delicious Oatmeal Cookies Just like grandma used to make them, but without the eggs and dairy. These divine vegan cookies are filled with healthy rolled oats and golden raisins. They have a soft and chewy texture and are perfectly sweetened with natural turbinado sugar.
These amazing vegan oatmeal cookies with healthy oats and raisins are one of our favorite cookies to make and eat. They’re soft, dense, chewy, and absolutely delicious, and the one-bowl recipe is ready from scratch in about 30 minutes!
Even better, you can make them with whole wheat pastry flour, making for one of the healthiest cookies you’ll ever eat.
These vegan oatmeal raisin cookies are the perfect little treat for those times when you need a little something to cheer you up or when you want a little something that won’t make you feel guilty later. These are a great little treat to pop into your little one’s or your own lunchbox! Try them and be sure to let me know if you do.
Index
Why you will love this cookie
- Delicious, soft, dense and chewy. These are truly the most perfect vegan oatmeal cookies. You can vary the baking time to get the texture you like–bake a few minutes longer for crispier cookies.
- Easy, one-bowl recipe. Dump all the ingredients into the bowl, roll out the cookies and bake. Its as simple as that.
- healthy. I used all-purpose flour when making the pictured cookies, but I’ve often made this recipe with whole-wheat pastry flour and they’re just as delicious. Oats, raisins and flax add more healthiness, and the cookies are sweetened with turbinado sugar, which is less processed.
- Soy-free and nut-free
material
- flour. Use unbleached all-purpose flour or whole-wheat pastry flour, or a 50-50 mix of regular whole-wheat flour and all-purpose flour.
- Leavening: Baking soda And Baking powder. Skip the baking powder for crisp oatmeal cookies.
- Flavor: ground cinnamon And Pure vanilla extract. These cookies are just perfect. You can also add a dash of nutmeg or cloves if you like.
- Vegan butter. Make sure the cookie batter is at room temperature when you start making it.
- Hemp egg. It is a mixture of 1 tablespoon of flax meal with 3 tablespoons of water.
- Apple cider vinegar
- Turbocharged sugar. You can also use brown sugar, coconut sugar or any granulated sugar.
- Togbog in rolled enthusiasm
- Golden raisins. Currants are very good.
variety
- Vegan Oatmeal Chocolate Chip Cookies: Replace raisins with an equal amount of vegan semisweet chocolate chips or dark chocolate chips.
- Vegan Oatmeal Walnut Cookies: Replace raisins with 1 cup chopped and lightly toasted walnuts, or use ½ cup raisins and ½ cup walnuts. Use pecans for Oatmeal Pecan Cookies.
- Vegan Oatmeal Cranberry Cookies. Replace raisins with an equal amount of cranberries.
- Vegan Oatmeal Coconut Cookies. They are as delicious as they sound. Replace the raisins with an equal amount of sweetened coconut flakes.
- Vegan Oatmeal Ginger Cookies. Mix 1/2 teaspoon ginger with cinnamon.
How to Make Vegan Oatmeal Cookies
Make flax eggs by whisking together flax meal and water in a bowl. Set aside.
In a large mixing bowl, beat together the sugar, vegan butter, and pure vanilla extract with an electric hand mixer until fluffy, about one minute. You can also do this using the whisk attachment on a stand mixer.
Beat in the flax egg for a few seconds until combined.
Add the dry ingredients to the wet ingredients–flour, cinnamon, baking soda, baking powder, and salt. Mix with a spatula until the cookie dough comes together.
Stir in rolled oats and raisins.
Spread the raisins and oatmeal evenly among the cookie dough.
Lightly grease a cookie sheet or line with parchment paper. Use a 1 ½ tablespoon cookie scoop or a spoon to drop balls of cookie dough onto the baking sheet, leaving at least two inches between each cookie as it will spread.
Bake in a preheated 350-degree F/180-degree C oven for 14 minutes. For crispier cookies, bake a few minutes longer. Let the cookie sheet stand on a wire rack for 5-10 minutes until the cookies are firm enough to transfer to the wire rack with a spatula. They will continue to solidify as they cool.
Helpful Tips
- These cookies are soft and chewy. To make more crispy cookies, omit the baking powder and bake the cookies for 1-2 more minutes.
- You can bake two sheets of cookies at once. When doing this, place one rack in the middle of the oven and the other in the lower half. Halfway through baking, flip the cookie sheets over, moving one from the top rack to the bottom rack and vice versa.
- If you have a cookie sheet, wait for the cookies to cool after about 5 minutes of baking, transfer them to a wire rack, lightly grease the cookie sheet with oil or, if you lined it with parchment paper, no need to do anything. . . Then take out your cookies and bake a second batch!
- Use a lightly colored baking sheet for perfectly golden-brown cookies.
- Cookies are always soft when they come out of the oven — don’t be tempted to overbake them. Wait for them to cool slightly before you carefully transfer them to a rack to cool. They will be strong as they stand.
Recipe FAQ and troubleshooting
This recipe should make perfectly chewy and soft cookies. If the cookies are still dry, you probably left them in the oven too long. In that case, reduce the baking time by a few minutes and remove the cookies from the oven when the edges are lightly golden-brown.
These cookies should spread out into nice rounds about a few inches each. However, if you find they are spreading too much, refrigerate the batter for 30 minutes before turning it out onto a baking sheet.
You can use an all-purpose gluten-free flour mix to make these cookies, or almond flour and ½ teaspoon xanthan gum.
Storage instructions
- Store these cookies in an airtight jar at room temperature for up to a week. For longer storage, refrigerate for up to two weeks or freeze for up to three months. You can wrap the cookies individually in freezer-safe wrap to stick them together.
More delicious vegan cookie recipes
Love these vegan oatmeal cookies? Be sure to check out more delicious vegan dessert recipes at Holy Cow Vegan!
Vegan Oatmeal Cookies
Delicious oatmeal cookies made just like grandma’s, but without the eggs and dairy. These divine vegan cookies are filled with healthy rolled oats and golden raisins. They have a soft and chewy texture and are perfectly sweetened with natural turbinado sugar.
Print recipe
Pin recipe
Recipe review
Serving: 28 Cookies
Calories: 96kcal
Prevent your screen from going dark
instructions
-
Preheat the oven to 350°F/180°C. Prepare two cookie sheets by lightly oiling or lining them with parchment paper. If you only have one cookie sheet, bake the cookies in batches.
-
Make flax eggs by whisking together flax meal and 3 tablespoons of water in a bowl. Set aside.
-
In a large bowl, beat together the sugar, vegan butter, pure vanilla extract, and vinegar with an electric hand mixer until fluffy, about one minute. You can also do this using the whisk attachment on a stand mixer.
-
Beat in the flax egg for a few seconds until combined.
-
Add the dry ingredients to the wet ingredients–flour, cinnamon, baking soda, baking powder, and salt. Mix with a spatula until the cookie dough comes together.
-
Stir in rolled oats and raisins until evenly distributed. Do not overmix.
-
Lightly grease a cookie sheet or line with parchment paper. Use a 1 ½ tablespoon cookie scoop or a spoon to drop balls of cookie dough onto the baking sheet, leaving at least two inches between each cookie as it will spread.
-
Bake in preheated oven for 14 minutes. For crispier cookies, bake a few minutes longer. Rotate the sheets halfway through baking. If baking two sheets at once, move the sheet from the top rack to the bottom rack and vice versa halfway through.
-
Let the cookie sheet stand on a wire rack for 5-10 minutes until the cookies are firm enough to transfer directly to the wire rack with a spatula. They will continue to solidify as they cool.
Recipe notes
- Vegan Oatmeal Chocolate Chip Cookies: Replace raisins with an equal amount of vegan semisweet chocolate chips or dark chocolate chips.
- Vegan Oatmeal Walnut Cookies: Replace raisins with 1 cup chopped and lightly toasted walnuts, or use ½ cup raisins and ½ cup walnuts. Use pecans for Oatmeal Pecan Cookies.
- Vegan Oatmeal Cranberry Cookies. Replace raisins with an equal amount of cranberries.
- Vegan Oatmeal Coconut Cookies. They are as delicious as they sound. Replace the raisins with an equal amount of sweetened coconut flakes.
- Vegan Oatmeal Ginger Cookies. Mix 1/2 teaspoon ginger with cinnamon.
Storage instructions
- Store these cookies in an airtight jar at room temperature for up to a week. For longer storage, refrigerate for up to two weeks or freeze for up to three months. You can wrap the cookies individually in freezer-safe wrap to stick them together.
nutrition
Worship: 1Vegan Oatmeal Cookies | Calories: 96kcal | Sugars: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fat: 2g | Trans fats: 1g | Sodium: 68mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g | Vitamin A: 0.3IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 1mg
Follow Holy Cow Vegan on Instagram