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vegan oatmeal raisin cookies

Vegan Oatmeal Raisin Cookie Recipe

My vegan oatmeal raisin cookie recipe is full of lots of juicy raisins and the perfect chewy soft texture. It's easy to make traditional oatmeal raisin cookies vegan with basic pantry staples and a few simple steps.
Author: Kim Grimmett
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Vegan
Servings: 2 Dozen Cookies

Equipment

Ingredients
 

  • ½ cup vegan butter, room temperature
  • 1 cup light brown sugar (210 grams)
  • ½ teaspoon salt (omit if using salted vegan butter)
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons room temperature water)
  • 1 teaspoon vanilla extract
  • 1 tablespoon plant based milk or water
  • 1 ½ cups all-purpose flour (188 grams)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups old-fashioned oats (150 grams)
  • ¾ cup raisins
  • ½ cup walnuts pieces (optional)

Instructions

  • Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  • Combine 1 tablespoon of flaxseed meal with 3 tablespoons of room temperature water in a small bowl. Let it sit for 10–15 minutes to thicken into a gel like consistency.
  • Sift the flour, ground cinnamon, baking powder, baking soda, and salt (if using) into a medium bowl. Set aside.
  • Use an electric mixer to cream the vegan butter and brown sugar for about 2 minutes on medium speed. You can also use a stand mixer. The mixture will become light and fluffy. Do not over whip.
  • Add the vanilla extract, plant milk, and flax egg to the creamed butter mixture, and mix on low until just blended.
  • Gradually add the flour mixture a little at a time to the wet butter mixture, mixing on low just until combined. Then fold in the oats, raisins, and walnuts with a rubber spatula by hand or on low with your mixer. Do not overmix.
  • Refrigerate the dough for 30 minutes. This step is optional but I find it produces the best results.
  • Scoop 1 heaping tablespoon of dough, form it into a ball, and place it on the prepared baking sheets. Repeat the process leaving 2 inches of space between each cookie ball. Then gently flatten each cookie a littlw with your hand.
  • Bake the cookies for 12-14 minutes, until the edges and bottoms are lightly browned. Rotate the pans halfway through the baking time if you're baking more than one sheet at a time.
  • Let cookies sit on baking sheets for about 5 minutes, then transfer to a wire cooling rack.
  • Store in an airtight container for up to 5 days at room temperature or in the freezer for up to 3 months.

Notes

  1. Use a scale to measure your flour for the best results.
  2. Feel free to use other types of dried fruit like cranberries.
  3. I use an electric mixer, but you can also make them by hand with some elbow grease.

Nutrition

Serving: 1cookie | Calories: 148kcal | Carbohydrates: 23.3g | Protein: 1.9g | Fat: 6g | Saturated Fat: 1.1g | Sodium: 68mg | Potassium: 50mg | Fiber: 1g | Sugar: 11.4g | Calcium: 20mg
Keyword vegan oatmeal raisin cookies
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