All the taste of Grandma’s cookies, but none of the fat! These Vegan Oatmeal Raisin Cookies are oil-free, dairy-free, and egg-free, with only 88 calories and 1 gram of fat per cookie!
You’re going to love these vegan oatmeal cookies because they are…
- Full of flavor
- Sweet without being overly sweet
- Easy and fun to make
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Baking oatmeal cookies without eggs or oil
The way I avoid baking these vegan oatmeal raisin cookies with eggs is to use a mixture of flaxseed and water.
The apple sauce in this vegan oatmeal cookie recipe keeps the batter moist without needing to add any oil. I never would have believed that before switching to a plant-based lifestyle, because I had always baked with oil and thought that was required in order to have moist sweets.
I was pleasantly surprised to find out that I was wrong.
For more tips on oil-free cooking, check out my article, Cooking Without Oil. There’s even a short video showing how I make a stir fry using veggie broth instead of oil.
How to make vegan oatmeal cookies
First, preheat oven to 350°F and line two cookie sheets with parchment paper.
Next, make the flax egg, which is super easy. In a blender, whip together the flaxseed with the water until thick and creamy.
By hand or using an electric mixer cream together the apple sauce, sugar, vanilla, molasses, and flaxseed mixture until well blended. Make sure you have a pretty large bowl because you are going to add the dry ingredients in just a little bit.
In a separate bowl, thoroughly combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Now is where having a large bowl comes in handy. I always like to have a bigger bowl than I think I’ll need so there will be lots of stirring room.
Add to the creamy mixture and mix until well blended and smooth.
Add in the rolled oats, walnuts, and raisins until thoroughly combined. You’ll want a nice thick batter for these vegan oatmeal cookies to cook up plump and thick.
Scoop dough onto a prepared cookie sheet. With slightly wet hands, press to form ½ inch thick rounds.
Better yet, use a trigger handle ice cream scoop to make it even easier. This is my new favorite method for scooping cookie and muffin batter.
It’s okay to taste the batter at this point. Since there are no raw eggs used in these oil-free vegan oatmeal cookies, feel free to taste them to make sure they are sweet enough, but not too sweet.
Bake at 350°F until the cookies are golden brown, about 12-15 minutes.
Remove from the oven and allow the cookies to firm up for a few minutes while still on the cookie sheet.
*Originally published March 14, 2015.
RECIPE CARD BELOW
Tips for making this vegan oatmeal cookie recipe
- I bake these cookies on a parchment paper on a silicone baking mat to keep these completely oil-free.
- I make them a lot when I’m baking for family or social functions. One batch makes 42 cookies so, if you’re making them just for the family, you might want to make a half-batch or freeze leftovers for later.
- These cookies are not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.
- The cookies freeze very well. I make large batches often and keep them on hand for unexpected occasions when I need to take a dessert somewhere.
Other great dessert recipes
- 2 Tbsps. ground flaxseed, (equivilant to 2 eggs)
- 6 Tbsp water
- 1-1/2 cups apple sauce, unsweetened
- 1 Tbsp vanilla extract
- 1 cup sucanat, or other unrefined sugar (this is for 42 cookies)
- 1 Tbsp black strap molasses
- 1-3/4 cups unbleached flour, I use spelt
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 cups rolled oats, (not quick cooking)
- 1 cup raisins
- 1/4 cup chopped walnuts, (optional)
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper
- In a blender, whip together the flaxseed with the water until thick and creamy. The consistency will be somewhat gelatinous and look like this.
- By hand or using an electric mixer cream together the apple sauce, sugar, vanilla, molasses, and flaxseed mixture until well blended.
- It will look like this when blended.
- In a separate bowl, thoroughly combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add to the creamy mixture and mix until well blended and smooth.
- Stir in the rolled oats, walnuts, and raisins until thoroughly combined.
- Scoop dough with tablespoon onto prepared cookie sheet, and with lightly wet hands, press to form ½ inch thick rounds.
- Bake until the cookies are golden brown, about 12-15 minutes. Remove from the oven and allow the cookies to firm up for a few minutes while still on the cookie sheet.
- Serve. Store cookies in an air-tight container to retain moistness.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 36
Amount Per Serving: Calories: 88Total Fat: .9gCarbohydrates: 20gFiber: 1.2gProtein: 1.4g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.