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Vegan Oatmeal Raisin Cookies

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These Vegan Oatmeal Raisin Cookies are deliciously soft and chewy, and will just melt in your mouth. They have a caramelly centre and are loaded with juicy raisins. Quick and easy to make cookies that are ready in only 20 minutes. 

split vegan oatmeal cookie on a white board, surrounded by more cookies
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WHY MAKE THIS RECIPE

20 minutes easy-to-make recipe. It’s an easy cookie recipe that goes together in just 20 minutes. It’s prepared in 5 minutes and baked in around 15 minutes. These vegan oatmeal raisin cookies are cooled down in no time, although, I warn you, they’re absolutely delicious when they’re still warm and super melty.

Minimal equipment needed. Don’t you have a stand mixer or a hand mixer? No worries, all you need is a bowl, a whisk and a spatula. A cookie scoop or ice cream scoop is very handy to form the dough balls, but if you don’t own one, simply use your hands to roll the dough into golf-sized balls. 

No refined sugar. I keep refined sugar to the minimum in my recipes and don’t use it at all here. Instead, I use a mixture of brown sugar and agave syrup that’s what gives these cookies such a caramelly and melty center.

Oh, and if you’re a fan of easy and quick healthy cookies, check out those: Vegan Gluten-free Chocolate Chip Cookies, Vegan Peanut Butter Chocolate Chip Cookies or my Vegan Sugar Cookies.

RECIPE INGREDIENTS

Ingredients for the cookies: butter, sugar, agave syrup, vanilla, rolled oats, flour, baking soda, salt, cinnamon, raisins.

INGREDIENTS NOTES AND SUBSTITUTIONS

Brown sugar. I either use cane sugar, brown sugar or panela, what I have on hand. All them are moister than granulated sugar, and make your cookies softer. 

Agave syrup. You can use maple syrup instead if you prefer.

All-purpose flour. If you want to make them gluten-free, substitute all-purpose flour for gluten-free all-purpose flour at a ratio of 1:1.

Vegan butter. I typically use vegan block butter/margarine, not the spreadable type, for these cookies. 

Raisins. Jumbo raisins don’t work here, they are too big. For this recipe, you need small and seedless raisins. If you don’t like raisins, substitute for chocolate chips, chopped walnuts, chopped pecans or dried cranberries. 

STEP BY STEP INSTRUCTIONS

Step by step1 for the chocolate chip cookies
  1. To make the cookies: preheat oven to 350ºF / 175ºC. Line a baking sheet with parchment paper. Add butter and sugar to a medium bowl and whisk until soft. 
  2. Add in the agave syrup and vanilla, mix until combined. 
  3. Add the rolled oats and mix again.
Step by step2 for the chocolate chip cookies
  1. Sift in the flour, baking soda, cinnamon and salt.
  2. Mix together until evenly distributed.
  3. Stir in the raisins. 
  4. Mix just until combined. Don’t over mix.
On the left, cookie dough balls on a parchment paper. On the right, the baked cookies on a parchment paper
  1. Roll the dough into balls. Place the dough balls well spaced apart on the baking sheet.
  2. Bake for 13-15 minutes, until they are golden brown. Remove from oven and let cool. 
Stack of oatmeal raisin cookies on a parchment paper

RECIPE FAQs

How I know when my cookies are done?

For soft and chewy cookies, remove them from the oven while they are still soft in the middle. Let them rest on the baking sheet, they will firm up while cooling.

How to store leftover oatmeal cookies?

These cookies can be stored in an airtight container, at room temperature for up to 3 days. They will last for a week in the fridge, placed in a sealed container. 

Can I freeze the vegan oatmeal raisin cookies? 

Yes, you can freeze them baked or unbaked. I freeze the unbaked cookies once they are shaped into balls. Place them on a tray in the freezer, and when they are firm, transfer to a zipper bag. You don’t need to thaw the dough balls before baking them, just bake for 2-3 minutes longer.

Can these cookies be made gluten-free?

Sure! If you want to make these cookies gluten-free, substitute all-purpose flour for gluten-free all-purpose flour at a ratio of 1:1. Make sure to use gluten-free rolled oats.

split vegan oatmeal cookie on a white board, surrounded by more cookies

If you try this recipe don’t forget to rate it and let me know how it went in the comments below! You can also FOLLOW ME on Pinterest, Facebook, and Instagram to see more delicious food and what I’m getting up to.

Stack of oatmeal raisin cookies on a parchment paper

RECIPE

Stack of oatmeal raisin cookies on a parchment paper

Vegan Oatmeal Raisin Cookies

NATALIA @ SIMPLE GREEN RECIPES
These Vegan Oatmeal Raisin Cookies are deliciously soft and chewy, and will just melt in your mouth. They have a caramelly centre and are loaded with juicy raisins. Quick and easy to make cookies that are ready in only 20 minutes. 
4.96 from 22 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Servings 12 cookies
Calories 146 kcal

Equipment

  • Hand mixer or stand mixer
  • Large mixing bowl
  • Silicone spatula
  • Cookie scoop (scoop diameter: 1.97 inch/5 cm)
  • Baking sheet
  • Parchment paper

Ingredients
  

  • ½ cup vegan block butter, at room temperature
  • ½ cup brown sugar
  • ¼ cup agave syrup
  • 1 teaspoon vanilla extract
  • 1 ½ cup rolled oats
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup raisins, small and seedless

Instructions
 

  • To make the cookies: preheat oven to 350ºF / 180ºC. Line a baking sheet with parchment paper, don’t grease it.
  • Add the butter and the sugar to a medium bowl or the bowl of your stand mixer, and beat for about 1 minute until soft and fluffy. 
  • Add in the agave syrup and vanilla, mix until combined. 
  • Add the rolled oats and mix again.
  • Sift in the flour, baking soda, cinnamon and salt. Mix everything together until evenly distributed. Don’t over mix.
  • Fold in the raisins. 
  • Using a cookie scoop, scoop the cookie dough. Alternatively, you can roll the dough into golf sized balls using your hands. Place them well spaced apart on the baking sheet.
  • Bake for 13-15 minutes, or until they are golden brown. Remove from oven. They will still be very soft and look underbaked, it’s normal, don’t worry. They will set as they cool.
  • Allow the cookies to cool on the baking sheet completely. 

Notes

STORING INSTRUCTIONS. Vegan oatmeal raisin cookies can be stored in a sealed container for 3 days at room temperature, and for up to a week in the refrigerator. 
FREEZING INSTRUCTIONS. Once baked, allow cookies to cool completely. Place them on a baking sheet and put the baking sheet in the freezer for 1-2 hours. When the vegan cookies are frozen, store them in a sealed container. Arrange them in layers and add a piece of parchment paper between the layers, so they don’t stick together.
MAKE AHEAD INSTRUCTIONS. The dough can be made and stored in the fridge, in an airtight container, for up to 1 week. You can also freeze the vegan cookie dough for up to 3 months in an airtight container.
INGREDIENTS AND SUBSTITUTIONS 
Agave syrup. You can use maple syrup instead if you prefer.
Brown sugar. I either use cane sugar, brown sugar or panela, what I have on hand. 
Gluten-free option. If you want to make these cookies gluten-free, substitute all-purpose flour for gluten-free all-purpose flour at a ratio of 1:1.
NUTRITION INFORMATION
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. 
See our full nutrition disclosure. 

Nutrition

Calories: 146kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 153mgPotassium: 48mgFiber: 1gSugar: 3gVitamin A: 1IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Keyword Oatmealcookies, Raisincookies, Veganoatmealcookies
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Reader Interactions

Comments

  1. Michelle

    5 stars
    These vegan oatmeal raisin cookies are absolutely delicious! They’re great for breakfast or as a snack to pack for the kids lunches. Loved them!

    Reply

  3. Rebecca

    5 stars
    These are, no joke, one of the best cookies I’ve ever eaten. And I’m not even vegan. 🙂 I LOVE their soft, gooey texture. Pure comfort in cookie form. Thank you for a great recipe!

    Reply

    • Natalia

      Hi, Rebecca! Thank you so much! I am beyond happy to read your positive review. It’s especially exciting to hear non-vegans enjoy my vegan treats. So glad you loved them! Enjoy!

      Reply

  4. Lorin

    4 stars
    I am not sure where mine went wrong. Maybe the size of cookie scoop or the brand of vegan butter. They came out overly buttery and sweet and not very “cookie.” I triple checked measurements, so it wasn’t that. Maybe it was something with the brands that I used. Thanks for the recipe though!

    Reply

    • Natalia

      Hi, Lorin, you’re welcome! Yours may have spread a bit more because the butter was softened more than mine, less flour was used, or the baking soda was near expiration. Next time you make them, try to use butter at room temperature and refrigerate the dough for half an hour, this will help with the spreading issue. Let me know if that worked. XO

      Reply

  5. Aditi Bahl

    5 stars
    Thanks to your step-by-step pics, it was super easy to follow. So had to make these yummy cookies. Made these and they were just delicious. Healthy snacking is always on my list. I keep looking for such recipes. They were just perfect!

    Reply

  6. Marisa F. Stewart

    5 stars
    My daughter and I are trying to lose some weight and even though we’re not vegan we wanted to enjoy a treat in the afternoons. I made these cookies and we couldn’t believe how good they were. Well, we tried to keep them away from our boys – who aren’t trying to lose weight – and they finished them off. Looks like I’ll have to make another batch. This time we’ll finding a hiding place for them.

    Reply

    • Natalia

      Hello! Thank you so much, Marisa! You made my day! It’s especially exciting to hear non-vegans enjoy my vegan treats. So glad you all loved them! Enjoy! XO

      Reply

  9. Veronika

    5 stars
    I love oatmeal raisin cookies! It’s even better when they are healthier! Going to try your recipe this weekend and will let you know how they came out 😉

    Reply

    • Sandhya Ramakrishnan

      5 stars
      Oatmeal raisin is our favorite and even though we are not completely into vegan diet, we try to eat vegan whenever possible. This is such a lovely recipe and love the texture of the cookies. It is a keeper for sure!

      Reply

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