Deliciously chewy vegan flax oatmeal cookies will bring everyone to the kitchen to enjoy this healthy cookie together! They are easy to make with a minimal mess and staple ingredients. You can make them on a whim!
Ingredients
- ground flaxseeds and water – this is your egg substitute
- all-purpose flour
- baking soda
- cinnamon and tsp salt for seasoning
- 1/2 cup vegan unsalted butter, softened
- cane sugar as your sweetener
- vanilla extract – also sweetener and added taste
- water and unsweetened oat milk to make the cookies moist
- old-fashioned oats
- raisins – for added sweetness, flavor and texture
Why You’ll Love It
These vegan oatmeal cookies come together very easily, and they are honestly the best cookies, even though they use simple ingredients. You’ll have everything cleaned up in the short 10 minutes it takes to bake them! These vegan cookies use flax seed as an egg substitute. So, even if you aren’t vegan, but ran out of eggs, you might find this recipe just the thing you need!
Background Of Oatmeal Raisin Cookies
While the origins of the oatmeal raisin cookies isn’t completely clear, it is thought that they were developed in the U.S. in the early 1900’s. They became popular during World War II, when food items, such as sugar were rationed. Therefore, people had to come up with new ways to make sweet treats. Oatmeal raisin cookies became a favorite because they can be made with pantry staples. Ingredients such as raisins help sweeten the cookie without having to use too much sugar.
How to prepare
Preheat your oven to 350° Fahrenheit.
In a small bowl, mix the 1 tbsp ground flaxseed and 3 tbsp water. Set aside and let thicken for 5 minutes to create your flax egg.
In the meantime, mix the flour (1 cup), baking soda (1/2 tsp), cinnamon (1/2 tsp), and salt (1/2 tsp) in a separate medium bowl.
In a large mixing bowl, mix the softened butter (1/2 cup) and sugar (1 cup) with a fork until it is well mixed and somewhat fluffy. (Be sure to use soft, not melted butter.)
Now, add to the butter-sugar mix: vanilla extract (1 tsp), water (1 tbsp) and oat milk (1 tbsp), as well as your flax egg.
Once this is well mixed, slowly start adding the dry ingredients.
After mixing it all together, gently add in the oats (1 cup) and raisins (1/2 cup).
Line your baking pan or cookie sheet with parchment paper, if necessary. If you have two baking pans, you will be able to bake all cookies at once. Use a large spoon to make blobs of dough into round shapes. I find it easiest to use the spoon to get the right quantity of cookie dough, but to then use my hands to round it. Form dough and place onto your 2 baking trays. Leave some room between the cookies, as they will expand a little bit.
Bake for 10-11 minutes. The cookies will still seem very soft, but once they cool off, they are perfect!
Leave on the hot baking sheet for 1-2 minutes to let the cookie set. But then remove them then, or they will get stuck, especially if you don’t use parchment paper like me! Let cool on a cookie cooling rack if you have any, otherwise just use a plate.
Variations
If you’re not a huge fan of raisins, then you could just leave them out all together. However, your cookies might lack a bit of sweetness. Another option is to replace them with cranberries (for a more sweet and sour version) or chocolate chips. Just double check that your chocolate chips are vegan. Your best bet is dark chocolate chips, but do check the ingredients list. You could also add a bit of peanut butter to the recipe.
How to Serve
In my household, there is no need to do anything special with these cookies. They are completely delicious just as they are! They are the absolute best when eating just a few minutes after they come out of the oven, when they are still a little warm. Serve with a cup of coffee or a glass of milk if you like.
How to Store
Store these vegan oatmeal cookies in an airtight container at room temperature for 3-5 days.
Other Recipes You Might Enjoy
These vegan lactation cookies are similar, but with a twist! Also, check out this 5 ingredient banana bread recipe. This too is vegan, easy to make with simple ingredients and you will love the outcome!
Q&A
Are These Healthy Oatmeal Cookies?
Yes, these are fairly healthy oatmeal raisin cookies. If you have a sweet tooth, you could even get away with eating them as breakfast oatmeal cookies. As I often say with many of my sweet recipes, it isn’t the healthiest of foods you can eat. It still contains a fair amount of sugar. But, as is usually the case, because you are making this recipe from scratch and are controlling how much sugar (and other ingredients) it contains, it does become a healthier version of the cookie. When looking at store-bought cookies, you will often find added ingredients (or even artificial ones!) that simply aren’t as good for your body. So, don’t go completely nuts on these cookies, but eat a few of them without any guilt (as long as you don’t suffer from diabetes, celiac disease or some other condition).
Can My Kid Help Me Bake?
Yes, your child can help you bake these vegan oatmeal cookies! My 2 year old helped me mix the ground flax seed with water to create the flax egg. She also mixed the first bowl of dry ingredients. I measure it all out for her and then let her go to town with a spatula and the bowl of ingredients. I give the mixture another good few stirs once she is done, just to be sure it is actually properly mixed. She also gave the wet ingredients a go, but this was more of a sensory experience since the vegan butter and sugar make for a fun crunchy kind of fluff. Obviously, the older your child is, the more they can help! I think my daughter is just about ready to help me form the cookies from the dough.
Deliciously Soft Flax Raisin Oatmeal Cookies
These deliciously soft vegan raisin oatmeal cookies are quickly going to become your favorite sweet treat! They are a perfect guilt-free snack that everyone will love.
Ingredients
- 1 tbsp ground flaxseeds and 3 tbsp water
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup vegan unsalted butter, softened
- 1 cup cane sugar
- 1 tsp vanilla extract
- 1 tbsp water
- 1 tbsp unsweetened oat milk
- 1 cup old-fashioned oats
- 1/2 cup raisins
Instructions
- Preheat your oven to 350° Fahrenheit.
- In a small bowl, mix the 1 tbsp ground flaxseed and 3 tbsp water. Set aside and let thicken for 5 minutes to create your flax egg.
- In the meantime, mix the flour (1 cup), baking soda (1/2 tsp), cinnamon (1/2 tsp), and salt (1/2 tsp) in a separate medium bowl.
- In a large mixing bowl, mix the softened butter (1/2 cup) and sugar (1 cup) with a fork until it is well mixed and somewhat fluffy. (Be sure to use soft, not melted butter.)
- Now, add to the butter-sugar mix: vanilla extract (1 tsp), water (1 tbsp) and oat milk (1 tbsp).
- Once this is well mixed, slowly start adding the dry ingredients.
- After mixing it all together, gently add in the oats (1 cup) and raisins (1/2 cup).
- Line your baking pan or cookie sheet with parchment paper, if necessary. If you have two baking pans, you will be able to bake all cookies at once. Use a large spoon to make blobs of dough into round shapes. I find it easiest to use the spoon to get the right quantity of cookie dough, but to then use my hands to round it. Form dough and place onto your 2 baking trays. Leave some room between the cookies, as they will expand a little bit.
- Bake for 10-11 minutes. The cookies will still seem very soft, but once they cool off, they are perfect!
- Leave on the hot baking sheet for 1-2 minutes to let the cookie set. But then remove them then, or they will get stuck, especially if you don't use parchment paper like me! Let cool on a cookie cooling rack if you have any, otherwise just use a plate.
I tried this recipe and my family and I ate all the cookies within one day. Highly recommend!!
Yay, I’m so glad you all liked it! Thanks for the feedback!