5-Ingredient Easy Vegan Oatmeal Raisin Cookies recipe. These one-bowl, 15-minute cookies are dairy-free and gluten-free. Start your day with these healthy, chewy oatmeal cookies. They're perfect for breakfast on the go, and freezer-friendly.
These vegan oatmeal cookies are delicious and satisfying. Plus, they're quick to make, naturally sweetened, and last in the refrigerator for up to one week. This is the perfect healthy treat to satisfy that sugar craving.
This recipe was inspired by my Vegan Oatmeal Chocolate Chip Cookies, as well as this naturally sweetened, Gluten-Free Vegan Banana Bread recipe.
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👩🏼🌾 Ingredients
- Ripe bananas
- Rolled oats
- Raisins
- Peanut Butter or tahini
- Baking soda
- Cinnamon (optional)
See the recipe card for quantities.
🍫 Substitutions
- Peanut butter - use almond or walnut butter, or sunflower seed butter or tahini for nut-free
- Rolled oats - Use gluten-free oats for gluten-free cookies. For softer cookies, use quick-cooking oats or instant oats instead of old-fashioned rolled oats.
- Raisins - Use dried cranberries instead, or omit them entirely for plain oatmeal cookies. For naturally sweetened cookies, use unsweetened raisins or cranberries.
- Baking soda is optional but make these vegan oatmeal cookies rise and caramelize in the oven.
See this 5-minute Blended Chia Pudding recipe on my site for another healthy breakfast or snack idea.
📖 How to Make Vegan Oatmeal Raisin Cookies
Preheat the oven to 350ºF. Line a large baking sheet with parchment paper or use a nonstick sheet.
Step 1. Mash 6 to 7 ripe bananas in a large bowl. Measure 2 cups. Add 4 cups rolled oats and 1 cup peanut butter to the mashed bananas. Mix until fully incorporated.
Step 2. Add ¾ cup raisins and ½ teaspoon baking soda. Mix well to combine.
Step 3. Use about ⅔ cup for each cookie. Using your hands, form balls with the cookie dough. Transfer the balls onto the lined baking sheet, placing them around 2 inches apart. Press down on each ball to form a cookie shape.
Step 4. Bake for about 15 minutes, or until golden brown and warmed through.
💡 Expert Tips
- To make smaller cookies: These large cookies are a satisfying size for breakfast. For smaller cookies, use one-half the measurement and bake them for about 12 minutes, or until golden brown and warmed through.
- For nut-free: Use tahini or sunflower seed butter instead of peanut butter.
- Storage: Refrigerate any remaining cookies in an airtight container for up to one week. Or freeze them in a freezer-safe container in layers, separated by parchment paper so they do not stick, for up to 6 months.
- To reheat: Warm them in the microwave on high for 30-second intervals, or bake them at 350ºF in the oven, until warmed through.
🙋🏽♀️ Recipe FAQs
If you want smoother, softer cookies, quick-cooking oats or instant oats are a better option. Old-fashioned rolled oats take longer to absorb the moisture, resulting in a chewier texture.
Vegan oatmeal cookies are made with plant-based ingredients, which can make them lower in saturated fat and cholesterol compared with traditional oatmeal cookies. They are also suitable for those with dairy or egg allergies.
Raisins are a common add-in for oatmeal cookies because they provide natural sweetness, chewiness, and a flavor that complements the oats. However, these vegan oatmeal cookies can be made without raisins. Substitute the raisins with dried cranberries, or chocolate chips, or omit them entirely and make plain oatmeal cookies instead.
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📖 Recipe
Easy Vegan Oatmeal Raisin Cookies (5 Ingredients)
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Ingredients
- 2 cups mashed ripe bananas (6 to 7 medium bananas)
- 4 cups rolled oats
- 1 cup peanut butter or almond or cashew butter, sunflower seed butter, or tahini
- ¾ cup raisins or to taste
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper or use a nonstick sheet.
- Mix the mashed bananas with the rolled oats and peanut butter in a large bowl until fully incorporated.
- Add the raisins, baking soda, and cinnamon (if using). Mix well to combine.
- Form cookies: Use about ⅔ cup measurement for each cookie. Using your hands, form balls with the cookie dough. Transfer the balls onto the lined baking sheet, placing them about 2 inches apart. Press down on each ball to flatten into a cookie shape.
- Bake for about 15 minutes, or until golden brown and warmed through. Set aside to cool for 5 minutes.
Notes
- To make smaller cookies: Use ⅓ cup measurement and bake them for about 12 minutes. These will be one-half the calories.
- For nut-free, use tahini or sunflower seed instead of peanut butter.
- For gluten-free, use gluten-free rolled oats.
- Storage: Refrigerate remaining cookies in an airtight container for up to one week. Or freeze them in a freezer-safe container in layers, separated by parchment paper so they do not stick, for up to 6 months.
- To reheat: Warm them in the microwave on high for 30-second intervals, or bake them at 350ºF in the oven, until warmed through.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Alan says
Since I discovered them years ago I've almost always used barberries instead of raisins and they were, again, perfect in these! Thanks, Nisha!
Nisha Melvani, RDN says
I am so glad to have discovered them! Good for you to be so ahead of the game:)
Susie says
The longevity meal plan number 4 states 1/2 tbsp nut better & above states 1/2 cup. Which is correct please?...thank you Nisha x
Nisha Melvani, RDN says
I'm so sorry the nut butter was not entered correctly. I updated it now. See the new meal plan 4. Thank you.
Jock says
I only had 3 ripe bananas and thought I didn't have enough so I added grated carrot. I wish I'd made the cookies thinner and smaller by rolling them out. But this is a great recipe and can be easily tweaked. It goes well with a nice hot cup of tea and you don't feel naughty eating them.
Nisha Melvani, RDN says
Oh I love tea! Can't wait to pair these soon! Good idea to use carrots.
Amina says
Making these over the holiday season. What’s better than warm, oatmeal cookies for breakfast?. The ingredients are budget, friendly and very easy to assemble.
Nisha Melvani, RDN says
These are on repeat in my house!
elizabeth says
I made these using 2 bananas (recipe says 6-7 naners, i think thats a typo), and prunes not rasins, and almond butter, i spread them thin and made as the recipe said. I've tried many different vegan cookies and low carb/ Healthy cookies these are by far the best! No chemicals no splenda or fillers...100% natural whole ingredients. These are helping me to continue losing weight❤️
Nisha Melvani, RDN says
I'm so glad you enjoyed them!!! Thank you for letting me know. It's 2 cups mashed bananas (which is typically 6 to 7 small) but I'm guessing your two bananas were on the larger side.