These amazing vegan oatmeal cookies with healthy oats and raisins are one of our favorite cookies to make and eat. They are soft, thick, chewy and perfectly delicious, and the one-bowl recipe goes from scratch to finish in about 30 minutes! Better, you can make them with whole wheat pastry flour, making these one of the healthiest cookies you will ever eat. These vegan oatmeal raisin cookies are the perfect little treats for those times when you need that little something to cheer you up, or when you just want a little something that won’t leave you feeling guilty afterwards. They are also a great little treat to pop into your little one’s lunchbox, or your own! Try ’em and be sure to let me know if you do.

Why you will love these cookies

Delicious, soft, thick and chewy. These really are the most perfect vegan oatmeal cookies. You can tweak the baking time to get the texture you love–bake a couple minutes longer for crispier cookies. Easy, one-bowl recipe. Dump all the ingredients in the bowl, scoop out cookies, and bake. It’s as easy as that. Healthy. I used all-purpose flour when I made the pictured cookies, but I’ve often made this recipe with whole-wheat pastry flour and they are just as delicious. Oats, raisins and flax add more healthfulness and the cookies are sweetened with turbinado sugar, which is minimally processed. Soy-free and nut-free

Ingredients

Flour. Use unbleached all-purpose flour or whole wheat pastry flour, or a 50-50 mix of regular whole wheat flour and all-purpose flour. Leavening: baking soda and baking powder. Skip the baking powder for crispier oatmeal cookies. Flavoring: Ground cinnamon and pure vanilla extract. These make the cookies just perfect. You can also add a dash of nutmeg or ground cloves if you want to. Vegan butter. Make sure this is at room temperature when you begin making the cookie batter. Flax egg. This is a mix of 1 tablespoon flaxmeal with 3 tablespoons water. Apple cider vinegar Turbinado sugar. You can also use brown sugar, coconut sugar or any granulated sugar. Rolled oats Golden raisins. Currants are fine too.

Variations

Vegan oatmeal chocolate chip cookies: Substitute the raisins with an equal amount of vegan semisweet chocolate chips or dark chocolate chips. Vegan oatmeal walnut cookies: Substitute the raisins with 1 cup chopped and lightly toasted walnuts, or use ½ cup raisins and ½ cup walnuts. For oatmeal pecan cookies use pecans. Vegan oatmeal cranberry cookies. Substitute the raisins with an equal amount of cranberries. Vegan oatmeal coconut cookies. These are just as delicious as they sound. Replace the raisins with an equal volume of sweetened coconut flakes. Vegan oatmeal ginger cookies. Add 1 ½ teaspoons ground ginger along with the cinnamon.

How to make vegan oatmeal cookies

Helpful tips

These cookies are soft and chewy. To make crispier cookies, skip the baking powder and bake the cookies for 1-2 minutes more. You can bake two sheets of cookies at a time. If doing this, position one rack in the center of the oven and the other in the lower half. Halfway through baking, flip the cookie sheets, moving the one in the upper rack to the lower rack and vice versa. If you have one cookie sheet, just wait for the cookies to cool after baking for about 5 minutes, transfer them to a wire rack, lightly grease the cookie sheet with oil or, if you lined it with parchment paper, no need to do anything. Then scoop out your cookies and bake a second batch! Use a lighter colored baking sheet for perfectly golden-brown cookies. Cookies are always soft when they come out of the oven–don’t be tempted to overbake them. Wait for them to cool a little before you carefully transfer them to a rack for cooling. They will firm up as they stand.

Storage instructions

Store these cookies in an airtight jar at room temperature for up to a week. For longer storage, refrigerate for up to two weeks or freeze for up to three months. You can wrap the cookies individually in freezer-safe wrap to keep them from sticking to each other.

Recipe card

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