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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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 32 cookies
Course: Dessert
Cuisine: Baked Goods
Calories: 87
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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.
  2. Make the flaxseed egg. In a small bowl, mix together the flaxseeds and hot water. Set aside for 5 minutes to gel together.
  3. 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.
  4. 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.
  5. 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.