The softest, chewiest vegan oatmeal raisin cookies! These cookies only require 1 bowl, 11 ingredients and just under an hour. They remain soft and chewy after several days and are best dunked in a glass of your favorite plant-based milk!
Key Ingredients
These cookies remain very soft and delicious even after being stored for over a week at room temperature and there are a few ingredients at play here that help make this possible!
- Brown Sugar. I don’t love using refined sugars in baking, but sometimes it makes a big difference in texture! Using brown sugar helps make these cookies very, very soft. It creams very well into the vegan butter and gives these cookies the light, soft texture they need! I tried making these cookies with coconut sugar and it is not the same. Coconut sugar does not absorb liquids or melt into cookies like brown sugar does.
- Room Temperature Vegan Butter. Using vegan butter as opposed to oil is very important. The air that is whipped into the creamed butter helps aerate bubbles into the cookie batter which make these cookies light! Oil would not be able to do this! I like to buy the vegan butter sticks by Earth Balance. They act very similarly to real butter and are very convenient during the holidays!
- Flax Eggs. Like regular eggs, flax eggs contain good fats that help make these cookies moist and make them chewy. They also act as a great binder to keep these cookies together!
- Blackstrap Molasses. Another great ingredient that adds moisture and helps make these cookies soft and chewy! It’s also a great source of plant-based iron! Win win.
Making Your Cookies
Mixing these cookies together is very simple, especially if you have a stand mixer!
Using the paddle attachment, first cream together the vegan butter, light brown sugar, and mashed banana. You want to do this for 1-2 minutes to be sure you properly whip air into the mixture. This is what keeps our cookies light and soft!
Then beat in the flax eggs, molasses and vanilla extract.
Next, slowly mix in the dry ingredients. You want to do this on a much lower speed than when you creamed the butter. Mixing the flour in too fast or for too long will overwork the gluten in the flour and your cookies will be very hard and tough.
Just mix in the dry ingredients enough until they’re just combined.
Finally, mix in the rolled oats and raisins! I would not recommend using instant oats for this recipe. You want the oats to hold they’re shape and texture. This will also help yield chewy cookies!
And of course, if you want to swap the raisins for chocolate chips, go for it!
Chill the dough for up to 30 minutes and then bake for 10-12. Soft, chewy oatmeal raisin cookies are just an hour away!
I hope you guys give this recipe a try. If you love oatmeal raisin, I think you’ll love these.
More Vegan Dessert Ideas
- Vegan Pumpkin Banana Bread with Cream Cheese Filling
- Vegan Chocolate Mug Cake
- Chocolate Dipped Peanut Butter Cookies (dairy free, gluten free)
- Deep Dish Chocolate Chip Chickpea Cookie
- Lemon Poppy Seed Loaf
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Vegan Oatmeal Raisin Cookies (1 Bowl!)
Ingredients
- ½ cup vegan butter room temperature
- 1 ripe banana mashed (about ½ cup) ** see notes for substitutions
- 1 cup light brown sugar
- 2 flax eggs
- 3 tablespoons blackstrap molasses
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 2 cups flour
- 3 cups rolled oats
- 1 cup raisins
Instructions
- Prepare your flax eggs by mixing together 2 tablespoons ground flaxseed with 5-6 tablespoons water. Set aside for 5-10 minutes or until gelatinous.
- In a stand mixer with spatula attachment or a large bowl with a hand mixer, cream together the room temperature butter, brown sugar, and mashed banana, about 2 minutes.
- Next beat in the flax eggs, vanilla extract, and blackstrap molasses, about 1 minute.
- Slowly mix in the baking soda, cinnamon and then flour until just combined.
- Finally, slowly mix in the oats and raisins. This dough will be thick and sticky.
- Chill the dough in the refrigerator for no more than 30 minutes. If you chill for longer, allow to sit out on the counter for 10-15 minutes before baking or the cookies will not spread.
- While the dough chills, preheat oven to 350 degrees, Fahrenheit.
- Roll cookie dough into 3 tablespoon sized balls and space out onto two baking sheets. I recommend using a cookie scoop for this and lightly oiling your hands so the batter does not stick to you. Once rolled into balls, lightly press the cookies down into rounds or they will not spread much on their own. You should have about 24 cookies.
- Bake for 10-12 minutes. You want the cookies to be slightly underbred so they are soft and chewy.
- After baking, allow cookies to cool and set for 5 minutes, then transfer cookies to a cooling rack.
- Store cookies at room temperature for up to 7 days.
Notes
- You can taste the banana in these cookies when warm. The banana flavor is much more mild when cooled, however, if you want a more neutral tasting cookie, swap mashed banana for ½ cup pumpkin puree or ½ cup apple sauce.
- Swap the raisins for vegan chocolate chips for an oatmeal chocolate chip cookie.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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