Vegan Oatmeal Raisin Cookies are an insanely easy twist on classic oatmeal raisin cookies. You will not miss the dairy, we promise!
What Makes These Vegan Oatmeal Raisin Cookies SO good
- These cookies are super flavorful, just like their dairy counterparts! But you won't miss the dairy here! We promise, these vegan oatmeal raisin cookies take like the classics! Your guests won't even know they are vegan!
- This is a great make ahead dessert! It is great for cookouts, parties and more! You can even freeze them! We like to freeze them and put the in our packed lunches!
- Food Allergy Friendly - If you or your family/friends have food allergies this recipe can suit most food allergies with some simple substitutions.
Tips and Tricks for Vegan Oatmeal Raisin Cookies
- Use too much flour: Don't pack your gluten-free flour too hard when measuring. Scooping it into the measuring cup and leveling is the best way to measure flour for baking. Scooping your flour can change the outcome of the cookie.
- Over-mix the dough: If you mix the dough too much after you add the dry ingredients, it will become tough after baking. You want everything just combined but not mixed quickly or for long. I always do this by hand!
- Over-bake the cookies: You want the cookies to have firm edges but be a little soft in the middle when they're done. Remember: The cookies get firmer as they set on a cooling rack.
- All Purpose Flour - Not gluten free? You can use regular all purpose flour. If you are GF, we used Bobs Red Mill (blue bag, all purpose gf flour) in this recipe - OMIT any extra gums
- Hate Raisins? Just sub in chocolate chips!
More Vegan Cookie Recipes
- Vegan Pumpkin Chocolate Chip
- Air Fryer Oatmeal Cookies
- Vegan Chocolate Chip Cookies
- Vegan Pumpkin Cookies
Be sure to visit our sister site, Air Fryer Eats. We have lots of delicious and easy air fryer recipes there.
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Vegan Oatmeal Raisin Cookies
- Parchment paper or silicone mat
- Small bowl
- 2 large mixing bowls
- Cooling rack
- 4 ounces vegan butter softened
- ½ cup light brown sugar
- ⅓ cup caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- 1 cup gluten-free all-purpose flour
- ½ teaspoon xanthan gum if gluten-free all-purpose flour doesn't include any
- 1 ⅔ cups gluten-free rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup raisins
- Preheat the oven to 350 degrees F (180 degrees C). Line a baking tray with parchment paper or silicone mat.
- To make flax egg: Whisk 1 tablespoon ground flax seed with 3 tablespoons water. Let set in the fridge for at least 15 minutes or up to overnight.
- In a large mixing bowl, beat the softened vegan butter with the brown sugar and caster sugar until fluffy and smooth. Butter will lighten in color slightly.
- Add the flax seed and vanilla extract to the beaten butter and sugar. Mix.
- In a separate mixing bowl, whisk together dry ingredients. Only add xanthan gum if your gluten-free all-purpose flour does not include any.
- Add dry ingredients and rolled oats to the wet ingredients and fold together. Mixture should be thick and sticky.
- Add raisins to the dough and mix together.
- Roll the mixture into 2-inch or approximately 60g balls. Spread out on the prepared baking tray with plenty of space. You may need to make 2 batches.
- Flatten each dough ball slightly with your hand. Bake for 12 to 15 minutes, or until slightly browned on the top.
- Transfer cookies to a wire rack to cool. Cookies should be soft in the middle when first removed from the oven but will firm up as they cool.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.