Go Back
–+ servings
A large oatmeal cookie with icing drizzle, broken in half, is displayed on a dark surface with a cooling rack in the background.
Print Recipe

Chewy Iced Vegan Oatmeal Cookies

These soft and chewy vegan oatmeal cookies have that perfect bakery-style texture—fully plant-based, easy to make, and ready in about 30 minutes!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Dishes
Cuisine: American
Diet: Halal, Hindu, Kosher, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: egg free oatmeal cookies, vegan baking, vegan cookies, vegan oatmeal cookies
Servings: 20 1-oz cookies
Author: Sarah Bond

Ingredients

Cookies

  • 4 ½ Tbsp warm water 50 g
  • 1 ½ Tbsp flaxseed meal 9 g
  • ½ cup unsalted vegan butter softened, 113 g
  • ⅓ cup light brown sugar 75 g
  • 3 Tbsp granulated sugar 43 g
  • 2 tsp vanilla extract
  • 1 ½ cups all-purpose flour 180 g
  • 1 cup rolled oats 90 g
  • 1 tsp ground cinnamon
  • ½ tsp baking soda 4 g
  • ¼ tsp salt
  • ¼ tsp ground nutmeg
  • ¾ cup raisins 120 g

Icing

  • 1 cup powdered sugar 95 g [note to editors: my scale said 95 g but google says 120 g]
  • 2 Tbsp oat milk 30 mL
  • ½ tsp vanilla extract 2.5 mL
  • pinch of salt

Instructions

  • Prep: Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper. To make flax egg, pour 4 ½ Tbsp warm water over 1 ½ Tbsp flaxseed meal, stir, and let it sit for 5-10 minutes.
    A glass bowl containing a frothy mixture with visible brown specks for vegan oatmeal cookies sits on a tiled surface next to a metal whisk.
  • Cream Butter: In a large bowl, use a hand or stand mixer to beat ½ cup unsalted vegan butter (softened), ⅓ cup light brown sugar, and 3 Tbsp granulated sugar on medium high until light and fluffy, about 3 minutes.
    A mixing bowl filled with creamed cookie dough sits on a tiled countertop, with a mixer attachment and empty glass bowls nearby.
  • Wet Ingredients: On high speed, mix in the flax egg and 2 tsp vanilla extract until smooth and lighter in color, for about 2 minutes.
    A metal mixing bowl containing cookie dough sits on a dark tiled surface, with a whisk attachment nearby.
  • Dry Ingredients: On low speed, mix in 1 ½ cups all-purpose flour, 1 cup rolled oats, 1 tsp ground cinnamon, ½ tsp baking soda, ¼ tsp salt, and ¼ tsp ground nutmeg. Mix until just combined. Don’t overmix.
    A mixing bowl containing flour, oats, cinnamon, and baking soda on a dark tiled countertop.
  • Mix Ins: Stir ¾ cup raisins until evenly distributed. The dough should be thick and slightly sticky.
    A metal mixing bowl with oatmeal cookie dough and raisins, with a black spatula resting inside, sits on a tiled countertop.
  • Shape Option 1: Bakery style
    Distribute dough onto plastic wrap or parchment and using a rolling pin, roll the dough to a bit under an inch thick. Set in the fridge for 30 minutes or the freezer for 15 minutes, then cut out circles with a round cookie cutter, 2 to 3 inches diameter works great. Distribute on a parchment-lined baking sheet, spaced about 2 inches apart
    Shape Option 2: Scoop
    Refrigerate the dough for 30 minutes or freeze for 15 minutes. Using a large cookie scoop, form 1-inch balls (about 2 ounces each) and distribute on a parchment-lined baking sheet, spaced about 2 inches apart. Gently press down to flatten slightly.
    Cookie dough balls on a parchment-lined baking sheet, with one dough ball flattened by a black spatula.
  • Bake: Bake for 10 to 12 minutes, or until the edges start to turn golden and the centers still look soft.
    Let cookies rest on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
    Six oatmeal cookies with raisins cooling on a black wire rack placed on a baking sheet lined with parchment paper.
  • Icing: In a small bowl, whisk together 1 cup powdered sugar, 2 Tbsp oat milk, ½ tsp vanilla extract, and a pinch of salt. until smooth. Once cookies are completely cool, drizzle or dip the tops in icing. Place cookies on a cooling rack set over parchment paper to catch drips, and let them sit until the glaze hardens.
    Feel free to skip the icing!
    Oatmeal cookies with icing drizzle cooling on a black wire rack, with a striped towel partially visible on the side.

Video

Notes

Bigger Cookies: You can double the recipe and roll the dough to about 2 inches thick, cut them into circles, and bake them at 350 for 10 minutes, and 400 for 6 minutes, for a super decadent, chewy, doughy cookie with a golden crisp exterior, if that is more your speed.
Store in an airtight container at room temperature up to 4 days.
Freeze baked cookies up to 3 months. Freeze in a single layer before transferring to a freezer bag.
Freeze unbaked dough (scooped or cut) up to 3 months and bake from frozen, adding 1 to 2 minutes.
Making them gluten-free: We didn't test this, but if you try a 1 gluten-free flour swap, let us know how it goes!
Can I use applesauce in place of a flax egg? We tested both, and flaxegg had a much better texture that held together, while the apple sauce versions crumbled.
Crispy Cookies: Some like thinner, crisper cookies. If this is you, flatten your cookies and increase the cook time to 12-15 minutes. 

Nutrition

Serving: 1cookie | Calories: 146kcal | Carbohydrates: 25g | Protein: 1.8g | Fat: 5.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 70mg | Potassium: 85mg | Fiber: 1.3g | Sugar: 14g | Vitamin A: 80IU | Vitamin C: 0mg | Calcium: 16mg | Iron: 0.7mg
QR Code linking back to recipe