Author: Soft in the middle, crisp at the edges, and packed with chewy oats, plump raisins, and cozy cinnamon, these vegan oatmeal raisin cookies taste just like the bakery classic. They're egg-free, dairy-free, and made with simple pantry ingredients. No chilling, no fancy equipment, and no complicated steps.
These are the kind of oatmeal raisin cookies that feel nostalgic in the best way: warm cinnamon, a hint of molasses, soft and chewy centers, and golden edges. The dough comes together quickly, bakes beautifully, and delivers that classic oatmeal raisin cookie flavor that makes you reach for "just one more."
Why This Is the Only Oatmeal Raisin Cookie You Need
- Bakery-style texture: Crisp edges with soft, chewy centers, exactly how a great oatmeal raisin cookie should be.
- No chilling required: The oats give the dough structure, so you can scoop and bake right away.
- Classic, cozy flavor: Cinnamon, molasses, and chewy raisins create that old-fashioned oatmeal cookie vibe everyone loves.
- Quick and easy: If you bake even occasionally, you likely have everything you need already, and the cookies are ready in under 30 minutes.
Ingredients for Vegan Oatmeal Raisin Cookies
- Flax egg: Ground flaxseed mixed with water creates a flax "egg" that binds the dough.
- Raisins: Soak these in hot water to make them extra plump and juicy!
- Vegan butter: I like to use my homemade vegan butter, but store-bought works too.
- Vanilla extract: Adds warmth and depth.
- Unsulphured molasses: This is the secret to that classic oatmeal raisin cookie flavor. Don't use blackstrap molasses, it's too bitter for cookies.
- Sugar: A combination of white sugar and brown sugar nails the crisp/chewy texture.
- All-purpose flour: Swap in a 1:1 gluten-free blend if needed
- Ground cinnamon: Adds warmth and that cozy, bakery-style oatmeal cookie flavor.
- Baking soda and salt: Baking soda helps the cookies spread and brown, while salt balances the sweetness.
- Rolled oats: Also known as old-fashioned oats.
- Chopped walnuts or pecans (optional): For crunch and nutty flavor.
How to Make Vegan Oatmeal Raisin Cookies
- Make the flax egg: Stir the flaxseed and warm water together and let the mixture thicken.
- Plump the raisins: Soak the raisins in hot water, then drain and dry (optional but recommended).
- Mix the wet ingredients: Cream the vegan butter with the sugars, vanilla, molasses, and flax mixture.
- Add the dry ingredients and add-ins: Mix in the flour, cinnamon, baking soda, and salt until combined. Stir in the oats, raisins, and nuts if using.
- Bake: Scoop the dough onto baking sheet and bake for 14 to 18 minutes at 350ºF, or until the edges are lightly golden and centers look soft.
- Cool: Cool on the pan for 10 minutes before transferring to a wire rack.
Tips and Variations
- Soak the raisins: This keeps them plump and juicy and prevents them from pulling moisture out of the cookies as they bake.
- Don't overbake: Pull the cookies when the centers still look slightly underdone, they'll set as they cool.
- Freeze for later: Freeze unbaked dough balls for up to 3 months and bake straight from frozen with 1-2 extra minutes. You can also freeze baked cookies and warm one in the microwave for a few seconds for a fresh-from-the-oven feel.
Storage
- Room temperature: Store baked vegan oatmeal raisin cookies in an airtight container at room temperature for 3-4 days.
- Freezer: For longer storage, freeze the baked cookies for up to 3 months.
More Cookie Recipes
- Vegan Chocolate Chip Cookies
- Vegan Meringue Cookies
- Easy Vegan Sugar Cookies
- Vegan Linzer Heart Cookies
- Easy Vegan Snickerdoodles
If you try these vegan oatmeal raisin cookies, let me know by leaving a comment and rating it. And if you share them on Instagram, don't forget to tag @itdoesnttastelikechicken - I love seeing your bakes!
Bon appetegan!
Sam Turnbull
(click stars to vote)
Vegan Oatmeal Raisin Cookies (Soft, Chewy & Bakery-Style!)
Soft in the middle, crisp at the edges, and loaded with chewy oats, plump raisins, and cozy cinnamon, these Vegan Oatmeal Raisin Cookies taste just like the bakery classic. No chilling, no fancy ingredients, and 100% vegan. They're quick, easy, and perfect for lunchboxes, snacks, or make-ahead treats.
Servings: - 24 cookies
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Ingredients
- 1 tablespoon ground flaxseed
- 2 ½ tablespoons warm water
- ¾ cup raisins
- ¾ cup vegan butter, cold ( such as Earth Balance )
- 2 teaspoons vanilla extract
- 1 tablespoon unsulphured molasses, (not blackstrap)
- ½ cup white sugar
- ½ cup brown sugar, lightly packed
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups rolled oats
- ½ cup chopped walnuts or pecans, optional
Instructions
- Preheat the oven: Preheat to 350°F (180°C). Line or lightly grease a baking sheet.
- Make the flax egg: In a small bowl, mix the flaxseed and warm water. Let sit for 5-10 minutes to thicken.
- Soak the raisins (optional): Add raisins to a small bowl, cover with hot water, and soak for 10 minutes to plump them. Drain well and pat dry. (Optional but highly recommended for softer, juicier raisins.)
- Cream the butter: In a large bowl, add the vegan butter, white sugar, brown sugar, vanilla, molasses, and the flax mixture. Beat until smooth and creamy.
- Add dry ingredients: Sprinkle the flour, cinnamon, baking soda, and salt over the bowl. Mix until combined.
- Add the oats and raisins: Stir in the oats to form a soft, sticky dough. Then fold in the raisins and nuts, if using.
- Scoop the cookies: Use a 2-tablespoon cookie scoop to portion the dough onto the baking sheet. Do not flatten, they'll spread naturally.
- Bake the cookies: Bake for 14-18 minutes, until the edges are lightly golden and the centers look slightly under-baked. They'll firm up as they cool. Let cool on the pan for at least 10 minutes before transferring.
Notes
Storage: Store in an airtight container at room temperature for 3-4 days or freeze the cookies for up to 3 months. You can also freeze unbaked dough balls for up to 3 months, then bake directly from frozen, adding 1-2 minutes to the bake time.
Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your oats are certified gluten-free.
Nutrition
Serving: 1 cookie (recipe makes 24 cookies) | Calories: 158kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 105mg | Potassium: 96mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 1mg
James says
Being from the UK and not having any molasses handy I replaced it with Golden Syrup and they came out perfect! Instead of the raisins I just plopped three chocolate chips on each cookie "ball" and it worked a treat. Very similar in tastiness to supermarket cookies, except this made 25!
I'm thinking of bringing these into work to hand out to my team, I'm sure I'll be popular then.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds amazing, James! 😄 Love the chocolate chip swap!
Laura says
I just finished baking these so I’m nibbling on warm cookies and they’re great. I put my oats in the processor and pulsed them so they were slightly finer but the cookies were still crisp and chewy. I mixed the oats and flour mixture together then added to the creamed mixture and stirred in the raisins. I made half the batch with raisins and for the second half I added 1/2 cup chocolate chips…yum.
Someone mentioned they ‘deflated’ but mine turned out exactly as described. I used a small 2 Tbsp cookie scoop which makes it much easier to get the perfect cookie. I used the recipe for 24 cookies but ended up with 32 cookies to share. I think that next time I’ll scoop them and freeze the dough so I can make a few cookies anytime I like.
Thanks for sharing your recipes.
Take care. 🌻
Sam Turnbull @ It Doesn't Taste Like Chicken says
This is wonderful, so happy you enjoyed them, Laura! 🙂
Roos says
Tastewise, an absolute winner. But just like the chocolate chips cookies I made a few weeks ago, they deflate at the end of the baking time, so they come out of the oven flat as a pancake.
Would swapping baking soda for baking powder work? (I do use chia instead of flax, because that generally yields better results 😬)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Roos! I wouldn’t swap baking soda for baking powder as they behave differently. If the cookies are deflating it could be slightly too much moisture or slightly underbaked. You could try chilling the dough for 20–30 minutes before baking to help them hold their shape better 😊
Roos van de Wardt says
Thanks, will try that next time. They were wolfed down my inlaws anyway 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Roos! So glad they were still a hit with your in-laws 😊
LH says
They were delicious!! I used slivered almonds as I didn't have the nuts in the recipe and they worked fine. Thank you for all your great recipes Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks LH! Slivered almonds sound like a great swap. So glad you enjoyed them 😊
Lisa says
These cookies were easy to make and had a nice texture. They were delicious and I’ll definitely make these again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Lisa! I’m so glad you enjoyed them and that they turned out well 😊
Sara says
I just made them and they're literally perfect - thank you Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Sara! I’m so happy they turned out perfectly for you. 🙂
Teri says
I just made these the other day and they are delicious. A friend who is the self proclaimed pickiest eater on the planet and who said “I don’t like raisins but since you made them I’ll try one” was shocked that she loved them. My husband loves them too! Easy, delicious, great all around.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Teri! I love that even the raisin skeptics enjoyed them. So happy they were a hit! 😊
Melis says
Made with cranberries as some members of my family are not big raisin fans! Super delicious! Will soak cranberries next time! Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum cranberries sound amazing in these! And yes, soaking them next time will make them extra juicy. So glad you enjoyed them!
Susie says
Will it work well with a powdered egg replacer (or ground chia)? Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Susie, you can swap the flax 1:1 with ground chia if you prefer. I wouldn't recommend egg replacer for this one. I hope that helps!
Erin says
Rating is based on how yummy they look, how would I convert this to bars?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes, these should work as these as bars! Press the dough into a lined 8×8-inch pan and bake at 350°F (180°C) for about 20–25 minutes, until set and lightly golden on top. Keep in mind they’ll be thicker and a bit more dense than cookies, but still soft and chewy. Let them cool completely before slicing 😊
Beth says
Of course I have to make these! They're the vegan version of what I grew up baking- molasses, brown and white sugar, cinnamon, vanilla, raisins and of course walnuts!
I definitely have to soak my raisins. I bought "Mariani" brand of California raisins and they are the tiniest raisins I've ever seen! Lol
beth agosta says
Oh- and sometimes I like to put a little ginger or pumpkin pie spice in, too!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum that sounds like a delicious twist! 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds so nostalgic and delicious Beth! 😊