Back to Recipe
Vegan Oatmeal Raisin Cookies

Vegan Oatmeal Raisin Cookies

Soft and chewy oatmeal raisin cookies are made without dairy or eggs! Just swing by a supermarket for the special ingredients — coconut oil, nondairy milk (such as almond milk), and flaxseed meal (a great substitute for eggs). The recipe is a Yummly original created by Sara Mellas.

Author: OnlineCook

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 30 minutes

Total Time: 30 minutes

Servings: 8 Servings

Calories: 303 kcal per serving

Ingredients

  • 6 tablespoons - refined coconut oil
  • ½ cup - light brown sugar
  • ⅓ cup - granulated sugar
  • 1 tbsp - molasses
  • ½ cup - nondairy milk
  • 1 tbsp - flaxseed meal
  • 2 teaspoons - vanilla extract
  • 1 cup - all purpose flour
  • 1 ¼ cups - quick cooking oats
  • 1 tsp - ground cinnamon
  • ⅛ tsp - ground nutmeg
  • ½ tsp - baking soda
  • ½ tsp - baking powder
  • ¼ tsp - salt
  • ½ cup - raisins
  • ¼ cup - finely chopped walnuts

Instructions

  1. Preheat the oven to 350°F.
  2. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
  3. Place the coconut oil, brown sugar, granulated sugar, molasses, nondairy milk, flaxseed meal, and vanilla extract in a medium bowl. Whisk until smooth and combined.
  4. Add the flour, oats, spices, baking soda, baking powder, and salt to the bowl. Mix with a rubber spatula until a smooth dough forms. Fold in the raisins and walnuts.
  5. Allow the dough to rest for 10 minutes to allow the oats to absorb the excess liquid. Divide the cookie dough into 16 balls, using roughly 1 1/2 tablespoons of dough for each, and arrange them spaced 1 1/2 inches apart on the baking sheet. Transfer the sheet to the freezer for 10-15 minutes. (Alternately, freeze the dough balls on a small tray or large plate and transfer to the baking sheet after freezing.)
  6. Bake the cookies on middle rack of oven until puffy and golden brown at the edges, 13-15 minutes.
  7. Check to see that cookies are done. Remove from oven or add time as needed.
  8. Allow the cookies to rest on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.

Nutrition

Energy: 303 kcal | Total Fat: 14 g | Saturated: 9 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 56 g | Fiber: 3 g | Sugars: 31 g | Proteins: 5 g | Sodium: 179 mg | Polyunsaturated: 3 g | Monounsaturated: 1 g

©2026 OnlineCook LLC