Vegan Oatmeal Raisin Cookies
Nothing beats a classic cookie. These soft and chewy vegan oatmeal raisin cookies are made with wholesome ingredients to create a delicious treat that everyone loves!
Grab a glass of milk! You’re going to want to dive in with these cookies. They are chewy, slightly sweet and delicious. The best thing about these cookies is that everyone loves them. The recipe is vegan but you can make a few easy substitutions if you prefer to include dairy.
These chewy oatmeal raisin cookies are:
- vegan and gluten free.
- a great choice for dessert, snack or even breakfast.
- made in less than 30 minutes!
Ingredients You Need
A few notes about some of the ingredients used in this recipe.
- Ground Chia and Flax Seeds: You can also grind whole chia or whole flax seeds by using a spice or coffee grinder. Or use a blender or food processor, but you will need at least one cup of whole seeds to grind in a blender.
- Vegan Butter: You can use regular unsalted butter or use salted butter and omit the salt in the recipe. Instead of vegan butter, you can also use 2 1/2 tablespoons of coconut oil plus 2 1/2 tablespoons of palm shortening. Make sure they are both at room temperature so they can be easily mixed together.
- Oats: Use old fashioned oats. You can use quick cook oats but the consistency may be different.
- Gluten Free All Purpose Flour: This recipe was tested with a variety of gluten free all purpose flour blends. You can all use standard all-purpose flour, if desired.
- Brown Sugar: You can substitute for coconut sugar, although the cookies may be drier.
- Almond Milk: Use any type of milk.
- Raisins: You can substitute with dried cranberries, nuts or chocolate chips, if desired.
- Maple Syrup
Why I Love these Cookies
We tested a variety of combinations to create the cookies. They are soft, chewy and slightly sweet. They taste great for dessert or snack and can even work for breakfast.
These cookies are made with whole ingredients including ground chia and flaxseeds.
- Substitutions may alter the flavor and consistency of these cookies. Follow the ingredient substitution notes above for the best results.
- The key to making chewy cookies is using melted butter and brown sugar.
- Brown sugar contains more moisture than other sugars which is why it’s the best choice for these cookies. You can use coconut sugar, but the cookies may be more dry as coconut sugar doesn’t have as much moisture in it.
- Storage: Store these cookies in a sealed container for up to 3 days.
- Freezing: You can freeze these cookies by storing in a freezer baggie in the refrigerator. Squeeze out all of the air in the bag before freezing.
Baking Tip: These cookies do not spread much while baking. Flatten them slightly with a spoon before baking.
Try these vegan oatmeal raisin cookies and let us know what you think!
Vegan Oatmeal Raisin Cookies
- 1/2 tablespoon ground chia seed
- 1/2 tablespoon ground flaxseed
- 3 tablespoon water
- 5 tablespoons vegan butter, very soft
- 1/4 cup brown sugar, (or coconut sugar)
- 3 tablespoons maple syrup
- 1 tablespoon almond milk, (or other milk of choice)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old fashioned rolled oats
- 1/2 cup gluten free all purpose flour, (or gluten free 1-1 flour blend)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon, (optional)
- 1/4 teaspoon kosher salt
- 1/2 cup raisins
- Preheat oven to 350 degrees Fahrenheit.
- Combine the ground chia and ground flaxseed in a small bowl. Add the water and whisk to blend. Allow the mixture to thicken for 5 minutes.
- In another bowl, combine the flour, baking soda, cinnamon and salt.
- Using a mixer, cream together the butter and brown sugar. Whisk in the maple syrup, almond milk and vanilla extract. Add the chia/flaxseed mixture and whisk to blend. Let rest for 2 to 3 minutes.
- Fold in the oats. Mix in 1/2 of the flour mixture until no clumps remain, then mix in the remaining flour mixture. Fold in the raisins.
- Line a baking sheet with parchment paper. Use a cookie scoop to scoop out 10 cookies and flatten them slightly with the back of a spoon. They will not expand or puff up too much, so they only need to be about 1 to 1 1/2 inches apart.
- Bake the cookies for 12 to 14 minutes, or until they are slightly golden on the bottom. They will be a little soft when they come out of the oven, but will firm up as they cool.
- Transfer the cookies to a cooling rack and allow them to cool before enjoying.
- These cookies were made using an average sized ice cream scoop. Feel free to make larger or smaller cookies, but keep in mind that the baking time will vary based on cookie size.
- Customize the cookies with dried cranberries, chopped nuts or chocolate chips.
- Store these cookies in a sealed container for up to 3 days. To freeze, place them in a freezer baggy and squeeze out all of the air before freezing.
- Butter: You can use regular unsalted butter or use salted butter and omit the salt in the recipe. Instead of vegan butter, you can also use 2 1/2 tablespoons of coconut oil and 2 1/2 tablespoons of palm shortening. Make sure they are both at room temperature so they can be easily mixed together.