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These Oatmeal Raisin Chocolate Chip Cookies are tender and chewy on the inside, yet crispy on the outside. They require simple ingredients and they are so easy to customize. The whole family will love them!
Oatmeal raisin cookies are a total classic and they are really easy to veganize. You don't need eggs or dairy butter to make vegan desserts such as Vegan Chocolate Cake, Vegan Vanilla Cupcakes, and these delicious cookies! They are just as tasty and the texture is perfect!
These cookies are packed to the brim with heavenly-sweet flavors, and they'll bring back great memories. Plus, I added chocolate chips to make them out-of-this-world DELICIOUS!
This oatmeal raisin chocolate chip cookie recipe is straight forward, simple, and totally veganized just for you!
Ingredients for Oatmeal Raisin Chocolate Chip Cookies
(FULL AMOUNTS IN RECIPE CARD BELOW)
No fancy-schmancy ingredients here - just simple, easy-to-find pantry items. You probably have everything waiting for you right now.
For the dry ingredients, you'll need All-Purpose Flour, Salt, Baking Soda, Cinnamon, and Nutmeg. The nutmeg is optional.
For the wet ingredients, you'll need Vegan Butter, Brown Sugar, Granulated Sugar, Ground Flaxseed, Water, and Vanilla Extract.
AND now for the delicious mix-ins! You'll need Rolled Oats, Vegan Chocolate Chips, and Raisins.
How to Make Them
- In a large bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg together to combine.
- In a medium bowl, cream the butter and sugar using a hand or stand mixer over medium speed.
- Mix in the flax egg and vanilla until just combined.
- Add the sugar and butter mixture to the dry ingredients. Using a spatula, mix together until just combined and a dough is formed. Don't over mix.
- Fold in the oats, chocolate chips, and raisins.
- Roll dough into 1 ½ inch balls and place onto baking sheet about 2 inches apart. You can also use a cookie scoop. Slightly press them down, using a spoon or your hands. Bake for 12-15 minutes or until the edges are lightly golden.
Success Tips
- If you only have whole flaxseed, you can grind the seeds in a coffee grinder.
- Don’t scoop the flour with a measuring cup directly from the flour container or you may end up with more than needed. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don’t tap the cup. Now, lightly sweep a butter knife across the top to remove the excess flour.
- To ensure the cookies don't overly spread, I chill the dough for 15-20 minutes. You won't need more than that.
- I prefer to bake one batch at a time for uniform results, but you can use two cookie sheets and bake all at once. Just make sure to rotate the pans at the midway mark.
- Make sure the vegan butter isn't too soft or the cookies will spread out too far.
- Don't over beat the butter and sugar and keep the speed at medium for 2-3 minutes. Otherwise, the butter will separate and turn runny.
Do I Need an Electric Mixer?
An electric mixer makes it easier, but it's not 100% necessary and you can do it by hand. You'll get a little arm workout, and the cookies will still come out perfectly!
To do this by hand, make sure your butter is soft before starting (not melty). Using the back of a spoon, long fork, or whisk, stir until the butter and sugar create a creamy, uniform texture and becomes paler in color. It takes about 2-5 minutes.
Do I Need to Use Flax Eggs?
You can omit them and the oatmeal cookies will still be scrumptious. I prefer adding them though because it yields a puffier cookie with a chewier texture. Flaxseed is great for baking and is the perfect replacement for eggs.
If you decide to skip the flax eggs, you will need to add 2-4 tablespoons of non-dairy milk to the dough so it doesn't crumble. Add 1 tablespoon at a time until the dough sticks together. You don't want the dough to be overly wet - just enough for it to stick.
Perfect for Dunking
These aren't some wimpy crumbly cookies that fall apart easily, and they will withstand some serious dunking! They are slightly crispy on the outside, with a tender and chewy inside. This is one hearty cookie, so go ahead and pour that glass of plant-based milk and get to dunkin'!
More Vegan Sweets to Try
- Vegan Peanut Butter Cups
- Vegan Vanilla Cupcakes
- Vegan Banana Bread
- And many more from my Vegan Dessert Collection.
I Love to Hear From You
If you make these oatmeal raisin chocolate chip cookies, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Oatmeal Raisin Chocolate Chip Cookies
Ingredients
- 2 tablespoons ground flaxseed + 5 tablespoons water
- ¾ cup vegan butter , slightly softened at room temp
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 1 tablespoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 ½ cups rolled oats
- ½ cup raisins
- ¼ cup vegan chocolate chips
Recommended Equipment
Instructions
- Preheat oven to 350 ° F (177 ° C). Line a large baking sheet with parchment paper and set aside.
- Combine the ground flax and water in a small bowl. Set aside for 10 minutes. It will thicken and gel up (this creates a flax egg).
- In a large bowl, add the flour, baking soda, salt, cinnamon and nutmeg. Whisk to combine.
- In a medium bowl, cream the butter and sugar using a hand or stand mixer (medium-speed). *See note on how to do this by hand.
- Mix in the flax egg and vanilla until just combined.
- Now add the sugar and butter mixture to the large bowl of dry ingredients. Using a spatula, mix together until just combined and a dough is formed. Don't over mix. The dough will be slightly sticky and thick. If the dough is crumbly, add 1-2 tablespoons of vegan milk or water to help it stick.
- Gently fold in the oats, chocolate chips, and raisins. I recommend chilling the dough for 15-20 minutes before continuing. If you chill longer than 30 minutes, let the dough sit out for 10 minutes before beginning.
- Roll dough into 1 ½ inch balls, (about 1.5 tablespoons) and place onto baking sheet about 2 inches apart. You can also use a Cookie Scoop. Slightly press them down, using a spoon or your hands. Place the remaining dough in the fridge until you're ready to make the 2nd batch.
- Bake for 12-15 minutes or until the edges are lightly golden. Don't over bake. They will be soft and look undercooked on top and that's normal. Remove from the oven and let them cool on the baking sheets for 10 minutes. Transfer to a cooling rack. Make sure the baking sheet is completely cool before starting the second batch.
Notes
Nutrition
Tana
OMG, these are SO GOOD! I didn't use flax, still great. ALso, I added a little tahini, less white sugar and no brown sugar. STILL great. Made into bars rather than cookies...STILL GREAT!!!!!!!
Pat Lamy
I made these but used dates instead of sugar and one banana instead of butter. Nice!
Melissa Huggins
Hi Pat, thank you so much! So glad the modifications worked. 🙂
vegan-newbie
made these tonight, yum! only used the brown sugar - no white sugar, skipped the raisins and increased the choc chips. I was a bit confused as to when to add the sugar as its not in the instructions, I mixed with dry ingredients - later I saw sugar mentioned in the last recipe note, it was supposed to be with wet - glad it still worked out!
Melissa Huggins
Hey there, thank you so much for making them. I'm so sorry the sugar was left out of the instructions. I have no idea how I missed the most important ingredient. Lol! I fixed it. Yeah, they'll still work if you mix the sugar with the dry. I have a Cookies in a Jar recipe that is made that way. I'm so happy you liked them. Thank you for sharing your feedback 🙂
Dia
Hi,
Can we flavour the cookies with hezal nut syrup
Melissa Huggins
Hi Dia, I don't see why not. I haven't tried it, so I can't be sure of the exact measurements. I would try 1 tablespoon the first go-round. Just take out the vanilla extract. I'd love to hear how they turn out for you. Sounds so good with the hazelnut. 🙂
Dia
Hi, Melissa
I tried them with mixture of both flours. They turned Fabulous in looks as well in taste.
Just wanted to ask how to measure calories in a particular product like if I baked a cookie. What calories it includes?
Melissa Huggins
I'm so happy to hear they turned out good. I would love to try this next time, too. Thank you for sharing your feedback. The nutritional info is right below the recipe. Each cookie has about 121 calories. 🙂
Dia
Yeah, I read the nutritional value you mentioned hear for this recipe. But I'm asking in general how to find nutritional value in particular product. If I follow some other recipe of mine own. Please help me out if you can.
Melissa Huggins
Oh, I see. I use myfitnesspal.com. I feel it's the most accurate.
Dia
Can we use whole wheat flour instead of maida/ all purpose flour
Melissa Huggins
Hi Dia, I haven't tried these with the whole wheat flour. It will work but it will yield a much denser cookie (still tasty though). You could also try 1/2 whole wheat and 1/2 all-purpose. I'd love to hear how they turn out for you (if you make them). Thank you for stopping by. 🙂
Jasmin
My husband loves cookies. Especially eating the chocolate chip cookie dough. I'm curious if he would like them too. I need to find out this 🙂 Quick question for you: did you try the recipe with whole wheat flour, spelt flour or even kamut? I am trying to avoid white flour especially the wheat flour...
Melissa Huggins
Hi Jasmin, thank you for stopping by. I made these cookies with organic all-purpose. I'm still working on a gluten-free version of these. However, I have flour-free cookies posted, if you're interested. 🙂
Sarah
These cookies look delicious! I love the simple, straight-forward approach and the photographs look great!
Melissa Huggins
Hi Sarah, thank you! It's nice to make simple recipes sometimes. Especially when it's cookies! Have a great weekend! 🙂
jacquie
Awesome. My favorite type of cookies. Thanks. Any thoughts on swapping the vegan butter for coconut oil. Do you think that would work?
Melissa Huggins
Hi Jacquie, I haven't made these with coconut oil, but I have used it to replace butter in recipes a lot. It should work fine. Just don't use melted coconut oil. I'd love to hear how they turn out for you. Thank you for stopping by 🙂
Hanne
I did a little happy dance when I saw this. These will be waiting for me after my long run this afternoon. Um oatmeal = healthy post-work-out. Right? I tasted one after they came out of the oven this morning and they were dreamy.
Thank you-Hanne
Melissa Huggins
Hi Hanne, oatmeal totally equals healthy post workout 😉 Thank you for making them. I'm so happy you liked them!