These vegan oatmeal cookies are perfectly sweet, chewy, and ready to be served with non-dairy milk or made into cream pies.
It’s time to make vegan oatmeal cookies! Let’s Get Started.
First, you’ll want to assemble your ingredients shown below.
PSSSST! Don’t forget to pre-heat your oven to 350 degrees Fahrenheit before you do anything else.
Making the Cookies:
First, combine your dry ingredients in a medium mixing bowl. Dry ingredients include quick-cooking oats, whole wheat (or all purpose flour), cornstarch, aluminum-free baking powder, salt, and cinnamon. (See Step 1 below.)
Next, combine your lightly packed brown sugar, vegan butter, nondairy milk, and vanilla in a separate small mixing bowl. (See Step 2 below.)
Step 3: Pour wet ingredients over dry ingredients, and add raisins (optional) and walnuts (also optional) to your cookie dough. (See below.)
Stir ingredients together using a spoon (or mixer) until fully combined. (See Step 4 below.)
One of the best things about this recipe is that there is no need to chill your dough. Because the fat content in these cookies is not as high as other cookies, you don’t have to worry about your cookies completely flattening out or not keeping their shape.
So, go ahead and just scoop a dozen 2-3 tablespoon-sized mounds of cookie dough on to a non-stick lined pan. (See Step 5 below.) (I use these silicon liners from Amazon, or you can just use parchment paper from the grocery store.) (As an Amazon associate, I earn from qualifying purchases.)
Next, I like to slightly flatten my cookie dough mounds so that they bake into a nice flat-topped, round oatmeal cookie that’s perfect for dipping in non-dairy milk or spreading with icing. I just use my fingers to do this, but you could use the bottom of a glass cup or jar to just press the dough mounds down a bit. (See Step 6 below.)
Finally, you get to bake your cookies! Make sure your oven is fully pre-heated to 350 degrees Fahrenheit, and bake for about 15-16 minutes, or until the edges of your cookies are juuuuuust starting to turn golden brown. Every oven is different, so keep a close eye on those cookies after the 14 minute mark.
After they’ve baked, make sure you let your cookies cool for about 5 minutes before attempting to move them off the baking sheet. (See Step 7 below.)
- Make sure you let your cookies cool for 5 minutes before removing them from your baking sheet. Broken cookies are no fun.
- Store your cookies in an airtight container to keep them chewy and soft.
- Did your cookies sit out on the counter too long and dry out? Throw a piece of bread into the airtight container with your cookies, and in a few hours, they’ll be noticeably softer.
Looking for More Vegan Cookies?
We’ve got you covered! Here’s some ideas:
- Vegan Apple Oatmeal Cookies
- Perfect Vegan Pumpkin Cookies
- Vegan Peanut Butter Cookies
- Healthy Vegan Carob (or Chocolate) Chip Cookies
- Vegan Orange Almond Cookies
This recipe was adapted from an apricot oatmeal cookie recipe in one of my favorite little vegan cookbooks, Cooking for Two with the Micheff Sisters: A Vegan Vegetarian Cookbook.
Vegan Oatmeal Raisin Cookies
- cookie sheet
- non-stick liner or parchment paper
- 1 1/4 cup quick-cooking oats
- 1/2 cup whole wheat flour (or all purpose flour)
- 1 tablespoon cornstarch
- 1/2 teaspoon aluminum-free baking powder (I use Rumford.)
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- 3/4 cups brown sugar (lightly packed) (or evaporated cane juice crystals)
- 1/3 cup vegan butter
- 1 teaspoon vanilla extract
- 3 tablespoons cold almond milk (or other non-dairy milk)
- 1/4 cup finely chopped walnuts (optional)
- 1/3 cup raisins (optional)
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, combine oats, flour, cornstarch, baking powder, salt, and cinnamon.
- In a second bowl, combine sugar and vegan butter with fork, whisk, or beater until well incorporated. Add almond milk and vanilla.
- Fold wet ingredients into the dry ingredients until a soft dough develops. Add walnuts and raisins, if desired.
- Scoop a dozen 2-3 tablespoon sized mounds of dough on a non-stick lined baking sheet. Flatten each mound just slightly with your fingers or a spoon.
- Bake at 350 degrees Fahrenheit for 15-16 minutes, or until a very slightly golden brown rim is forming around the edges of your cookies. Remember, every oven is slightly different, so watch your cookies closely after the 14 minute mark. If you choose to make your cookies smaller (and make more than 12 of them), they won't need to bake as long.
- Allow cookies to cool for 5 minutes before lifting off of the baking sheets.
- Once cooled, cookies can be stored for up to a week in an airtight container at room temperature.
Kelly @ Vegan Iowan says
Mrs. Herb says
Kelly @ Vegan Iowan says
Thank you for sharing! I have so many great memories of eating my grandma’s oatmeal raisin cookies. I’m glad to have your recipe so I can continue to enjoy them!
Abby @ The Frosted Vegan says
Mrs. Herb says
Ahh! Another tempting treat! I’m trying to fit in a bikini – 2 days! Must. Not. Look. At. Cookies.
Seriously, though. Yum!
LOL. I don’t think I’d look good in a bikini in 6 weeks if I worked out everyday and ate nothing but kale. Have a great cruise!!
Abby @ The Frosted Vegan says
Vegetables..cookies, it’s all the same, right?!
This recepie is way too sweet! I’ll try 1/2the quantity of sugar next time.
Please find a substitute for palm oil. The demand in the USA for palm oil is causing the destruction of habitat of orangutans. Thank you.
Way too dry!!
Great little gems of sweetness. Turned out just perfect. Can’t stop at just one!
I used slightly less sugar than what the recipe says after reading Monique’s comment, and I still found these cookies to be way too sweet. Unless you like overly sweet cookies, I suggest that you use half the amount of sugar. Overall though, a good, simple recipe. Thanks for sharing!
Luminous Transcendental Serpent says
Luminous Transcendental Serpen says
I made these exactly as stated and they were not moist enough to stick together at all. :( I added no sugar and it was better. I also added more vanilla soy milk until it began to stick together.
I just made these, They are delicious! However, I did need to bake them for about 20 to 30 minutes! Don’t know if it’s my oven, but be prepared to cook a little longer!
I made these tonight, but they spread out so bad in the oven, it was like one gigantic cookie… What did I do wrong? I used oat flour instead of whole wheat, along with whole oats, and everything else you listed. I put the dough into the refrigerator until it was time to make them, but only for about 10 minutes. I don’t know where I went wrong…
These were delicious! I used canola oil instead of the margarine, halved the sugar based on other comments, left out the nuts, and added a whole teaspoon of cinnamon. I thought they were sweet enough with half the sugar, and I like things sweet. I’m really happy to find a vegan oatmeal raisin cookie recipe to replace my childhood favorite non-vegan one! :)
I resisted my usual instinct to alter a recipe and made these according to the directions. I did cut back to 1/2 cup of sugar based on the reviews, and I thought they were just about perfect. I eat them with unsweetened tea, so I like them a bit on the sweet side. I mixed them for over a minute to get a good dough that would hold together, and finished squishing them onto the baking sheets to ensure they’d make a solid cookie without eggs. The yield was 18 small cookies. This one’s a keeper. I’ll bag the dry ingredients for several heat sealed batches, with the raisins and walnuts in adjacent heat sealed plastic bag compartments so everything is bagged and ready to go. Print a label for them with abbreviated directions and I have pre-packaged homemade cookie kits. Cream the sugar and margarine, add the wet ingredients, then mix in the dry stuff and it’s cookie time! The hardest part will be restricting myself to only three of these cookies a day so a batch lasts a week. Thanks for the awesome recipe!
I love that you are making homemade cookie kits out of them! Great idea!
We just moved to Utah from San Diego and don’t have a ton of experience with high altitude baking. When we first made these, we thought they were ruined because they spread out all over the pan. Tried them anyway and they were amazing to the point that our family finished them off in one go. Now it’s our favorite pan cookie recipe. We add a little extra milk and flour, spread them out intentionally now :) and bake at 375. Thanks!
Deanna Corarito says
I made a double batch of these yesterday… simply scrumptious! My go to has been the recipe off of the Quaker Oatmeal box and veganise it, but these are sooo much better
This is my new standard recipe!
Hi Deanna, Yay! I’m so glad you liked them!! :) Thanks for your comment. Lindsay
Susan Dubose says
Just made the oatmeal choc chip cookies
Delicious and so eady to make. Love that that there’s no butter or margarine.
Yay! Love the addition of chocolate chips. :)
Richard Tunner says
Love the recipe so so much! My family really likes it. Thanks for sharing the recipe
Yay! So glad you loved them. :)
Gabriel Inpool says
Wow!!! It was a great recipe. Keep sharing these types of recipes on your platform because it helps me to time pass in this covid time