These classic Vegan Oatmeal Raisin Cookies are chewy and crispy at the edges with just the right sweetness. These cookies are more than just a tasty, comforting treat-they're like a hug with wholesome oats, spices, and the natural sweetness of raisins.

I can go for vegan oatmeal raisin cookies anytime; I don't need an occasion to bake these! After all, what's better than a chewy oatmeal raisin cookie with a glass of almond milk or a cup of coffee?
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Why You'll Love This Recipe
Here's why you'll love these vegan oatmeal cookies with coconut oil: they're simple to make, with straightforward instructions that even a novice baker can follow.
- Simple ingredients - As expected, you won't find any fancy or hard-to-find ingredients here. The ingredients for this chewy cookie can be found easily at your local grocery store.
- Classic cookie with spice - This recipe is what you want in an oatmeal raisin cookie - it has the signature taste and texture of the oatmeal raisin cookies you know and love with just the right amount of spice! These cookies are spiced with more than cinnamon. I love the addition of nutmeg, clove, and ginger!
- Texture and taste - Some cookies can be crumbly or dry. Not these! These cookies have the perfect balance of sweetness with a chewy center and crisp edges.
I love making vegan versions of some of the classic baking recipes I grew up with, like these Vegan Linzer Cookies, Vegan Chocolate Tahini Banana Bread, and this vegan Cranberry Orange Bread. Be sure to try my vegan Irish soda bread!
Ingredients

Here are the simple ingredients you need to make these vegan oatmeal raisin cookies without flax egg:
- Almond milk - to help moisten the dough. You can also use oat milk or soy milk.
- Coconut oil - I used virgin coconut oil and don't find these cookies to have a coconut taste, if there's any coconut taste it's very subtle. If you want absolutely no coconut oil taste whatsoever, use refined coconut oil instead. Use coconut oil at room temperature (72° to 74° Fahrenheit). If your coconut oil is completely liquid, refrigerate it until it becomes slightly solid and malleable. For reference, the coconut oil pictured is at 72°F - I checked it with my instant-read thermometer I use for baking.
- Cornstarch - to help hold the cookie together and contributes to a soft texture in the middle. This is optional, if you don't have it, no worries, the cookies will still turn out!
- Organic sugar - Organic sugar is always vegan. The brown sugar contributes to the chewiness and moisture of these cookies. You can use whichever brown sugar you like, or a mix of light and dark brown sugar, which is delicious!
- Raisins - I used a fresh box of Sunmaid raisins which were perfect for this oatmeal cookie recipe, there was no need to hydrate them. If your raisins aren't plump, hydrate them in hot water for 10-15 minutes. Drain and dry with a clean kitchen towel. For additional flavor, soak the raisins in orange juice instead.
- Rolled oats - I used Bob's Red Mill old-fashioned rolled oats; do not use quick-cooking oats or steel-cut oats since this will change the texture and flavor. Stick to old fashioned oats for the best results.
- Sea salt to bring out the flavors. I use Himalayan pink salt or fine sea salt. Kosher salt is too coarse.
- Vanilla - Use pure vanilla extract for best results.
A complete ingredient list with exact amounts can be found in the recipe card below.
Substitutions & Variations
- All-purpose flour - You can try a 50/50 blend of whole wheat flour or whole wheat pastry flour and all-purpose flour, although all-purpose flour will yield the best result. You might need to add a little more plant milk with whole wheat flour.
- Brown sugar - You can use organic cane sugar in its place or coconut sugar instead, although the cookies will not be as moist.
- Coconut oil - You can also use cool room-temperature vegan butter (around 68°F). My favorites are Country Crock Plant Butter, Earth Balance, and Miyoko's stick butter. You can substitute a portion of the coconut oil with applesauce.
- Gluten-free - Use a 1:1 gluten-free flour like Bob's Red Mill and gluten-free rolled oats (not the thick kind).
- Nut butters - You can try subbing a portion of the vegan butter for some natural nut butter (like almond or cashew). This will add a slight nutty flavor to your cookies.
- Nuts - Add chopped toasted almonds, macadamia nuts, pecans or walnuts.
- Raisins - Not a fan of raisins? Try dried cranberries, dried cherries, or chopped softened dates. Or try chocolate chips. It'll transform your oatmeal cookies into incredible vegan oatmeal chocolate chip cookies!
- Spices - Feel free to use only cinnamon or baking spices you like.
- Vanilla extract - Use vanilla powder or vanilla paste instead.
How to Make Vegan Oatmeal Raisin Cookies
It's easy to make these vegan oatmeal raisin cookies, even if it's your first time! I recommend measuring and weighing all your ingredients before making this delicious treat. A kitchen scale comes in handy for accuracy. You can use a handheld mixer or a stand mixer with the paddle attachment, as I did.

- Step 1: Preheat the oven to 350℉-line 2 large-rimmed cookie sheets with parchment paper. Sift the dry ingredients (save the oatmeal and raisins for later) in a bowl.

- Step 2: In a large bowl (I used a stand mixer bowl), beat the coconut oil, brown sugar, and organic cane sugar on medium-high speed (6 on a KitchenAid mixer) for a minute or two until combined. Stir in the vanilla extract and the almond milk to incorporate it.

- Step 3: Add the dry ingredients gradually to the wet ingredients and mix on low speed until combined. Stir in the rolled oats and raisins with the Stir setting on the KitchenAid or use a spatula.

- Step 4: With a cookie scoop, drop spoonfuls of cookie dough onto each cookie sheet with space between the dough balls. Chill the dough on the cookie sheets for 30 minutes before baking.
Chill the Dough
Portion the dough before you put it in the fridge to chill; otherwise, the cookie dough will get very hard due to the coconut oil if you leave it in the bowl.
Chill the dough on the cookie sheets for at least 30 minutes. If you want thicker cookies, chill for up to 24 hours. Before baking, let the dough sit on the counter for a few minutes so you can scoop it.

- Step 5: Bake for 13 - 15 minutes or until golden brown at the edges and looking a little soft in the middle. Cool for 5 minutes on the cookie sheet, then transfer cookies to the wire rack. Cool completely before storing in an airtight container for up to 7 days.
To recap, to ensure cookies are soft in the middle, bake until the edges are golden brown and the middle still looks soft and underbaked. These oatmeal raisin cookies will firm up after being taken out of the oven.
Expert Tip
To ensure a soft cookie texture, don't overbake them. If you like crispy oatmeal raisin cookies all the way through, bake them for an extra couple of minutes until they look set in the middle, and let them cool on the cookie sheet for ten minutes instead of five minutes before transferring them to a wire rack.
These cookies are perfect with a glass of your favorite plant-based milk, a sweet treat after lunch, or an afternoon pick-me-up with a cup of tea or espresso. They're ideal for any occasion!

Storage
Place the cooled oatmeal and raisin cookies in an airtight container and keep them at room temperature for 5-7 days.
For more extended storage, pop them into the freezer-well-protected with a freezer-safe wrap or container, they'll remain delicious for a couple of months.
Recipe FAQs
I don't recommend it. Use old-fashioned rolled oats for the best taste and texture.
You can freeze these cookies for up to two months.
I don't find them to taste like coconut. There may be a hint. If you don't like coconut at all, try refined coconut oil when making these cookies.
Related Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe

Vegan Oatmeal Raisin Cookies with Coconut Oil
EQUIPMENT
- Handheld electric mixer or stand mixer
INGREDIENTS
- ½ cup all-purpose flour 66 g
- 1 tablespoon cornstarch
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- Pinch ground cloves
- Pinch ground nutmeg
- ⅓ cup coconut oil at room temperature virgin or refined coconut oil, 70 g
- ⅓ cup lightly packed light brown sugar 70 g
- ⅓ cup organic cane sugar 80 g
- 2 teaspoons vanilla extract
- 3 tablespoons unsweetened plant-based milk
- 1 ½ cups rolled oats 159 g, not quick-cooking oats or steel cut oats
- ⅔ cup raisins 104 g
INSTRUCTIONS
- Preheat the oven to 350℉. Line 2 large rimmed cookie sheets with parchment paper. In a bowl, sift the all-purpose flour, cornstarch, ground cinnamon, ginger, baking soda, salt, cloves, and nutmeg.½ cup all-purpose flour, 1 tablespoon cornstarch, ¾ teaspoon ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon baking soda, Pinch ground cloves, Pinch ground nutmeg, ½ teaspoon salt
- In a large mixing bowl, beat the coconut oil, brown sugar, and organic cane sugar for 1 to 2 minutes on medium-high speed until well combined . Mix in the vanilla extract.⅓ cup coconut oil at room temperature , ⅓ cup lightly packed light brown sugar, ⅓ cup organic cane sugar, 2 teaspoons vanilla extract
- Add the almond milk and mix for another minute to incorporate it.3 tablespoons unsweetened plant-based milk
- Add the flour mixture gradually and mix on low speed until combined. Stir in the rolled oats and raisins.1 ½ cups rolled oats, ⅔ cup raisins
- With a cookie scoop, drop spoonfuls of dough onto each cookie sheet with space in between the dough balls. Chill the dough on the cookie sheets for 30 minutes before baking. Bake for 13 - 15 minutes or until golden brown at the edges. Cool for 5 minutes on the cookie sheet and then transfer cookies to the wire rack. Cool completely before storing in an airtight container for up to 7 days.
NOTES
NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.













Lindsey says
Just found out my husband is allergic to eggs and he’s lactose intolerant. This recipe was absolutely perfect and flavorful! I love the texture as well. This recipe will be used constantly in my household thank you!!
Emily Miller says
Thank you for your review, Lindsey! I'm thrilled that you and your husband enjoyed these cookies! Happy baking!
Emily Miller says
We love these delicious cookies for a snack anytime! We hope you enjoy them too - let me know in the comments!