Vegan Oatmeal Raisin Cookies
Vegan oatmeal raisin cookies that’s full of raisins, raisin puree, oats, and cinnamon”
Visual learner? Watch me make these chewy vegan oatmeal raisin cookies from start to finish!
For some reason, folks are really trying to get me to go vegan. I have no idea why. I have no desire to go vegan, but I’m totally game with eating vegan if that’s what’s on the menu. However, it HAS to taste like what it’s supposed to taste like. If you tell me it’s vegan chicken nuggets, then that’s what I’m expecting to eat. Not cauliflower. Oh, the trickery!
These chewy vegan oatmeal raisin cookies aren’t here to trick ya! Oh, and Happy Halloween, by the way!
These cookies look, taste, feel and smell like old-fashioned oatmeal raisin cookies made with fresh eggs and butter! Only, the “eggs” are really flaxseed, and the fresh butter is really Earth Balance vegan butter. Shhhhh….nobody will ever be able to tell though, so just don’t say anything. Act normal!
What is flaxseed eggs?
Flaxseed eggs are freakin awesome that’s what it is! My vegan sister gave me this lil tip. She uses it in all of her baked goods to replace actual eggs. It’s made by simply mixing a flaxseed meal with water and letting it sit for a few minutes. It becomes all goopy and thick like egg whites and helps bind everything together. It’s pretty much tasteless, so it works really well in vegan baking.
Gifting Tip: Oatmeal Raisin Cookies ship great! If you are shipping these, bake them slightly underdone, the next day they will be the perfect soft-batch texture. I always do mine like this whether I’m shipping or not!
Want to know how I got these vegan oatmeal raisin cookies to bake up so soft and chewy?
The key is that daggum raisin puree! My goodness, I love adding raisin puree to my oatmeal cookies! It just gives them those chewy cinnamony valleys and crevices that only the best oatmeal raisin cookies possess.
How to make the best chewy vegan oatmeal raisin cookies.
Three words for ya, “Do. Not. Overbake. Like seriously, not unless you want crunchy oatmeal raisin cookies. I bake for 8 minutes and then allow them to sit on the hot pan for 2 minutes. They look a little undercooked when I remove them, but they finish baking as they cool. OMG this creates the best, soft batch texture and they’ll stay this way for days if stored in an air tight container. You may need to do a test batch to see the right baking time for your oven but for me 350 for 8 minutes in and 2 minutes out works like a charm!
Happy cookie making!
Want more vegan cookies? Try these soft-batch vegan chocolate chip cookies!
Get the Recipe: Chewy Vegan Oatmeal Raisin Cookies
Ingredients
- 1 tablespoon flaxseed meal
- 8 tablespoons water, divided
- 1½ cups raisins, divided
- 1/2 cup Vegan butter (unsalted), like Earth Balance
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1½ cups Quick oats
Instructions
- Preheat oven 350 F. Line a cookie sheet with parchement paper and set aside.
- In a small bowl, combine flaxseed meal and 3 tablespoons water. Let sit for 5-10 minutes until it thickens like a glob. Set aside.
- In a food processor, puree 1/2 cup raisins with remaining 5 tablespoons water. (can add more water if needed to make a thick puree) Set aside.
- In a large bowl cream together vegan butter, brown sugar, and granulated sugar.
- Mix in flaxseed mixture and raisin puree.
- Stir in vanilla extract. Set aside.
- In a large bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
- Stir in oats and remaining raisins (can add more raisins if desired)
- Gently combine dry ingredients into wet ingredients, just until combined. Do NOT overwork the batter.
- Drop by the tablespoon, 2 inches apart on prepared cookie sheet.
- Bake for 8-9 minutes.
- Remove from oven and let cookies sit on hot pan for 2 minutes to finish cooking.
- Place cookies on a cooling rack to finish cooling completely.
- Once cooled, store in airtight container between layers of parchment paper to prevent cookies from sticking to each other.
Love this recipe! But my cookies never spread
I just baked these for my church. They were a hit! In place of sugar I used monkfruit. They didn’t know the difference and they disappeared quickly. Thank you for posting this.