Vegan Oatmeal Raisin Cookies

(from 7 reviews)
Oatmeal Raisin Cookies

After the success of egg free version of the classic chocolate chip cookies (both chewy and crispy), I wanted to try my hands on another American classic the "Oatmeal Raisin Cookies". I didn't know then that it's going to cost me a lot of time and material to find the perfect recipe for an eggless version. I had one recipe in hand from a book called "Cookies". Also check out the full collection of Vegan Cookies.

Since I have baked earlier from this book, I thought of proceeding with a recipe from that book itself. Then I saw that it used 1 and 1/2 sticks of butter, so I thought why not search for a healthy version of the cookies and found one in the net. It used only 5 tablespoons of butter, if I remember right. I proceeded with that recipe, substituting flax seed meal for the eggs in the recipe. I think I went overboard by replacing 1/2 the quantity of all purpose flour with whole wheat flour, because the cookies did not taste any good. I guess it was because of too many substitutions.

After the failure of the first experiment I decided to follow a regular recipe (not the low fat versions) exactly, but only replacing the eggs. So as per my first plan I decided to go with the recipe from the "Cookies" book. Again I used flax seed meal here to replace the one egg in the recipe. The dough came together and the cookies also looked like the store bought ones. I couldn't wait to taste the cookies. But this time, the sugar in the recipe messed it up for me. It was way too sweet, even for a sweet toothed person like my mother and myself.

I did see a vegan oatmeal cookie recipe in "The Joy of Vegan Baking" book, but it used steel cut oats and I was not able to find it in the grocery store which I go regularly. So I thought why not try a recipe from the "Joy of Baking" website! Found this recipe and I was surprised that the recipe which I had tried out earlier was the same, but for the quantity of sugar.

The previous recipe used 1 and 3/4 cups of sugar, whereas this recipe used only 1 cup of light brown sugar. This convinced me to try the recipe because only the sugar was excess in the previous batch. I baked these cookies yesterday and am very happy that they came out very well. Everybody liked the cookies, it tasted just like the ones from the bakery. Who said you need eggs to bake tasty cookies? We were not able to taste the flax seed meal at all. The cookies were chewy and tasted awesome. I can bet that nobody would guess that they are vegan cookies.


Vegan Oatmeal Raisin Cookies Recipe

Prep TimeCook TimeYields
15 Mins13 Mins + Cooling Time21 Cookies
Vegan Oatmeal Raisin Cookies
4.9 from 7 reviews
Nobdoy can guess these chewy, tasty and healthy Oatmeal Raisin Cookies as vegan.
  • 3/4 Cup Or 1.5 Sticks Vegan Butter/Regular Butter, Unsalted (Room Temp)
  • 1 Cup Light Brown Sugar
  • 1 flax egg
  • 1 Teaspoon Vanilla Extract
  • 3/4 Cup All Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt (I Used Only 1/4 Teaspoon)
  • 1/2 Teaspoon Ground Cinnamon (I Used Only 1/4 Teaspoon)
  • 3 Cups Old Fashioned Rolled Oats (I Used Quick Cooking Oats - Not Instant)
  • 1 Cup Dried Cranberries Or Cherries Or Raisins Or White/Dark Chocolate Chips (Optional, I Used Raisins)
  • 1 Cup Toasted And Chopped Walnuts Or Pecans (Optional)
  1. Preheat oven at 350F/180C for 15 minutes. Prepare 2 large baking sheets either greasing it or lining it with parchment paper.
  2. Cream the butter and sugar until smooth and creamy. I used a hand mixer.
  3. In a blender, add flax seed powder and water and blend it until it's foamy.
  4. Add the flax seed mixture and vanilla extract to the creamed butter. Stir it well using a wooden spoon/spatula.
  5. In a medium size bowl, sift together the flour, baking soda, salt and cinnamon.
  6. Add the flour mixture to the wet ingredients and combine it well using a spatula.
  7. Now stir the oats and other optional ingredients you wish to include.
  8. Drop the batter by a table spoon 2 inches apart. I used an ice cream scoop.
  9. Wet your hands and flatten the cookies so that they are about 1/2 an inch thick.
  10. Bake it for 12-15 minutes or until the edges are golden brown and the centre is little wet.
  11. Remove it from the oven and let it cool in the baking sheet itself for 5 minutes. Then transfer it to a wire rack to cool it completely.
My Notes:
  1. I baked the batch with aluminum baking sheet for 14 minutes and the one in dark color non stick baking sheet for 13 minutes. The cookies were chewy.
  2. I wanted to try baking with vegan butter alternatives for long time now. So I bought Earth Balance Vegan Butter and tried this recipe with that, instead of regular dairy butter. I'm 100% sure that the cookies will come out good with regular butter also, because the original recipe uses the same.
Share it
Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!


  1. just made these and they came out great! I actually used 1 cup of regular oats, and then 2 cups of the super quick cooked oats so I feel like it somehow all worked out well in the end. Also, used 2 teaspoons of cinnamon instead of 1 because I just love cinnamon haha. thanks for the recipe!

  2. I used the flax ‘egg’. However, I did not fluff it. It was about to be mixed with lots of butter, which I assumed would break any bubbles, so I failed to see the utility. Baked 11 min on convection oven setting and came out nicely. I made 22 from this recipe using a scoop for uniformity. I appreciated the note to squash the cookie before baking.

  3. HI,

    I was wondering what I could use for the all purpose flour because I can’t tolerate wheat or quinoa. I don’t die from an allergic reaction, but I get very bloated and tired. I want to use oat or rice flour since I react to those flours the least. I was wondering, would it be ok if I grind oats till they are almost a flour consistency and use that as my flour? Would the bars turn out as soft as yours?

    • Have you tried the gluten-free baking mix which is available in stores? It can be used measure to measure for all-purpose flour. Regarding grinding oats and using it, it does not work well in all recipes. I guess you should try it for yourself and see. Sorry.

  4. Just took out of oven. I didn’t have ground flax seed so I put about 1/4 c golden roasted flax seed in blender pulsed a few times. Took 1 T mixed w/3 T water let it set for 15 min or so. It made 17 cookies. Ate one came out good,seemed too buttery,but very tasty. I’m packing them for my vegan granddaughters for Christmas. Thank you! Oh I did soak the raisins w/ about a T warm water in a few drops of almond extract (didn’t have rum)!

    • There’s a new egg replacement for vegans called aquafaba, it’s just the liquid after opening a can of chick peas. It’s amazing but might not work in all recipes like cookies. Chia seeds too replace and egg..called chia egg, look it up online, very easy just like flax. Another site shows how to use vinegar and baking soda, I use org. apple cider vinegar and baking soda. So there are many alternatives. Some use apple sauce and mashed banana too or pumpkin puree.


Tried this recipe? Click on stars to rate: