Eggless Oatmeal Raisin Cookies

A tall stack of golden vegan oatmeal raisin cookies with visible oats and plump raisins, showing a thick, chewy texture.

4.95 from 50 votes

Classic oatmeal raisin cookies made vegan using a flax egg and plant-based butter. Crisp edges, chewy centers, and easy to customize with your favorite mix-ins like cranberries, chocolate chips, or nuts.

Prep Time20

Cook Time14

Cooling Time5

Total Time39

Method: Baking

Course: Cookies

Servings: 32 Cookies

Ingredients

¾ Cup Vegan Butter
1 Cup Light Brown Sugar
1 Count flax egg (or 3 tbspns aquafaba)
1 Teaspoon Vanilla Extract
¾ Cup All Purpose Flour (or whole wheat pastry flour)
½ Teaspoon Baking Soda
½ Teaspoon Salt I Used Only ¼ Teaspoon
½ Teaspoon Ground Cinnamon
3 Cups Old Fashioned Rolled Oats (or quick cooking oats)
1 Cup Raisins or dried cherries, dried cranberries, white/dark chocolate chips
1 Cup Walnuts or pecans, toasted and chopped

Instructions

Preheat the oven to 350°F (180°C) and line two large baking sheets with parchment paper or lightly grease them.
In a small cup or bowl, whisk together the flax seed meal and water. Set it aside for a few minutes to thicken into a gooey, gel-like mixture.
In a mixing bowl, cream the vegan butter and brown sugar until smooth and fluffy. I used a hand mixer for this step.
Add the thickened flax mixture and vanilla extract to the creamed butter. Stir well using a wooden spoon or spatula.
In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet mixture and stir until just combined.
Fold in the oats and any optional mix-ins like raisins, cranberries, chocolate chips, or nuts.
Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart. I used an ice cream scoop for even portions.
Lightly wet your hands and gently flatten each cookie to about ½ inch thick—these cookies don’t spread much on their own.
Bake for 12–15 minutes, or until the edges are golden and the centers still look slightly soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Baking time may vary depending on the type of baking sheet. I baked one batch on an aluminum sheet for 14 minutes and another on a dark nonstick sheet for 13 minutes. Both turned out chewy.

Taste & Texture

These vegan oatmeal raisin cookies are crispy around the edges (more so when using aquafaba as the egg substitute) and a little chewy in the middle—especially if you use rolled oats. They’re sweet but not too sweet, with a nice texture from the oats and fun bursts of flavor from the mix-ins.

Nutrition