Vegan Oatmeal Raisin Cookies



I fell in love with the oatmeal raisin cookie back in 2009 while my husband was working for a Financial Investment Firm in Latham, NY.   The firm had a cafeteria, and he would frequent it for mid-morning snacks, or on days that I did not pack him a lunch.  I am not sure when he realized that their cookies were absolutely delicious (better than normal) but for some reason one afternoon, he decided to buy an extra cookie and bring it home to me.  It was the BEST Oatmeal Raisin Cookie I have ever had (still to this day, and its been 8 years).  I have yet to figure out what made their cookie so much more delectable than anything I have been able to reproduce in my own kitchen, but I’ll keep trying and Jeremiah will keep eating.


Back in 2009, when we discovered the greatness of the cookie, we were not vegetarian or vegan. Maybe that is why my cookie still cannot compare to the original, it’s lacking butter and eggs, duh!

Even without the butter and eggs in my cookie dough, the cookies turn out yummy and satisfying.  They are the right texture, size, color, shape and even flavor (they taste like a cookie should).  But these cookies are VEGAN!


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Happy Cooking!

Vegan Oatmeal Raisin Cookies

  • Servings: 20-30
  • Difficulty: easy
  • Print


Dry Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 cups old-fashioned oats
1.5-2 cups of raisins

Wet Ingredients:
1 cup coconut oil, melted
1 cup sugar
1 cup dark brown sugar (vegan)

Egg Replacement Ingredients:
2 Tbsp flaxseed meal
6 Tbsp cold water

Pre heat oven to 350°.

In a small bowl, whisk the flaxseed meal and the water together until well blended. Set aside.

In a medium bowl, stir together all the dry ingredients, set aside.

Using a hand mixer or kitchen-aid, cream all the wet ingredients on high-speed until fluffy and light in color.

Combine the dry ingredients with the creamed wet ingredients as well as the flaxseed meal and water. Stir to combine.  Be careful not to over-stir as this will create a tough cookie.

Place 2 inch scoops of cookie dough onto parchment lined cookie sheet and bake for 13-15 minutes or until starting to turn golden brown on the edges.


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