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    Home » Recipes » Desserts

    Vanishing vegan oatmeal raisin cookies

    Oct 22, 2020 by Becky Striepe
    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print

    These soft and chewy vegan oatmeal raisin cookies are seriously addictive. And they're so easy to make!

    stack of vegan oatmeal raisin cookies on a white plate

    These cookies are a vegan version of the Vanishing Oatmeal Raisin Cookies recipe from the Quaker Oats package. They're the oatmeal cookies of my childhood, and they are exactly how I remember them.

    The idea for making vegan oatmeal raisin cookies came up during a recent episode of my podcast, Talkin' Tofu. Dave proposed making oatmeal cookie-peanut butter sandwiches, and we needed some bomb, chewy cookies as the base.

    If you haven't listened to that episode, I hope you get a chance to. And hey! Subscribe to the pod while you're at it, why dontcha?

    Besides making this classic oatmeal cookie recipe vegan, I also cut it down in size. This recipe makes a dozen large cookies, because that feels like a more manageable amount to me than the original four dozen. Feel free to double this recipe, if you need more cookies.

    Jump to:
    • Recipe notes
    • Serving suggestion
    • How to store
    • Vegan oatmeal cookie recipe

    oatmeal raisin cookie ingredients on a marble tabletop

    Recipe notes

    This is a pretty simple vegan oatmeal cookie recipe, so there are only a couple of things to talk about here.

    image collage showing making the cookie dough

    First of all, I used packaged egg replacer here. I have not tested this recipe with a flax egg, but I imagine that it would work just fine. If you try this with a flax egg instead of egg replacer, let me know how it shakes out!

    You should definitely mix up your egg replacer before you start gathering the rest of your ingredients to give it a chance to thicken.

    image collage showing scooping the dough onto a cookie sheet and flattening it slightly

    This recipe make 12 cookies, and I recommend scooping up the dough with an ice cream scoop, then flattening it with the back of the scoop or your hand. Leave about a half inch of space around each scoop of dough.

    full cookie sheet, after baking

    The baking time is just 10 to 12 minutes. For crispier edges, you want to go with the longer cooking time. Do know that these cookies will firm up as they cool. Don't panic if they seem a bit too soft coming out of the oven.

    Serving suggestion

    I love to devour these cookies as-is, but I'd be remiss if I didn't mention that they were ah-mazing paired with peanut butter frosting.

    The original plan was to use the frosting as the center for vegan oatmeal cookie sandwiches, and y'all. They are delicious this way.

    vegan oatmeal peanut butter cookie sandwich

    My favorite way to pair these up with peanut butter frosting, though, is to use it as the cookie topper instead. I feel like you get the most peanut butter impact that way.

    How to store

    If you have leftover cookies, store them in an airtight container in the pantry. They will keep for around five days this way.

    I do not recommend storing frosted cookies, because they can get soggy. If you do have leftover frosted ones, keep them in the refrigerator, and eat them within three days.

    stack of vegan oatmeal raisin cookies on a white plate

    Vegan oatmeal cookie recipe

    These soft and chewy vegan oatmeal raisin cookies are seriously addictive. And they're so easy to make!
    Prevent your screen from going dark
    Print Pin Rate
    Course: Dessert
    Cuisine: Vegan
    Keyword: vegan oatmeal cookies, vegan oatmeal raisin cookies
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Cooling Time: 5 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12
    Calories: 177kcal
    Author: Becky Striepe

    Ingredients

    • ½ cup vegan butter - melted, then cooled to room temperature
    • ¼ cup loosely-packed brown sugar
    • ¼ cup organic sugar
    • egg replacer for 1 egg
    • 1 teaspoon vanilla extract
    • ¾ cup all-purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 ½ cups rolled oats - Do not use quick or instant oats!
    • ½ cup raisins

    Instructions

    • Preheat the oven to 350° F.
    • Wet ingredients: In a small bowl, use a fork to beat together the vegan butter and sugars. Then, add the egg replacer and vanilla extract and beat again to combine.
    • Dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and oats. Add the raisins, and mix again, just to combine.
    • Add the wet ingredients to the dry, and mix until everything is well combined.
    • Scoop the dough with an ice cream scoop onto a baking sheet lined with parchment paper, flattening each cookie as you go. Leave about ½" between your cookies.
    • Bake for 10-12 minutes, until the cookies turn golden.
    • Let the cookies cool on the baking sheet for 5 minutes before you transfer them to a plate to finish cooling completely. Serve when they're completely cooled.

    Video

    Notes

    The cookies will be pretty soft until they completely cool. They are lovely to eat warm, but they may be a bit fall-aparty. 
    Store your cookies in an airtight container in the pantry. They will keep for around 5 days.

    Nutrition

    Nutrition Facts
    Vegan oatmeal cookie recipe
    Amount per Serving
    Calories
    177
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    1
    g
    5
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    4
    g
    Sodium
     
    202
    mg
    8
    %
    Potassium
     
    48
    mg
    1
    %
    Carbohydrates
     
    25
    g
    8
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    13
    g
    14
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    0.2
    IU
    0
    %
    Vitamin C
     
    0.01
    mg
    0
    %
    Calcium
     
    16
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

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      Recipe Rating




    1. Cindy

      January 17, 2022 at 9:46 am

      How do I modify this for my Air fryer

      Reply
      • Becky Striepe

        January 17, 2022 at 10:09 am

        I haven't tested this in the air fryer, so it's hard to say for certain. If I were testing this, I'd start by halving the recipe, then cook it in batches with a parchment paper liner for half the time at the same temp, then adjust from there. I do have an air fryer chocolate chip cookie recipe, if you want a tested air fryer cookie! https://www.glueandglitter.com/air-fryer-chocolate-chip-cookies/

        Reply

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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