By The Vegan Hearth
Few desserts capture the warmth of home quite like a soft, chewy oatmeal raisin cookie. This plant-based version doesn’t just hold its own – it shines. With wholesome oats, rich brown sugar, and the warming embrace of cinnamon, these cookies are as cozy as your favorite blanket and perfect for sharing (or not).
Whether you’re baking for loved ones or treating yourself after a long day of advocacy, this recipe delivers classic comfort without compromise.
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Total Time: 20 minutes
Yields: 4–6 dozen cookies
Ingredients
- 1/2 cup vegan butter (plus 6 tbsp), softened
- 3/4 cup brown sugar
- 1/2 cup organic cane sugar
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup raisins (or try vegan chocolate chips, chopped dates, or dried cranberries)
- 3 cups old-fashioned oats
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened vegan butter, brown sugar, and cane sugar until light and fluffy.
- Add in the flax eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring until fully incorporated.
- Fold in the oats and raisins (or chosen mix-in).
- Drop rounded spoonfuls onto the prepared baking sheet, spacing evenly.
- Bake for 8 to 10 minutes or until the edges are lightly golden.
- Let cool for a few minutes before transferring to a wire rack.
Kitchen Note: Raisins not your thing? This recipe welcomes creative swaps – just make sure your add-ins are vegan-friendly.
From our hearth to yours – enjoy every bite with intention.
*The Vegan Hearth is a recurring column in The Humane Herald, spotlighting plant-based recipes that nourish both body and conscience.
The Humane Herald 