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 Time||Cook Time||Makes|
|15 Mins||13 Mins + Cooling Time||21 Cookies|
- 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)
- 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 1/2 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.
- 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.
- 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.
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.
So yummy! Thank you
You’re welcome Bella.
Thank you kindly for this recipe. It’s the first one that I came across. I’ve just completed a batch and so far so good. The only issue I had was in making the flax seed mixture. I need to find a way for it to foam up. Otherwise, tomorrow will be the big test. I made them for a friend. See how they hold up. 🙂 Wish me luck.
It foams up better if you whip it up in a blender but these days I don’t have the patience and just whisk it with a fork and leave it for a couple of minutes and it doesn’t foam up but does get gelatinous and that’s just fine and it doesn’t affect the taste/texture of the baked treat.
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!
You’re very welcome Lina.
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.
Thanks for the feedback Nell. Yes you are right about whisking the flax.
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.
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)!
That’s great Rachel. 🙂
[…] jednoduchý recept som našla na egglesscooking blogu, ktorý je venovaný vegánom. Sušienky na fotke vyzerali veľmi chutne a zloženie sa zdalo byť […]
[…] and vegan alternatives (very informative!) I thought I’d give flaxseed a go. I came across this recipe for oat and raisin cookies on egglesscooking.com – a good place to start, […]
Hi can you give me an egg replacer other than flax seeds and Ener-G
Thanks in advance
Hmm…unsweetened applesauce maybe. 1/4 cup. But the cookies will not be crispy. It will be very soft.
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.
Aquafaba works perfectly in backing.
Hello: Thanks for the recipe. How long do these keep? Can they be frozen? Thanks very much!
Yes it can be frozen like any other cookies. I’m guessing it will stay fresh for a week or so.
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.
How about Ener-G egg replacer?
My son is allergic to egg. I tried this version. It came out very well. Everyone loves it. Thanks
You’re welcome Renu.
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!
You’re very welcome Kate.
[…] Oatmeal Raisin Cookies […]
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.
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 ?
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.
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?
You could try it with 1/2 cup of oil.
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!!
You’re welcome Bindi. Do rate the recipe when you find time.
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??
I don’t know Sri. Sorry.
[…] And for dessert… these Oatmeal Raisin Cookies! […]
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.
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!
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.
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.
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…
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.
My oldest son is allergic to eggs and nuts. This recipe is wonderful. Thank you.
You’re welcome Nadine.