Vegan Oatmeal Raisin Cookies
Chewy, warmly spiced, and loaded with plump raisins, these cookies deliver everything you love about the classic version — without a single animal product in sight. The secret weapon here is a flax egg: just ground flaxseed and water stirred together until it forms a gel, which binds the dough beautifully and keeps the texture soft and satisfying. Vegan butter creamed with brown sugar and cane sugar gives each bite that familiar richness, while a generous hit of cinnamon ties it all together. Old-fashioned rolled oats add hearty chew, and pulling the cookies out when the centers still look just barely underdone is the move — they firm up perfectly as they cool. The batch makes 18 cookies, so there's plenty to share (or not). Whether you're baking for a crowd or just craving something cozy on a weeknight, these come together with pantry staples and zero fuss.
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Learn more →Ingredients
18 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- ½ cup vegan butter, softened
- ½ cup packed light brown sugar
- ¼ cup organic cane sugar
- 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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