Everyone loves Oatmeal cookies, especially when they're studded with raisins and fragrant with vanilla and cinnamon! These Vegan Oatmeal Raisin cookies are made with lots of wholesome ingredients, and are SUPER easy to make! They mix up in just over 7 minutes (I timed them!) and cook in 15. So you can have fresh baked vegan Oatmeal Raisin Cookies in less than half an hour! Everyone will love you!
The ingredients for these cookies are simple and wholesome.
- Raisins- choose nice juicy ones for the best raisin cookie experience!
- Oatmeal- You can choose chunkier rolled oats, or finer oats. It doesn't really matter, they'll taste great either way
- Brown Sugar- I like to use a simple soft brown sugar. You can substitute with other sugars if you prefer.
- Plain (all purpose) flour- You can also choose wholemeal, spelt or gluten free flour if you wish!
- Linseed/Flaxseed- this is the egg substitute and helps to bind. Also a great source of Omegas! Grind your own, or buy pre-milled.
For the full recipe for these Vegan Oatmeal Raisin Cookies, head to the recipe card below. These handy how-to images will help you prepare the cookies!
- Mix up the milled flaxseed/linseed with some water and leave to expand- this makes it into a gel that ensures your cookies will stay together.
- In a bowl, add the sugar, oil, cinnamon and vanilla and mix well to combine.
- Now add in the flour, salt and baking powder and mix gently.
- Add in the oats, and mix.
- Finally add in the raisins and mix well. If you want chewier cookies, put in the fridge for 15 minutes to cool.
- Now, using a spoon, plop out spoonfuls of the cookie mix onto a cookie sheet and bake for 15 minutes.
Put these cookies in an airtight container and they will last for up to 14 days, or even longer.
These cookies work well with other dried fruit such as cranberries, cut up pieces of apricot or currents. You could also use chocolate chips!
If you want to make these cookies gluten free, choose a gluten free flour and choose gluten free oats.
I have tested this recipe with both porridge oats and steel cut oats. It worked out well both times, so just use your favourite!
If you loved this cookie recipe, you might like some of our other baking recipes.
- Easy Tahini Choc Chip Cookies
- Valentine’s Day Chocolate Dipped Cookies
- Vegan Spiced Caramel Apple Cake
- Vegan Pineapple Upside Down Cake
- Vegan Chocolate Chip Oatmeal Cookies (easy one bowl recipe!)
Vegan Oatmeal Raisin Cookies
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 150 g (⅔ cups) brown sugar
- 125 g (1 cups) plain flour (all purpose flour)
- 150 g (1 ½ cups) oats (rolled or steel cut)
- 125 ml (½ cups) vegetable oil
- 3 tablespoon milled linseed (also known as flaxseed)
- 9 tablespoon water (this gets mixed with the milled linseed)
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 150 g (1 cups) raisins
- ½ teaspoon baking powder
- Add the water to the milled flaxseed/linseed and leave it to plump up
- In a large bowl, add the sugar, cinnamon, vanilla and oil and mix well.
- Now add in the milled linseed/water mixture and mix well.
- Add the flour, salt, baking powder and mix well.
- Add in the oats and mix well.
- Now add in the raisins and mix.
- If you want chewier cookies, put the mixture into the fridge for 15mins-30mins to cool down. If you prefer a crunchier slightly flatter cookie, cook straight away!
- Preheat the oven to 180°C / 350°F / Gas Mark 4.
- Line two baking sheets with baking paper.
- Put out tablespoons of mixture into vaguely round shapes onto the baking sheets. 8 cookies per sheet.
- Bake for between 12-15 minutes (depending on your oven! You might need to swap the sheets around half way).
- Cookies are ready when they are gently brown. Let cool a bit before eating!