Vegan Oatmeal Cookies

These soft and chewy Oatmeal Cookies are irresistible and delicious! Infused with a hint of chai, they are vegan and gluten-free. Video.

This oatmeal raisin cookie recipe reminds me of the cookies my grandma used to bake.  She had this sweet little oatmeal cookie recipe plaque hanging in her kitchen.  Every time we came to visit, oatmeal cookies, among many other treats, would be stacked on the counter.  She lived for our visits.  Nurturing with food was definitely her love language.  Memories of being in my grandma’s kitchen fill me up with all the tenderness and love she generously bestowed.

This recipe is a bit healthier than the recipe on my grandmother’s plaque.  They are subtly sweet (add more sugar if you want!) and made vegan.  A little molasses deepens the flavor without overpowering.  Flax seeds bind them together without eggs and add wholesome nutrition.  The chai-soaked raisins add sweet-spicy flavor and contribute to their moist and tender crumb.  Just a warning, these cookies are really easy to eat!!

Ingredients in Vegan Oatmeal Cookies

• Rolled oats (medium oats for extra chew) - Provide hearty texture and classic oatmeal cookie chewiness.
• Raisins or currants - Add chewy sweetness and bursts of fruity flavor throughout the cookies.
• Chai tea bag - optional, but good. Used to soak the dried raisins, adds moisture and infuses warmth and spice; other tea, rum, or hot water can be used instead.
• Flour - Forms the structure and body of the cookies. Or sub GF flour.
• Baking soda and Baking Powder - Helps the cookies rise and spread properly while creating a tender texture.
• Warm spices (cinnamon, nutmeg) - Add cozy depth and aromatic warmth that complements the oats and molasses.
• Salt - Balances sweetness and enhances overall flavor.
• Coconut oil - Adds richness and a subtle hint of coconut; vegan butter or regular unsalted butter work well as substitutes.
• Molasses - Brings deep caramel notes and moisture, contributing to a soft, chewy texture.
• Vanilla - Adds sweet aromatic depth and rounds out the flavors.
• Sugar - Lightly sweetens the cookie dough and helps create crisp edges with a chewy center.
• Flax egg -  ground flax and water, acts as a plant-based binder, helping hold the cookies together.

Expert Tip

Soak the raisins!  Plumping up the raisins (or currants) will make your cookies moister and add a nice hint of flavor.  You can use tea, rum, juice or even hot water.  The longer you soak them, the more flavor they will soak up.  Overnight is great, but 10 minutes works too.

How to make Oatmeal Cookies

Step one. Optional- Soak the raisins.  Soaking them for an hour or overnight is optimal for absorbing flavor, but even 15 minutes in hot liquid is good.  Chai gives such a perfect flavor, but hot water works well too.

Step two. Mix together flour, baking soda, baking powder, nutmeg, cinnamon, and salt.  Set aside.

Step three. Cream together softened coconut oil and sugar, then mix in vanilla and flax egg.

Step four. Combine. Add the flour mixture to the wet mixture, and mix. Then add the oats and drained raisins.

Step five. Form into 2 tablespoon balls with wet hands. Slightly flatten.

Step seven. Bake the oatmeal cookies at 375 F for 10-12 minutes. For extra chewy crispy cookies, add a few more minutes of time.

Storage

Store completely cooled cookies in an airtight container at room temperature for up to 4-5 days. To keep them soft, add a small piece of bread to the container - the cookies will absorb moisture from the bread and stay chewy.  They can be frozen for up to 3 months.

Serving Suggestions

Serve with a mug of masala chai or a London Fog latte. 

Variations

• Instead of raisins, try chocolate chips, dried cherries, currants, or toasted coconut.  Use 1 cup total additions.

More cookie recipes you may enjoy

• Spicy Chai Molasses Cookies
• Chocolate Tahini Cookies
• Vegan Pumpkin Chocolate Chip Cookies with Hazelnuts
• Thumbprint Cookies with Walnuts and Apricot Jam
• Chewy Triple Ginger Cookies
• Vegan Peanut Butter Cookies
• Vegan Chocolate Chip Cookies
• The BEST Vegan Breakfast Cookies

Treat yourself to these wholesome, delicious Oatmeal Raisin Cookies!  Perfect for sharing at gatherings or freeze some for later. Enjoy. ~Tonia

Oatmeal Raisin Cookie Video

Vegan Oatmeal Raisin Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 13 reviews

• Author: Tonia | Feasting at Home
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 18-20 cookies 1x
• Category: baked goods, cookies
• Method: Baking
• Cuisine: American
• Diet: Gluten-Free, Vegan

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Description

Lightly sweetened chewy Vegan Oatmeal Cookies.  Irresistible and delicious!

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Ingredients

Units USM Scale 1/2x1x2x

• 1 cup raisins or currants
• 1 chai tea bag (optional, see notes)
• 1 cup all-purpose flour or gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 1/2 cup coconut oil (softened not melted) or use vegan butter or regular butter.
• 1 tablespoon molasses, optional, see notes.
• 2 teaspoons vanilla
• 3/4 cup sugar (add another 1/4 cup if you like a sweeter cookie)
• 1 flax egg (1 tablespoon ground flax seeds mixed with 2 1/2 tablespoons water) or use 1 regular egg
• 1 1/2 cups quick or medium rolled oats

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Instructions

1. Preheat oven to 350°F.
2. Optional: soak the raisins. Steep the tea bag in 1 cup of hot water for 5 minutes, then pour the tea over the raisins in a small bowl. Let it sit for 10 minutes or overnight, drain well. See notes.
3. Dry ingredeints. In a small bowl, mix together flour, baking soda, baking powder, nutmeg, cinnamon, and sea salt.  Set aside.
4. Wet ingredients. In a large bowl, cream together softened coconut oil with the sugar. Add the molasses, vanilla, and flax egg and mix well.
5. Combine.  Add the flour mixture to the wet mixture and mix to combine well. Stir in the oats and drain all the liquid off the raisins, and mix them into the dough.
6. Form. Scoop out 1-ounce cookies (ping-pong-sized balls), tightly packed, onto 1-2  parchment-lined baking tray, 1 ½ inches apart.
7. Bake. Bake on the middle rack at 375°F for 10-12 minutes, until the edges are golden. For a chewy crispy cookie, back a little longer until completely golden. Let cool on a wire rack.

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Notes

No chai? Feel free to skip soaking the raisins.

Molasses: if not using molasses, use light brown sugar instead of  regular sugar.

Flax egg: mix together 1 tablespoon ground flax seeds and  2.5 tablespoons water.

For a softer texture, use quick cooking oats.  For a little extra chewiness, use medium oats.

Refrigerate the dough for 15-30 minutes before baking if it feels overly soft.

They hold well for 4 days in an air-tight container on the counter.  They also freeze great.

Nutrition

• Serving Size: 1 cookie
• Calories: 148
• Sugar: 7.5 g
• Sodium: 82.6 mg
• Fat: 7.7 g
• Saturated Fat: 6.2 g
• Carbohydrates: 17.2 g
• Fiber: 1.1 g
• Protein: 1.6 g
• Cholesterol: 0 mg