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These Vegan Oatmeal Raisin Cookies are taken to the next level with browned butter! Incredibly chewy and gooey, with glistening raisins in every bite, they put a gourmet twist on a classic. Vegan, Gluten-Free Option.
Raisin lover or not, you’ll be a fan of these ultra-chewy Vegan Oatmeal Raisin Cookies with Browned Butter. Made with oats toasted in browned butter, cinnamon for a hint of warmth, and chewy raisins, they’re just like the cookies you grew up with, only better!
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Not Your Average Oatmeal Cookies
I don’t think there’s anything that sparks my childhood nostalgia quite like an oatmeal raisin cookie. Soft and chewy with gooey, raisin-packed centers and slightly crisp edges… I could never eat just one!
The same goes for these Vegan Oatmeal Raisin Cookies. Made gourmet with buttery and chewy oats, warm cinnamon, and raisins in each one, they’re like a grown-up version of a classic. These bakery-quality results do require a few extra steps but I promise they’re sooo worth it.
What takes these vegan oat cookies to the next level are the browned butter-toasted oats. I saw Justine Snacks do this with her Zucchini Cookies and knew I had to try the same technique for oatmeal raisin cookies! Browned butter, known for its decadent nutty flavors and glistening golden color, soaks into the oats to make them incredibly chewy, gooey, and flavorful. It’s the key to these perfect oat cookies, as well as my Brown Butter Maple Cookies! And yes, you can brown vegan butter – see the recipe notes for my favorite brands to use!
Ingredients for Chewy Oatmeal Raisin Cookies
These oatmeal raisin cookies are extra chewy and have wonderfully rich and nutty flavors. To achieve these perfect results, all you need are 10-ish baking staples:
- Flax Egg: The flax “egg”, made from ground flaxseed and water, holds our cookies together so they don’t crumble. If you don’t have flaxseed, use ground chia seeds instead.
- Salted Butter: The best way to give classic oatmeal raisin cookies a gourmet twist is with deeply flavorful brown butter. Unsalted butter works as a substitute but you’ll have to add 1/2 teaspoon of kosher salt to the dry ingredients in step 3 of the recipe directions.
- Oats: Rolled oats will give the cookies the chewiest texture. I haven’t tested this recipe with quick oats and cannot say if they will work or not.
- Flour: We’re keeping it simple with all-purpose flour! Gluten-free AP flour works well, too.
- Brown Sugar: Just like in these Perfect Vegan Chocolate Chip Cookies, brown sugar lends a sweet and warm molasses-like flavor to the cookie dough. I don’t recommend swapping this for white sugar or cane sugar, although coconut sugar might work as a substitute.
- Raisins: Use black raisins for a classic presentation or mix things up with golden raisins!
How to Make Vegan Oatmeal Raisin Cookies
- Mix the flaxseed and water together to make the flax “egg”. Set aside to thicken.
- Heat the butter in a small pan until it melts, then add the oats. Stir frequently until the foamy melted butter turns golden. Transfer the mixture to a bowl and place it in the fridge to cool.
- Whisk the dry ingredients together in a bowl. Form a well in the center and pour in the wet ingredients and brown butter/oat mixture. Mix until a dough forms, then fold in the raisins.
- Chill the dough for at least 1 hour or up to 1 day.
- Roll pieces of the cookie dough into balls and place them on a baking sheet. Gently press down on each one.
- Bake the cookies until the bottom edges turn golden brown. Let them cool on the baking sheet before transferring them to a cooling rack. Enjoy!
Caitlin’s Cooking Tips
- The best vegan butter for browning: Country Crock Plant Butter, Violife, and Miyokos Butter all contain protein solids and will brown beautifully. Other brands will not brown as well but should still be melted for sautéing the oats.
- Brown the vegan butter in a light-colored skillet or saucepan, like a stainless steel pan. This will make it easier to tell that the butter is changing color!
- The secret to perfectly chewy oatmeal cookies: It’s all about sautéing the oats in melted butter for about 10 minutes. Try not to skip this step or else the cookies will be missing their gourmet element.
Serving Suggestions
Vegan oat raisin cookies are one of the best all-purpose cookies around. There is never a bad time to enjoy one! They stay gooey and chewy for a few days, making them a perfect afternoon sweet treat or snack to dunk in a chilled glass of non-dairy milk.
If you’re looking for more classic vegan cookie recipes, you’ll also love these Vegan Snickerdoodles, these Almond Flour Thumbprint Cookies, and these Double Chocolate Chip Cookies!
Or, if you want to try a healthy-ish version of these soft-baked cookies, you’ll have to try my Wholesome Cinnamon Raisin Oatmeal Cookies as well!
How to Store Oatmeal Cookies
Once baked and cooled, the leftover oatmeal cookies will keep for up to 4 days at room temperature. Store them in an airtight container on the kitchen counter to help them stay chewy.
The baked cookies also freeze well for up to 1 month. Thaw them overnight at room temperature before serving, then enjoy cold or gently reheat them in the microwave to give them a softer, gooier bite.
Substitutions and Variations
- Gluten-Free Option: Use an all-purpose 1:1 gluten-free flour blend and certified gluten-free rolled oats.
- Add-In Options: I get it—not everyone is a fan of raisins. In that case, replace them with an equal amount of dried cranberries or vegan chocolate chips. Or, if you’re craving some crunch, add 1/3 cup of chopped pecans or walnuts.
- Add Nut Butter: Some brands of vegan butter will not brown as beautifully as the brands I’ve listed here. However, you can mimic the rich, nutty flavors of classic browned butter by stirring in a dollop of creamy, all-natural almond butter, cashew butter, or sunflower butter with the butter and oats.
Recipe FAQs
Brown butter is butter that has been gently cooked until the milk solids begin to brown. This process gives the butter a luxurious golden color and a nutty depth of flavor.
Yes, plant-based butter CAN be browned; however, not all brands of vegan butter brown the same because they don’t contain protein. Refer to my recommended butter brands in the Tips above or in the recipe card for the best results.
Yes, you must chill the cookie dough in the fridge for at least 1 hour, or else the melted butter will cause the cookies to spread in the oven.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Gooey Vegan Oatmeal Raisin Cookies with Browned Butter
Ingredients
- 1 tablespoon ground flax seed
- 2 1/2 tablespoons water
- 3/4 cup salted butter* 12 tablespoon; I used vegan butter
- 1 1/2 cups rolled oats
- 3/4 cup + 2 tablespoons all purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- Pinch of salt optional, only if you like salty desserts
- 1/2 packed cup + 2 tablespoons dark brown sugar
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon molasses optional, but recommended
- 3/4 cup raisins
Instructions
- Prep: Spray or line a large baking sheet and set aside. Prepare the flax “egg” by mixing the flaxseed and water well; set aside for at least 5 minutes to let thicken.
- Brown the Butter: Add the butter to a small pan or pot and warm over medium heat, stirring occasionally. Add the oats once the butter has fully melted. The butter will start to bubble as a white “foam” rises to the top of the butter. Start to stir frequently now, until the foam darkens in color and the protein solids fall to the bottom of the pan and turn golden; this process should take around 8-10 minutes in total. (Note: the oats will not turn completely golden, but should have a golden stripe down their centers). Remove the butter from the heat immediately and transfer to a medium bowl (scrape the pan well!). Place in the fridge for 10 minutes to let cool.
- Dry Ingredients: In the meantime, whisk the flour, cinnamon, baking soda, and salt together in a bowl. Form a well in the center and set aside.
- Wet Ingredients: Remove the bowl of browned butter and oats from the fridge and add in the brown sugar, prepared flax egg, vanilla, and molasses; mix well. Add the wet ingredients to the dry and mix until a dough forms, then fold in the raisins.
- Chill: Cover the dough with plastic wrap and refrigerate for at least one hour, up to one day. If you chill the dough for more than one hour let it sit on the counter for 30 minutes before forming your cookies.
- Preheat the oven: Preheat the oven to 350F while the cookie dough chills.
- Scoop: Scoop out 2 tablespoons of dough and roll together in your hands to form each cookie. Place each ball 2” apart on the baking sheet and press down – they won’t spread much in the oven.
- Bake: Bake in the middle rack of the oven for 8 to 10 minutes; the bottom edges of the cookies should be golden brown. Let the cookies rest on the baking sheet for another 10 minutes, to cool. (If you’d like, use a round cookie cutter and twirl it around each cookie to form it into a smooth circle). Transfer the cookies to a wire rack and let cool completely.
- Serve & Store: Enjoy immediately, or store cookies in an airtight container at room temperature for up to 4 days. Cookies can also be stored in the freezer for up to one month and reheated as necessary.
Recipe Video
Recipe Notes
- Gluten-Free: Swap the flour for an all-purpose 1:1 gluten-free flour blend and use gluten-free oats
- Browned Butter: Country Crock Plant Butter, Violife, and Miyokos Butter all contain protein solids and will brown. If you are using a different brand of butter it will not brown, but I still recommend sautéing the oats in the melted butter for 10 minutes to add more texture and flavor!
- Unsalted Butter: If you are using unsalted butter add 1/2 teaspoon of kosher salt to the dry ingredients in step 3.
- Make-Ahead: Follow the recipe up to step 4. Cover the dough tightly with plastic wrap or transfer to a ziploc bag. Refrigerate for up to 3 days; Let the cookie dough come to room temperature for 30 minutes before proceeding with the recipe as written (though you can preheat your oven in the meantime)
These cookies were delicious! Thank you for sharring this recipe!!! Yum! Alright I’m off to eat another cookie! 😁
Enjoy!! 🙂
These are NOT vegan. Butter? Vegetarian, maybe, but not vegan. Check your definition.
This is a vegan blog and anytime butter is listed, it means vegan butter