This easy oatmeal cookie recipe delivers perfect sweet treats every time (yes, they’re also vegan!). Each one is slightly crisp on the outside and soft and chewy on the inside. What’s more, you get raisins in every bite, giving the oatmeal cookies a sweet, fruity accent. In short, this recipe is oatally awesome!
Let’s Get Started!
Get ready to mix up the oatmeal raisin cookie batter by whipping up a flax egg. To do this, stir 1 tablespoon of ground flax seeds into 3 tablespoons of oat milk (or another plant milk). Rest this mixture for about 5 minutes to thicken.
Flax eggs are essential in our oatmeal raisin cookies, and in vegan baking recipes in general. They contain soluble fiber that forms a gel when dissolved in water. This gel helps fats blend with liquid ingredients, add structure, and gives dough some rise. We used oat milk instead of water to give the flax egg a little more flavor.
While your flax is thickening, cream the vegan butter, brown sugar, and turbinado sugar together in a bowl. You can use a stand mixer, hand mixer, or even a whisk for this. After that, mix in the flax egg and vanilla extract.
Mix the Dough
Now mix all the dry ingredients in a separate bowl: oats, flour, raisins, cinnamon, and salt. Next, add the dry ingredients and blend with a wooden spoon or spatula. With that done, put the cookie dough in the fridge and let it chill for 30 minutes. This step makes sure the butter doesn’t melt in the oven too quickly, which makes the batter spread out too much.
Tip: chilling the dough is essential, but don’t chill it too much. If it goes rock hard, you won’t be able to work the dough, and the cookies won’t spread enough. If you’ve over-chilled the mixture, let it sit at room temperature until it’s soft but still a little cool.
How to Shape the Cookies
To shape the oatmeal and raisin cookie mix, start scooping up the mixture with a spoon and rolling it into small balls (about the size of an unshelled walnut). Lay these pre-cookies out on a baking tray lined with parchment paper or a silicone mat. The most important thing here is to leave enough space between the dough balls (about an inch each side). Otherwise, they’ll all join up into a single mega-cookie!
Get the cookies into the oven as quickly as possible and bake at 350F/175C. Be careful here – cook for 10-12 minutes and then take them out. They may seem a little soft, but trust me – they’ll continue cooking while they cool.
Note: everyone’s oven is a little different. If your cookies aren’t slightly golden brown and too soft for you, leave them in the oven for another minute or two next time. If they come out hard and crunchy, reduce the bake time instead.
After you remove the cookies from the oven, let them cool for about 5 minutes. Then transfer them to a wire rack so that they finish cooling evenly. The easiest way to do this is to slide the whole piece of baking paper or silicone baking mat over with the cookies on top.
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Who’s ready for Oatmeal and Raisin Cookies? This easy recipe delivers sweet, chewy oatmeal cookies every time (and they’re also vegan!).
- 1 tablespoon ground flax seeds
- 3 tablespoons oat milk
- 1/2 cup vegan butter, softened
- 1/2 cup brown sugar
- 1/4 cup turbinado sugar (granulated sugar)
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 3/4 cup all-purpose flour or 1:1 gluten-free flour
- 3/4 cup raisins
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- Pinch of salt
- Prepare flax egg by mixing together ground flax seed with oat milk. Set aside to thicken.
- Into a mixing bowl add softened vegan butter, brown sugar and turbinado sugar. Using a stand mixer, hand mixer or whisk, cream the ingredient together until well combined. Next mix in the flax egg and vanilla extract.
- Mix the the dry ingredients together in a separate bowl: rolled oats, flour, raisins, cinnamon, baking powder and salt. Then tip the dry ingredients into the bowl of wet ingredients (the vegan butter/sugar mixture), and use a wooden spoon or spatula combine.
- Place the bowl of oatmeal cookie dough into fridge and let it chill for 30 minutes. (See Notes)
- Preheat the oven to 350F/175C and line two cookie sheets with parchment paper or silicone baking mat. (See Notes)
- Remove the oatmeal cookie dough from the fridge, then start shaping the cookies. to do this, start by sopping up the mixture with a spoon and rolling it into small balls (see photo example in post above, the balls need to be about the size of an unshelled walnut). Place the cookie dough balls out on the prepared cookie sheets, leaving enough space between the dough balls to spread during baking (about 1 inch / 2.5cms each side).
- Place the cookies dough balls into the oven and bake for 15-17 minutes, until the edges just start to turn golden.
- Remove the cookies from the oven, let them cool for about 5 minutes. Then transfer them to a wire rack so they can finish cooking.
Store cookies in an airtight container on the counter, and consume within 3 days.
- Tip: chilling the dough is essential, but don’t chill it too much. If it goes rock hard, you won’t be able to work the dough, and the cookies won’t spread enough. If you’ve over-chilled the mixture, let it sit at room temperature until it’s soft but still a little cool.
- Note: everyone’s oven is a little different. If your cookies aren’t slightly golden brown and too soft for you, leave them in the oven for another minute or two next time. If they come out hard and crunchy, reduce the bake time instead.
Keywords: oatmeal cookies with raisins, oatmeal cookie recipe, oatmeal cookie easy, oatmeal cookie vegan, The Plant Riot
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