• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Karissa's Vegan Kitchen logo

  • Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Side Dishes
    • Dessert
    • Snacks
    • Soup
  • About
    • Work With Me
    • Contact
  • eBooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Popular Recipes
  • Search By Meals
  • Search By Ingredients
  • Search By Holidays
  • eBooks
  • Free Vegan Beginner's Guide
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Meals » Dessert

    Vegan Oatmeal Raisin Cookies

    Published Sep 9, 2020 · Updated Oct 5, 2022 · 4 Comments

    • Share
    • Tweet

    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    The best vegan oatmeal raisin cookies, spiced with a little cinnamon and nutmeg. So soft and chewy!

    Soft and chewy vegan oatmeal raisin cookies laid out in a zig zag patten on a surface.
    Delicious & easy vegan oatmeal raisin cookies.

    There's nothing like biting into a perfectly soft oatmeal raisin cookie. The chewy texture, the little pops of sweetness from the raisins, and the spice from the cinnamon. Whoever invented this cookie was a god/goddess.

    These cookies are very similar to my vegan oatmeal chocolate chip cookies, but with added spice and (of course) raisins. Soft, buttery, and so delicious. Rolled oats make for the best chewy cookie bite.

    Add these to your holiday cookie plates to share with family and friends!

    Ingredients

    It takes 11 simple ingredients to make these tasty cookies.

    Ingredients laid out on a surface. Brown sugar, nutmeg, cinnamon, baking soda, oats, flour, salt, raisins, vanilla, non-dairy milk and vegan butter.
    I love adding nutmeg to these cookies for an added depth of flavor.
    • Vegan butter: I use Earth Balance Buttery Sticks for baking. Leave out at room temperature to soften.
    • Brown sugar: This type of sugar helps the cookies to be chewy in the middle with crispy edges.
    • Vanilla extract: Vanilla makes a huge difference in the cookie's flavor! Use 100% pure.
    • Non-dairy milk: Plain and unsweetened. I usually use oat milk, but you can use what you have on hand (almond, soy, etc.)
    • Flour: All-purpose.
    • Oats: Rolled oats, also known as old-fashioned oats.
    • Baking soda: Leaving agent.
    • Cinnamon and nutmeg: The spice!
    • Salt: Salt enhances the flavors and adds balance to sweet desserts.
    • Raisins: I just buy the raisins from my grocery store's bulk section. Your favorite kind will work - I've even used golden raisins in these cookies and they are delicious.

    Instructions

    You only need about 15 minutes to make vegan oatmeal raisin cookies: 5 mins of prep time and 10-12 minutes of baking time.

    Step by step collage for making oatmeal cookies
    Step-by-step.
    1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
    2. In a stand mixer or using a hand mixer, cream together the softened vegan butter and brown sugar. Mix in the vanilla and non-dairy milk.
    3. Mix in the oats, flour, baking soda, cinnamon, nutmeg, and salt.
    4. Fold in the raisins.
    5. Roll into balls, about 2 tablespoons worth each. Space out on a baking sheet about 2 inches apart.
    6. Bake for 10-12 minutes.
    7. Let cool for about 15 minutes before removing from the baking sheet.

    Top Tip

    If the weather is particularly warm, the dough may get too soft and sticky to roll into a ball. (This may also cause the cookies to spread too much when baking.) If this happens, chill the dough for about 15 minutes before rolling into balls.

    Variations & Substitutions

    • Gluten-free: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour (Bob's Red Mill is great!) Because oats can become contaminated with gluten, look for GF oats as well.
    • Oil-free: Substitute the vegan butter with pumpkin puree or applesauce.
    • Vegan butter substitute: You can also use coconut oil if you cannot find vegan butter.
    • Add-ins: Pecans, walnuts, crushed pretzels, chocolate, peanuts, etc all make great additions to these cookies! I recommend keeping any add-ins, including raisins, to 1 cup so the cookies are not overloaded.

    Craving chocolate instead? Try these Vegan Chocolate Cookies.

    Cookies laid out on a surface.
    This recipe makes about 18 cookies.

    Storage

    How:

    • Store in an airtight container or resealable bag.
    • If you want to freeze, use a freezer-specific bag.

    Length:

    • Room temperature: Up to 3 days.
    • Fridge: Up to a week.
    • Freezer: Up to a month.

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    A close up of oatmeal cookies

    Vegan Oatmeal Raisin Cookies

    Karissa Besaw
    The best soft and chewy vegan oatmeal raisin cookies! Perfectly spiced with cinnamon and nutmeg.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Dessert, Snack
    Cuisine Vegan
    Servings 18 cookies
    Calories 178 kcal

    Ingredients
      

    • ½ cup softened vegan butter
    • 1 cup brown sugar
    • 2 teaspoons vanilla extract
    • ¼ cup non-dairy milk
    • 1 cup all-purpose flour
    • 2.5 cups rolled oats
    • 1 teaspoon baking soda
    • ¾ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon salt
    • 1 cup raisins

    Instructions
     

    • Preheat oven to 350°F. Line a baking sheet with parchment paper.
    • In a stand mixer or using a hand mixer, cream together the softened vegan butter and brown sugar. Mix in the vanilla and non-dairy milk.
    • Mix in the oats, flour, baking soda, cinnamon, nutmeg, and salt.
    • Fold in the raisins.
    • Roll into balls, about 2 tablespoons worth each. Space out on a baking sheet about 2 inches apart.
    • Bake for 10-12 minutes.
    • Let cool for about 15 minutes before removing from the baking sheet.

    Nutrition

    Calories: 178kcalCarbohydrates: 31gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 142mgPotassium: 135mgFiber: 2gSugar: 12gVitamin A: 253IUVitamin C: 1mgCalcium: 25mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Vegan Dessert Recipes

    • Vegan Blueberry Pie
    • Vegan Sugar Cookies
    • Easy Vegan Pie Crust
    • Vegan Chocolate Pecan Pie
    • Share
    • Tweet

    about karissa

    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Reader Interactions

    Comments

      leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Nikki G says

      February 13, 2022 at 10:04 am

      5 stars
      Easy straightforward good for family with allergies.

      Reply
    2. Kristen says

      March 15, 2021 at 4:08 pm

      5 stars
      best cookies ever! I made them for my mom and she loved them so much, she requested I make them every week!

      Reply
    3. Nancy says

      October 30, 2020 at 5:52 pm

      5 stars
      I made your recipe last week, added some cranberries and raisens ( Oh my gosh!) My daughter and i ate them up so fast, lol. Deliciously addicting, so i have to make another batch today. Chewy, flavorful and yummy!!! Today i will be adding dried cherries, walnuts and pumpkin spice. 🙂 Such a simple, quick yummy recipe-Thank You very much for posting. 🙂

      Nancy from Chicago.

      Reply
      • Karissa says

        October 30, 2020 at 10:43 pm

        Yum!! Those flavors sound amazing together!

        Reply

    Primary Sidebar

    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

    • Vegan Pancakes
    • Easy Vegan Ranch Dressing Recipe
    • The Best Fudgy Vegan Brownies
    • Baked Vegan Mac and Cheese
    • Impossible Burger Meatloaf
    • Easy 5-Minute Vegan Gravy

    Footer

    Image says "featured on..." then includes company logos of Finding Vegan, healthline, VegNews, PETA, Runner's World, LiveKindly, Prevention, Woman's Day, Shape, Buzzfeed, and MSN.

    COPYRIGHT © 2022 KARISSA'S VEGAN KITCHEN · Privacy Policy & Disclosures · Contact