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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 }

Gab August 19, 2012 at 11:23 am

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.

Katherine September 21, 2012 at 2:21 pm

These are the best cookies in THE WORLD!!! This recipe is a permanent fixture in my cookie craving list. I love it. :)

Christina September 28, 2012 at 10:39 pm

I just made these cookies for my friend who is vegan! Best moist oatmeal raisin cookies ever! Thanks!

DBStar October 10, 2012 at 6:02 pm

These came out very good. I did not drain the applesauce and I don’t know why that is even in the instructions.

Michelle January 1, 2013 at 7:07 pm

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.

Jeane January 19, 2013 at 8:23 am

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?

Anna January 19, 2013 at 8:40 am

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.

Mark February 22, 2013 at 10:05 pm

The first vegan cookies I’ve made that came out nice and chewy. Awesome!

Leah February 23, 2013 at 10:32 am


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!

Leah February 23, 2013 at 10:34 am

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!

Anna February 23, 2013 at 12:25 pm

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.

Kimberly February 23, 2013 at 8:02 pm

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! :)

steph March 15, 2013 at 4:58 pm

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!!

Sarah March 30, 2013 at 10:55 pm

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.

McKe April 1, 2013 at 12:30 am

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.

Janice April 6, 2013 at 8:42 pm

Just made these and added 1/4 cup milled pumpkin seeds and they taste awesome! Thank you for posting this recipe.

Leslie April 7, 2013 at 7:23 pm

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.

Victoria April 8, 2013 at 9:55 pm

Is it possible to use molasses instead of the maple syrup?

Anna April 9, 2013 at 7:52 am

Hi Victoria, I like molasses, but I think it might be a little too strong in these.

Victoria April 9, 2013 at 4:08 pm

Thanks, could honey work as a substitute? (I’m allergic to maple syrup :/)

Monica April 11, 2013 at 10:03 pm

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……

Peaches April 12, 2013 at 11:54 pm

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

Peaches April 14, 2013 at 2:20 pm

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.

jamie April 24, 2013 at 8:41 pm

Oh my word! This is the best oatmeal raisin cookie!! Can’t wait for my husband to get home and try these!

Alice Garcia May 17, 2013 at 7:03 pm

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?

Laura May 19, 2013 at 2:29 pm

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.

Steffen August 3, 2013 at 7:30 pm

I would suggest to anyone to substitute some fresh sliced strawberries for the raisins. I used just a bit more than 1/2 a cup and also had to cook the cookies just a bit longer due to the moisture of the strawberries but it was well worth it. The cookies still came out soft and chewy.

I also opted to not use any oil and used double the applesause. I used blueberry applesause instead of regular. I blended 1/2 white pastry flour with 1/2 whole wheat all-purpose flour( I was low on the pastry flour).

I am not a vegan but I was cooking for some vegan friends and I think I have found my new favorite cookie.

Neenah August 31, 2013 at 9:41 pm

Thank you for this recipe! I’m a breastfeeding mother with a newborn with allergies we have not been able to pin point. I made these cookies with gluten-free brown rice flour. I added 1/3 cup of 100% cocoa powder because I love chocolate and have not been able to have any in quite a while. I used quick certified gluten free cooking oats. I did not drain the applesauce. Instead of using 1/4 cup granulated sugar I used stevia. I soaked the 1 1/2 cups of oats in one cup of coconut milk for about 15 min. Once they were out of the oven I sprinkled them with powdered sugar. Let me just say OMG!!!! They were delicious!!! Thank you again! I needed a sweet treat to add to my new gluten, dairy, egg, nuts, soy free diet.

Neenah August 31, 2013 at 9:44 pm

I have to add my 13 yr old daughter LOVED THESE COOKIES! She can’t wait to make her own batch. Thank you!

Kaelya November 11, 2013 at 10:19 pm

My cookies spread so thin during baking they were see-through! :( I made a second batch of dough, assuming I made a mistake & the same thing happened! After such great reviews I’m SO disappointed. Any idea what went wrong???

Anna November 11, 2013 at 10:25 pm

Spreading is often caused by too much sugar or not enough flour. What brand of pastry flour did you use? Maybe it was lighter and your 3/4 cup weighed less than other brands. I usually use Hodgson Mill. Making the cookies using weights is more accurate. Wish I could help you, but the recipe always works for me! Feel free to email me if you want to troubleshoot.

Jennifer Sanders January 19, 2014 at 8:52 pm

Incredible cookies! By using coconut oil, they are perfect for my dairy/soy-free diet due to baby’s MSPI— although I will certainly continue making and eating these long after I stop nursing! Have gotten rave reviews from all who have tried them. :)

Lydia January 30, 2014 at 2:18 pm

Man! I rarely leave reviews for recipes, but I had to make an exception for these cookies. Oatmeal cookies were the one thing I missed when I went vegan, but these are far better than the non-vegan one’s I’ve had. I had textured vegetable protein for some added protein (it didn’t change the taste at all).

Cameo February 3, 2014 at 8:17 pm

I was craving oatmeal cookies but have been on a “no dairy” restriction. I was excited to see this simple recipe. The cookies turned out super chewy yet a tad crunchy and dense. I love them! Unfortunately I already ate 4 of them in one sitting. I think I might use less raisins next time to reduce the sugar/sweetness but will use this as my staple oatmeal cookie recipe in the future. YUM! They looked so beautiful that I wish I could have posted a photo.

Jenny February 13, 2014 at 6:32 pm

I made these cookies tonight and they are sooo delicious.
I used regular pastry flour since I didn’t have whole wheat, I didn’t have brown sugar so just used granulated, and I didn’t have applesauce so I used egg replacer as one reviewer mentioned. The dough was a bit dry and when they were done they hadn’t spread out any. I am a fairly good cook/baker so I wasn’t sure what went wrong, but regardless they were fantastic! Crispy on the outside and chewy on the inside. Hands down they best vegan cookies I have had! Thanks for posting the recipe!

Heather February 23, 2014 at 12:46 pm

This recipe is a keeper! I never knew I needed a vegan oatmeal cookie recipe until I tried this one. I reduced the sugar slightly (left out the white sugar) and subbed a flax egg for the applesauce, and the cookies were still wonderfully sweet and chewy. I get the impression that this is a forgiving recipe, and it’s one that I will make again for sure.

Ben February 27, 2014 at 6:38 pm

Like some of the others who have posted on this site, I was purchasing vegan oatmeal cookies at Wholefoods (ouch!!). These cookies more than satisfy my oatmeal cookie craving. I have already made several batches. Got a good vegan cheesecake recipe?

Anna February 28, 2014 at 7:37 am

Hi Ben,
I have never tried to make a vegan cheesecake, but that sounds like a fun project. If anyone has a good vegan cheesecake recipe, let me know. In the meantime I’ll do some research.

Lisa February 28, 2014 at 9:49 pm

can you substitue almond flour here

Anna February 28, 2014 at 10:11 pm

Lisa, I haven’t ever tried it. Sounds like a fun experiment!

Arthur March 11, 2014 at 11:09 pm

Hi, I really want to try this but I won’t have time to do it after work tomorrow. Do you think the dough can stand the fridge so I can pop it in the oven and bake it really quick?

Luann March 20, 2014 at 7:46 pm

These cookies turned out perfectly. They were extremely chewy, with a slight crisp on the edges. I ended up making 14 larger ones, which represented a traditional cookie better, and made sure to flatten them first (they puffed up during cooking). These were far better than my non-vegan attempts at oatmeal cookies, and I love how easy they are to make because no weird substitutes are required! Thank you so much! This will become a staple!

Stephanie March 22, 2014 at 10:37 am

Wow! I am really impressed with these- just made them, they are hot out of the oven and they are SO delicious! Taste just like the real thing but no butter or margarine!! I’m so excited about that!! I’ve been craving that chewy soft oatmeal cookie sensation but was fearing they would come out too dry or crunchy- these are PERFECT!!

Karen April 1, 2014 at 2:07 pm

Hi Anna,

I just baked these with a few changes, and the cookies came out looking like cereal bites (that is, they didn’t spread out at all) and are crunchier than chewy (just barely chewy at the centre). I put only 1/8 cup of oil and replaced the other 1/8 with applesauce; added 1/2 cup of sunflower seeds; used only 1/2 cup brown sugar but 1 whole cup of raisins. I also substituted 1/4 cup whole wheat all purpose flour with 1/4 cup brown rice flour.

The cookies taste good but do not look like cookies, and I wish they were really chewy. Was it the lack of oil the problem, do you think? What makes cookies spread out?



Anna April 1, 2014 at 2:53 pm

Hi Karen, you basically created a new recipe. Baking is a science, so every little change you make to the recipe will result in a different cookie. Most likely, cutting the sugar is what caused the lack of spread AND the lack of chewiness. I usually find that the more sugar, the more the cookies spread. And of course swapping out applesauce for oil creates a different texture as well.

Changing the whole wheat flour to rice flour would also change the results.

It’s always fun to experiment, but sometimes it’s best to try the recipe as written and THEN incorporate changes :). At least the cookies were tasty. That’s better than I can say for some of the experiments I’ve done in my life ;).

Karen April 5, 2014 at 12:21 pm

Hello Anna,

Thanks so much for your quick reply! I hardly ever bake cookies and I thought I could take liberties with the recipe! I just baked another batch and except for using white all-purpose flour (very light hand!) and 1/2 cup brown sugar that I grinded to finer texture first, I didn’t change anything. The cookies turned out great (moist and chewy… and sweet enough for me!) and look almost as nice as in your picture :) Thanks for your help and for the awesome recipe.

Anna April 5, 2014 at 12:26 pm

Glad you made it work, Karen! Baking involves so much chemistry. When I take liberties with baking, I always prepare myself for failure. Sometimes things work perfectly. Sometime they fail. After a while you get a knack for ratios and chemical reactions. If you get a chance, try the vegan chocolate chip cookies. They are one of my favorites.

Karen April 6, 2014 at 3:20 pm

I sure will – love chocolate chip cookies! Can’t stop eating those raisin oatmeal ones; they’re so good with tea and coffee :)

Melissa April 26, 2014 at 9:20 pm

Soooo damn yummy! This is my 4th time making these cookies for me & my family, fair to say we’re all addicted! Thanks so much for posting this recipe :)

Karen May 2, 2014 at 12:37 am

Hi Anna!

My third time baking these. They’re in the oven right now, spreading gorgeously and smelling so sweet! I’m so stoked to see them spread, I can’t even wait to post a note!They’re for my co-workers tomorrow, lucky things :) By the way, maybe the fact that this batch is spreading even better than my 2nd is because I followed the order of adding ingredients to the letter. Before, I just dumped everything in a bowl and mixed. It seems order matters!

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