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–+ servings
oatmeal raisin cookie in a stack with milk in the back

Chewy Vegan Oatmeal Raisin Cookies

Chelsea Peachtree
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Servings 12
Calories 261 kcal

Ingredients
  

Wet Ingredients

  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1 tbsp vanilla extract
  • ½ cup vegan butter block form, softened

Dry ingredients

  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 cups old fashion rolled oats
  • 1 cup all purpose flour or gluten free 1-1
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¾ cup Raisin

Instructions
 

  • Preheat your oven to 350 degrees F and grease two baking sheets.
  • Begin by making your flax egg. Combine 1 tbsp of ground flax with 3 tbsp of water. Mix and let sit for ten minutes.
  • Beat together the butter, vanilla and sugars (both brown and granulated) until they are fluffy and soft.
  • Scrape the edges using a spatula then add in flax egg and mix.
  • Next, scrape the edges again + add in the baking soda, baking powder, cinnamon and salt + flour and mix until they are well combined. Be careful not to overmix.
  • Add in the oats and continue to mix. It will be thick and not easy to mix but eventually will become softer.
  • Once the oats are mixed with the other ingredients, scrape the edges and add in the raisins and mix again.
  • Scoop approx. 2 tbsp of dough and roll it into a ball. Place it on the baking tray and continue to do so with the rest of the dough, spacing each dough ball approx 2 inches from one another.
  • Bake for 13-14 minutes. Let cool for 10 minutes.

Notes

You can use regular butter if you are not vegan.
Use ½ raisin and ¼ cup chocolate chips for a fun twist!
Overmixing the dough can cause the it to not be tougher - be sure to only mix until ingredients are combined.
Storage: Store these cookies in a cool area for up to 5 days. You can also freeze them for up to 2 months in an air tight container.
Time Saving Hack:  Make the dough ahead of time + allow it to come to room temperature then scoop 2 tbsp onto the baking sheet + bake. The dough will stay for 48 hours in the fridge.

Nutrition

Calories: 261kcalCarbohydrates: 37gProtein: 4gFat: 11gSaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 278mgPotassium: 111mgFiber: 2gSugar: 14gVitamin A: 360IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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