven for about 13 minutes or until they start to get golden brown. Take the cookies out and let them rest on the pan for about 3 minutes before moving the baked cookies to a cooling rack.
You'll notice that the cookies still have a round appearance. 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.
Once they have cooled complete, these cookies can be stored in an airtight container.
Don't I need to put in a flax egg?
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.
I'm out of brown sugar. Can I use white?
If you only have white sugar, use the same amount as brown sugar but also add an extra tablespoon of molasses.
Can I use any other kinds of 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.
I like raisins but I'm curious about how they would taste with other dried fruit. Can I put dried cranberries in this?
Sure! I haven't tried that but I'm sure it would be delicious.
These Simple Vegan Oatmeal Raisin Cookies are delicious for a snack or a dessert any time of year. They are made with classic ingredients including wholesome oats and sweet raisins. A batch of these cookies lasts for only a day in my house so you might want to make a double batch!
Not a fan of raisins? Do you prefer your oatmeal cookies with chocolate chips? Check out this recipe for Easy Vegan Oatmeal Chocolate Chip Cookies.
Interested in other vegan cookie recipes? Check out:
- Vegan Cranberry Cookies With Almond Extract
- Hearty Vegan Trail Mix Cookies Without Oats
- Vegan Double Chocolate Chip Cookies With Peanuts
Simple Vegan Oatmeal Raisin Cookies
- 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
- 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.