Vegan Low-Sugar Oatmeal Cookies

Total time39 min

Prep time15 min

Cook time14 min

These cookies keep things simple: hearty old-fashioned oats, warm cinnamon, and plump raisins studded through a lightly sweetened dough kissed with maple syrup and brown sugar. Scooped and gently flattened before baking, they come out of the oven with set, golden edges and soft, chewy centers — the kind of texture that only improves as they cool on the rack. There's no refined-sugar overload here, just enough sweetness from the maple and brown sugar to let the toasty oats and cinnamon shine. They're an easy one-bowl-ish bake, perfect for a lunchbox treat or an afternoon snack with tea. This one's a solid pick for a vegan cookie jar, and the rolled oats give every bite a satisfying, wholesome chew.

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Ingredients

18 servings

½ cup (1 stick) 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.
3 tbsp light brown sugar, packed
2 tbsp pure maple syrup
1 large egg
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 pure vanilla extract
¾ cup all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
1 ½ cups old-fashioned rolled oats
½ cup raisins

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 maple syrup with an electric hand mixer on medium speed until pale and creamy, about 2 minutes.

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