Chewy Vegan Oatmeal Raisin Cookies Recipe for Perfect Bakes

If you enjoy soft, chewy vegan oatmeal raisin cookies, this is the recipe for you.

The best vegan oatmeal raisin cookies

With crisp edges and soft, chewy centers, these classic vegan oatmeal raisin cookies combine texture and flavor perfectly. They’re loaded with wholesome oats and warm cinnamon-raisin notes, and they’re hard to resist.

These cookies are completely vegan: no eggs, no butter, and no dairy. Unlike many plant-based recipes, this one doesn’t require chia or flax eggs unless you prefer them.

Also try these Healthy Chocolate Chip Cookies

Oatmeal raisin cookie ingredients

What you’ll need:

Rolled oats, flour, ground cinnamon (optional), pure vanilla extract, salt, baking soda, sugar, plant-based butter, water or dairy-free milk, and raisins.

Flour: Spelt, oat flour, all-purpose gluten-free flour, or regular white flour work well. Whole wheat or pastry flour can make cookies denser and slightly gummy.

Raisins: Swap raisins for dried cranberries, chopped dried cherries, dates, apricots, or figs for a different flavor.

Oats: Use old-fashioned rolled oats (e.g., Quaker or Bob’s Red Mill); Scottish or Irish oats are also fine. Quick oats can be substituted in equal measure. Steel-cut oats are not recommended, as they change the texture.

Sugar: Regular white sugar gives a classic texture; brown sugar or packed coconut sugar produces softer cookies. For a lower-sugar option, use xylitol or a monk fruit/erythritol blend. Maple syrup or agave have not been tested here.

Vegan butter: Choose a full-fat plant butter like Country Crock Plant Butter, Earth Balance, or Miyoko’s. Melted coconut oil can substitute, and softened almond butter also works though you may need a bit more due to lower liquid content.

Ground cinnamon: Optional, but recommended if you like cinnamon flavor. If you add cinnamon, consider a light powdered sugar glaze for vegan iced oatmeal raisin cookies.

Fat-free oatmeal raisin cookies

If you want a lower-fat version, applesauce, canned pumpkin, or mashed banana can replace the butter or coconut oil. Expect a puffier, muffin-top texture rather than a traditional cookie—great for a breakfast cookie. Mashed banana tends to give the best flavor among these substitutes.

Step-by-step recipe video

Watch the vegan oatmeal raisin cookie video above

How to make vegan oatmeal raisin cookies

Combine the oats, flour, sugar, salt, baking soda, cinnamon (if using), and raisins in a large bowl and stir thoroughly.

Melt the vegan butter, add the water or dairy-free milk and vanilla, then stir into the dry ingredients until you have a cookie dough texture. You can scoop and bake immediately for a thinner cookie, or chill the dough for chewier cookies and easier shaping.

Place cookie dough balls onto a greased baking sheet, leaving space between each because they will spread. Preheat the oven to 350°F (175°C) and bake on the center rack for about 11 minutes. Let the cookies cool on a rack for at least 10 minutes; they will firm up as they cool.

Use leftover raisins in Vegan Carrot Cake

Cookie storage tips

Store cooled cookies in an airtight container at room temperature for up to five days, or refrigerate for up to two weeks. Freeze in an airtight container for up to three months, with parchment between layers to prevent sticking.

For crispier cookies use a glass container; for softer cookies use plastic. These make thoughtful holiday gifts.

Using gram measurements in the recipe

If you bake by weight, use: 90 g flour, 30 g quick oats, 100 g sugar, 40 g raisins, 42 g vegan butter, and 22 g water. Don’t forget salt, baking soda, vanilla, and optional cinnamon.

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