The best healthy Vegan Oatmeal Raisin Cookies Recipe creates a buttery cookie that’s soft and chewy and full of oatmeal and raisins! Vegan cookies are made without butter, milk, or eggs. This eggless oatmeal cookie recipe creates a traditional healthy cookie with lots of oatmeal and raisins in every bite! See my tips to make these easy cookies into gluten free vegan oatmeal raisin cookies.
I’ve loved oatmeal cookies since the time when my daughter, Adee, was a baby. I used to make double batches of oatmeal cookies. My theory is I needed the extra calories because I was nursing. Let’s go with that!
I wasn’t vegan then. But I learned it was easy to make oatmeal raisin cookies vegan. My solution was simple: I used chia seeds in place of eggs. See more on that below.
How to Make Oatmeal Raisin Cookies without Eggs
It’s so fun making these best vegan oatmeal raisin cookies! It may sound complicated cooking without eggs, but I promise, it’s not! Here are the steps to make eggless oatmeal raisin cookies.
Combine chia seeds with water in a small bowl. Set aside.
Add vegan butter, peanut butter, sugars and vanilla in a mixing bowl. Use a mixer and beat until light and fluffy. Add the vanilla and chia seed mixture and beat again until combined.
In a separate bowl combine the flour, cornstarch, baking soda, baking powder, salt, oatmeal, and raisins to the flour and give it a good stir to combine.
Gently stir the peanut butter mixture into the flour mixture. Stir until just combined.
Drop the cookie dough onto cookie sheets and bake for 9 – 10 minutes. Allow the cookies to cool for a bit on the pan before transferring to a rack to cool completely. If you want chewy oatmeal cookies, cook them closer to 9 minutes, so they’ll be soft in the middle.
What is a Chia Seed?
The word Chia derives from the Aztecan word “chian” which means “oily.” That’s probably referring to the Omega-3s that the seeds are known for, in addition to their high protein content.
Unlike flax seeds, Chia seeds don’t have to be ground in order to absorb their nutrients. I like using chia seeds my vegan baked goods. It’s a wonderful way to make cookies without eggs. One tablespoon of Chia seeds combined with water creates a perfect egg replacement.
Can I use Quick Oats for Cookies?
You can use quick or instant oats for these soft vegan oatmeal cookies, but just know that each kind of oatmeal changes the texture of the finished cookie. Using old fashioned or rolled oats will provide a chewier cookie whereas using quick oats will give you the flavor of the oats without the chewiness.
Should you soak raisins before baking with them?
If your raisins are older, you’ll want to soak them in water before baking with them. How will you tell if they’re older? Because they’ll be firm to the touch, not soft like a fresh raisin. Simply place raisins in a bowl and pour about 1/2 cup very hot water over them. Let them sit for 5 minutes. Note: Be sure and use the water from draining the raisins for this recipe!
How Long do Dairy Free Oatmeal Raisin Cookies Last?
Keep baked cookies in a sealed container to keep them freshest for the longest period possible. Properly stored, this vegan oatmeal raisin cookie recipe will last 3 – 4 days at room temperature, 5 – 8 days in the fridge, or up to 2 months in the freezer.
Expert Tips for Egg Free Oatmeal Raisin Cookies
Use these tips and tricks to make these dairy free oatmeal raisin cookies perfect every time:
- I used vegan butter in this recipe — Earth Balance works perfectly.
- Soften your vegan butter by leaving it out on the counter for about 30 minutes
- Make oatmeal raisin cookies with coconut oil by substituting coconut oil in place of the vegan butter
- I like using half vegan butter and half peanut butter in this recipe, however, if you prefer you can use all vegan butter
- Alternatively, you could use half coconut oil and half vegan butter too.
- You can freeze the cookie dough balls by placing them on a tray and freezing. Once frozen put in a freezer bag. Allow more time for baking frozen cookie dough balls.
- Make these into vegan gluten free oatmeal raisin cookies by using gluten free baking flour.
Finally, these oatmeal infused Peanut Butter Chocolate Chip Energy Bites are go-to healthy favorites every time!
That’s it for these chewy vegan oatmeal raisin cookies!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Oatmeal Raisin Cookies
- 2 tablespoons chia seeds
- 6 tablespoons water
- ½ cup vegan butter , softened
- 6 tablespoons peanut butter
- ¾ cup firmly packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 1¼ cups whole wheat pastry flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups rolled oats (old fashioned oatmeal, uncooked)
- 1 cup raisins
- Heat your oven to 350°F. Line cookie sheets with parchment paper.
- Combine the chia seeds with the water in a small bowl. Stir and set aside.
- In large bowl, beat vegan butter, peanut butter and sugars. Use an electric mixer on medium speed to whip until creamy. Add the chia seed mixture and stir to combine.
- In a separate bowl Stir together the flour, cornstarch, baking soda, baking powder, cinnamon salt, oats and raisins.
- Pour the wet mixture into the flour mixture, and stir until combined.
- Use a cookie scoop to drop the dough onto prepared cookie sheets, with dough balls spaced at least one inch apart.
- Bake for 9 – 10 minutes, until golden brown. When done remove from the oven and cool for a few minutes on the cookie sheet before transferring to a wire rack to cool.
- Store cookies in an airtight container. You can refrigerate these cookies to extend their freshness, up to a week. They can be frozen for up to 2 months.
- Freezing Tips. You can freeze the cookie dough by dropping the dough balls onto a tray and placing that try in a freezer. Once frozen, transfer to a freezer bag. Then when you’re ready to bake, heat your oven to 350F, place the frozen cookie dough balls on a cookie sheet, and bake for 10 – 12 minutes.
- Flour. This recipe calls for Whole Wheat Pastry Flour which is different than whole wheat flour. You can substitute all-purpose flour. If you prefer to use Whole Wheat Flour, I recommend half whole wheat + half all-purpose and note that whole wheat flour changes the consistency of the finished cookie.