Easy to make vegan oatmeal raisin cookies have chewy centers and slightly crisp edges. With brown sugar, molasses, oats, cinnamon and sweet raisins, these underrated cookies will soon become a family favorite!

close up of a raisin oatmeal cookie on rack

Is there anything better than a chewy oatmeal raisin cookie? I love taking recipes that I grew up with and making them vegan. Some of my favorites include banana bread and my perfect chocolate chip cookies! It goes to show just how delicious plant-based treats can be.

These oatmeal cookies are so easy to throw together too – which makes this recipe even more enjoyable to make! And there are several different ways to accommodate food allergies or flavor preferences as well.

Ingredients needed (with substitutions)

  • Flour – Nothing fancy here! Regular all purpose flour works just fine. For gluten free, use a gluten free mix.
  • Rolled oats – Opt for rolled oats instead of instant oats. Instant varieties can turn mushy and they don’t retain their texture as well as rolled!
  • Ground flaxseed – This is your egg replacer, making the cookies chewy.
  • Vegan butter – All of that buttery goodness you’re after without any of the dairy. Alternatively, you can use coconut oil!
  • Brown sugar and granulated sugar – The brown sugar adds a slight caramel flavor to the recipe!
  • Vanilla extract and molasses – Warm, spicy vanilla and sweet, slightly smokey molasses blend so well with the brown sugar in these vegan oatmeal raisin cookies.
  • Cinnamon – For that trademark flavor.
  • Raisins – To add a bit of freshness, sweetness, and texture. Use chocolate chips if you prefer!
  • Chopped walnuts – These are totally optional if you have a nut allergy.
lots of cookies on cooling rack with some raisins around it

How to make vegan oatmeal raisin cookies

This is simply an overview with photos. For the full, printable recipe, see the recipe card below.

Prepare your flaxseed egg. Mix the flaxseed and water in a small bowl and set aside. Preheat the oven.

Start mixing your ingredients. In a large bowl, use a mixer to beat the softened butter and sugars for 1-2 minutes. Add in the flax egg, vanilla, and molasses. Stop the mixer and add in the flour, oats, baking soda, cinnamon, and salt.

oatmeal and some cinnamon, baking powder in a bowl unmixed

Mix on low until combined. Add your raisins! The dough will be moist but thick.

bowl with oatmeal dough and raisins added

Scoop out your cookies and bake! Scoop about 1.5 tablespoons of dough onto each cookie sheet. Press each ball down to slightly flatten them, and make sure that there is a little bit of room between each cookie. Bake for 11-13 minutes, then cool on the pan for 5 minutes. Transfer to a wire rack or enjoy immediately!

unbaked cookies on a silicone mat lined baking tray

Tips for success

  • Equipment – You’ll need a stand mixer fitted with the paddle attachment (or a hand mixer and a large bowl) to properly cream the butter and sugar. Line your baking sheets with parchment to prevent sticking and use a cookie scoop so your vegan oatmeal cookies are all the same size.
  • Keep each cookie balanced – Now, I’m not saying you need to count out 5 raisins for each cookie. Simply watch to make sure that each scoop of cookie dough has plenty of raisins inside!
  • Cool them properly – Keep your treats on the baking sheet just for a few minutes so the center is cooked through. Too long, and they’ll over bake and become dry. Don’t worry if they’re a bit soft — they’ll firm up on a wire rack.
baking pan with cooked oatmeal raisin cookies on a silicone mat

Frequently asked questions

  1. Why did my cookies get hard? Over mixing is usually the culprit when it comes to tough baked goods. Mix the dough until just combined. The other reason for hard cookies is over baking. They will be soft when they come out of the oven, but they firm up as they cool.
  2. Should you plump the raisins before baking? While it’s not required, you may want to soak (or “plump”) the raisins before you bake. You can do so by placing them in a bowl with hot tap water for 10 to 15 minutes before baking.
  3. Should you chill the cookie dough before baking? Many recipes do call for chilling, but for this vegan recipe, I did not find it necessary. Cookies in my mouth sooner? Always a win! If you want thicker cookies, chill the dough for an hour before scooping and baking.
  4. Can they be made gluten free? Replace the all purpose flour with a 1-to-1 gluten free substitute.
  5. I don’t like raisins. What else can I use? There are a few swaps you can make! Use Craisins for an even stronger fruit flavor than you’ll get from raisins. Or, toss in an equal amount of vegan chocolate chips instead. That’s basically what I did for these vegan oatmeal chocolate chip cookies.
  6. How to store leftover cookies? Can they be frozen? Store cookies for up to 1 week in an airtight container, in the refrigerator for freshness. They freeze very well!
broken cookie on parchment paper with more cookies around it

Want more classic vegan cookies?

close up square image of a oatmeal raisin cookie
4.85 stars (33 ratings)

Vegan Oatmeal Raisin Cookies

Easy to make vegan oatmeal raisin cookies have chewy centers and slightly crisp edges. With brown sugar, molasses, oats, cinnamon and sweet raisins, these underrated cookies will soon become a family favorite!
Prep: 10 minutes
Cook: 13 minutes
Total: 23 minutes
Servings: 20 cookies


  • 1 tablespoon ground flaxseeds
  • 2 1/2 tablespoons water
  • 1/2 cup vegan butter, softened to room temperature
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 tablespoon molasses
  • 1 cup all purpose flour
  • 1 1/2 cups rolled oats
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup raisins
  • 1/4 cup chopped walnuts, optional


  • Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone liners.
  • Mix the ground flaxseed and water in a small bowl and set aside to make your flax egg.
  • In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter, brown sugar and granulated sugar for 1-2 minutes until creamy.
  • Mix in the flax egg, vanilla and molasses, scraping the sides of the bowl as needed.
  • Stop the mixer and add the flour, oats, baking soda, cinnamon and salt. Turn the mixer on low speed and mix until just combined. Stir in the raisins until fully incorporated.
  • Roll about 1.5-2 tablespoons of dough at a time into balls and place onto the prepared baking sheets, leaving a little room between each one. Slightly flatten each one; they will continue to spread out as they bake.
  • Bake for 12-14 minutes, until the tops of the cookies are set and the edges are golden brown.
  • Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. The cookies will firm up as they cool. Enjoy!
  • Cookies will keep at room temperature for 3-4 days in a covered container, or up to a week in the refrigerator. They also freeze well.


  1. Gluten free – Use a quality gluten free flour mix and gluten free certified oats.
  2. Don’t like raisins? Use dried cranberries, blueberries or vegan chocolate chips. Nuts are optional.


Serving: 1of 20 cookies | Calories: 139kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 124mg | Potassium: 93mg | Fiber: 1g | Sugar: 11g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. These are AMAZING! Perfectly chewy and deliciously balanced. I didn’t have molasses so I used dark corn syrup and it worked just as well. Another winner from Nora.

  2. I love them they are so good…definitely making them again.I became vegan a month ago and your recipes haven’t disappointed 

    1. Hi Shanice. Welcome to my site! I’m thrilled that you are loving my recipes! Reach out with any questions you may have about any of them! Enjoy your journey, and happy cooking!

  3. Although these turned out beautifully and are delicious, the feedback I got was they were far too sweet overall….I don’t know if you can cut back the sugar anywhere, but it’s honestly the first Nora recipe I won’t make again. Maybe they need a cup of coffee or almond milk as an accompaniment? Love you Nora, truly!

  4. My daughter used your recipe but substituted the ground flaxseeds with egg replacer. She refrigerated immediately after the cookies finished baking. Delicious ?!

  5. Taste delicious! They had a perfect balance of flavors & I love the molasses. As a warning to others: I substituted flour 1:1 with Gluten Free All Purpose Flour (without the brand’s suggested addition of xantham gum) AND I microwaved refrigerated Earth Balance for 15 seconds — the cookies came out so flat. This is 100% my doing for changing the recipe. On the bright side, they hardened to be chewy & yummy but looked as if they had been stomped on my an elephant! Haha. But freezing the dough & lowering the oven temperature couldn’t save the appearance of the remaining batches of meddled-with dough. So if you’re rushing, be careful of what I did! You live, you learn

    1. I’m glad you loved the taste, Allyson! Mixing melted or too soft butter into the batter can cause the cookies to flatten but so can too little flour. Hopefully it works out better next time!

    2. These are awesome!!! Can I freeze the dough? IF SO, WILL IT COMPROMISE THE TASTE AND QUALITY OF THE COOKIE?

    1. Yes, coconut sugar should work instead but your cookies may not have as much of a deep, molasses-like flavor.

  6. These are excellent! Texture’s perfect. I’m not a huge fan of cinnamon so I used lemon zest, and cranberries instead of raisins – will be my go-to oatmeal cookie from here on!

  7. I’m not even a fan of oatmeal raisin cookies, but thought I’d give these a go. They are delicious! Everything Nora invents is incredible.

  8. Super tasty even though I had flat crispy cookies. I use an old-fashioned hand mixer (aka a spoon) and think the lack of creamed butter/ sugar made them this way. I used raisins, apricots and dates as I only had a little of each. I need to hide them from myself or give them away.

  9. Help!  I just tried a cookie after cooling from the oven and thought it tasted way too sweet. Turns out I’m an idiot and I added twice as much sugar as called for. I have all the dough still leftover (save for 9 cookies I made in the first batch). Any seasoned cooks out there have a suggestion on how to salvage the rest of the dough???

    1. Hi – too late now, but I’ve done this very thing in the past and saved the day by just making another batch with less sugar and combining the two. It wasn’t perfect (bit over-mixed) but still absolutely edible!

  10. These cookies are easy to make and so delicious. Thank you for another amazing vegan recipe. My family devoured these.

  11. Wow. These cookies were so delicious I was in disbelief. I will be using this recipe probably until the end of time because this recipe is perfection. I love a good oatmeal raisin cookie! Wow! Thank you for sharing your genius!

    1. I am so happy you loved the cookies, and that this will be your go to oatmeal raisin cookie recipe! Thank you for you sharing your positive review and feedback. I appreciate you using my recipes, and wish you happy cooking!

  12. Absolutely delicious. Added extra raisins and walnuts and don’t be lazy! Buy the molasses. It’s really the secret to the crispy outside and chewy in. My family ate these so fast, I’m already making a second batch ? best oatmeal cookies I’ve ever had. Even better than the bakery. Wow! Thanks for this recipe!! 

    1. Thank you for sharing your fantastic review and comments! I’m so glad that you loved the cookies! Your cookies sound so delicious with the extra raisins and walnuts! Thank you for using my recipe, and happy cooking!

  13. The best vegan cookies I’ve ever made! Perfect texture – chewy on the inside, with a nice crisp on the outside. They spread perfectly, so they are not too thick nor too thin. And the flavor is outstanding!

    1. Thank you for sharing your wonderful review and comments! I’m so glad the cookies turned out so great for you, and that you loved them! Happy cooking!

  14. Perfect!!!! Nice crispy edges and chewy middles. I used cdried cranberries as that is what I had. I ate four then practically had to hide them for myself as I made them for someone else.

    Another perfect recipe from Nora!

  15. I just made these cookies and noticed that the mixture was very moist. I followed the recipe but did not add the walnuts. Consequently they spread and they look like one gigantic cookie. Should I have added more flour?

    1. If they spread a ton, likely something is off in the measurements. You don’t have to add the walnuts, I did not in a batch and they turned out exactly the same. Measure your flour correctly, do not scoop it from the container, but spoon it into a measuring cup, level off with a knife, do not shake or pat it down. Also, check all the other measurements and don’t make any substitutions for the best results. Hope that helps!

  16. Hi Nora, OMG, the best cookies EVER! The dough was a bit dry so I added half a small apple, grated. Thanks so much! Enjoy the holidays and have a great New Year ???

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