Crispy around the edges and chewy in the center, these oatmeal raisin cookies are easy to make and hard to resist. Eggless and vegan—just simple pantry ingredients and lots of flavor.
Jump to:
This is a reliable vegan version of the classic oatmeal raisin cookie—crisp around the edges with a slightly chewy center. I’ve been making these for years, and they’re still a favorite. I recently baked a big batch for my son’s school potluck, doubling the recipe and adding cranberries, and vegan chocolate chips and they turned out great. I first shared this recipe on the blog years ago, and it’s still one of the most solid bakes in my vegan cookie recipes collection.
The recipe uses a flax egg instead of a regular egg, so it’s fully plant-based without losing the texture you want in a good cookie. I’ve also made it with aquafaba (the liquid from canned chickpeas), and it gave the cookies an extra crisp edge that I really liked. Stick with raisins or play around with the mix-ins—these always hit the spot, and no one ever guesses they’re vegan.
If you liked my best eggless chocolate chip cookie recipe, this one’s definitely worth adding to your list.
Why You'll Love This Recipe?
Totally Vegan (and No One Will Know)
These cookies are made without eggs or dairy, but you'd never guess. A flax egg stands in for the egg and keeps the texture just right—just as good as the classic version.
Great for Sharing
This recipe doubles easily and bakes up a big batch, making it perfect for school events, parties, or gifting. They hold up well and are always a hit, even with non-vegans.
Ingredients and Substitutions
Check the photo for everything you'll need to bake these vegan oatmeal raisin cookies. I’ve highlighted a few ingredients below with tips and options based on what I’ve tried over the years.
Vegan Butter: I used to bake with Earth Balance when it was one of the few options around—usually a special trip to Whole Foods. These days, even my local grocery store carries a few vegan butter alternatives that are more budget-friendly, and I’ve been using those more often with great results. If you're using salted vegan butter, you may want to reduce the added salt in the recipe slightly—I usually use just ¼ teaspoon in that case.
Flax Egg: This acts as the egg replacer in the recipe. It helps bind the dough and gives the cookies structure without changing the flavor. Recently, I’ve started using aquafaba as egg substitute (the liquid from canned chickpeas) in cookies, and it works really well. I tried it in this recipe and loved the result—the cookies were noticeably crispier than with flax egg. You can use 3 tablespoons of aquafaba in place of one flax egg. If you’re doubling the recipe, just double the aquafaba too.
Flour
The original recipe uses all-purpose flour, but whole wheat pastry flour works really well too. I used it in my latest batch, and the cookies came out just as good—maybe even a little more flavorful, with no heaviness. I wouldn’t recommend regular whole wheat flour here, as it can make the cookies dense.
Oats: I’ve used both quick cooking oats and old-fashioned rolled oats in this recipe. Both work, but the rolled oats give a chewier texture. Use whatever you prefer, just avoid instant oats. I’ve also tried a mix of the two and liked the balance—it gives the cookies a little chew without being too dense.
Raisins & Add-ins: Classic oatmeal raisin cookies use raisins, but dried cranberries, chopped dates, or vegan chocolate chips are all great here. You can also skip the fruit and just go with nuts or chocolate.
Nuts: Walnuts or pecans add a nice crunch. Toasting them lightly before mixing in makes a big difference in flavor.
Step-by-Step Instructions
Step 1: Vegan butter and brown sugar are beaten together until smooth, light, and fluffy.
Step 2: Flax egg and vanilla extract are mixed into the creamed butter mixture until fully combined.
Step 3: The wet mixture appears smooth, creamy, and evenly blended.
Step 4: Flour, baking soda, salt, and cinnamon are sifted together to remove lumps and ensure even mixing.
Step 5: The sifted dry ingredients are added to the wet mixture in the bowl.
Step 6: Wet and dry ingredients are mixed just until a thick, cohesive dough forms.
Step 7: Rolled oats are stirred into the dough until evenly distributed.
Step 8: Raisins and other optional add-ins are folded gently into the oat cookie dough.
Step 9: The finished oatmeal raisin cookie dough looks thick, chunky, and well mixed.
Step 10: Dough is scooped onto a baking sheet and lightly flattened before baking.
Step 11: Scoop and place the oatmeal raisin cookie dough on a baking sheet and bake (12-15 mins) in a preheated oven until the cookies are set around the edges and lightly golden.
Step 12: Freshly baked oatmeal raisin cookies are out of the oven, golden and ready to eat.
Recipe Tips
These cookies don’t spread much on their own – If you just drop the dough onto the baking sheet, they’ll mostly hold their shape. Lightly flatten them before baking for a more even shape and better texture.
Test bake a few cookies first – It’s always a good idea to bake just 3–4 cookies to start. This gives you a chance to see how the dough behaves in your oven, and make small adjustments if needed—like flattening more or adjusting the bake time—before committing to the full batch.
Don’t overbake – The cookies may still look slightly soft in the center when you take them out, but they’ll continue to firm up as they cool. Overbaking can make them dry.
Toast the nuts – Toasting walnuts or pecans brings out more flavor and adds a nice crunch. Just a few minutes in a dry pan or oven is enough.
Recipe FAQs
I wouldn’t recommend it for this recipe. Butter gives these cookies structure and flavor. Using oil might make them spread too much or turn out greasy.
Aquafaba (the liquid from canned chickpeas) works really well in cookies. Use 3 tablespoons in place of one flax egg. I recently tested it in this recipe and found that it gave the cookies a slightly crisper texture, which I actually preferred. Commercially available egg replacers like Ener-G will also work in this recipe—just follow the instructions on the package to replace one egg. If you're doubling the recipe, double the egg replacer as well.
Yes, you can. Use a 1:1 gluten-free flour blend and certified gluten-free oats. I haven’t tested it with this recipe, but it should be close.
Yes, you can! Scoop and flatten the dough slightly, then freeze in a single layer before transferring to a freezer-safe bag. Bake from frozen—just add a minute or two to the bake time.
They keep well for 3–4 days in an airtight container at room temperature. You can also freeze baked cookies for longer storage.
More Eggless Oatmeal Cookies Recipes You'll Love
If you tried this Eggless Oatmeal Raisin Cookies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
Recipe
Eggless Oatmeal Raisin 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.
Jess says
These cookies were so fantastic! I've had some vegan oatmeal raisin recipes come out tasting just like cardboard, but I definitely prefer these over non-vegan recipes. They've made it to two potlucks so far and some even flew to Michigan! Thanks!
Jess, you're welcome. Thank you for trying the recipe and for taking the time to leave your feedback here.
Carla L. says
I'm so excited to find these after a few vegan cookie disasters. I'm a nursing mom of a baby with allergies, so avoiding eggs and dairy is crucial! I added 1 tbsp of flour for baking at high altitude, and they came out perfectly. Next time I'll take them out a minute or two earlier to make them more chewy, but they're delicious either way. Thanks!
You're welcome Carla.
Hien says
Thank you for the advice. I'll try that way next time. Thanks again.
Hien says
Hi there,
Thank you for the recipe of Vegan oatmeal raisin cookies. I just baked it 1 hour ago. They came out pretty good but they are crispy instead of chewy. my son likes the chewy ones. So I am just wondering if you can show me how to correct the problem. Thanks alot.
Hien
Hi Hien, I think it's the oven, try removing the cookies from the oven 2-3 minutes earlier. Cool it on the sheet for 5 minutes and then transfer it to a wire rack.
Recipejunky says
Just made these for the kids snack. They are delicious!!
Thanks for the feedback.
misha says
looks delicious...where can I find flaxseed meals? Can i make the cookies without it?
Hi Misha, if you are from US you can find it in almost all chain of super markets. In the store which I shop it's usually in the Natural/Organic produce aisle. The brand I use is Bob's Red Mill. You can also buy it online in Amazon.com. The purpose of flax seed powder in these cookies is to replace eggs, so I'm not sure how the cookies will turn out without both.
vanamala says
cooool delicious cookies...nice one
Vidhya says
cookies are mouthwatering yum. Something special is waiting for you in my blog.
kamala says
The cookies look so crunchy Madhu..I tried your Chocochip cookies using Condensed milk..Came out really good.And Madhu regarding your question about whether I sew like my mom visit my page..Not much like amma ...But I do some justice to her name..http://harish-nandu.blogspot.com/2008/10/my-100-th-post-boondhi-laddu-diwali.html
Thanks for the feedback Kamala. I'm off to check it out.
Vaishali says
Such delicious cookies, Madhuram. You've really been stepping it up with the vegan cooking! Nice job.
Priya says
Simply superb...cookies look really delicious...prefect for evening snacks...would love to pick one from the plate, really inviting..
sagari says
yummy and healthy cookies madhu
Mansi says
another one of your vegan hits Madhu! the cookies look great, especially with that glass of milk 😆
Usha says
I have used so many other egg replacements from tofu to corn starch,yet flax seeds is something I have yet to try,your cookies look delicious and inviting and healthy too with all that oatmeal ....
hemamalini says
lovely cookies that too without egg. its a gr8 job dear..
come and have something waiting in my blog ma... 🙂
Cham says
Lots of trial Madhu, those cookies re looking delicous noone will say No No to those healthy cookies 😀
Bharti says
Lovely..those are my favorite cookies. I find that replacing too many ingredients at one time often messes up the recipe for me too. I always bake these using energ egg replacer, I still have to try out with the flax seeds. I swear I remember your flax event everyday but just find it hard to find the time now days 🙁
Thanks Bharti. Actually I have not yet used EnerG, will try it out soon. Reg. the event no pressure, pitch in whenever you find time.
Rupa says
lovely cookies....you are the pioneer in egg less cooking Madhu...can't tell you how much I love your space...YOU TRULY ROCK 😎
I'm flattered Rupa. Thank you very much for your words of appreciation, it motivates me to do even better.
DivyA Vikram says
That looks pretty and too inviting madhu..
Sweatha says
Lovely and gorgeous.They sure look like store bought ones.Mine always turns out thin.
BTW,I have just mailed you another entry for the Flax seed event.Kindly Do confirm the receipt of the photo.:D