Go Back
+ servings
Three oatmeal cookies stacked with more cookies and ingredients around it.

Vegan Oatmeal Raisin Cookies

These buttery vegan oatmeal raisin cookies are made without dairy or eggs. It's an easy cookie recipe with lots of flavor to keep you coming back for more!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36 cookies
Calories 118kcal


  • 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
  • 1 ¼ 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 (177°C). Line cookie sheets with parchment paper.
  • Combine the chia seeds with the water in a small bowl. Stir and set aside. 
  • In a 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 to 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.


  1. 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.
  2. 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.


Calories: 118kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Sodium: 98mg | Potassium: 104mg | Fiber: 1g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.7mg