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Home » Recipes

Vegan Oatmeal Raisin Cookies (Healthy, Easy, + Oil-Free)

Published: 9 Sep 2020 · Updated: 9 Sep 2024 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 64 Comments

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Vegan Oatmeal Raisin Cookies pin.
Vegan Oatmeal Raisin Cookies pin.

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!

Stack of vegan oatmeal raisin cookies.

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!

Jump to:
  • Ingredient notes
  • Instructions
  • Variations
  • Equipment
  • How to Serve
  • Storage
  • FAQ
  • More vegan cookie recipes
  • 📖 Recipe

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!

Vegan oatmeal raisin cookies in a drying rack.
These Vegan Oatmeal Cookies are so soft & chewy!

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.

Hand picking up a vegan oatmeal raisin cookie.
Cinnamon, raisins, and almond butter all add to the depth of flavor.

Instructions

Here are step-by-step instructions with photos.

Bowl with dry ingredients for vegan oatmeal cookies.

Preheat the oven to 350° F or 175°C.

Add the dry ingredients to a bowl and whisk to combine.

Bowl with wet ingredients added to oatmeal cookie batter.

Add the wet ingredients.

Bowl of healthy oatmeal cookie batter.

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.)

Bowl with raisins added into oatmeal cookie batter.

Add in your raisins or favorite add-in. Mix to combine.

Vegan oatmeal raisin cookies uncooked on a baking sheet.

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).

Vegan oatmeal raisin cookies baked on a cookie sheet with a spatula lifting one up.

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!

Vegan oatmeal raisin cookies.
These simple, plant-based treats are the Healthiest Oatmeal Cookies on the block!

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.

All of my favorite products and kitchen tools can be found in my Amazon shop.

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.

Platter with vegan oatmeal raisin cookies, side of oat milk and raisins in measuring cup.
Add the cookies to a platter, pour a glass of oat milk, and enjoy!

FAQ

Can I make these Gluten-Free?

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).

Can I substitute something else for the raisins?

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

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    Vegan Oatmeal Chocolate Chip Cookies (Healthy + Oil-Free!)
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    Vegan Pumpkin Cookies with Maple Glaze (Healthy & Oil-Free)
  • Vegan snickerdoodles stacked.
    Vegan Snickerdoodles (Easy + Chewy Cookies!)
  • Vegan lemon cookies on a plate.
    Vegan Lemon Crinkle Cookies

📖 Recipe

Stack of vegan oatmeal raisin cookies.

Vegan Oatmeal Raisin Cookies (Oil-Free & Refined-Sugar-Free)

Soft, chewy, and full of flavor, these 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!
4.83 from 90 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
Servings 12 cookies
Calories 140 kcal

Equipment

mixing bowl
Wilton Easy Layers Sheet Ca...Shop on Amazon
sheet pan
Amazon Basics Rectangular S...Shop on Amazon
baking mat
Wilton Industries Perfect R...Shop on Amazon
cooling rack

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
Get Recipe Ingredients

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.
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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

Serving: 1cookieCalories: 140kcalCarbohydrates: 28gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 182mgPotassium: 176mgFiber: 3gSugar: 9gVitamin A: 6IUVitamin C: 1mgCalcium: 61mgIron: 1mg
Keyword oil-free cookies, vegan oatmeal cookies, vegan oatmeal raisin cookies
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

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Comments

    4.83 from 90 votes (77 ratings without comment)

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    Recipe Rating




  1. Louise says

    October 09, 2020 at 12:09 pm

    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.

    Reply
    • Julianne Lynch says

      October 09, 2020 at 1:28 pm

      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/

      Reply
  2. Pauline Lacy says

    April 14, 2021 at 2:06 pm

    5 stars
    I added choc chips coconut and walnuts...yum!!!

    Reply
    • Julianne Lynch says

      April 14, 2021 at 2:34 pm

      That sounds fantastic! I'm so glad you liked them!!

      Reply
  3. Joyce Yen says

    September 29, 2021 at 3:30 pm

    Hi! Could we omit the flaxseed? Is it necessary to the recipe?

    Reply
    • Julianne Lynch says

      September 30, 2021 at 6:07 am

      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.

      Reply
  4. in2insight says

    October 05, 2021 at 6:52 pm

    5 stars
    These are too good. Had a hard time saving some for later…
    Thanks for sharing

    Reply
    • Julianne Lynch says

      October 06, 2021 at 7:06 am

      The struggle is real! I'm so glad you liked the recipe.

      Reply
  5. Jana says

    January 23, 2022 at 4:32 pm

    5 stars
    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!

    Reply
    • Julianne Lynch says

      January 24, 2022 at 7:31 am

      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/

      Reply
  6. Chris M says

    January 31, 2022 at 2:50 am

    5 stars
    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.

    Reply
    • Julianne Lynch says

      January 31, 2022 at 7:17 am

      Great!! I'm so glad you liked it, and that the sunflower butter is a good substitute to make these cookies nut-free.

      Reply
    • LA says

      November 02, 2022 at 6:45 pm

      5 stars
      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.

      Reply
      • Julianne Lynch says

        November 07, 2022 at 10:34 am

        Perfect!

        Reply
  7. karen says

    February 13, 2022 at 11:43 pm

    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.

    Reply
    • Julianne Lynch says

      February 14, 2022 at 8:24 am

      I'm so glad I can help! Thank you for letting me know.

      Reply
  8. CAROLINA says

    March 06, 2022 at 2:13 pm

    Hi! Could I substitute the applesauce for mashed bananas?

    Reply
    • Julianne Lynch says

      March 07, 2022 at 7:26 am

      I think that would work just fine! It might alter the taste slightly, but the cookies will still be delicious!

      Reply
  9. Jennifer Griffin says

    July 20, 2022 at 6:57 pm

    Do you think I could sub mashed banana for the nut butter? I can't do any nut or seed butters.

    Reply
    • Julianne Lynch says

      July 21, 2022 at 6:21 am

      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!

      Reply
  10. Femmy says

    July 30, 2022 at 4:37 am

    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

    Reply
    • Julianne Lynch says

      August 03, 2022 at 9:03 am

      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

      Reply
  11. Kevin McClafferty says

    September 06, 2022 at 1:10 am

    Is the measurement of cinnamon correct? A tablespoon seems like too much. I’ve been using a teaspoon and they are fantastic.

    Reply
    • Julianne Lynch says

      October 01, 2022 at 6:21 am

      It is correct, but if you want to use less, that's fine.

      Reply
  12. LeighAnn says

    November 02, 2022 at 6:46 pm

    These are the best cookies I've tried since going WFPB. Thank you so much!

    Reply
    • Julianne Lynch says

      November 07, 2022 at 10:34 am

      Wow! Thank you so much!

      Reply
  13. Sue says

    December 06, 2022 at 7:47 pm

    5 stars
    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!

    Reply
    • Sevval says

      April 17, 2024 at 11:34 am

      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.

      Reply
      • Julianne Lynch says

        April 17, 2024 at 3:29 pm

        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.

        Reply
  14. Suzanne says

    December 28, 2022 at 11:47 pm

    5 stars
    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.

    Reply
    • Julianne Lynch says

      January 03, 2023 at 8:51 am

      Excellent! I'm so glad you liked them!

      Reply
    • Marianne says

      January 15, 2023 at 8:13 pm

      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.

      Reply
      • Julianne Lynch says

        January 16, 2023 at 9:44 am

        That actually sounds really delicious! so glad it worked out!

        Reply
  15. Chris says

    January 13, 2023 at 6:26 pm

    5 stars
    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.

    Reply
    • Julianne Lynch says

      January 15, 2023 at 10:16 am

      I'm glad you liked them! Reducing the maple syrup shouldn't be a problem.

      Reply
  16. tom cummings says

    February 01, 2023 at 9:01 pm

    can you use peanut butter instead of almond butter

    Reply
    • Julianne Lynch says

      February 03, 2023 at 7:26 am

      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.

      Reply
  17. Jacque says

    July 17, 2023 at 8:36 pm

    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.

    Reply
    • Julianne Lynch says

      July 18, 2023 at 6:05 am

      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).

      Reply
  18. Julie says

    September 28, 2023 at 1:22 am

    Thank you. We are new vegans and this was really good and helpful.

    Reply
    • Julianne Lynch says

      October 05, 2023 at 1:43 pm

      You're very welcome!

      Reply
  19. Brooke says

    October 02, 2023 at 4:38 pm

    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.

    Reply
    • Julianne Lynch says

      October 05, 2023 at 1:47 pm

      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.

      Reply
    • Sibby says

      January 29, 2025 at 11:02 pm

      I always use date syrup. It's the healthiest sugar substitute (along with dates, of course).

      Reply
  20. Nicoal says

    January 05, 2024 at 5:46 am

    Hello! These look so yummy. There's no note about gluten free flour, though. What do you recommend? Bob's One to One?

    Reply
    • Julianne Lynch says

      January 05, 2024 at 11:49 am

      Yes. If you want to try to make them gluten-free a universal or all-purpose gluten-free flour is best.

      Reply
      • Natalie says

        January 22, 2024 at 2:45 am

        5 stars
        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.

        Reply
        • Julianne Lynch says

          January 26, 2024 at 10:00 am

          Awesome! I'm so glad you like them!

          Reply
  21. A S says

    April 04, 2024 at 1:51 am

    5 stars
    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!

    Reply
    • Julianne Lynch says

      April 08, 2024 at 9:02 am

      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.

      Reply
  22. Jeanne says

    June 10, 2024 at 2:15 am

    Question: Can I just substitute and 1-for-1 gf flour instead of oat flour?

    Reply
    • Julianne Lynch says

      June 10, 2024 at 7:47 am

      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.

      Reply
  23. Daphne says

    August 31, 2024 at 10:50 pm

    Made mine with oat flour, skipped the salt and used soaked goji berries and pumpkin seeds. Yum.

    Reply
    • Julianne Lynch says

      September 01, 2024 at 9:00 am

      I love the substitutions and add-ins. So glad you liked the recipe!

      Reply
  24. Skc says

    September 17, 2024 at 10:16 pm

    5 stars
    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.

    Reply
    • Julianne Lynch says

      September 21, 2024 at 9:03 am

      Those sound like great additions! So glad you liked the cookies!

      Reply
  25. Janet Engelson says

    September 24, 2024 at 2:57 pm

    5 stars
    Thank you!
    Delicious and quick and easy to make.

    Reply
    • Julianne Lynch says

      September 28, 2024 at 8:39 am

      So glad you liked them!

      Reply
  26. Madison says

    October 30, 2024 at 5:33 pm

    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.

    Reply
    • Julianne Lynch says

      November 11, 2024 at 9:39 am

      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.

      Reply
  27. Michelle says

    February 01, 2025 at 11:00 pm

    5 stars
    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 🙂

    Reply
    • Julianne Lynch says

      March 27, 2025 at 9:24 am

      You're very welcome. I'm so glad you liked them! Tahini sounds like the perfect substitute.

      Reply
  28. Michelle says

    May 03, 2025 at 11:57 pm

    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!

    Reply
    • Julianne Lynch says

      May 20, 2025 at 8:53 am

      Hi Michelle, yes, either of those substitutions should work.

      Reply
Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! A dedicated home chef for over 20 years and a vegan recipe developer since 2020. I love creating simple and comforting vegan food for the whole family. Most of my recipes are quick, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

You can also find me at AirFryerVeg.com.

More about me →

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