Low Sugar Vegan Oatmeal Raisin Cookies

Total time34 min

Prep time15 min

Cook time14 min

A flax egg keeps these cookies plant-based while old-fashioned rolled oats give every bite that classic hearty, chewy texture. Warm cinnamon and plump raisins run through the dough, so each cookie tastes cozy and just sweet enough without feeling like a sugar bomb. The dough comes together in one bowl, gets folded with oats and raisins for even distribution, then bakes up with crisp, golden edges and soft, tender centers. They firm up beautifully as they cool, making them easy to stack, share, or freeze for later. This is a solid pick if you're watching added sugar but still want a real, satisfying cookie in your rotation.

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Ingredients

18 servings

For the flax egg

For the cookies

½ cup vegan butter, softened
½ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
¼ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
1 ½ cups old-fashioned rolled oats
¾ cup raisins

Instructions

1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

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