These quick and easy vegan oatmeal raisin cookies are made with oat flour! They’re soft, chewy, and absolutely irresistible. Plus, they’re egg-free, dairy-free, and can easily be made gluten-free if you use gluten-free oats and flour. Simple to prepare, you can have these cookies ready in under 30 minutes!

Feel free to add as many or as few raisins as you prefer (details below!), and get ready for family and friends to keep asking for more!

They’re soft, chewy, and loaded with as many (or as little) raisins as you want and they have a very light touch of cinnamon flavour. (If you’re a raisin fan, you already know that cinnamon pairs perfectly with raisins!)

Ingredients You’ll Need

Ingredient Notes :

As always, I recommend following the recipe as written to achieve the best results, but here are a few notes on the ingredients and what substitutions can or can’t be made.

Oat Flour – Instead of regular flour or a gluten-free blend, oat flour is key to this recipe. It gives the cookies a wonderful texture and heartiness. You can use store-bought oat flour, but it’s easy to make your own (click here to learn how). If you do, make sure to sift it to remove any hard bits and then measure or weigh it out. For a gluten-free version, buy certified gluten-free oat flour or ensure that the oats you use are gluten-free if making your own.

Rolled Oats – If you’re making the recipe gluten-free, be sure to use certified gluten-free rolled oats. Do not substitute with steel-cut oats, quick oats, or instant oats.

Flax Eggs – These act as a binder in place of eggs. If you can’t have flax eggs, chia eggs can be used as an alternative.

Baking Soda – Essential for the cookies’ texture, helping them rise and brown. It cannot be swapped with baking powder.

Coconut Oil – This recipe is dairy-free, using coconut oil instead of butter. If you opt for extra virgin coconut oil, there will be a slight coconut flavor. If you prefer to avoid that, use refined coconut oil. While I haven’t tested other substitutes, softened vegan butter should work as well.

Coconut Sugar – You can substitute brown sugar if you don’t have coconut sugar. However, I haven’t tried making this recipe with liquid sweeteners or sugar alternatives, so I can’t vouch for those options.

Remember, accurate flour measurement is crucial for the best results! You can check out my guide on how to measure flour correctly before starting.

How to Make Them :

First, you’ll mix all the dry ingredients in one bowl, then, in a separate bowl, mix all of the wet ingredients.

Add the dry ingredients to the wet ingredients and stir everything together to form the cookie dough.

Next, stir the raisins in.

The next step is to scoop out the cookie dough, using a spoon or a medium cookie scoop (this is the scoop I own, love, and use A LOT!), onto your cookie sheet.

The cookies will spread a little while baking, but you need to give them a little help, so press each cookie down to slightly flatten them.

Next, bake the cookies and once they come out of the oven, let them sit for a couple of minutes before transferring them to a cooling rack.

Allow them to cool for a while and then serve them warm or fully cooled.

Freezing Baked Cookies :

If you can’t finish all the cookies within 5-6 days, you can freeze them after they’ve cooled completely.

To do this, place the baked and cooled cookies in an airtight container or freezer bag, making sure to separate each layer with parchment paper. They can be stored in the freezer for up to 2 months.

When you’re ready to enjoy them, simply place the cookies on a plate, let them come to room temperature, and indulge!

What’s the Texture Like?

After cooling for a bit, the cookies will have slightly crispy edges with a soft and chewy center.

Once stored in an airtight container, the crispy edges will soften and become just as tender as the rest of the cookie. The texture will change slightly, but the flavor stays just as delicious!

These cookies are just as tasty on day one as they are on day three—and they might even get better with time!