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: 20 - 24 cookies
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
Find it online:
https://itdoesnttastelikechicken.com/vegan-oatmeal-raisin-cookies/Scan the QR code for updates, tips, and to ask me any questions!
