Chewy Vegan Oatmeal and Raisin Cookies

Hi Savvys,

I developed a hobby for cooking and baking at a very young age.  I have early memories of watching my mom bake cakes and muffins where she allowed me to participate, which helped me develop my own confidence and skills in the kitchen.  When I first started to bake on my own, the first thing I learned how to bake were oatmeal cookies.  I still feel nostalgic almost 20 years later making this recipe. 

To make these cookies healthier, I love adding raisins and whatever nuts you have on hand to make these feel appropriate for both breakfast and as a dessert.  I also prefer my cookies to be mini and bite sized and used a mini cookie scooper to shape these, but feel free to make them larger if that’s what you desire.

Hope you guys enjoy this recipe.

Now set forth and be savvy!

~makes 48 cookies


  • 2 flax egg (2 tbsp ground flax seed, 6 tbsp hot water) OR 6 tbsp of aquafaba
  • 1 cup vegan butter, softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 ½ cup white flour
  • 3 cups rolled oats
  • 4 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 1 tsp salt
  • ½ cup raisins
  • ½ cup chocolate chips
  • 1 cup chopped walnuts


  1. Preheat oven to 350 degrees
  2. If using a flax egg, make your flax egg by mixing the ground flax seed and water in a bowl, set aside.
  3. Cream the butter and sugars together in a stand mixer (or with an electric mixer or by hand).
  4. Add the flax egg and mix until well incorporated.
  5. Add the flour, oats, baking powder, cinnamon, vanilla extract and salt and mix until well combined
  6. Using a wooden spoon or spatula, mix in the raisins, chocolate chips and walnuts (or whatever nuts you have on hand)
  7. Using a cookie scooper, scoop out about 1 tbsp of the batter and place on a cookie sheet and flatten with the back of your spoon
  8. Bake for 12-15 minutes and enjoy!