OATMEAL RAISIN COOKIES | healthy, vegan recipe


These oatmeal raisin cookies are a healthy, vegan version of the classic. Quick and easy to make, you only need one one bowl and a baking sheet. Made with sweet raisins, wholesome oats and plenty of cinnamon spice, these delicious cookies are hearty, healthy, and satisfying.

I kept this recipe vegan by swapping in a chia egg for a traditional egg (but either version would be delicious!). I hope you enjoy this recipe. It doesn’t get much better than an irresistible old fashioned oatmeal raisin cookie!


Thanks for watching! Make sure to SUBSCRIBE for more videos:

Rimmed Baking Sheet:
Glass Mixing Bowls:
Favorite Wooden Spoons:
Pre-Cut Parchment Paper:
Silpat Mat:


Ginger Cookies:
Chocolate Chip Cookies:
Banana Oatmeal Cookies:
Peanut Butter Cookies:

1 cup white whole wheat flour
1.5 cups oats
1/2 cup coconut sugar
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup melted coconut oil
1/3 cup applesauce
1 tablespoon ground chia seeds
3 tablespoons water
1 teaspoon vanilla extract
1/3 cup chopped walnuts
1/2 cup raisins

Preheat oven to 350F/176C. Line a rimmed baking sheet with a silpat mat or parchment paper (you can also just spray the pan with some cooking spray). You choose!

In a large bowl combine oats, white whole wheat flour, light brown sugar, cinnamon, baking soda, and kosher salt. Gently toss everything together.

Combine ground chia seeds with water in a small bowl and let rest for 5 minutes or until thickened.

Add in chia mixture, coconut oil, applesauce, and vanilla extract into the bowl with the dry ingredients . Mix everything together until you have a thick, cookie-dough consistency.

Add in the walnuts and raisins, stir until they are evenly distributed throughout the batter.

Scoop up a tablespoon of dough and use your had to form a ball, place on the baking sheet and squish down a bit with your fingers so they look like fat discs. These cookies don’t spread a lot once they cook, so you want to form the into a cookie shape before baking.

Bake for 10 minutes or until lightly browned on top and set through. Repeat until you have used all of your dough. Cool, eat and enjoy!

*Storage: I like to keep these stored in an airtight container on my counter for up to 5 days. You can also store them in the fridge or pop them in the freezer.

Serving: 1cookie | Calories: 111kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Sodium: 89mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.5mg


Disclaimer: product links may include affiliate links.
#oatmealraisincookies #oatmealcookies #vegancookies





  1. Le problème avec l'huile de coco, selon l'AHA, c'est que 82 % du gras qu'elle contient est un gras saturé. C'est plus que dans le beurre, le gras de bœuf ou le lard de cochon. Du coup, l'huile de coco augmente considérablement le cholestérol LDL – le mauvais cholestérol – et contribue à l'augmentation du nombre de maladies cardio-vasculaires. L'AHA souligne ensuite que ces maladies cardio-vasculaires sont la « première cause de mortalité dans le monde avec 17,3 millions de décès par an. »

  2. Thank you for the amazing recipe! It's a great base for improvisations! I made the cookies with coconut flour, oats, shredded coconut, dates, 1 egg, 1 grated apple, a little salt,1 tbsp of coconut oil and a little water. They are in the oven now and I suspect that the result will be great!

    P.S. Yes, it is!!!

  3. i really like your videos ! my grandma introduced them to me this summer and ive found myself randomly watching them just for fun😄 there’s something intriguing about the way you do them that makes me want to drop everything and run to my kitchen—either to bake your recipes or start my own cooking channel !

  4. Dani I loved the cookies but was wondering why mine turned out more spread out? I did substitute 1 cup of wheat flour for 1 cup of oat flour and was wondering if that is why mine don't look like yours. The batch I did yesterday was perfect even though they did spread out like a regular cookie but the batch I did today spread out so much it was one giant cookie! I added raisins but no nuts. Any thoughts? They both were delicious.

  5. These turned out great! I subbed yogurt for apple sauce since i didn't have any (for moisture) I put flax egg instead of the chia egg, put a smidge of maple syrup to offset any sour taste from the yogurt but will omit it next time, they were really sweet and didn't need it at all! I added some chocolate chips because i love em 🙂 This channel is my go to now for these recipes!


This site uses Akismet to reduce spam. Learn how your comment data is processed.