Soft-Baked Oatmeal Raisin Cookies (vegan, oil-free)

Soft-baked oatmeal raisin cookies are finally here!

If you love oatmeal raisin cookies but want a healthier version, you need to try this recipe ASAP! Not only are these soft-baked but they still have that classic chewy texture of an oatmeal raisin cookie. These are made with healthy ingredient like oat flour, almond butter, raisins, flax seeds and more!

Keep reading the recipe to find out what ingredient I used as a healthy replacement to oil.

This recipe is: 




✔️WFPB friendly


✔️100% delish

Healthy Wholesome Ingredients

Unlike traditional cookies, these are made with healthy whole plant foods. Baking with better-for-you ingredients is a great way to still have a treat, without ruining your health goals.

I made these with my boyfriend’s mom yesterday and we couldn’t believe how yummy these turned out. Dip them in some almond milk or eat them plain and you’re good to go!

What’s your favorite kind of cookie to bake?! Tell me in the comments below.

I have had trouble in the past finding healthy cookie recipes that actually tasted good, but I have to say, these cookies do the trick.



Perfectly sweet 


Mouth watering

Soft-Baked Oatmeal Raisin Cookies

I made a double batch and tested two ways to make these cookies and I believe I found the perfect combination of chewy and soft with just the right amount of sweetness.

Soft-Baked Oatmeal Raisin Cookies

Serve these soft-baked oatmeal raisin cookies at a brunch, your kids birthday party, a dinner party, or even just to share with your family and friends. Bring these to work and I promise everyone the office will be your new best friend.

Soft-Baked Oatmeal Raisin Cookies

Almond milk + soft-baked oatmeal raisin cookies = best combination ever.

Quick, simple vegan recipes are my absolute favorite. Taking only 5 minutes to prep and 12 minutes in the oven, you can have your cookies made and ready under 30 minutes. UM YES PLEASE!

What’s better than one cookie? A whole plate of vegan cookies! I have to admit, it’s hard to eat just one of these delicious soft-baked oatmeal raisin cookies. Also, don’t worry if you have a couple as they are so healthy!

Share the Love

Don’t forget to share the love. Pin on Pinterest, share the link on Facebook or post your cookie creations on Instagram. Be sure to tag me @healthygirlkitchen.

Store these in a zip loc bag or in a container. You can keep them on the counter for a couple days or store in the fridge for a week.

Soft-Baked Oatmeal Raisin Cookies

What are you waiting for?! Get baking!

Soft-Baked Oatmeal Raisin Cookies (vegan, oil-free)

These vegan soft-baked oatmeal raisin cookies are literally to die for. WFPB friendly, oil-free, gluten-free and 100% plant-based. Made in 1-bowl and done in 12 minutes.
prep time 10 minutes
cook time 12 minutes
Cooling Time 5 minutes
total time 22 minutes

the ingredients

  • 3/4 cup oat flour
  • 1/4 cup rolled oats
  • 1/4 cup pure maple syrup
  • 1/4 cup almond butter
  • 1/4 cup applesauce
  • 1 tbsp ground flax seeds
  • 1.5 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 cup raisins
  • 1/4 cup vegan chocolate chips


  • Preheat oven to 350 F and prepare a baking sheet with parchment paper
  • Mix all ingredients together in a large bowl until well combined. 
  • Scoop the cookie dough and line them on a baking sheet, flattening them a bit. I got 8-9 cookies. 
  • Bake for about 12 minutes. 
  • Let cool for 5-10 minutes and enjoy! 

These oatmeal cookies were inspired by Rip Esselstyn!

If you liked this recipe then I think you’d love these Carrot Cake Muffins!

Vegan Carrot Cake Muffins (gluten-free, oil-free)

In good health,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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Recipe Rating

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  1. Angie says:

    Loved this. I used a bit more applesauce based on feel if batter and added crasins in addition to raisins and vegan chocolate chips. For my next batch, I’m also adding pecans! Sooooo yummy!5 stars

  2. Kaci Higgins says:

    Is this cookie more chewy than Rip Esselstyn’s? Thanks!!

    1. Danielle Keith says:

      Yes, I prefer these!

  3. Brianna Rodriguez says:

    Would peanut butter be an okay sub for almond butter?? Or do you think the taste will be very different? I’m trying it this week so I’ll update the rating then 😊

    1. Danielle Keith says:


  4. NeneSwt says:

    This was delicious. It was slightly on the crumbly side but I loved the flavors. I loved every bite. My son did as well. This recipe is a keeper.5 stars

  5. Tammy says:

    Very tasty!! Cookie is definitely soft but that’s not a bad thing. Flavor is spot on. I doubled the recipe and added a tsp of cinnamon. It made 20 medium size cookies. I will definitely make these again.4 stars

  6. Bonnie says:

    So good!! Thanks for sharing. This is actually a recipe where I can’t taste the difference. I will have to make these again as I forgot the applesauce but they still came out great.5 stars

    1. Danielle Keith says:

      So great to hear! Glad they turned out well.

  7. AnnMarie says:

    How many cookies does this recipe make?

    1. Danielle Keith says:

      About 10!

  8. buryl says:

    will the oatmill raisin cookies freeze well? cant wait to try

    1. Sylvia Munoz says:

      Yes they freeze well, just put them in the microwave for a few seconds, taste just like you baked them. I do this all the time because I only indulge in sweets on the weekends. So one batch last me for a few weeks. I switch up ingredients with each batch, this recipe is so versatile. Made with walnuts, without, with yellow raisins, a few drops of peppermint extract for a mint chocolate chip twist all so good. I use black strapped molasses to lower sugar content.5 stars

  9. sarah says:

    I added some brown sugar along with the maple syrup and also added some cinnamon. I also had to swap out the almond butter(due to tree nut allergy) for Sunfower butter. Very tasty! Mine were actually green on the inside. Any thoughts on why?

    1. Danielle Keith says:

      Glad they turned out well. Not sure why they were green. So odd

    2. Elicia P says:

      Piping in.. the green may be due to the sunbutter.
      Answering in case anyone else in the future may have this issue.

    3. Cookie says:

      Hey Sarah,
      To answer your question… the combination of sunbutter and baking soda creates a chemical reaction that turns it green. Every time. Still yummy though.

  10. Caro says:

    I once soaked the sunflowerseeds and the soaking water was green. Maybe the seeds were treated with chemicals?5 stars

    1. Danielle Keith says:

      Hm, that’s odd! I don’t know!

  11. Kathleen says:

    These were so quick and easy to make and tasted amazing! Hubby and daughters love them too. Thanks for a great recipe! Yummo!5 stars

  12. Emi says:

    Could I use chia seed instead of flax seed?

    1. Danielle Keith says:


  13. Trudy Post says:

    Fantastic! Could I use mashed banana in place of the applesauce?

    1. Danielle Keith says:


  14. Clark says:

    Love these! Any tips on making them less chewy. Ours really fall apart after cooling.5 stars

    1. Danielle Keith says:

      Hm, not sure! Mine are more soft-baked than chewy. Keep them in the fridge so they firm up and don’t fall apart.

      1. Naomi says:

        Mine were very cakey and did try to fall apart a little on the bottom. I’d love mine to be a little MORE chewy!

  15. Alysson says:

    Hi, thank you so much for sharing this recipe. I would like to know is there any difference if we make the cookies with only rolled oat (without any oat flour)? Is it fine to just use rolled oats without grinding them into flour?5 stars

    1. Danielle Keith says:

      You need to make it into oat flour to bind it together.

  16. Tori says:

    can I use tahini instead of almond butter?

  17. Alexandra says:

    Hi! Could you use instant oats in this recipe?

  18. Five Stars! says:

    Wow! I’ve been Whole Food Plant Based for 4 years now and these are the closest thing to “Real” cookies I’ve made! So yummy! A few things in your recipe I think that are different from other “cookies” I’ve made: the almond butter makes a big difference in the texture, using baking soda instead of baking powder improves texture and flavor. (just gives it that “cookie flavor”), the softer batter with the applesauce makes a softer and lighter cookie and the flax seed adds fat for better flavor and texture. Well done! I’m putting this in my recipe box!!!!!! Note* I didn’t have maple syrup on hand so I used date paste.5 stars

  19. Jamie says:

    These are so good!5 stars

  20. Jamie says:

    Another delicious and quick/easy recipe from you. Thank you!5 stars

  21. Karen Sher says:

    I made these cookies the night before a dessert get together following dinner. I kept them in a sealed container. They are MARVELOUS! To me, these are absolutely the best oatmeal raisin cookies ever. I used a number 16 cookie scoop, which was perfect. I doubled the recipe and took half to the party. They were a hit!5 stars