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vegan oatmeal raisin cookies on a round wire rack on a marble background

Vegan Oatmeal Raisin Cookies

Vegan oatmeal raisin cookies – these delicious egg and dairy-free cookies are crispy on the outside and soft and chewy in the middle. They are quick and easy to make and perfect for snacking on.

Course Dessert, Snack
Cuisine American
Keyword cookies
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 cookies
Author Domestic Gothess


  • 115 g (4 oz / 1 stick) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
  • 85 g (1/2 cup) light brown soft sugar
  • 35 g (3 Tbsp) caster (superfine) sugar
  • 2 Tbsp non-dairy milk (soy is best)
  • 1 tsp vanilla extract
  • 120 g (1 cup) self-raising flour
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 100 g (3 ½ oz / 1 cup) porridge oats (not jumbo)
  • 100 g (3 ½ oz / ⅔ cup) raisins


  1. Preheat the oven to 180°C/350°F/gas mark 4. Line two baking sheets with baking parchment.

  2. Place the softened block butter, light brown soft sugar, caster sugar, milk and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy.

  3. Add the flour, baking powder, cinnamon, nutmeg, salt and oats and mix until well combined. Stir through the raisins.

  4. Roll the dough into golf ball sized balls and place them well spaced apart on the baking sheets. You should get about 12-13 cookies. Flatten them very slightly with your hand. If the dough is too soft to roll, pop it in the fridge for half an hour or so to firm up.

  5. Bake the cookies for about 12-15 minutes, until they are golden around the edges. Remove from the oven and immediately transfer them to a wire rack to cool.

  6. The cookies are best on the day they are baked but will keep in an airtight container for 2-3 days.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • Make sure that you use a block butter/margarine, not the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block.
  • If you don’t like raisins no problem! Simply leave them out or swap for chocolate chips, dried cranberries, chopped pecans etc, etc.
  • If you don’t have any self-raising flour you can use plain flour instead and add an extra 1/2 tsp of baking powder.
  • The unbaked cookies can be frozen once they have been shaped into balls and flattened slightly. Place them spaced apart on a tray in the freezer then transfer to a ziplock bag once frozen. They can be baked straight from frozen but may need a minute or two longer in the oven.