If you’re searching for a treat that’s both wholesome and irresistibly delightful, look no further than this Easy Vegan Oatmeal Raisin Cookies Recipe. These cookies bring together the perfect harmony of chewy oats and juicy raisins, all baked into a tender, golden cookie that’s entirely plant-based. Whether you’re a seasoned vegan or simply craving a better-for-you snack, these cookies hit all the right notes with sweetness, spice, and that comforting homemade charm. Trust me, once you try them, they’ll become your go-to for sharing with friends or enjoying a cozy afternoon pick-me-up.
Ingredients You’ll Need
These ingredients are simple, wholesome, and come together beautifully to create a cookie that is perfectly textured and delicious. Each plays a vital role, from the creamy vegan butter that adds richness to the cinnamon and oats that build that classic comforting flavor.
- 150 g vegan block butter (room temperature): Provides the creamy, rich base for your cookie dough with a perfect dairy-free twist.
- 100 g soft brown sugar: Adds deep caramel-like sweetness and helps keep your cookies chewy and moist.
- 100 g granulated sugar: Brings a crisp sweetness that balances the chewiness of the oats and raisins.
- 1 flax egg: A fantastic vegan binder made from ground flaxseed, adding structure and a subtle nutty flavor.
- 1 tablespoon vanilla extract: Infuses warmth and depth, enhancing all the flavors with a classic vanilla note.
- 175 g plain flour: Forms the base of your cookie dough, ensuring a tender crumb with just the right bite.
- 1 teaspoon baking soda: Gives your cookies lift and that perfect texture without heaviness.
- ½ teaspoon baking powder: Works alongside baking soda to create a soft yet slightly fluffy bite.
- ½ teaspoon sea salt: Balances sweetness and enhances the flavors throughout the cookie.
- 2 teaspoons ground cinnamon: Adds a cozy spice that makes these cookies so inviting and aromatic.
- 100 g rolled oats: Brings hearty chewiness plus a wonderful chewy texture you expect in oatmeal cookies.
- 100 g raisins: Bursts of natural sweetness and a chewy contrast that pairs perfectly with oats.
How to Make Easy Vegan Oatmeal Raisin Cookies Recipe
Step 1: Prepare Your Oven and Baking Trays
Start by heating your oven to 180°C (356°F) and lining two baking trays with parchment paper. This simple step ensures your cookies bake evenly without sticking, setting the stage for perfect results every time.
Step 2: Cream the Butter and Sugars
Place the vegan butter in a large bowl and whisk using an electric mixer until it’s light and fluffy. Adding the brown and granulated sugars next, beat them together with the butter until creamy. This aeration creates the right texture, helping your cookies rise just enough and stay tender.
Step 3: Incorporate Wet Ingredients
Mix in the flax egg and vanilla extract until fully combined. These binders add moisture and flavor while keeping everything vegan-friendly and delicious. The flax egg is truly a game-changer here and makes the dough wonderfully cohesive.
Step 4: Combine Dry Ingredients and Form Dough
Incorporate the flour, baking soda, baking powder, salt, and cinnamon using a spatula. Mix until the dough comes together, then fold in the oats and raisins. This is where the heart of the cookie forms—the oats contribute chewiness while the raisins offer sweet bursts throughout every bite.
Step 5: Shape and Bake
Use an ice cream scoop or cookie scoop to portion out dough onto the lined trays, spacing them at least 2 inches apart. Pop them in the oven for 12-14 minutes until golden around the edges. When baking finishes, let them rest on the tray for five minutes—this rest is key for the cookies to set and hold their shape perfectly.
Step 6: Shape and Cool Completely
While still warm, use a large cookie cutter to gently round off the cookie edges for that extra polished look. Then carefully transfer the parchment sheet with cookies onto a cooling rack for 15-20 minutes until fully cooled and ready to enjoy.
How to Serve Easy Vegan Oatmeal Raisin Cookies Recipe
Garnishes
Sprinkle a tiny pinch of cinnamon or dust the cookies lightly with powdered sugar for an inviting finishing touch. You might even add a few extra raisins on top before baking to showcase those sweet jewel-like bursts.
Side Dishes
Pair these cookies with a warm cup of almond milk, spiced chai, or your favorite coffee for a cozy snack moment. They also make a delightful dessert paired with vegan vanilla ice cream on the side for an indulgent treat.
Creative Ways to Present
Serve the cookies stacked tall on a rustic wooden board or in a cute mason jar tied with twine for gifting. You can also drizzle melted vegan chocolate over the top or sandwich them with a luscious vegan cream filling to delight any crowd.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Easy Vegan Oatmeal Raisin Cookies Recipe fresh by storing them in an airtight container at room temperature. They maintain their perfect chewy texture for up to a week, making it easy to enjoy them throughout your busy week.
Freezing
If you want to keep a stash for longer, freeze the cookies in a sealed container or freezer bag for up to three months. Remember to separate layers with parchment paper so they don’t stick together or lose shape.
Reheating
Warm your frozen or refrigerated cookies by popping them in the oven at a low 150°C (300°F) for 5-7 minutes. This refreshes their softness and brings out the cinnamon aroma, almost as good as freshly baked.
FAQs
Can I use a different type of oil instead of vegan butter?
You could substitute with coconut oil or a neutral vegetable oil, though the texture might be softer and less structured. Vegan butter helps give that classic cookie richness and consistency.
What exactly is a flax egg, and how do I make it?
A flax egg is a simple vegan binder made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5-10 minutes to thicken before using. It holds the dough together much like a regular egg would.
Are rolled oats necessary, or can I use quick oats?
Rolled oats are preferred for their texture, giving the cookies that hearty chew. Quick oats can be substituted, but they will create a softer, less textured cookie.
Can I add nuts to this Easy Vegan Oatmeal Raisin Cookies Recipe?
Absolutely! Chopped walnuts or pecans add a wonderful crunch that pairs beautifully with the cinnamon and raisins. Just fold them into your dough along with the oats.
How do I know when the cookies are done baking?
Look for golden edges and a firm but slightly soft center. They will continue to set as they cool on the tray, so avoid overbaking to keep them chewy and tender.
Final Thoughts
I’m so excited for you to try this Easy Vegan Oatmeal Raisin Cookies Recipe because it truly is a little bit of magic in every bite. With simple ingredients and straightforward steps, these cookies bring warmth and joy to your kitchen without any fuss. Whether you’re baking for yourself, family, or friends, these cookies are sure to brighten any day with their wholesome sweetness and comforting flavors. Give them a go—you’ll wonder how you ever lived without this recipe in your collection!
Print
Easy Vegan Oatmeal Raisin Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 27 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Easy Vegan Oatmeal Raisin Cookies are a delightful plant-based treat featuring a perfect balance of sweet raisins, warm cinnamon, and hearty oats baked into chewy, flavorful cookies. Made without any animal products, these cookies are ideal for vegans and anyone looking for an egg-free, dairy-free dessert option. Ready in under 30 minutes, they make a simple yet satisfying snack or dessert.
Ingredients
Wet Ingredients
- 150 g vegan block butter, room temperature
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set to gel)
- 1 tablespoon vanilla extract
Sweeteners
- 100 g soft brown sugar
- 100 g granulated sugar
Dry Ingredients
- 175 g plain flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- 100 g rolled oats
- 100 g raisins
Instructions
- Preheat Oven and Prepare Trays: Preheat your oven to 180°C (356°F) and line the base of two baking trays with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, whisk the vegan butter with an electric mixer or stand mixer on medium speed for 1-2 minutes until light and fluffy. Add the soft brown sugar and granulated sugar, then continue beating for 2 more minutes to incorporate air and cream the sugars into the fat for a smooth texture.
- Add Flax Egg and Vanilla: Pour in the flax egg and vanilla extract, then whisk again to fully combine all the wet ingredients into a homogenous mixture.
- Combine Dry Ingredients: In a separate bowl or directly into the mixing bowl, add the plain flour, baking soda, baking powder, sea salt, and ground cinnamon. Fold these dry ingredients gently into the wet mixture using a spatula until a dough forms and the ingredients are evenly incorporated.
- Add Oats and Raisins: Stir in the rolled oats and raisins thoroughly to distribute them evenly throughout the cookie dough.
- Shape Cookies: Use an ice cream scoop or cookie scoop to portion out the dough onto the prepared trays, spacing each scoop at least 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Place the trays in the preheated oven and bake for 12-14 minutes until the cookies are golden and set.
- Cool and Shape Edges: Remove the cookies from the oven and let them cool on the baking trays for about 5 minutes. While still warm, use a large cookie cutter to gently round off the edges if desired. Carefully transfer the parchment paper with cookies onto a cooling rack and let them cool completely, about 15-20 minutes, before serving.
- Storage: Store cooled cookies in an airtight container at room temperature for up to one week or freeze for up to three months for longer preservation.
Notes
- Flax egg preparation: Mix 1 tablespoon ground flaxseed with 3 tablespoons water, stir well, and let sit for 5 minutes until gelled.
- Room temperature vegan butter helps achieve a better creamed texture and cookie consistency.
- For chewier cookies, avoid overbaking; remove when edges are golden but centers still look slightly soft.
- These cookies are naturally vegan and free from eggs and dairy.
