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    Home » Recipes » Cookies

    Vegan Oatmeal Raisin Cookies

    Published: May 25, 2018 · Modified: Jul 30, 2021 · By: Gwen Leron
    This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Pinterest pin showing two images of soft egg-free oatmeal cookies, this image is to be used to pin this recipe to Pinterest.

    Quick and easy vegan oatmeal raisin cookies made with oat flour! These cookies are soft, chewy, and irresistible, plus, since they’re vegan, they’re eggless, dairy-free…gluten-free, too (if you use gluten-free oats and flour)! They’re simple to make and you can have them ready to enjoy in under 30-minutes.

    Add as little or as many raisins to these vegan cookies as you’d like (all the details are below!) and get ready for family and friends to ask for more!

    An oatmeal cookie leaning against a glass of almond milk, the glass has a pink straw in it.

    A little while back, I asked my Instagram followers if they preferred oatmeal raisin or oatmeal chocolate chip cookies. 67% of those who answered chose oatmeal chocolate chip.

    For me, I would never turn down any type of cookie, so great news for those of you who DO like raisins in your cookies, you're going to love these vegan oatmeal raisin cookies.

    They're soft, chewy, and loaded with as many (or as little) raisins as you want and they have a very light touch of cinnamon flavour. (If you're a raisin fan, you already know that cinnamon pairs perfectly with raisins!)

    Now, if you happen to be among the 67% who don't favour oatmeal raisin, I have good news for you, too. I have these other oatmeal cookie recipes you may like:

    • Oatmeal Chocolate Chip Coconut Cookies
    • Vegan Gluten Free Oatmeal Cookies
    • Oatmeal Cranberry Chocolate Chip Cookies
    • Peanut Butter Oatmeal Chocolate Chip Cookies

    So go ahead, check those recipes out (and see all of my other cookie recipes here), no hard feelings.

    And if you ever get curious and you feel like trying a REALLY good oatmeal raisin cookie, come back and try this recipe. Okay?

    Table of Contents show
    1 Ingredients You'll Need
    2 Ingredient Notes
    3 How to Make Them
    4 Storing Leftovers / Freezing for Later
    5 What’s the Texture Like?
    6 FAQ
    7 Vegan Oatmeal Raisin Cookies

    Ingredients You'll Need

    If you keep a well-stocked vegan gluten-free pantry, you probably have all the ingredients to make this recipe right now!

    An overhead shot showing all the ingredients needed to make soft and chewy vegan oatmeal raisin cookies.

    Ingredient Notes

    As always, I recommend sticking with the recipe the way it was written for the intended results, but I’ve included a few notes here about the ingredients and what you can and can’t substitute.

    Oat Flour – Rather than using regular flour or a gluten-free blend, you’ll need to use oat flour, for this recipe. It gives the cookies a great texture and heartiness. You can use store-bought oat flour, but you can also make your own (click here to learn how to make your own oat flour), BUT, if you do make your own, make sure to sift it to get rid of any hard bits and THEN measure / weigh it out for the recipe. If you need the recipe to be gluten-free, be sure to buy oat flour that is certified gluten-free and if you are making your own, make sure your oats are gluten-free.

    NOTE: When baking, measuring your flour accurately is so important in order to get the best results. Check out my article all about how to measure flour correctly, before you start.

    Rolled Oats – If you need the recipe to be gluten-free, be sure to buy rolled oats that are certified gluten-free. Stick with rolled oats, do not use steel-cut oats, quick oats, or instant oats.

    Flax Eggs – Since this recipe is being made without eggs, the flax eggs act as the binder. If you can’t have flax eggs, chia eggs will work as a substitute.

    Baking Soda – This is essential to the texture of the cookies and it helps them to brown and rise. It cannot be substituted with baking powder.

    Coconut Oil – This is a dairy-free recipe and contains no butter. Instead, coconut oil is being used. If you use extra virgin coconut oil, your cookies will have a slight coconut taste. If that’s something you don’t think you’d like, then use refined coconut oil. I have not tried making this recipe with anything other than coconut oil, but I do think softened vegan butter will work well.

    Coconut Sugar – If you don’t have coconut sugar, brown sugar can be used instead. I have not tried making this recipe with any sugar alternatives or with liquid sweeteners.

    Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!

    How to Make Them

    (Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)

    First, you’ll mix all the dry ingredients in one bowl, then, in a separate bowl, mix all of the wet ingredients.

    Add the dry ingredients to the wet ingredients and stir everything together to form the cookie dough.

    Next, stir the raisins in.

    A collage of four images showing the sequence of steps needed to make egg-free oatmeal cookies with raisins.

    The next step is to scoop out the cookie dough, using a spoon or a medium cookie scoop (this is the scoop I own, love, and use A LOT!), onto your cookie sheet.

    The cookies will spread a little while baking, but you need to give them a little help, so press each cookie down to slightly flatten them.

    A collage of four images showing the sequence of steps needed to make dairy-free oatmeal cookies.

    Next, bake the cookies and once they come out of the oven, let them sit for a couple of minutes before transferring them to a cooling rack.

    Allow them to cool for a while and then serve them warm or fully cooled.

    An overhead image showing a plate full of soft-baked vegan oatmeal raisin cookies.

    Storing Leftovers / Freezing for Later

    To Store Baked Cookies

    Store your cookies for 5-6 days in an airtight container at room temperature.

    Freezing Baked Cookies

    If you won't be able to finish all of the cookies within 5-6 days, you can freeze them after you've baked them and they have fully cooled.

    To do that, place the baked and cooled cookies in an airtight container or freezer bag, separating each layer with parchment paper, for up to 2 months.

    When you’re ready to serve, just place them on a plate, bring them to room temperature, and enjoy.

    Image shows three oatmeal cookies with raisins stacked on top of each other.

    What’s the Texture Like?

    After they have cooled a bit, the outside edges will be a little crispy and on the inside, they'll be soft and chewy.

    After you store the leftovers in an airtight container, the crispy edges will become soft like the rest of the cookie. The only thing that changes after you store them is that the crispy edges will soften.

    These cookies are just as good on day one as they are on day three and beyond (maybe even better!).

    Image shows a hand holding up a soft plant-based oatmeal raisin cookie.

    FAQ

    Are Oatmeal Raisin Cookies Vegan?

    Most store-bought oatmeal raisin cookies and recipes for them are NOT vegan since they contain eggs and dairy. To be sure the recipe you're making or the cookies you are buying are vegan / plant-based, be sure it says "vegan" on the package or read the ingredient list to be sure. This recipe is 100% vegan since it does not contain any animal products.

    Can This Recipe Be Made Oil-Free?

    I have not tried replacing the oil with another ingredient (like applesauce), so I can't say for sure if it would work very well.

    Can Vegan Butter Be Used Instead of Coconut Oil

    I have not tried it but I think using soft non-dairy vegan butter (same measurement) will work well as a replacement.

    Can I Use a Different Flour, Other Than Oat Flour?

    I haven't tried using any other flour in this recipe, so I can't say for sure if another type would work as well as the oat flour does.

    Can Quick Oats or Steel Cut Oats be Used Instead of Rolled Oats?

    Rolled oats (also known as old-fashioned oats) contribute to the perfect texture of these cookies. All oats have their ideal uses, but for these cookies, in particular, the best type to use is rolled oats.

    Can a Sugar Alternative Be Used? How About a Liquid Sweetener?

    Brown sugar can be used to replace the coconut sugar. I have not used sugar alternatives in my baking, so I can’t provide specific directions on how your cookies will turn out if they are used. Maple syrup, or any other liquid sweetener, will not work without altering the other ingredients in the recipe to account for the extra moisture.

    Image shows a hand holding an oatmeal raisin cookie that has been broken in half to show the soft inside of the cookie.

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    If You Make This Recipe...

    ...please leave me a comment below or please tag me on Instagram and show me a pic! (I'm @delightfuladventures)

    And If You Like This Recipe...

    ...you may also these other vegan gluten-free cookie recipes:

    • Classic Chocolate Chip Cookies
    • Almond Butter Cookies
    • Molasses Cookies
    • Flourless Peanut Butter Chocolate Chip Cookies
    • Vegan Breakfast Cookies
    A close up shot of three oatmeal raisin cookies stacked on top of each other.
    Print Recipe Pin Recipe SaveSaved!
    5 from 7 votes

    Vegan Oatmeal Raisin Cookies

    Soft-baked vegan oatmeal raisin cookies loaded with raisins and cinnamon. They also happen to be 100% gluten-free and are perfect for snacks and school lunch boxes.
    Prep Time:15 minutes
    Cook Time:10 minutes
    Total Time:25 minutes
    Author: Gwen Leron
    Course: Snack
    Cuisine: Gluten-Free
    Diet: Vegan
    Servings: 17

    Suggested Equipment:

    • Kitchen Scale
    • Cookie Sheet
    • Medium Scoop
    • Glass Mixing Bowls

    Ingredients:

    • 2 tablespoons ground flax seeds
    • 6 tablespoons water
    • 1 ½ cup (126g) oat flour
    • 1 cup (100g) gluten free rolled oats (regular rolled oats are also fine if you don't need the recipe to be gluten free)
    • ½ teaspoon cinnamon
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup (104g) soft coconut oil (see note below)
    • 1 teaspoon vanilla extract
    • ⅔ cup (100g) coconut sugar
    • ½ - ¾ cup (65g - 98g) raisins (see note below)

    Instructions:

    • Preheat oven to 350°F (177°C).
    • Prepare your baking sheet(s) by lining with parchment paper.
    • Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
    • In a medium bowl, whisk together the oat flour, rolled oats, cinnamon, baking soda, and salt.
    • In a large bowl, mix together the flax mixture, soft coconut oil, vanilla extract, and coconut sugar.
    • Add dry ingredients to wet ingredients and mix until combined.
    • Fold in raisins.
    • Using a tablespoon (or a medium sized cookie scoop), scoop equal amounts onto the baking sheet(s). (See image above)
    • Flatten each cookie slightly. Leave enough space around each cookie, they will spread a little as they bake.
    • Bake for 10 minutes or until golden around the edges. Don't over bake! (see note below)
    • Leave cookies on the cookie sheet to cool for about 2 minutes, then remove and place on a cooling rack.

    Video:

    Recipe Notes:

    • Please read all of the helpful tips and FAQ above before making this recipe.
    • Calorie count is based on 17 cookies, which is the amount you will get if you use a medium sized cookie scoop, (medium scoops are usually 1.5 tablespoons).
    • If you make your own oat flour sift it to get rid of any larger pieces and only after it has been sifted, then measure / weigh it for the recipe. Don't skip the sifting or your measurement will be off.
    • Make sure to measure / weigh your oat flour correctly.
    • This recipe will NOT work with coconut flour and has not been tested with any others, only oat flour.
    • For this recipe, you want your coconut oil to be soft, not melted.
    • Use either ½ or ¾ cup of raisins, depending on how many raisins you like in your cookies.
    • Cookies may seem underbaked when you take them out of the oven because they will be very soft. Not to worry, they firm up as they cool.
    • Store leftovers in an airtight container for 5-6 days.
    • To freeze baked cookies, place them in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. Thaw in the refrigerator or on the counter and when you’re ready to serve, place them on a plate, bring them to room temperature, and enjoy.
    • Nutrition info listed below is based on one of 17 cookies. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.

    Nutrition Info:

    Serving: 1cookie | Calories: 159kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5.7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 54mg | Potassium: 50mg | Fiber: 1.8g | Sugar: 8.7g | Vitamin A: 0.4IU | Calcium: 5.9mg | Iron: 0.6mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!

    This post was updated July 2021 to update the pictures, add a video, and to update the recipe slightly. Below are the old images:

    Three vegan oatmeal raisin cookies stacked on top of each other, a glass of milk sits to the left.
    Instagram poll showing results from question asking if people liked cookies with  raisins or chocolate chips (chocolate won).
    The dough for Vegan Oatmeal Raisin Cookies being scooped onto a parchment lined baking sheet.

    A hand holding half of an oat raisin cookie up close to show the soft inner texture.
    Three raisin cookies stacked on a small white plate, more cookies sit in the background on a cooling rack.

    More Vegan Gluten Free Cookie Recipes

    • Vegan Gluten-Free Linzer Cookies
    • Vegan Chocolate Peppermint Cookies
    • Vegan Gluten-Free Christmas Cookies
    • Oat Flour Cookies with Chocolate Chips (Vegan)

    Reader Interactions

    Comments

    1. Elizabeth says

      August 15, 2022 at 11:42 am

      5 stars
      Very tasty, I ground my own oats for the oat flour & they came out great.

      Reply
      • Gwen Leron says

        August 16, 2022 at 10:43 am

        I'm so glad to know you like them, Elizabeth. Enjoy the rest!

        Reply
    2. Leslie Morgan says

      July 31, 2022 at 5:50 pm

      5 stars
      Just found your site, when I wanted to make oatmeal cookies with cranberries and some cherries I just purchased. Otherwise I followed the recipe to a tee. The cookies flattened out all on their own. I'm in Colorado at altitude, so every baking recipe comes out a bit different. The flavor is spot on! I will definitely make these again, as well as bookmarking your wonderful site!!!

      Reply
      • Gwen Leron says

        August 02, 2022 at 11:19 am

        Hi Leslie! I'm so happy you found my website and decided to try this recipe. I'm glad the cookies still worked out despite the high altitude and I hope they didn't flatten too much. I saw this resource in an article I was recently reading: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking it may be helpful to you! Let me know if you have any questions about the other recipes on my website. Take care and thanks for taking the time to come back and leave your comment and rating, I appreciate it.

        Reply
    3. Lisa says

      October 03, 2021 at 12:00 pm

      5 stars
      These came out superb, Gwen! Thank you. 😋 🍪

      Only alteration I made was doubling the cinnamon, which was just right to my taste-- especially since I use ceylon cinnamon.

      Because it's been hot here in LA, my coconut oil was already melted, so I froze it to solidify it a bit more and gave it a good stir to soften the chunks that had formed-- still worked out perfectly, I think it being cold helped keep the cookies in proper form for baking.

      Reply
      • Gwen Leron says

        October 08, 2021 at 9:31 am

        I'm so happy you gave the recipe a try and that you liked them so much, Lisa! Thanks for taking the time to come back and let me know. I sometimes double the cinnamon myself 🙂

        Reply
    4. Sarah says

      February 11, 2020 at 9:50 am

      What can I substitute the flax seeds for?

      Reply
      • Gwen Leron says

        February 11, 2020 at 11:18 am

        Hi Sarah, the flax mixture in this recipe is being used as an egg replacement. If you don't have flax, or you can't have it, you can use chia seeds in place of the flax seeds. I hope this helps, let me know if you have any other questions 🙂

        Reply
    5. Tina says

      January 22, 2019 at 7:45 pm

      5 stars
      Just wanted to let you know that I used Earth Balance buttery spread in place of coconut oil with good results. Great recipe! Thanks.

      Reply
      • Gwen says

        January 23, 2019 at 8:50 am

        Hi Tina! Glad to hear it worked well with the Earth Balance, thanks for letting me know! And I'm very glad you like the recipe, thanks so much for your note 🙂

        Reply
    6. Micky says

      July 14, 2018 at 8:48 am

      5 stars
      These cookies are very reminiscent of the buttery oat and coconut squares my mom used to make when I was a little girl. I've been looking for a GF version of them for a long time and was so glad to find this recipe that I baked a double batch - one of which was choc-coconut. I found working with the soft coconut oil very difficult so I melted it for the second batch of cookies. It work perfectly. I also made the second batch with ground chia instead of flax and it worked just as well. It also works fine with all purpose GF flour instead of oat flour (the way Mom used to make it). Thanks for the wonderful recipe. It's definitely a keeper.

      Reply
      • Gwen @ Delightful Adventures says

        July 18, 2018 at 11:17 am

        I love that the cookies remind you of something from your childhood and that you like the recipe, Micky 🙂 Good to know about the subs you made, it's helpful to know, thank you!

        Reply

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