Soft Vegan Oatmeal Raisin Cookies

Here are my favorite vegan oatmeal raisin cookies, with a soft and chewy texture, plenty of cinnamon and vanilla, and loaded with plump raisins and crunchy walnuts.

These cookies are the ones I bake most often when we need a quick dessert or afternoon snack. They come together in about 30 minutes, and I love that they’re completely plant-based without sacrificing any of that classic oatmeal cookie flavor. My kids actually prefer these to the traditional version!

What Kind of Oats Should I Use?

Rolled oats are your best bet for these cookies, giving you that classic chewy texture and hearty bite that makes oatmeal raisin cookies so satisfying. You can find them labeled as “old-fashioned oats” at most grocery stores, and they’re the standard oat that holds its shape nicely during baking. If you’re in a pinch, quick oats will work too, though your cookies might turn out slightly softer and less textured since quick oats are more finely cut. I’d avoid instant oats though, as they tend to get too mushy and won’t give you that nice oat presence you want in every bite.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so feel free to make them your own:

• Vegan butter: You can use coconut oil instead, but make sure it’s at room temperature and slightly softened. The cookies might spread a bit more, so chill the dough for 15-20 minutes before baking.
• Maple syrup: Molasses gives a deeper flavor, but you can also use agave nectar or even an extra tablespoon of brown sugar mixed with a teaspoon of water if that’s all you have.
• Brown sugar: In a pinch, use white sugar plus 1 tablespoon of molasses or maple syrup to get that caramel-like flavor. The texture will be slightly different but still tasty.
• Rolled oats: Quick oats work fine and will give you a softer cookie. Just don’t use steel-cut oats – they won’t soften enough during baking.
• Raisins: Not a raisin fan? Swap them out for dried cranberries, chopped dates, chocolate chips, or a mix of your favorite dried fruits. Keep the amount the same for best results.
• All-purpose flour: Gluten-free all-purpose flour works great here. You can also try whole wheat flour for a nuttier taste, though the cookies will be slightly denser.
• Dairy-free milk: Any plant-based milk works – almond, oat, soy, or cashew. Use just enough to bring the dough together if it seems too dry.

Watch Out for These Mistakes While Baking

The biggest mistake with vegan oatmeal raisin cookies is overmixing the dough once you add the flour, which can lead to tough, dense cookies instead of chewy ones – mix just until the ingredients are combined and no more.

Another common error is skipping the step of letting your vegan butter come to room temperature, as cold butter won’t cream properly with the sugar and can result in flat, greasy cookies.

Don’t add all the dairy-free milk at once if your dough seems dry – start with just one tablespoon and add more only if needed, since too much liquid will make your cookies spread too thin and lose their shape.

Finally, resist the urge to bake these cookies until they look completely done, as they’ll continue cooking on the baking sheet after you remove them from the oven, so take them out when the edges are golden but the centers still look slightly underbaked.

What to Serve With Vegan Oatmeal Raisin Cookies?

These cookies are perfect with a cold glass of your favorite dairy-free milk – oat milk or almond milk both work great for dunking. I love pairing them with a hot cup of coffee or tea in the afternoon when I need a little pick-me-up. They also make a nice addition to an ice cream sundae if you crumble them on top of dairy-free vanilla ice cream, or you can sandwich two cookies together with some vegan cream cheese frosting for an extra special treat. If you’re packing them for lunch or a snack, they go really well with fresh apple slices and some peanut butter on the side.

Storage Instructions

Store: Keep your oatmeal raisin cookies in an airtight container at room temperature for up to a week. If you want them to stay extra soft, toss a slice of bread in the container with them – it really works! They’re perfect for grabbing as a quick snack or packing in lunchboxes.

Freeze: These cookies freeze really well, either baked or as dough. For baked cookies, layer them between parchment paper in a freezer-safe container for up to 3 months. You can also scoop the dough into balls and freeze them on a baking sheet, then transfer to a bag – this way you can bake fresh cookies whenever a craving hits!

Enjoy: Thaw frozen baked cookies at room temperature for about 30 minutes, or warm them in the oven at 300°F for a few minutes if you want that fresh-baked taste. If you froze the dough, you can bake the frozen cookie balls straight from the freezer – just add an extra minute or two to the baking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1600
• Protein: 13-17 g
• Fat: 45-54 g
• Carbohydrates: 255-285 g

Ingredients

For the wet ingredients:

• 1 tsp vanilla extract (I use Simply Organic)
• 3/4 cup packed light brown sugar
• 1/2 cup vegan butter (softened to room temperature)
• 1 tbsp maple syrup (for binding and moisture)

For the dry ingredients:

• 1 tsp baking soda
• 1.5 cups rolled oats (old-fashioned, not instant)
• pinch salt
• 1 tsp ground cinnamon (freshly ground preferred)
• 3/4 cup all-purpose flour (I use King Arthur)

For the mix-ins:

• 1 to 3 tbsp dairy-free milk (unsweetened almond or oat milk)
• 1/2 cup walnuts (chopped into 1/4-inch pieces)
• 3/4 cup raisins (plump and moist)

Step 1: Prepare Your Workspace and Oven

Preheat your oven to 180°C (350°F) and line 2 baking sheets with parchment paper.

This gives your oven time to reach the proper temperature while you prepare the dough, ensuring even baking from the moment the cookies go in.

Step 2: Cream the Wet Ingredients

• 1/2 cup vegan butter
• 3/4 cup packed light brown sugar
• 1 tbsp maple syrup
• 1 tsp vanilla extract

In a large mixing bowl, beat together the softened vegan butter, packed brown sugar, maple syrup, and vanilla extract until the mixture is light, fluffy, and pale—this should take about 2-3 minutes.

This creaming process incorporates air into the dough, which helps create a tender cookie with better texture.

I like using softened butter at room temperature because it beats in much more effectively than cold butter, giving you that lighter, fluffier base.

Step 3: Combine Dry Ingredients and Mix Into Wet Base

• 3/4 cup all-purpose flour
• 1.5 cups rolled oats
• 1 tsp ground cinnamon
• 1 tsp baking soda
• pinch salt
• 1 to 3 tbsp dairy-free milk

In a separate small bowl, whisk together the all-purpose flour, rolled oats, ground cinnamon, baking soda, and salt.

Add this dry mixture to the creamed wet ingredients and mix until just combined—don’t overmix, as this can make the cookies tough.

The dough will be thick; if it seems too dry and isn’t holding together well, add the dairy-free milk 1 tablespoon at a time until you reach a consistency that holds together when squeezed but isn’t wet or sticky.

Step 4: Fold In Mix-Ins for Even Distribution

• 1/2 cup walnuts
• 3/4 cup raisins

Gently fold the chopped walnuts and plump raisins into the dough from Step 3 using a spatula or wooden spoon, stirring just until evenly distributed.

I find that folding rather than mixing prevents breaking up the raisins and distributes everything more uniformly throughout the dough.

Make sure the mix-ins are scattered throughout so each cookie gets a good balance of texture and flavor.

Step 5: Portion and Shape Cookies

• dough mixture from Step 4

Divide the dough from Step 4 into 16 equal portions and roll each one into a ball about the size of a golf ball.

Place them on the prepared baking sheets, spacing them about 2 inches apart.

Using the bottom of a flat-bottomed glass or your palm, gently flatten each ball to about 1/2-inch thickness.

This even thickness ensures uniform baking across all cookies.

Step 6: Bake Until Golden and Set

• shaped cookies from Step 5

Bake the cookies for 11-13 minutes, until the edges are lightly golden brown but the centers still look slightly underbaked—they’ll continue to cook on the hot pan after removal.

The cookies should feel just set when you gently touch the center; they’ll firm up as they cool.

Don’t overbake, or they’ll become hard and dry rather than chewy.

Step 7: Cool and Transfer to Wire Rack

• baked cookies from Step 6

Let the cookies cool on the baking sheets for 15 minutes—this resting time allows them to set and firm up enough to move without breaking, while they’re still warm enough to develop a nice chewy texture.

After 15 minutes, transfer the cookies to a wire rack to cool completely.

This two-stage cooling prevents them from becoming too dense while ensuring they maintain their structural integrity.

Soft Vegan Oatmeal Raisin Cookies

Delicious Soft Vegan Oatmeal Raisin Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 9 minutes mins

Cook Time 20 minutes mins

Total Time 29 minutes mins

Servings 4

Calories 1525 kcal

Ingredients

  

For the wet ingredients:

• 1 tsp vanilla extract (I use Simply Organic)
• 3/4 cup packed light brown sugar
• 1/2 cup vegan butter (softened to room temperature)
• 1 tbsp maple syrup (for binding and moisture)

For the dry ingredients:

• 1 tsp baking soda
• 1.5 cups rolled oats (old-fashioned, not instant)
• pinch salt
• 1 tsp ground cinnamon (freshly ground preferred)
• 3/4 cup all-purpose flour (I use King Arthur)

For the mix-ins:

• 1 to 3 tbsp dairy-free milk (unsweetened almond or oat milk)
• 1/2 cup walnuts (chopped into 1/4-inch pieces)
• 3/4 cup raisins (plump and moist)

Instructions

 

• Preheat your oven to 180°C (350°F) and line 2 baking sheets with parchment paper. This gives your oven time to reach the proper temperature while you prepare the dough, ensuring even baking from the moment the cookies go in.
• In a large mixing bowl, beat together the softened vegan butter, packed brown sugar, maple syrup, and vanilla extract until the mixture is light, fluffy, and pale—this should take about 2-3 minutes. This creaming process incorporates air into the dough, which helps create a tender cookie with better texture. I like using softened butter at room temperature because it beats in much more effectively than cold butter, giving you that lighter, fluffier base.
• In a separate small bowl, whisk together the all-purpose flour, rolled oats, ground cinnamon, baking soda, and salt. Add this dry mixture to the creamed wet ingredients and mix until just combined—don't overmix, as this can make the cookies tough. The dough will be thick; if it seems too dry and isn't holding together well, add the dairy-free milk 1 tablespoon at a time until you reach a consistency that holds together when squeezed but isn't wet or sticky.
• Gently fold the chopped walnuts and plump raisins into the dough from Step 3 using a spatula or wooden spoon, stirring just until evenly distributed. I find that folding rather than mixing prevents breaking up the raisins and distributes everything more uniformly throughout the dough. Make sure the mix-ins are scattered throughout so each cookie gets a good balance of texture and flavor.
• Divide the dough from Step 4 into 16 equal portions and roll each one into a ball about the size of a golf ball. Place them on the prepared baking sheets, spacing them about 2 inches apart. Using the bottom of a flat-bottomed glass or your palm, gently flatten each ball to about 1/2-inch thickness. This even thickness ensures uniform baking across all cookies.
• Bake the cookies for 11-13 minutes, until the edges are lightly golden brown but the centers still look slightly underbaked—they'll continue to cook on the hot pan after removal. The cookies should feel just set when you gently touch the center; they'll firm up as they cool. Don't overbake, or they'll become hard and dry rather than chewy.
• Let the cookies cool on the baking sheets for 15 minutes—this resting time allows them to set and firm up enough to move without breaking, while they're still warm enough to develop a nice chewy texture. After 15 minutes, transfer the cookies to a wire rack to cool completely. This two-stage cooling prevents them from becoming too dense while ensuring they maintain their structural integrity.