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Chewy Vegan Oatmeal Raisin Cookies

by on June 10, 2008 · 101 comments

This is one of my most requested vegan oatmeal cookies.  I hope you like them!  If you do, check out a few of the other vegan recipes I linked to below the photo.

Chewy Vegan Oatmeal Raisin Cookies

Some of my other favorites are Vegan Spice Cake (an old one, but good), Vegan Chocolate Chip Cookies with Coconut Oil and Vegan Chocolate Cupcakes. I also love these Vegan Molasses Cookies.

5.0 from 20 reviews
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.
Recipe type: Dessert
Cuisine: Vegan
Serves: 24
  • 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)
  1. Preheat oven to 350 degrees F. Line two cookie sheets with Silpats.
  2. Mix together the flour, baking soda, salt and cinnamon. Set aside.
  3. 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.
  4. Let sit for 10 minutes.
  5. 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.

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Published on June 10, 2008

{ 101 comments… read them below or add one }

VeggieGirl June 10, 2008 at 12:39 pm

Oh no!! I hope that Fuzz gets well soon!! In the meantime, I hope she can enjoy those scrumptious-looking vegan cookies :0)

Katrina June 10, 2008 at 2:09 pm

They look low fat and worthy to try for me! ;) I’ve been cleaning all day, the only thing I’ve done in the kitchen is clean it. ;( Those brownies you made yesterday are calling my name! I would make today’s oatmeal ones, but still have LOTS of the tahini ones from yesterday. I’ll freeze them!
Gotta go!
Sorry about your morning.

giz June 10, 2008 at 7:19 pm

This type of cookie would be up there in my top 5 for sure. They look amazing and since oatmeal is high in fibre and raisins high in potassium – hmmm…so healthy I need to make them. How’s that for rationization?

Clumbsy Cookie June 11, 2008 at 7:04 am

Good thing that Fuzz was better in the afternoon, hope she’s back in the day camp. I could never find whole wheat pastry flour here, so I would have to do them with regular whole wheat or maybe a mixture. By the way Anna, the other day I found here on your site a link to, and it is great, really good explanations on flours and other stuff! So thanks for that!

Janet June 11, 2008 at 8:56 am

How is Fuzz feeling this morning?

Anna June 11, 2008 at 9:04 am

Fuzz is better this morning! In fact, she was better the moment we got home. I think she just drank too much, too fast.

Today’s cookie is going to be a bit late. I have some errands to run. Lizzie’s started crying at night so I think I am going to go purchase one of those dog pheromone plug-ins…Comfort Zone. Hopefully it will help.

Emiline June 11, 2008 at 1:18 pm

Hope she is feeling better.
The cookies look wonderful – so healthy. I’ll have to try.

KAnn June 12, 2008 at 5:00 pm

Anna, how important is draining the applesauce and how long is the process? As I am becoming “as vegan as I can” and learning vegan baking, I would like to try these this weekend. I think I will use cranberries instead of raisins…btw, do you have the Joy of Vegan Baking?

Kathy June 13, 2008 at 3:48 am

I know I am late to the party but wanted to let you know I tried these and they were good! My two-year-old son (allergy boy) liked them too. I liked that they were chewy. I made one sub- honey for the maple syrup. Thanks Anna.

Anna June 13, 2008 at 7:02 am

Hi Kathy,

Nope! You are not late to the party. Thanks for trying this recipe. Since it was kind of an experiment, I really appreciate your feedback. I liked the cookies too. I might try making my next batch with 1/3 cup brown sugar just to reduce some of the sweetness. However, I don’t want to lose the good chewiness.

ken June 30, 2008 at 8:28 am

for sure i am the latest commer, but trying vagan is a whole new experience, because i am a vegetarian always looking for new treats.And those cookies makes me want to bake all day.

Lara October 2, 2008 at 7:55 am

Anna, I just wanted to tell you I made these last night with the intention of bringing them in to the office (our admin assistant is vegan and never gets to participate when people have baked goods around here). When I told my husband I was makign these, he said, “Do you HAVE to make them vegan?” Well, let me tell you – he ate 8 cookies last night. He NEVER eats more than one or two cookies at a time. Ever. And then he begged me to let him have the rest of the batch and just make more another time instead of taking them in to work.

I split the dough in half and added chocolate chips (bittersweet Ghirardelli ones) to one half for non-vegans and then just made the others as plain oatmeal. I didn’t put raisins in mine, either, because i am weird about raisins (I like them plain but not in baked goods). Both batches were delicious – Rob likes the chocolate chip ones best and I like the plain oatmeal best.

Thank you so much for sharing!

Chris November 13, 2008 at 9:12 pm

I just put a couple teaspoons of each kind of sugar in my batches of these cookies. Less sugar, even healthier ;)

Nicole February 21, 2009 at 10:10 pm

I made these and they were wonderful! I added some sunflower seeds, and used honey instead of the maple syrup.

I will be making these again, maybe with a few more nuts and seeds added.

I’ll be trying with less sugar as well, so I can eat more without guilt!


Meghan August 7, 2009 at 3:08 pm

These came out wonderfully, despite the substitutions I made!

I didn’t have enough brown sugar, so I used 1/4 cup brown and 1/2 cup white. Instead of maple syrup, I used agave nectar/syrup, and I also threw in about a teaspoon of molasses for added…chewiness, I guess. Also because I like molasses. And I added in a whole lot more cinnamon because I loooove cinnamon.

I didn’t plump the raisins, nor did I let the batter sit for ten minutes (was in a bit of a rush). Still came out fabulously! Thank you, I love a recipe that can withstand changes like that. Totally satisfied my oatmeal cookie craving!

Meghan August 7, 2009 at 3:09 pm

*batter = dough. or perhaps, given the circumstances — d’oh!

Eva January 16, 2010 at 11:32 pm

These are DELICIOUS! Chewy, moist, oatmealy and sweet. I added chocolate chips and chopped dried apricots – heightened the chewy/sweet elements. Thank you for sharing tasty vegan recipes – always like to be able to share my cookies with vegan friends.

anonymous March 23, 2010 at 6:39 pm

Oh my goodness! These were delicious! I brought them into school for a history class party, and nobody even knew they were vegan. I plan on taking out the cinnamon, oats and raisins and trying the batter for chocolate chip cookies. thank you thank you thank you for this wonderful discovery.

jodi April 4, 2010 at 7:22 pm

pretty much the best homemade cookies ive ever made!!!!!! should have made a double recipe though, makes 2 dozen little cookies

jodi April 4, 2010 at 7:24 pm

one last thing, i substituted honey for the sugars and it was awesome!!! just a half a cup of honey instead of both of the sugars listed, and they are just awesome.

Anna April 4, 2010 at 8:40 pm

Jodi, I’m so happy you liked the cookies. Thanks for the tip about the honey. Honey isn’t vegan, but it’s a good natural sweetener and probably adds a lot of great flavor.

KT May 10, 2010 at 10:16 pm

I have never baked in the past. I am just a fan of oatmeal cookies but my wife was not too keen on trying vegan recipes online until I found this. I tried it with her help and the cookies turned out to be simply awesome.

Amanda November 23, 2010 at 7:03 pm

I am currently leaving in Japan so as a vegan in Japan with no oven and no access to vegan butter, I need a recipe that will work with chances to cooking styles and that does not call for butter (or can use coconut oil instead). Needless to say this is prefect.

However, I would like to point out that to most vegans, honey is vegan. It is not an over processed product and is naturally taken from the bees, they are not put through a extrenous working conditions, most places (you can research them) will simply build the hives for bees to live in and then take the cultivated honey. There is too much processed honey for the use of the hive. This is a highly debatable concept among vegans, however most side on the “it`s okay” coin. I would simply ask the vegan you are cooking for if they care about honey. Many vegan products are actually made with it. The point of veganism is to be eco friendly and care for the treatment of aniamls. While I try not to have honey, I am not advisered to it. I rather someone use it than grab the wrong kind of suger: bleched sugar/flour, which is bad so my crushed animal bones.

Also be cautions, I know you think honey is healthier but it`s probably not. Grade A maple suyrpu is actually more pure and less processed. If you do a cleanse honey is the first sweetener they advise you to stay away from! Maybe try with with grade A maple Syp. just use less, as it is VERY sweet.

Beth February 7, 2011 at 3:43 pm

Thanks so much for this recipe, Anna. I truly loved the cookies! I followed your directions to a T, except for using less brown sugar (1/3 cup, as you later suggested) and toasting the walnuts before I mixed them in. My co-workers and Mom loved them. In fact, this is what the latter had to say: “I had one of your cookies when I got home and I am still basking in the glow of the experience! That batch is delicious! You are absolutely the designated Cookie Queen of the greater Indianapolis area!” Obviously, that praise should go to you, the cookie mastermind. Thank you…this will be a recipe I use for years to come. :)

George February 16, 2011 at 8:05 pm

Looks good. I’m about to try it. Just wondering if the applesauce is there to replace oil so it’s low fat? I don’t have any applesauce but I like my oil, yum.

Anna February 16, 2011 at 8:12 pm

George, as I said in the email I just sent you regarding this question, the applesauce is not necessarily a fat replacer in this case. If you end up using oil instead of applesauce, let us know how it goes. However, in this case the applesauce is there to add bulk, flavor and moisture.

George February 16, 2011 at 9:05 pm

Well they’re in the oven now! I did some other tweaks… all the sugary substances are replaced with brown sugar, and I used more flour and oats. I am also cooking at very high altitude (7000 ft). So all bets are off. I’ll tell you how they turn out in about 10 minutes.

George February 16, 2011 at 10:00 pm

They’re finished. The consistency is fine – they came out sort of fluffy. The taste is a little bland. I think they would be better if I had used the varied sweeteners as you suggested. Overall I would say it as a success though.

Instead of the applesauce I used 0.4 cups of oil. I don’t think the outcome was especially sensitive to the amount of oil though. I may have used too much.

Anna February 17, 2011 at 8:03 am

Thanks for the report, George! If you get a chance, try them with the applesauce. I think it does add a little flavor.

Debra July 22, 2011 at 4:14 am

Absolutely the best and easiest oatmeal cookies EVER! Made them once with craisins and pecans. Second time with dried cherries, white chocolate chips and mac nuts. Even my non-vegan friends love ‘em!
Baked them 12 minutes. Perfect. Thanks Anna for making look like a great baker!

H July 24, 2011 at 8:18 pm

Making these now, and besides the fact that I had run out of eggs (we only buy free-range local from the farmer’s market) I had everything else in my pantry which was a pleasant surprise. The other best thing about them is you can eat the batter/dough without fear of salmonella, and it is delicious!

Anna July 24, 2011 at 8:52 pm

That’s a good point! I hope you like the cookies.

KT August 19, 2011 at 5:50 pm

WOW these are deff. my favorite oatmeal cookies!! i made some substitutions. i used a touch of yeast instead of soda and it worked just fine! i got it raising in some of the sugar the recipe called for in a touch of water. and i didnt put cinnamon in it. But it was still great! no not great, INCREDIBLE!!! i think i will use less sweetener next time, but thank you sooooooo much!!!!!!! keep on baking!

Anna August 19, 2011 at 6:12 pm

KT, thanks for the review! I never thought to add yeast, but that seems like a great idea. Thanks again for posting.

Jacque Romprey August 26, 2011 at 6:17 pm

These are delicious!!!!! THANKS!

Jacque Romprey August 26, 2011 at 6:19 pm

I doubled the recipe, didn’t drain the apple and added a 1/2 c. of milled flax. YUM! I think I will use a bit less sugar next time, just to have less calories, but they are wonderful!

Laura September 24, 2011 at 2:37 am

This may seem silly, but my third date with a gentleman this weekend involves baking cookies. I am LOUSY in the kitchen, so I’ve been practicing different recipes out all day to prepare myself. Just thought you might like to know that THIS is the recipe I’ll be baking tomorrow. Thanks for your helpful guidance.

Points of interest:
1.) used all-purpose white flour
2.) ran out of light brown sugar, so used 1/4 c light brown, and 1/4 c dark brown
3.) used brown rice syrup in place of maple syrup
4.) did not drain the applesauce
5.) thought rolled oats and quick oats were the same. They’re not. So I used quick oats, but chilled the dough in the refrigerator for 15 minutes before baking
6.) ran out of raisins, so used 1/4 c raisins, 1/4 c chocolate chips

Anna September 24, 2011 at 8:41 am

Loved the comment Laura! Thanks for the “points of interest”. Hope you had a nice date and that the cookies were great.

Kristen October 4, 2011 at 6:28 pm

Hi! I made these this evening and they came out delicious! I subbed honey for maple syrup (which is/isn’t vegan, I know there is a lot of back and forth on that..) and I also subbed craisins for raisins! MMM great recipe. I already ate two :)

Lisa May 4, 2012 at 9:10 am

I found this recipe the other day as my kids wanted oatmeal raisin cookies and I had all the ingredients on hand. They said these are the best cookies they have ever had!!

Amanda May 23, 2012 at 7:10 pm

These were so yummy! I only had about half of the amount of oatmeal so I subbed quinoa flakes. I filled them with vanilla frosting. :) Winner!

Dwayla May 29, 2012 at 5:47 pm

Hi! I made these last night, substituting equal parts agave and molasses for the maple sugar and adding 1/8 teaspoon ground cloves and two tablespoons wheat germ. Used a greased cookie sheet. Exceptionally good cookie, and raw would make a nice topping for apples.

Laura June 19, 2012 at 4:48 pm

Do you think mashed bananas would work instead of applesauce?

Anna June 20, 2012 at 11:56 am

Yes, give it a try!

MomofTwins June 24, 2012 at 11:40 am

I used chocolate covered cranberries. I also used less granulated sugar. My daughters and I loved them. Thanks for the recipe. One of my daughters has an egg allergy so I’m always looking for egg-free recipes. They’re even better the next day.

Soapydragon August 8, 2012 at 8:15 pm

I made these tonight!!! YUM! we each had 5-7 cookies hahaha. Would you happen to have the calorie info? Just for S&G’s :) lol

Anna August 8, 2012 at 8:25 pm

Glad you liked them! The best way to estimate calories is to put a cookie on the scale and say about 120 calories per oz of cookie. So if your cookie weighs 1/2 oz, it’s about 60 calories. I can’t give you the exact amount since cookies vary in size. The scale, however, is a great way to get a rough estimate.

Adina August 15, 2012 at 1:00 pm

This recipe sounds delicious and I can’t wait to bake these cookies tonight! A few quick questions- Will it be alright if I use quick oats instead of rolled oats? How drained should the applesauce be? And will it make a difference if I substitute raisins for chocolate chips (my husband hates raisins)? Thanks!

Anna August 16, 2012 at 7:29 am

Hi Adina,

Sorry it took me a while to get back to you. My comment notifications aren’t coming in. The answer to your questions are 1. Yes, quick oats are okay. The cookies will look different and have a different texture, but they’ll work. Don’t use instant, though. 2. The applesauce should be lightly drained. Don’t worry too much about it. Just drain it the best you can to remove some of the water. and 3. Chocolate chips might be okay. I personally wouldn’t use them in this recipe because the cookies are sweet and chewy and raisins go better with it, but you could try adding them if you want. You may want to add a few chips to one small portion of dough just to see how they work. Good luck!

Adina August 16, 2012 at 10:12 am

Thank you so much, Anna!!

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