Eggless Oatmeal Raisin Cookies

Modified: Mar 30, 2026 by Madhuram · 98 Comments.

4.95 from 50 votes

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.

A close-up of stacked vegan oatmeal raisin cookies, golden brown with visible oats and plump raisins, showing a crisp exterior and hearty, chewy texture on a white plate.

Jump to:

Why You'll Love This Recipe?
Ingredients and Substitutions
Step-by-Step Instructions
Recipe Tips
Recipe FAQs
More Eggless Oatmeal Cookies Recipes You'll Love
Recipe
Comments

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.

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

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.

An overhead, neatly labeled layout shows the ingredients for vegan oatmeal raisin cookies, including rolled oats, all-purpose flour, vegan butter, brown sugar, flax egg, vanilla extract, baking soda, salt, cinnamon, walnuts, and raisins arranged in colorful bowls.

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

Cream butter and sugar: Vegan butter and brown sugar are beaten together until smooth, light, and fluffy.

Step 1: Vegan butter and brown sugar are beaten together until smooth, light, and fluffy.

Add flax egg and vanilla: Flax egg and vanilla extract are mixed into the creamed butter mixture until fully combined.

Step 2: Flax egg and vanilla extract are mixed into the creamed butter mixture until fully combined.

Wet mixture ready: The wet mixture appears smooth, creamy, and evenly blended.

Step 3: The wet mixture appears smooth, creamy, and evenly blended.

Sift dry ingredients: Flour, baking soda, salt, and cinnamon are sifted together to remove lumps and ensure even mixing.

Step 4: Flour, baking soda, salt, and cinnamon are sifted together to remove lumps and ensure even mixing.

Combine wet and dry: The sifted dry ingredients are added to the wet mixture in the bowl.

Step 5: The sifted dry ingredients are added to the wet mixture in the bowl.

Mix into dough: Wet and dry ingredients are mixed just until a thick, cohesive dough forms.

Step 6: Wet and dry ingredients are mixed just until a thick, cohesive dough forms.

Add oats: Rolled oats are stirred into the dough until evenly distributed.

Step 7: Rolled oats are stirred into the dough until evenly distributed.

Add raisins and add-ins: Raisins and other optional add-ins are folded gently into the oat cookie dough.

Step 8: Raisins and other optional add-ins are folded gently into the oat cookie dough.

Cookie dough ready: The finished oatmeal raisin cookie dough looks thick, chunky, and well mixed.

Step 9: The finished oatmeal raisin cookie dough looks thick, chunky, and well mixed.

Shape cookies: Dough is scooped onto a baking sheet and lightly flattened before baking.

Step 10: Dough is scooped onto a baking sheet and lightly flattened before baking.

Bake the cookies: Scoop and place the oatmeal raisin cookie dough on a baking sheet and bake in a preheated oven until the cookies are set around the edges and lightly golden.

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.

Freshly baked vegan oatmeal raisin cookies served on a plate, ready to enjoy with scattered rolled oats and raisins.

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

Can I use oil instead of vegan butter?

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.

What can I use instead of flax egg?

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.

Can I make it gluten-free?

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.

Can I freeze the cookie dough?

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.

How long do they stay fresh?

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

More Eggless Cookies

Comments