Name: Vegan Oatmeal Raisin Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ½ cup vegan butter (diced); ¾ cup brown sugar; ¼ cup oat milk; 1 tsp vanilla extract; 1 cup flour (plain, all purpose); 1 tsp cinnamon; 1 tsp baking powder; 2 cup rolled oats; ⅔ cup raisins

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Need a batch of cookies quickly? These easy vegan oatmeal raisin cookies are ready in under 30 minutes! This classic cookie is a family favourite.

Cookies with oats and raisins on a white surface.

We often bake a batch of these cookies before we go on a trip. They make an awesome vegan roadtrip snack - the challenge is to not eat all of them in one go!

Because of the oats, they’re also a great energy boost when you’re hiking. And sometimes I even eat them for a quick and lazy breakfast!

In the foreground, cookies piled and stacked on a plate, and a glass of oat milk in the background.

Ingredient tips

For the oats you want to use rolled oats, also known as old fashioned oats. The smaller kinds of quick, instant or porridge oats don’t work so well.

For the vegan butter, we like to use a ‘block’ style vegan butter for our cookie recipes, rather than a dairy free spread or margarine, which usually contain more water. Our favourite is Naturli' Vegan Block as it has such a rich and buttery taste.

For the sugar, we like to use soft brown sugar for the extra flavour it brings. It also keeps the texture of the cookies nice and moist. You can use light or dark brown sugar.

You'll also need some vanilla extract, plant-based milk (we used oat milk), all purpose or plain flour, baking powder and a touch of cinnamon.

The ingredients for this recipe: Rolled oats, plain flour, brown sugar, vegan butter, oat milk, raisins, baking powder, cinnamon and vanilla extract.

Step by step pictures

You'll find the full recipe is in the card at the end of the post, but here's a visual overview on how to make these vegan oatmeal raisin cookies.

Brown sugar and vegan butter creamed together in a mixing bowl using a wooden spoon.

Step 1 - Cream together the vegan butter and sugar.

Oat milk and vanilla extract added to the creamed sugar and vegan butter.

Step 2 - Mix in the oat milk and vanilla extract.

Flour, baking powder and cinnamon are added to the wet mixture in the bowl.

Step 3 - Add flour, cinnamon and baking powder and combine.

Oats and raisins with cookie dough in a mixing bowl.

Step 4 - Stir in the oats and raisins.

Scoops of the sticky cookie dough are placed on a lined baking tray using two tablespoons.

Step 5 - Scoop spoonfuls of the cookie dough onto a lined baking sheet.

The cookies after baking on the baking tray.

Step 6 - Bake at 180°C /350°F for 12 - 15 minutes until golden brown.

There's no need to shape the scoops of dough any further or press them down on the baking sheet. Just space them out enough to allow them to spread. We quite like the coarse texture. It looks good and brings a lot of crunch!

Variations

Instead of raisins you can use other dried fruit, such as sultanas/golden raisins or chopped apricots. Dried cranberries are my favourite!

Chopped nuts or pumpkin seeds/pepitas are also a delicious addition. You can add about 60g - 120g or ¼ - ½ cup into the dough when you stir in the raisins.

Check out our vegan oatmeal chocolate chip recipe if you fancy a chocolatey version!

Golden baked cookies cooling off on a cooling rack.

Serving and storage

Let your cookies cool down on the tray for at least 5 minutes before serving. They will still be soft when they come out of the oven and this gives them time to firm up. After 5 minutes transfer to a wire rack to finish cooling.

When cool, store in an airtight container at room temperature for up to 1 week.

Cookies stacked up, with another cookie leaning against the stack and some raisins scattered around.

We hope you enjoy your freshly baked vegan oatmeal raisin cookies! We invite you to try these other yummy vegan sweet treats next time:

Vegan Jam Tarts

Peanut Butter Jelly Oat Bars

Easy Vegan Scones

📖 Recipe

Vegan Oatmeal Raisin Cookies

by Sophie & Paul

5 from 9 votes

The classic oatmeal raisin cookie - vegan style! Quick and easy to make.

Print Pin Save

Prep Time: 15

Cook Time: 15

Total Time: 30

Makes: 18 cookies

Course: Cookies

Cuisine: American

Ingredients

▢ ½ cup (112 g) vegan butter diced
▢ ¾ cup (150 g) brown sugar
▢ ¼ cup (60 ml) oat milk
▢ 1 tsp vanilla extract
▢ 1 cup (125 g) flour plain, all purpose
▢ 1 tsp cinnamon
▢ 1 tsp baking powder
▢ 2 cup (160 g) rolled oats
▢ ⅔ cup (110 g) raisins

Instructions

Preheat the oven to 180°C / 350°F fan.
In a mixing bowl, cream together the diced vegan butter and the sugar, until well combined and smooth.
½ cup (112 g) vegan butter, ¾ cup (150 g) brown sugar
Add the oat milk and vanilla extract and stir in briefly.
¼ cup (60 ml) oat milk, 1 tsp vanilla extract
Next add the flour, cinnamon and baking powder and combine into a uniform, moist dough.
1 cup (125 g) flour, 1 tsp cinnamon, 1 tsp baking powder
Finally, stir in the oats and raisins until evenly mixed into a soft and sticky dough.
2 cup (160 g) rolled oats, ⅔ cup (110 g) raisins
Using two spoons or a cookie scoop, place scoops of dough about two tablespoons in size onto a lined baking sheet. Space them out to allow the cookies to spread. You should fit about 9 cookies per sheet.
Bake at 180°C / 350°F for 12 - 15 minutes until golden brown.
Leave the cookies on the sheet to firm up for about 5 before moving them onto a wire cooling rack. When completely cooled, store in an airtight container.

Notes

For step by step pictures and tips on choosing your ingredients, see the post above.

Instead of raisins you can use other dried fruit, such as sultanas/golden raisins or chopped apricots. Dried cranberries are my favourite!

Chopped nuts or pumpkin seeds/pepitas are also a delicious addition. You can add about 60g - 120g or ¼ - ½ cup into the dough when you stir in the raisins.