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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 them and they are just as tasty, too!
They 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 OATMEAL RAISIN CHOCOLATE CHIP COOKIES
- 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 1/2 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.
- 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.
ARE THEY GOOD FOR DUNKING?
YES! 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’!
WANT MORE VEGAN SWEETS?
- Vegan Peanut Butter Cups
- Vegan Vanilla Cupcakes
- Vegan Banana Bread
- And many more from my Vegan Dessert Collection.
I’D 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
- 2 tablespoons ground flaxseed + 5 tablespoons water
- 3/4 cup vegan butter , slightly softened at room temp
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 tablespoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 1/2 cups rolled oats
- 1/2 cup raisins
- 1/4 cup vegan chocolate chips
- 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 1/2 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.