Vegan Easy Oatmeal Cookies

Total time45 min

Prep time15 min

Cook time25 min

These cookies bake up thick and chewy, with crisp golden edges giving way to soft, tender centers packed full of hearty rolled oats. Brown sugar brings a deep caramel sweetness, while a good hit of cinnamon warms up every bite, and a big scoop of raisins adds little pockets of chewy sweetness throughout. The dough comes together in one bowl and is easy to scoop and flatten before baking, so there's no fuss between mixing and a tray of golden cookies. Old-fashioned oats give the finished cookie real texture and bite, not the flat, thin kind — these hold their shape and stay soft for days in an airtight container. It's a genuinely solid pick for a Vegan cookie jar, whether you're baking for a crowd or just want something reliable on hand for snacking.

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Ingredients

24 servings

1 cup (2 sticks) unsalted butter, softened
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup packed light brown sugar
½ cup granulated sugar
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
3 cups old-fashioned rolled oats
1 cup raisins (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.

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