Vegan Oatmeal Raisin Cookies (Soft, Chewy & Bakery-Style!)

Name: Vegan Oatmeal Raisin Cookies (Soft, Chewy & Bakery-Style!)
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 tablespoon(s) ground flaxseed; 2 1/2 tablespoon(s) warm water; ¾ cup(s) raisins; ¾ cup(s) vegan butter (cold ( such as Earth Balance )); 2 teaspoon(s) vanilla extract; 1 tablespoon(s) unsulphured molasses ((not blackstrap)); ½ cup(s) white sugar; ½ cup(s) brown sugar (lightly packed); 1 ¼ cup(s) all-purpose flour; 1 ½ teaspoon(s) ground cinnamon; ¾ teaspoon(s) baking soda; ¼ teaspoon(s) salt; 1 ½ cup(s) rolled oats; 1/2 cup(s) chopped walnuts or pecans (optional)

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Vegan Oatmeal Raisin Cookies (Soft, Chewy & Bakery-Style!)

Soft in the middle, crisp at the edges, and loaded with chewy oats, plump raisins, and cozy cinnamon, these Vegan Oatmeal Raisin Cookies taste just like the bakery classic. No chilling, no fancy ingredients, and 100% vegan. They’re quick, easy, and perfect for lunchboxes, snacks, or make-ahead treats.

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Prep Time10

Cook Time18

Total Time28

Meal Type: Baking, Dessert, Snacks

Keyword: baking, classic, cookies, oatmeal, raisin, vegan

Special: 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Seasonal (Cold Weather), Soy-Free

Tool: Mixer/Handmixer, Oven

Ingredient: oats

Servings: 20 - 24 cookies

Ingredients

1 tablespoon(s) ground flaxseed
2 1/2 tablespoon(s) warm water
¾ cup(s) raisins
¾ cup(s) vegan butter cold ( such as Earth Balance )
2 teaspoon(s) vanilla extract
1 tablespoon(s) unsulphured molasses (not blackstrap)
½ cup(s) white sugar
½ cup(s) brown sugar lightly packed
1 ¼ cup(s) all-purpose flour
1 ½ teaspoon(s) ground cinnamon
¾ teaspoon(s) baking soda
¼ teaspoon(s) salt
1 ½ cup(s) rolled oats
1/2 cup(s) chopped walnuts or pecans optional

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Instructions

Preheat the oven: Preheat to 350°F (180°C). Line or lightly grease a baking sheet.
Make the flax egg: In a small bowl, mix the flaxseed and warm water. Let sit for 5–10 minutes to thicken.
Soak the raisins (optional): Add raisins to a small bowl, cover with hot water, and soak for 10 minutes to plump them. Drain well and pat dry. (Optional but highly recommended for softer, juicier raisins.)
Cream the butter: In a large bowl, add the vegan butter, white sugar, brown sugar, vanilla, molasses, and the flax mixture. Beat until smooth and creamy.
Add dry ingredients: Sprinkle the flour, cinnamon, baking soda, and salt over the bowl. Mix until combined.
Add the oats and raisins: Stir in the oats to form a soft, sticky dough. Then fold in the raisins and nuts, if using.
Scoop the cookies: Use a 2-tablespoon cookie scoop to portion the dough onto the baking sheet. Do not flatten, they’ll spread naturally.
Bake the cookies: Bake for 14–18 minutes, until the edges are lightly golden and the centers look slightly under-baked. They’ll firm up as they cool. Let cool on the pan for at least 10 minutes before transferring.

Notes

Storage: Store in an airtight container at room temperature for 3–4 days or freeze the cookies for up to 3 months. You can also freeze unbaked dough balls for up to 3 months, then bake directly from frozen, adding 1–2 minutes to the bake time.

Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your oats are certified gluten-free.

Nutrition

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