Vegan oatmeal raisin cookies made simple!  No need to use those highly specialized ingredients that many vegan recipes often call for.  Hopefully you have all (or at least most) of these things sitting right in your kitchen!  Now, let me warn you, while these cookies are deemed vegan, you are not about to prepare a healthy dish, so don’t be fooled!  More like, the warmest, sweetest, moistest, bestest cookies you have ever had in your life, that just happen to be free of animal products. Haha! 🙂  Here we go:


1 cup of brown sugar

½ cup of coconut oil (can use sunflower, veggie oil as well)

2/3 cup of all purpose flour

1-1 ¼ cup of oats

1 teaspoon of cinnamon, salt & baking powder

2 table spoons of ground flaxseeds

4 table spoons of room temperature water

½ -1 cup of raisins

(yields 18-20 cookies)



  1. Pre-heat oven to 300° F
  2. Make 1 flaxseed egg (see steps below):

a. Mix the ground flaxseeds* and water.                                                    

b. Let the mix sit for 3-5 minutes. You will come back to this at step 5.

  1. In a large mixing bowl, combine the sugar and oil.
  2. Mix in the flour, cinnamon, salt and baking soda.
  3. Add the oats and raisins, and mix well. The mixture should be slightly dry at this point. Don’t worry!
  1. Add your flaxseed egg! And stir well! The flaxseed egg, should make everything stick together better, but it shouldn’t be too runny. Add pinches of flour and/or oats to thicken the mixture, or add water if it’s still too dry.

  1. Roll the mixture into 1 inch balls and place them about 2 inches apart on a greased baking sheet.
  2. Let bake for 8-9 minutes, checking on them from time to time. Take them out when they are slightly gooey (not runny), because they will harden and firm up a bit, as they cool.
  3. After removing from the oven, let the cookies cool for 10 minutes on a plate.
  4. ENJOY!


*if you have whole flaxseeds don’t worry, use your grinder or blender to grind them up. 10-15 seconds in the machine should do the trick!

© 2016, gagf16. All rights reserved.

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