This is one of my most requested vegan oatmeal cookies.
Chewy Vegan Oatmeal Raisin Cookies
Prep time
Cook time
Total time
An easy vegan oatmeal cookie recipe. Try is with your favorite vegetable oil or coconut oil.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: Vegan
Serves: 24
Ingredients
- 3/4 cup whole wheat pastry flour (3.25 oz)
- 1/2 teaspoon baking soda
- 1/2 scant teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup light brown sugar (3 ½ oz)
- 1/4 cup granulated sugar
- 2 tablespoons maple syrup
- 1/4 cup applesauce, drained on a paper towel
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla
- 1 1/2 cup rolled oats
- 1/2 cup raisins, plumped and patted dry
- Walnuts (optional)
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with Silpats.
- Mix together the flour, baking soda, salt and cinnamon. Set aside.
- Mix both sugars, maple syrup, apple sauce, oil and vanilla together in a medium bowl. Add the flour mixture and stir until blended. Stir in the oats, followed by raisins.
- Let sit for 10 minutes.
- Drop by rounded teaspoonfuls onto the cookie sheets. Bake for 12-14 minutes. Let cool for about 5-8 minutes on cookie sheets then carefully scoop up onto a wire rack.
{ 76 comments… read them below or add one }
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Great cookies! I used all-purpose flour and didn’t drain the apple sauce and they still turned out perfect. I don’t know any other vegans but everyone that tried them loved them.
These are the best cookies in THE WORLD!!! This recipe is a permanent fixture in my cookie craving list. I love it.
I just made these cookies for my friend who is vegan! Best moist oatmeal raisin cookies ever! Thanks!
These came out very good. I did not drain the applesauce and I don’t know why that is even in the instructions.
Anna, thank you for sharing this recipe. I’ve made these cookies twice now- a fresh batch cooling as I type (2 never had the chance to cool)- and they came out fantastic each time. Made a few changes as I made these for my little boys: used 1/3 cup agave nectar in place of sugars & maple syrup; 1.5 tbsp flax meal mixed in 4 tbsp water instead of applesauce as I didn’t have any on hand; decreased the flour to 1/2 cup and increased rolled oats to 2 cups. Mixed half the batch with rehydrated cranberries, currants & raisins and the other half with mini semi-sweet choc chips. My boys have food allergies & can’t eat very many treats, but with your recipe they get to enjoy more goodies. Thanks a million.
I only have regular whole wheat flour, apf, and unbleached white. I cannot find whole wheat pastry flour. What’s the best sub for a nice chewy cookie?
Hi Jeane,
You can use whole wheat or all-purpose. For your first batch, I recommend starting with the all-purpose. The key is to weigh it out so that you get 3.25 oz, which matches the amount I use. If you don’t have a scale, stir the flour or sift it, then measure it with a very light hand. The reason is, the whole wheat pastry flour that I usually use is a bit lighter per cup, so if you just packed 3/4 cup of any old flour into your measuring cup, you might pack in a little too much and get dryer cookies. But these cookies are pretty sweet and chewy to begin with, so if you do use too much flour you’ll still get pretty good cookies. Also, this recipe is pretty cheap, so if you mess it up the first time you can go back and do it again with adjustments and not feel too bad about messing up the first.
The first vegan cookies I’ve made that came out nice and chewy. Awesome!
I WILL NEVER MAKE THESE AGAIN
BECAUSE I CAN’T STOP EATING THEM.
Hahah but seriously, I made these last night and I think I’ve already had six. I’ve been vegan for a little over a month now, and I love finding baking recipes with common ingredients. They were easy to make and delicious!
Oh, by the way, I didn’t have whole wheat pastry flour so I just used all purpose. If it affected the cookie, it wasn’t in a bad way!
Hi Leah and Mark,
Thanks for taking the time to post a review. I really do appreciate it.
Also (Leah), I’ve used all-purpose flour on occasion and the cookies seem fine.
Initially I thought I wouldn’t be a able to make these due to the lack of four ingredients, but with substitutions and some ingenuity I made it work. #1. I used unbleached all purpose flour as opposed to the whole wheat. #2. If you don’t have applesauce you can substitute with egg replacer (one egg). #3. I then made brown sugar by mixing 1/2C of regular vegan sugar with 1/2T molasses (with a fork). #4. Finally, I substituted 1/4C coconut flakes for the raisins (family isn’t a fan of raisins). Doubling the recipe isn’t a bad idea either, though be advised…. they will be consumed before morning! Great recipe, thanks!
Make these gluten free and vegan! I used GF baking flour, coconut oil for veggie oil, used coconut sugar in place of granulated sugar and less than the recommended brown sugar. (they were plenty sweet!) I also added shredded coconut rather than raisins or nuts and added chia seeds and flax. Best cookies I’ve ever had!! Thanks for the recipe!!
Absolutely wonderful cookies! I bought a vegan oatmeal raisin cookie at WholeFoods the other day and immediately started looking for its equivalent…and this is it. Making another batch in the morning. Thank you for sharing.
My husband and I are night-owls and I usually get sweet-tooth cravings around midnight when all the stores supplying vegan stuff are closed. So we went searching online for a vegan cookie recipe that doesn’t use egg or milk replacers and would be good for veg choc-chip cookies.
We found this, subbed choc-chips for the raisins and they came out wonderful!
I thought they wouldn’t stick together because our mixture came out dry, but when they came out of the oven they were awesome! They weren’t chewy, though, which is good…. I actually don’t like chewy cookies.
Just made these and added 1/4 cup milled pumpkin seeds and they taste awesome! Thank you for posting this recipe.
Just made these and they are great! I didn’t have applesauce so used coconut oil (instead of the veg oil too). Added flax and a tiny bit of peanut butter just to make the dough a bit more moist.
Is it possible to use molasses instead of the maple syrup?
Hi Victoria, I like molasses, but I think it might be a little too strong in these.
Thanks, could honey work as a substitute? (I’m allergic to maple syrup :/)
Made these with my toddler and they turned out great. A really nice, chewy texture. I subbed 1 small mashed banana for the applesauce because that’s what I had. Coconut oil is great in these. They were sweeter than I would have liked so I may experiment with reducing the sweetener somehow next time……
I too, had a delicious vegan oatmeal raisin cookie at Whole Foods today, and that’s why I’m here now, searching for a recipe that will rival it. This sounds like a winner. I will make them tomorrow and give my opinion
Today I made the oatmeal raisin cookies and They were fantastic. I got a little frustrated getting them off the spoon and onto the pan as they are so gooie, but I began dipping my finger tips into a little bowl of water and then working the batter off, it went much better. I tried one pan of cookies in a drop mound shape sort of , and the other pan I flattened the mounds with a spatula. It takes 2 minutes longer to bake when flattened and they are not as good to me as the natural mounded shaped. I baked mine mounded for only 12 minutes, but the flattened ones took 14 minutes to same degree of doneness.
Oh my word! This is the best oatmeal raisin cookie!! Can’t wait for my husband to get home and try these!
Hi there!
I’m planning on making these as thank you gifts, but I was wondering how well this dough freezes? Could I prepare it and leave it in the freezer for a week without negatively impacting the flavor quality?
My baby has a dairy sensitivity, so I’ve been looking for dairy-free dessert recipes. Made these today and they are delicious! I used regular white flour and the texture was perfect. I’ll definitely be making them again.
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