Soft, chewy, and full of flavor, these easy Vegan Oatmeal Raisin Cookies make a delicious dessert--or a healthy breakfast. Since they're oil and refined sugar-free you can feel good about eating them any time of day!
Confession: I am one of those weirdos who--given the choice between chocolate chip and oatmeal raisin cookies--will go for the oatmeal raisin every time! So I'm super excited to share this quick and easy recipe with you.
These Vegan Oatmeal Raisin Cookies pack a ton of flavor, but they're also full of healthy ingredients. Made with a base of whole wheat flour and oats, they're sweetened by applesauce and maple syrup.
The depth of flavor comes from cinnamon and almond butter. Put these ingredients together and you get these divine but surprisingly wholesome treats!
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You'll love these Vegan Oatmeal Cookies because they're:
- Soft & Chewy
- Full of healthy, plant-based ingredients
- Oil-Free & Refined-Sugar-Free
- Quick & easy to prepare
- Easy to make Gluten-Free
- Versatile
- Bursting with flavor!
Ingredient notes
Dry Ingredients
- whole wheat flour-- Any type of flour can be used. For gluten-free I recommend all-purpose gluten-free or oat flour.
- rolled oats -- Quick cooking oats could be substituted in a pinch, but rolled oats are better.
- cinnamon
- milled flaxseed -- This is an egg substitute that helps the cookies hold together. You can make the recipe without it, but they might not hold together as well.
- baking powder -- This helps the cookies rise.
- baking soda -- This helps the cookies to brown and spread.
- salt -- A little salt helps enhance the flavor of baked goods. You can leave this out if you are watching your sodium intake.
Wet Ingredients
- unsweetened apple sauce --Applesauce acts as the egg and oil substitute, while also adding a little sweetness.
- maple syrup -- For sweetness and flavor.
- almond butter -- This adds some flavor and bite to the cookie. Any kind of nut butter or seed butter can be substituted.
- vanilla extract
Add-in
- raisins --Or add-in of choice!
*See Recipe Card for quantities.
Instructions
Here are step-by-step instructions with photos.
Preheat the oven to 350° F or 175°C.
Add the dry ingredients to a bowl and whisk to combine.
Add the wet ingredients.
Mix until just combined. (Do not over mix, but make sure to scrape down the sides and bottom of the bowl so that all of the dry ingredients are incorporated.)
Add in your raisins or favorite add-in. Mix to combine.
Use an ice cream scoop or two spoons to transfer the batter onto a lined baking sheet. Bake for 15 to 17 minutes. (This recipe makes about 12 medium-sized cookies).
When the cookies are firm and lightly browned on the bottom, they are done. Let cool at least 5 minutes, then enjoy!
Variations
These cookies can be made with a variety of add-ins, including chocolate chips, craisins, walnuts, pecans, and more!
Equipment
For this recipe, you'll just need a mixing bowl and a baking sheet. You can also use a silicone liner or a baking sheet to prevent sticking. A cooling rack helps the cookies cool off but is not totally necessary.
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How to Serve
Believe it or not, these cookies are healthy enough for serving as a breakfast cookie but tasty enough for a delicious dessert.
Storage
Store these cookies in an airtight container for up to 5 days at room temperature or in the refrigerator. Or freeze for up to 3 months.
If you make up a big batch to freeze for later, place all of the cookies on a flat tray to freeze. After they are frozen you can pop them into a container or storage bag. Alternatively, you could stack them in a container and add parchment between each cookie. This will keep them from sticking together.
FAQ
Yes! Just substitute fine oat flour for the whole-wheat flour. This will change the texture somewhat, and they might need a little longer to bake, but they'll still be delicious. Making your own homemade oat flour is easy! Just pop rolled oats in a blender or food processor and blitz until soft and powdery (about 5 minutes).
Sure! I chose raisins because that's the classic flavor combo I love, but these would also work great with walnuts, pecans, chocolate chips, dried cranberries, or dried cherries. Be as creative as you like or just use up the ingredients you already have in your pantry.
More vegan cookie recipes
📖 Recipe
Vegan Oatmeal Raisin Cookies (Oil-Free & Refined-Sugar-Free)
Equipment
Ingredients
Dry Ingredients
- 1 cup whole wheat flour (see note in post for Gluten-Free option)
- 1 cup rolled oats
- 1 tablespoon cinnamon
- 1 tablespoon milled flaxseed
- 1 tsp baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (optional)
Wet Ingredients
- ½ cup unsweetened apple sauce
- ½ cup maple syrup
- 2 tablespoon almond butter
- 1 teaspoon vanilla extract
Add-in
- ½ cup raisins
Instructions
- Preheat the oven to 350° F or 175°C.
- Add all of the dry ingredients to a bowl and whisk to combine.
- Add the wet ingredients to the dry ingredients and mix to combine.
- Fold the raisins into the batter until evenly distributed.
- Using a cookie/ice cream scoop or two spoons, drop 2 to 3 tablespoons of the batter onto a lined baking sheet in rows. You should have about 12 cookies. Be sure to leave a little space between the cookies (they will spread, but not as much as cookies made with butter).
- Place the baking sheet in the oven and bake for 15 to 17 minutes, or until the cookies are lightly browned.
- Remove the baking sheet from the oven, place the cookies on a cooling rack or plate and let cool for 5 minutes. Serve and enjoy right away or store in an airtight container at room temperature or in the refrigerator for up to 5 days.
Video
Notes
- These cookies have a soft and chewy texture.
- You can store these cookies in the freezer for up to 3 months.
- For more uniform cookies, press flat with a spatula before baking.
- If using store-bought almond butter, be sure to check the ingredients. Some add salt or sugar, which could affect the flavor of the cookies. If using salted almond butter, reduce or omit the added salt in this recipe.
- Feel free to swap out the raisins with walnuts, pecans, dried cranberries, dried cherries, chocolate chips, or whatever you like!
Nutrition
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Louise says
Hi Julianne, delighted to have found your site through a post for your Pumpkin Cookies and as I am looking for new dessert/treat recipes in particular. A query...I notice you use both baking powder and baking soda in some recipes such as this one and the Pumpkin Cookies without an acid to activate the baking soda which I understood was necessary? Is the BS activated at all or even necessary? Cookies in particular rise minimally and often have no raising agent at all included in. Thank you.
Julianne Lynch says
Hi Louise! Thank you and what an interesting question. The short version is, I adapted these cookie recipes based on recipes I used to make before I was vegan (and before I had a blog). But to answer your question, I did a little digging and found some interesting things. First, a lot of cookie recipes have both without a traditional acid (like vinegar or lemon juice). But wheat flour is somewhat acidic, so perhaps it helps balance that out. According to Bob's Red Mill website, the baking soda can be activated in high heat without an acid. It's possible that this recipe could work with just baking powder. Now I'm very curious to try it myself!
https://www.bobsredmill.com/blog/baking-101/what-does-baking-soda-do/
Pauline Lacy says
I added choc chips coconut and walnuts...yum!!!
Julianne Lynch says
That sounds fantastic! I'm so glad you liked them!!
Joyce Yen says
Hi! Could we omit the flaxseed? Is it necessary to the recipe?
Julianne Lynch says
Hi Joyce, The flaxseed acts as a binder, but the applesauce helps with that as well. If I recall, I tested this recipe once without the flax and it still worked fine, but the cookies were just ever so slightly more crumbly without it.
in2insight says
These are too good. Had a hard time saving some for later…
Thanks for sharing
Julianne Lynch says
The struggle is real! I'm so glad you liked the recipe.
Jana says
These are unreal and are going into our weekly snacks rotation! Now I just have to find muffins we like, one more cookie recipe and tea brack! Thank you for your amazing work,you help the likes of us so much!
Julianne Lynch says
Thanks so much! I'm really glad you liked the recipe.
I also have several muffin recipes you might want to check out including
Blackberry Muffins: https://nosweatvegan.com/vegan-blackberry-muffins/
Pumpkin Muffins: https://nosweatvegan.com/vegan-pumpkin-muffins/
Zucchini Muffins: https://nosweatvegan.com/vegan-zucchini-muffins-no-oil-no-sugar/
Chris M says
I just made these using White Whole Wheat flour and sunflower butter (to make them nut free) and they were awesome. These might be the best WFPB baking recipe we have found yet.
They won't last long. I'll have to make a double batch next time.
Julianne Lynch says
Great!! I'm so glad you liked it, and that the sunflower butter is a good substitute to make these cookies nut-free.
LA says
I didn't know sunflower butter was a thing. I will definitely try that! I also just googled how to make it, and I have sunflower seeds, so I'm going to do that.
Julianne Lynch says
Perfect!
karen says
Hi I'm so glad to find your site.I have struggled with finding simple easy and budget friendly recipes and I struggled with making sure I get all the nutrients needed.
I find your recipes are just right for me to make.
Julianne Lynch says
I'm so glad I can help! Thank you for letting me know.
CAROLINA says
Hi! Could I substitute the applesauce for mashed bananas?
Julianne Lynch says
I think that would work just fine! It might alter the taste slightly, but the cookies will still be delicious!
Jennifer Griffin says
Do you think I could sub mashed banana for the nut butter? I can't do any nut or seed butters.
Julianne Lynch says
I haven't tried it that way, but I think it would work. It will alter the flavor somewhat, but the cookie should hold together and taste good!
Femmy says
Hi Julianne,
Can I skip the apple sauce? also replace maple syrup with honey? btw do you the safe temperature to bake the cookies for cancer patients? thanks
Julianne Lynch says
Hi Femmy,
If you don't use applesauce you'd need to replace it with something. Mashed banana would be an option. You can use honey in place of maple syrup, although I can't guarantee the same results. At this amount, honey could alter the flavor and texture, as it is both thicker and sweeter than maple syrup. (Also, honey isn't vegan, but you could use vegan honey or agave syrup.) Unfortunately, I don't know anything about what are safe temperatures for cancer patients. However, most baking recipes are cooked under 400F, which I would assume is safer. I read this article, and it seems that a bigger concern is that food is cooked properly to kill off any bacteria. I hope that helps a little. https://www.cancer.net/survivorship/healthy-living/food-safety-during-and-after-cancer-treatment
Kevin McClafferty says
Is the measurement of cinnamon correct? A tablespoon seems like too much. I’ve been using a teaspoon and they are fantastic.
Julianne Lynch says
It is correct, but if you want to use less, that's fine.
LeighAnn says
These are the best cookies I've tried since going WFPB. Thank you so much!
Julianne Lynch says
Wow! Thank you so much!
Sue says
I just made these using 1 cup oat flour and 1 cup of oats and reduced the maple syrup to 1/3 cup and they're great!
Sevval says
Hello.
Can I use coconut oil instead of almond butter? And can I use just oat flour instead of oats? Thank you for this recipe.
Julianne Lynch says
I haven't tried either of those substitutions. Coconut oil would change the flavor and oat flour would change the texture. You could definitely give it a try but I can't guarantee the results.
Suzanne says
Turned out really yummy and a good treat when transitioning to a WFPB diet for this family! Thank you for the great recipe! We will definitely make again.
Julianne Lynch says
Excellent! I'm so glad you liked them!
Marianne says
Greetings Julianne
Want to thank you for this recipe. I tweek it a bit since i didn’t have the ingredients you suggested. So……I Used spelt flour and chopped up dried strawberries and shaved bittersweet chocolate and tahini.
Julianne Lynch says
That actually sounds really delicious! so glad it worked out!
Chris says
I made these cookies as written with the exception of no baking soda. The texture was good. They were too sweet for my tastes, so I will reduce the maple syrup next time. I did leave out the baking soda as I didn't see a baking reason for it since there was 1 teaspoon of baking powder in the recipe. I used a soft red wheat flour in place of hard white wheat that was linked, and they were very tender. Thank you for the nice recipe. We enjoyed the cookies.
Julianne Lynch says
I'm glad you liked them! Reducing the maple syrup shouldn't be a problem.
tom cummings says
can you use peanut butter instead of almond butter
Julianne Lynch says
Sure! I don't like peanut butter (I know it's strange) so I prefer almond butter. But any kind of nut or seed butter will work here.
Jacque says
This recipe sounds and looks delicious—except for the almond butter. Is the nut butter replacing oil/fat? If so, can I omit it and simply add more applesauce?
Thanks.
Julianne Lynch says
Yes, the almond butter is adding a little flavor as well. But you could definitely skip it if you prefer. Wait until you've mixed all of the other ingredients to see if you even need more applesauce (you might not).
Julie says
Thank you. We are new vegans and this was really good and helpful.
Julianne Lynch says
You're very welcome!
Brooke says
Hello,
Have you played with using dates as a sweetener? My nutritionist has me on no flour, oil, or sugar (maple syrup included). I think I can squeak by using oat flour, but curious about blending dates with water/plant milk as the sweetener. I just have no way of knowing how much. 😀 These look amazing.
Julianne Lynch says
I think you can make this work, although blended dates might have a thick consistency. IF you do, try to add enough liquid to get a similar consistency to maple syrup.
Sibby says
I always use date syrup. It's the healthiest sugar substitute (along with dates, of course).
Nicoal says
Hello! These look so yummy. There's no note about gluten free flour, though. What do you recommend? Bob's One to One?
Julianne Lynch says
Yes. If you want to try to make them gluten-free a universal or all-purpose gluten-free flour is best.
Natalie says
Love them!! I used oat flour instead of wheat flour and semi-sweet chocolate chips instead of raisins. Huge success with my family. My teenagers love them. This is now my favourite oatmeal cookie recipe. Thank you so much for sharing this recipe.
Julianne Lynch says
Awesome! I'm so glad you like them!
A S says
I love oatmeal cookies and addicted lol I love homemade date paste. May I replace the maple syrup with date paste and with the same measurement of the maple syrup while liquefying the date paste (not date syrup) ? If I liquify the dates what should I use water or unsweetened almond milk? Will the recipe still bake correctly?
Also, did you use rolled oats or old fashioned oats? When I click on the hyperlink for rolled oats it comes up as a old fashion oats from Amazon. thanks!
Julianne Lynch says
I haven't tried it with date paste, but it would probably work. I'm not sure the best thing to blend it with, but I assume either is fine. Rolled oats and old-fashioned oats are the same thing.
Jeanne says
Question: Can I just substitute and 1-for-1 gf flour instead of oat flour?
Julianne Lynch says
You can try that and it should work. The cookies might take a tad longer to cook and be a bit more crumbly, but otherwise they should be fine.
Daphne says
Made mine with oat flour, skipped the salt and used soaked goji berries and pumpkin seeds. Yum.
Julianne Lynch says
I love the substitutions and add-ins. So glad you liked the recipe!
Skc says
We love this recipe. I added walnuts, raisins and chocolate chips. My husband loved them but next I will do cranberries as I like them best. This is a healthy fantastic recipe! Thank you! Highly recommend.
Julianne Lynch says
Those sound like great additions! So glad you liked the cookies!
Janet Engelson says
Thank you!
Delicious and quick and easy to make.
Julianne Lynch says
So glad you liked them!
Madison says
Love the recipe but just want you to know that your “jump to recipe” button is broken, and sends me to the bottom of the page, at least on an iPhone.
Julianne Lynch says
Thanks for letting me know. I've checked it a few times and it seems to be working okay now. Maybe it was just a glitch.
Michelle says
These are absolutely delicious! I substituted Tahini butter for the almond and used 1/4 cup maple syrup. Love love love them. Thank you so much Julianne 🙂
Julianne Lynch says
You're very welcome. I'm so glad you liked them! Tahini sounds like the perfect substitute.
Michelle says
Question! Will I be able to use just all purpose flour instead of I think whole wheat flour??! Also peanut butter instead of almond?? Thanks so much in advance!
Julianne Lynch says
Hi Michelle, yes, either of those substitutions should work.