Hand holding a Big & Chewy Vegan Oatmeal Raisin Cookie

Big & Chewy Vegan Oatmeal Raisin Cookies

Big & Chewy Vegan Oatmeal Raisin Cookies
Course Dessert
Cuisine American, vegan
Keyword cookies, oatmeal, raisin, vegan, vegan cookies, vegan oatmeal raisin cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 large cookies
Author Living Vegan Staff


  • 1/2 c Vegan Margarine softened to room temperature
  • 1/2 c Brown Sugar
  • 1/4 c White Sugar
  • 1/4 c Unsweetened Applesauce
  • 1 tbsp Molasses OR Date Syrup
  • 3/4 c All Purpose Flour
  • 3/4 c Rolled Oats
  • 1 tsp Cinnamon or more to taste
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 tsp Cornstarch
  • 3/4 c Raisins or more to taste
  • Chopped Walnuts optional add-in


  • Preheat oven to 350 degrees.
  • In the bowl of an electric mixer, add the softened vegan margarine, both sugars, the applesauce and molasses. 
  • Combine the remaining dry ingredients in a separate bowl with a whisk.
  • Beat the dry ingredients into the butter/sugar mixture until combined.
  • Fold in the raisins by hand.
  • Using a cookie scoop, make mounds on a parchment or silpat lined baking sheet and using the bottom of a drinking glass, press lightly to flatten.
  • Bake the cookies until set on top (they will still be soft) and the bottom and edges are golden brown. 
  • Allow to cool on the baking sheet until set enough to transfer to a cooking rack. They will set up as they cool and you don't want to over bake or they won't be chewy.
  • Baking time will vary based on the size you make the cookies. Mine took nearly 20 minutes, but all oven temperatures vary so keep an eye on them.