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Chewy Vegan Oatmeal Raisin Cookies with Orange Zest 

Thick, chewy, and perfectly spiced vegan oatmeal raisin cookies with a surprise orange zest twist! They are naturally egg free, dairy free, vegan, and can be made gluten free. These cookies are the perfect cozy oatmeal cookie! 

A tablescape of lots of vegan oatmeal raisin cookies on a wood table covered in brown parchment paper, with cinnamon sticks and rolls oats surrounding the cookies.
  • Yield: 44 Cookies
  • Prep Time: 15 minutes
  • Baking Time: 15 minutes
  • Key Ingredients: Rolled Oats, Orange Zest
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These cookies are so easy to make with the help of a stand mixer or hand mixer. They are super chewy with little bites of raisins and packed full of flavor thanks to the cinnamon and orange zest! 

Plus, it’s easy to customize them and get creative with this recipe so you can mix and match your favorite flavors. 

In the mood for more oatmeal recipes? Make sure to check out my iced oatmeal cookies or my simple carrot cake overnight oats!

Ingredients 

Ingredients for vegan oatmeal cookies in various bowls on a wood table. Black and white labels have been added to name each ingredient.
  • Oats: Rolled oats are my favorite for this recipe. Instant oats (aka quick oats) can turn a bit mushy and steel cut oats can remain hard even after baking. 
  • Orange Zest: This brightens up the cookies and makes them taste almost like a breakfast cookie! 
  • Flour: Simple all purpose flour works great here. 
  • Raisins: These are essential for an oatmeal cookie if you ask me! For a slightly different taste, try them with dried cranberries or chocolate chips. 
  • White + Brown Sugar: By using both you get a great flavor that isn’t overly sweet. 
  • Vegan Butter: Use a good stick vegan butter in this recipe. Tub butter has a different fat:water ratio that can make the cookies not work. 
  • Flaxseeds: A classic vegan egg replacer. 
  • Vanilla
  • Cinnamon 
  • Baking Powder + Baking Soda
  • Salt 

Variations

  • Mango Coconut: Use finely chopped dried mango and shredded coconut.
  • Chocolate Chip: Use mini vegan chocolate chips.
  • Cranberry Pecan: Dried cranberries and pecans

Need to make these gluten free? You can! I recommend using a high quality all purpose flour blend. I’ve always had the best results with King Arthur Measure for Measure. 

Instructions 

Make sure to check out the recipe card below for the full recipe and ingredient list.

Prep Step: Prep the baking trays and oven

I like to bake these on parchment paper since it makes for easy clean up. You can use silicone mats on your trays as well, or just the plain cookie tray. This will make the edges of the cookies extra crispy if you bake them directly on the tray. 

Preheat the oven to 350F/180C and make sure the oven racks are in the middle of the oven. 

Step One: Make the Flax Egg + Mix Wet Ingredients 

The mixed wet ingredients for the cookie dough in a silver mixing bowl on a wood table.

In a small bowl, mix together the flax seeds and super hot water and set it aside for 5 minutes to turn gel like. 

In a large bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, mix together the room temperature vegan butter with both brown sugar and white sugar. Mix this together until light and fluffy, about 3 minutes on a medium-high speed. 

Then add the flax seed, vanilla, and orange zest. Mix this together as well. 

Step Two: Add the Dry Ingredients 

Finished oatmeal cookie dough in a silver mixing bowl on a wood table.

Now add the dry ingredients to the bowl all at once. Add the oats, flour, baking soda, baking powder, cinnamon, and salt. Mix this on low speed until fully combined. Finally, add the raisins and mix them in. 

Step Three: Shape and Bake

12 rolled oatmeal dough balls on a parchment paper lined silver baking sheet on a wood table.

Using a rounded tablespoon or a cookie scoop, place 12 cookies per tray and bake for 12 to 14 minutes. The cookies will be slightly crispy on the edges and still soft and chewy in the middle. 

Remove them from the oven and let them cool on the baking tray for 10 minutes before removing them to a wire rack to finish cooling. Enjoy!! 

Close up of many oatmeal raisin cookies on a table, with a cookie with a bite taken out of it in the middle.

How to Store 

  • Countertop: Store the baked cookies in an airtight container on the countertop for up to 5 days. 
  • Freezer Baked Cookies: Store the baked cookies in a freezer safe container for up to 3 months. Let the cookies thaw for a few hours at room temperature before serving after freezing. 
  • Freezer Cookie Dough: To freeze cookie dough, prepare the cookies as written. Place the cookie dough balls onto a baking sheet and pop them in the freezer for 30 minutes. After that, you can transfer the frozen cookie dough balls into a longer term storage container. I typically use a freezer bag with the recipe, baking temp, baking time, and date I made the cookies written on the outside. Cookies will stay this way for up to 3 months. 
  • To Bake from Frozen: Preheat the oven to the written temperature and add 2-4 minutes of baking time. 
A stack of vegan oatmeal cookies surrounded by more cookies, raw oats, and cinnamon sticks. Fresh flowers and glass bottles are blurred in the background.

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A tablescape of lots of vegan oatmeal raisin cookies on a wood table covered in brown parchment paper, with cinnamon sticks and rolls oats surrounding the cookies.

Vegan Oatmeal Raisin Cookies with Orange Zest

Thick, chewy, and perfectly spiced vegan oatmeal raisin cookies with a surprise orange zest twist!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Baked Goods
Keyword: cookies, vegan baking
Servings: 32 cookies

Equipment

  • Hand mixer or stand mixer recommended
  • Mixing bowls
  • Mixing spoons
  • measuring cups
  • Measuring spoons
  • baking trays
  • Parchment paper (optional)

Ingredients

  • 1 tablespoon ground flax seeds
  • 3 tablespoons hot water
  • 1 ¼ cup flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup vegan butter
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 teaspoon vanilla
  • 1 ½ cups rolled oats
  • ¾ cup raisins
  • 1 tablespoon orange zest

Instructions

  • Preheat the oven to 350°F/180°C. Make sure the oven rack is in the middle of the oven. Line 3 baking trays with parchment paper and set aside.
  • Make the flaxseed egg. In a small bowl, mix together the flaxseeds and hot water. Set aside for 5 minutes to gel together.
  • Mix the wet ingredients. In a large bowl with a hand mixer or in a stand mixer with the paddle attachment, mix together the room temperature vegan butter with brown sugar and white sugar. Mix on a medium-high speed for about 3 minutes until light and fluffy. Add the flaxseed mixture, vanilla, and orange zest. Mix together.
  • Add the dry ingredients. Add the dry ingredients all at once to the mixer with the speed turned off. Add the flour, oats, baking soda, baking powder, cinnamon, salt, Mix this together and finally add the raisins. Mix a final time.
  • Shape and bake. Drop cookies by rounded tablespoon onto the prepared baking trays. Bake for 12 to 14 minutes or until the cookies are golden brown on the edges and don’t appear wet. Remove them from the oven but let them cool on the hot trays for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

  • How to Store 
    • Countertop: Store the baked cookies in an airtight container on the countertop for up to 5 days. 
    • Freezer Baked Cookies: Store the baked cookies in a freezer safe container for up to 3 months. Let the cookies thaw for a few hours at room temperature before serving after freezing. 
    • Freezer Cookie Dough: To freeze cookie dough, prepare the cookies as written. Place the cookie dough balls onto a baking sheet and pop them in the freezer for 30 minutes. After that, you can transfer the frozen cookie dough balls into a longer term storage container. I typically use a freezer bag with the recipe, baking temp, baking time, and date I made the cookies written on the outside. Cookies will stay this way for up to 3 months. 
  • To Bake from Frozen: Preheat the oven to the written temperature and add 2-4 minutes of baking time.

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