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 ½ 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 ½ 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 ¾ 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 egg at all. The cookies were chewy and tasted awesome. I can bet that nobody would guess that they are vegan cookies.
If you tried this Vegan 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
Vegan Oatmeal Raisin Cookies
Ingredients
- ¾ Cup Vegan Butter (like Earth Balance)
- 1 Cup Light Brown Sugar
- 1 Count flax egg
- 1 Teaspoon Vanilla Extract
- ¾ Cup All Purpose Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt I Used Only ¼ Teaspoon
- ½ Teaspoon Ground Cinnamon I Used Only ¼ Teaspoon
- 3 Cups Old Fashioned Rolled Oats I Used Quick Cooking Oats - Not Instant
- 1 Cup Raisins or dried cherries, dried cranberries, white/dark chocolate chips
- 1 Cup Walnuts or pecans, toasted and chopped
Instructions
- Preheat oven at 350F/180C for 15 minutes. Prepare 2 large baking sheets either greasing it or lining it with parchment paper.
- Cream the butter and sugar until smooth and creamy. I used a hand mixer.
- In a blender, add flax seed powder and water and blend it until it's foamy.
- Add the flax seed mixture and vanilla extract to the creamed butter. Stir it well using a wooden spoon/spatula.
- In a medium size bowl, sift together the flour, baking soda, salt and cinnamon.
- Add the flour mixture to the wet ingredients and combine it well using a spatula.
- Now stir the oats and other optional ingredients you wish to include.
- Drop the batter by a table spoon 2 inches apart. I used an ice cream scoop.
- Wet your hands and flatten the cookies so that they are about ½ an inch thick.
- Bake it for 12-15 minutes or until the edges are golden brown and the centre is little wet.
- 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
- If you want to bake these as eggless oatmeal raisin cookies instead of vegan, you can use dairy butter instead of vegan butter.
- The baking time will vary depending upon the type of pan used. 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.
Candice says
Hello: Thanks for the recipe. How long do these keep? Can they be frozen? Thanks very much!
Madhuram says
Yes it can be frozen like any other cookies. I'm guessing it will stay fresh for a week or so.
Tahmeena sheikh says
I made these cookies for my daughter, and she loved them. But with flaxseeds, she is getting rash on her body. So is there any substitute for flaxseed in them.
Madhuram says
How about Ener-G egg replacer?
Renu says
My son is allergic to egg. I tried this version. It came out very well. Everyone loves it. Thanks
Madhuram says
You're welcome Renu.
Kate says
My 4 year old has an egg and peanut allergy, and we find ourselves doing a lot of cooking from scratch to avoid problems. We opted out of raisins/cranberries and just made these as eggless oatmeal cookies. They are fantastic! We didn't change a thing about the recipe, and I love when it's that easy 🙂 Thanks so much for sharing this one!
Madhuram says
You're very welcome Kate.
Graeme Glendinning says
I've been vegetarian for 25 years and am giving up dairy, which is how i found this site as i do alot of baking.
I'd just like to say it is quite fantastic and i look forward to trying Many recipe's.
Thank you
Meera says
thanx for the Recipe.
1. If I use veg. oil instead of butter...what difference will it make ?
2. If I use whole wheat flour instead APF, do I need to make any changes in the Ingredients ?
regards
Madhuram says
If using oil, the cookies may spread a little too much. In this recipe try using 1/2 cup in place of 3/4th cup of butter. You need not change any other ingredients while using whole wheat flour. If you are used to the flavor of whole wheat flour in baked goods go ahead and do it or start with using 1/2 APF and 1/2 WWF or use whole wheat pastry flour instead.
harini says
cn i use olive oil instead of butter. if yes, wats the quantity of the oil to be used. how many cookies can we make?
Madhuram says
You could try it with 1/2 cup of oil.
Bindi says
Hey I have been a regular visitor of your blog & have tried many of your recipes as I love to bake & am vegetarian. They always turn out amazing!! My husband had been pestering me about making oatmeal raisin cookies for quite a while & I finally baked these a couple of days ago & we simply loved these...they are soft & chewy & yummy!!
Thanks for your great recipes & keep posting more & more recipes!!
Madhuram says
You're welcome Bindi. Do rate the recipe when you find time.
Sri says
Madhuram,
This recipe calls for brown sugar...can we replace it with powdered jaggery...I dont have brown sugar right now and am dying to try this out...will it work??
Madhuram says
I don't know Sri. Sorry.
Yana says
I baked these cookies today and came out yummy.. I reduced the measurments to half and baked them for 17 mins as I like crunchy cookies as compared to chewy ones.. But still they were not as crunchy as the jello pudding cookies I had baked earlier but the taste is delicious..
Thank you very much for trying the recipe Yojana. I guess the raisins in the cookies give out moisture and make it chewy more than crunchy. Maybe you could try it without dry fruits.
Amira says
Hi Madhuram,
I can't wait to try this recipe though I am a little afraid; I have never baked cookies before becuase of my egg allergy. Thank you for all of these recipes and keep them coming!
-Amira
You're welcome Amira. You should definitely try these cookies and all the others I have here. They are simple to bake and pretty straight forward. Do write to me if you have any questions.
TaijaMarie says
I was just wondering if you NEED the flax seed powder. I wasn't able to find any at my local grocer.
See if you can get whole flax seeds. In that case you can powder it yourself. These days most of the grocery stores (at least in US) have it in the organic/natural products aisle.
Harsha says
Dear Madhuram,
Being a strict vegetarian, I have had to deny 'indulgence' of cookies,pastries and cakes all the while because of eggs. I stumbled upon your blog and am greatly encouraged to see that all these yummy foods can be made without eggs!
Having only baked potato:grin: before, this is the first bake I ever tried(I substituted the raisins with Chocolate chips- cos I promised my husband choco-chip cookies when he is back)... Oh, it turned out to be really amazing... (since I have only one baking sheet and am new to baking, I decided to make a small batch and had to reduce all the items to 1/3 the size) it turned great and all that aroma- I felt proud myself :D!! Thanks for all these EGGLESS recipes!! Please keep adding more...
Harsha
That's great to know Harsha. Usually recipes don't work out that great when the measurements are altered, so its really good to know that scaling down to 1/3rd has been successful. Sure I'll keep adding more recipes, but have to admit that I'm kind of very busy now not being able to update as often as I would like to.
Nadine says
My oldest son is allergic to eggs and nuts. This recipe is wonderful. Thank you.
You're welcome Nadine.
Suba says
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.
Julie says
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.
Olga says
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.
Kumudha says
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.