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
Scale
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.
