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    Home » Eggless Cookies » Vegan Oatmeal and Raisin Cookies

    Vegan Oatmeal and Raisin Cookies

    Posted on January 5, 2023 · Last Updated on January 5, 2023 · By Srividhya G · 43 Comments

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    Jump to Recipe Card
    oatmeal cookies with textoverlay for pinterest

    Soft and chewy vegan oatmeal and raisin cookies are sweetened with brown sugar and agave nectar and made without oil! Here is the detailed oatmeal cookie recipe with step-wise pictures.

    stacked up oatmeal cookies on a gray plate

    We baked a few cookies and cakes this holiday season – chocolate crinkle cookies, snowball cookies, tutti frutti cake, and vanilla cake. I love oatmeal cookies, and how can I miss baking them? These are soft, chewy, and moist cookies; I love them with coffee and tea. 

    Jump to:
    • Why you will love these oatmeal cookies
    • Ingredients required
    • Substitutions 
    • Dietary specifications and storing suggestions
    • How to make vegan oatmeal cookies with raisins 
    • Recipe Notes
    • Explore more rolled oats recipes
    • 📖 Recipe

    I adapted the recipe from the book – “How to be Vegan by Elizabeth Castoria.” I have made these cookies several times with different substitutes and variations, and it has come out well every time. Please check the ingredient section for all the details. 

    Why you will love these oatmeal cookies

    • These nut-free and vegan cookies making perfect for everyone and great for holiday bakes, and these are perfect for sending to schools for snack turns. 
    • These are oil-free cookies; for this version, I have used agave nectar along with sugar, making it slightly guilt-free. 
    • You can make these ingredients with readily available ingredients. You can replace agave nectar with old-fashioned syrup or maple syrup.  
    • Easy to make

    Ingredients required

    ingredients required for oatmeal cookies

    Rolled oats: The key ingredient in these cookies is old-fashioned rolled oats. Do not use instant oats for these cookies. 

    Dry ingredients: We need all-purpose flour, brown sugar, baking soda, salt, ground cinnamon, and salt. Brown sugar yields moist cookies; I have always used brown sugar for these cookies and recommend the same.

    Wet ingredients: We need agave nectar and unsweetened apple sauce. For added flavor, we also add vanilla essence along with wet ingredients. 

    Addons: I kept these cookies nut-free and added raisins. The combination of oatmeal and raisins is unique. 

    Substitutions 

    As I mentioned, I have made these cookies several times with different substitutions. Here are the tried and tested ones.

    • Instead of apple sauce, I used banana puree. The same ¼ measure of banana puree should work.
    • You can replace all-purpose flour with wheat flour or use half and half of all-purpose flour and wheat flour. 
    • Maple syrup or old-fashioned simple syrup are great alternatives for agave nectar. 
    • You can replace the raisin with nuts of your choice or with chocolate chips.

    Dietary specifications and storing suggestions

    These oatmeal cookies are vegan, oil-free, and nut-free cookies. After baking, let the cookies cool and store them in an air-tight container. I typically don’t refrigerate these cookies; actually, most of my cookies keep well for four to five days at room temperature when stored in an air-tight container. 

    close up shot of oatmeal cookies

    How to make vegan oatmeal cookies with raisins 

    • Preheat the oven to 350 degrees F and keep two baking trays ready. Either cover them with parchment paper or aluminum foil and grease them lightly with the oil of your choice. I used parchment paper and did not use any oil at all. 
    • Combine the dry ingredients – Flour, sugar, baking soda, cinnamon powder, and salt. 
    dry ingredients mixed
    • Combine the wet ingredients in a separate bowl – apple sauce, agave nectar, and vanilla essence. Mix well without any lumps. 
    wet ingredients mix
    • Add the wet ingredient mix to the dry ingredient mix.
    combining wet and dry ingredients
    • Combine well. Make sure there isn’t any dry flour mix.
    combined dough mix
    • Now add the rolled oats and raisins.
    adding rolled oats and raisins
    • Gently mix, and the eggless oatmeal cookie dough is ready. 
    eggless oatmeal cookie dough
    • Scoop 1 to 1.5 tbsp of the dough using a cookie scoop or ice cream scoop and place them on the baking tray. Place the cookies 1 to 1.5 inches apart. 
    placing the cookies on baking tray
    • Flatten them slightly with the back of the spoon or grease your palms and pat them. 
    flattened cookies
    • Bake these cookies for 12 to 14 minutes at 350 deg F or until the cookies are browned on the bottom. 
    baked oatmeal cookies

    Recipe Notes

    • Please check the ingredient section and substitutions for alternate ingredients.
    • You can also roughly pulse the oats before adding them to the cookies.
    • Do not use instant oats for these oatmeal cookies. Use only rolled oats.
    • The above measure yields 16 to 18 cookies. You will need two baking trays or one large one. Bake them in batches if needed. But do not bake them on different racks at the same time. Baking these cookies in the middle rack yields the best results.
    • For crispy cookies, flatten them thin and bake for 15 to 16 minutes.
    overhead shot of oatmeal cookies placed on gray plate on a gray fabric

    Explore more rolled oats recipes

    • Savory Overnight Oats | Overnight Oats with Buttermilk and Pickle
    • Chocolate Peanut Butter Overnight Oats
    • Healthy Oats Chivda | Nut-Free Rolled Oats Chivda
    • Oats Bhel | No-Oil Oats Chaat | Indian-Style Oats Salad

    PS:Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try these oatmeal cookies, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    Update Notes – Earlier posted on 2016, now updated with recipe card, ingredient alternatives and new pictures.

    📖 Recipe

    square image of vegan oatmeal cookies stacked on a plate
    Pin Recipe Print Recipe
    5 from 3 votes

    Vegan Oatmeal and Raisin Cookies

    Soft and chewy vegan oatmeal and raisin cookies are sweetened with brown sugar and agave nectar and made without oil! Here is the detailed oatmeal cookie recipe with step-wise pictures.
    Prep Time15 mins
    Cook Time13 mins
    Total Time28 mins
    Course: Dessert
    Cuisine: American
    Servings: 16 yields
    Calories: 104kcal
    Author: Srividhya G

    Ingredients

    • 1 cup all-purpose flour
    • ½ cup brown/cane sugar
    • 1 tsp baking soda
    • ½ tsp ground cinnamon
    • ¼ tsp salt
    • ½ cup agave nectar
    • ¼ cup unsweetened apple sauce
    • 1 tsp vanilla essence
    • 1 cup rolled oats
    • ¼ cup raisins

    Instructions

    • Preheat the oven to 350 degrees F and keep two baking trays ready. Either cover them with parchment paper or aluminum foil and grease them lightly with the oil of your choice. I used parchment paper and did not use any oil at all.
    • Combine the dry ingredients – Flour, sugar, baking soda, cinnamon powder, and salt.
    • Combine the wet ingredients in a separate bowl – apple sauce, agave nectar, and vanilla essence. Mix well without any lumps.
    • Add the wet ingredient mix to the dry ingredient mix.
    • Combine well. Make sure there isn’t any dry flour mix.
    • Now add the rolled oats and raisins.
    • Gently mix, and the eggless oatmeal cookie dough is ready.
    • Scoop 1 to 1.5 tbsp of the dough using a cookie scoop or ice cream scoop and place them on the baking tray. Place the cookies 1 to 1.5 inches apart.
    • Flatten them slightly with the back of the spoon or grease your palms and pat them.
    • Bake these cookies for 12 to 14 minutes at 350 deg F or until the cookies are browned on the bottom.

    Notes

    • Please check the ingredient section and substitutions for alternate ingredients.
    • You can also roughly pulse the oats before adding them to the cookies.
    • Do not use instant oats for these oatmeal cookies. Use only rolled oats.
    • The above measure yields 16 to 18 cookies. You will need two baking trays or one large one. Bake them in batches if needed. But do not bake them on different racks at the same time. Baking these cookies in the middle rack yields the best results.
    • For crispy cookies, flatten them thin and bake for 15 to 16 minutes.

    Nutrition

    Calories: 104kcal | Carbohydrates: 24g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 108mg | Potassium: 58mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
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    Filed Under: Eggless Cookies Tagged With: Baked Snacks, cookies with banana puree, eggless cookies, Kids Friendly Snacks, vegan eggless cookies

    Reader Interactions

    Comments

    1. Sandhya Ramakrishnan says

      January 11, 2023 at 6:12 pm

      5 stars
      These are the perfect breakfast on the go! I love having a batch of it for after school or after a workout snack. I have not used apple sauce before and I am going to make a quick batch this weekend.

      Reply
      • Srividhya G says

        January 21, 2023 at 3:01 pm

        Thanks Sandhya. I hope you liked it.

        Reply
    2. Priya Srinivasan says

      January 10, 2023 at 7:54 am

      5 stars
      Thats a hearty cookie vidhya! Love that it is vegan too! Though kids love choco chip i have a liking for raisins in cookie!! Perfect bake to enjoy with a cup of tea!

      Reply
      • Srividhya G says

        January 10, 2023 at 7:05 pm

        Thanks a lot Priya

        Reply
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