Vegan Oatmeal Raisin Cookies

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(from 22 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".


Vegan Oatmeal Raisin Cookies Recipe

Prep TimeCook TimeMakes
15 Mins13 Mins + Cooling Time21 Cookies
Vegan Oatmeal Raisin Cookies
4.8 from 22 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.
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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.

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  1. Suba

    Thank you for me & my kids. My little one is extremely allergic to egg & nuts and so the only cookies she can enjoy are what i bake at home. today we tried this one and it was awesome !! she loved , so did the rest of my family !

    we had it in the oven an extra 3 minutes and they came out crunchy.

    we are big fan of your website ! keep up the good work Madhuram 🙂

    You are very welcome Suba. I’m so happy to hear that your kids loved the cookies.

  2. HaleMom.Com | Cookies and Milk

    […] How to Bake Vegan Oatmeal Cookies […]

  3. Julie

    Thank you so much! I made this recipe tonight and the cookies are fantastic! I loved that they weren’t overly sweet and they are so yummy!

    You’re welcome Julie.

  4. Olga

    thank you for a wonderful recipe!

    just baked those (i added 1 banana for chewiness and flawour) and they came out delicious!

    You’re welcome Olga. That’s a nice addition.

  5. Kumudha

    I baked these cookies today and they were fantastic!

    Thank you so much for posting so many delicious vegan recipes!

    You’re most welcome Kumudha. Thank you for giving your feedback.

  6. Jess

    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.

  7. Carla L.

    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.

  8. Hien

    Thank you for the advice. I’ll try that way next time. Thanks again.

  9. Hien

    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.


    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.

  10. Recipejunky

    Just made these for the kids snack. They are delicious!!

    Thanks for the feedback.

  11. misha

    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 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.

  12. vanamala

    cooool delicious cookies…nice one

  13. Vidhya

    cookies are mouthwatering yum. Something special is waiting for you in my blog.

  14. Vaishali

    Such delicious cookies, Madhuram. You’ve really been stepping it up with the vegan cooking! Nice job.

  15. Priya

    Simply superb…cookies look really delicious…prefect for evening snacks…would love to pick one from the plate, really inviting..

  16. sagari

    yummy and healthy cookies madhu

  17. Mansi

    another one of your vegan hits Madhu! the cookies look great, especially with that glass of milk 😆

  18. Usha

    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 ….

  19. hemamalini

    lovely cookies that too without egg. its a gr8 job dear..
    come and have something waiting in my blog ma… 🙂

  20. Cham

    Lots of trial Madhu, those cookies re looking delicous noone will say No No to those healthy cookies 😀

  21. Bharti

    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.

  22. Rupa

    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.

  23. DivyA Vikram

    That looks pretty and too inviting madhu..

  24. Sweatha

    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