Vegan Oatmeal Raisin Cookies

These vegan oatmeal raisin cookies are soft, chewy, and full of warm cinnamon flavor. I make them with wholesome plant-based ingredients and loads of juicy raisins, so they feel like a treat but still pack a bit of comfort and nostalgia in every bite. Whether I’m baking for myself or sharing with friends, they always satisfy my cookie cravings—without any dairy or eggs.

Why You’ll Love This Recipe

I love how these cookies come together so easily, using pantry staples and no fancy substitutes. The oats give them a hearty texture, while the raisins add a natural sweetness that balances beautifully with the cozy spice of cinnamon. I don’t miss the dairy or eggs at all—they’re just as rich and satisfying as traditional oatmeal cookies. Perfect with a glass of almond milk, a cup of tea, or straight off the baking sheet.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rolled oats

• All-purpose flour (or whole wheat flour for a heartier option)

• Baking soda

• Ground cinnamon

• Salt

• Coconut oil (melted) or vegan butter

• Brown sugar

• Maple syrup

• Unsweetened applesauce

• Vanilla extract

• Raisins

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, I whisk together the oats, flour, baking soda, cinnamon, and salt.

3. In another bowl, I mix the melted coconut oil (or vegan butter), brown sugar, maple syrup, applesauce, and vanilla until smooth.

4. I combine the wet and dry ingredients, then fold in the raisins.

5. I let the dough rest for about 10 minutes to help the oats absorb some moisture.

6. Using a cookie scoop or spoon, I portion the dough onto the baking sheet, flattening slightly with my fingers.

7. I bake the cookies for 10–12 minutes, until the edges are golden and the centers are still soft.

8. I cool them on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 18 cookies and takes approximately 25 minutes total—10 minutes to prep and 10–12 minutes to bake.

Variations

I sometimes add chopped walnuts or pecans for a little crunch. For a twist, I swap raisins for dried cranberries or even vegan chocolate chips. If I want a richer flavor, I use molasses instead of maple syrup, or I sprinkle a bit of sea salt on top before baking for contrast.

storage/reheating

I keep the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer and then transfer to a freezer bag. They thaw quickly, or I warm them in a 300°F oven for a few minutes to bring back that fresh-baked texture.

FAQs

Can I make these gluten-free?

Yes, I’ve used gluten-free oat flour or a 1:1 gluten-free baking blend with great results. Just be sure to use certified gluten-free oats if needed.

What can I use instead of applesauce?

Mashed banana works well and adds a hint of fruity flavor. I’ve also tried pumpkin puree for a seasonal twist.

Are quick oats okay instead of rolled oats?

Quick oats work in a pinch, but I prefer rolled oats for their texture. The cookies will be softer and less chewy with quick oats.

Can I use coconut sugar instead of brown sugar?

Definitely. I’ve swapped brown sugar for coconut sugar and didn’t notice much difference in flavor or texture.

How do I prevent the cookies from spreading too much?

If my dough feels too wet, I chill it for 20–30 minutes before baking. It helps the cookies hold their shape and bake more evenly.

Conclusion

These vegan oatmeal raisin cookies are everything I want in a plant-based dessert—wholesome, flavorful, and easy to make. I keep coming back to them whenever I want something simple and satisfying, with just the right mix of sweetness and spice. They’re a go-to recipe that always delivers, whether I’m baking for myself or sharing with others.