Subway Oatmeal Raisin Cookies (Eggless)
These eggless oatmeal raisin cookies taste just like Subway’s! They are soft, chewy and lightly spiced, with chunks of raisins throughout. They make a great dessert or afternoon treat, and are great for grabbing on the go.
I recently made a post about Subway’s vegan chocolate cookies and because I loved them so much, I decided to make some eggless oatmeal raisin cookies too!
I must admit, I never actually tried Subway’s oatmeal raisin cookies when they sold them in the UK so I can’t promise that these cookies taste exactly the same. The reason that I never tried them is because I used to really dislike raisins but I’ve grown to love them thanks to eating so many Christmas desserts over the years.
These cookies are soft and chewy and look almost the same as Subway’s used to, so I’m going to guess they taste quite similar. Subway has discontinued the oatmeal raisin cookies as far as I can tell, so even if it’s not an exact replica, I hope this recipe helps to fill the cookie-shaped hole in your heart. Do let me know in the comments what you think!
Adapted from Subway’s own recipe
I adapted this recipe from the chocolate cookie recipe Subway released on their Facebook page last year. When stores were closed all over the world last April, they posted their recipe so everyone could make them at home.
The video no longer appears to exist so I can’t link to it. But the recipe was easy to follow and the cookies were really simple to make, even without the animal products. And swapping the rest of the ingredients to make the oatmeal raisin version was a breeze! I only had to make this recipe twice as they came out exactly how I wanted them to straight away!
To make them, I switched out the cocoa powder for some extra flour, swapped the butter for vegan margarine, used some flax seeds instead of an egg, and added lots of oats! I also used raisins (obvs) instead of chocolate chips, and added a small amount of cinnamon for good measure.
I know that sounds like a lot of changes but it honestly wasn’t difficult at all and the texture of the cookie stayed almost exactly the same. I’m really happy with the way they turned out!
More vegan cookie recipes:
- Rainbow chip
- White chocolate macadamia nut
- White chocolate chunk
- Chocolate chip
- Strawberry cookies
- Orange cookies
How to make vegan Subway oatmeal raisin cookies
Step 1:
Preheat your oven to 180°C/350°F. If you’re using a fan or convection oven, set your oven to 160°C/325°F instead.
Have a non-stick cookie sheet to hand or line a flat tray with baking paper.
Step 2:
Prepare your flax seed egg by mixing 1 tablespoon of ground flax seeds with 1 tablespoon of cold water. Set it aside for a few minutes and you’ll notice that it starts to thicken and congeal. It will look sort of gelatinous, which is great for binding the cookies together without eggs!
You have to use ground flax seeds in order for this to work. If you use the whole seeds, they won’t be able to absorb the water properly.
Step 3:
In a large bowl, cream together 125g of dairy-free margarine, 100g of soft brown sugar and 75g of caster sugar until smooth. Then add in your flax seed “egg” and 1 teaspoon of vanilla extract. Mix well.
Make sure you use a spreadable margarine such as Vitalite for this recipe and not the solid, blocky style of vegan “butter”. I have only tested this recipe with the margarine and have a feeling that the butter style will cause these particular cookies to spread too much.
Step 4:
Next, add in 190g of plain/all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of cinnamon and 100g of oats. Any regular porridge or rolled oats are fine.
Mix it all in with a spoon until the mixture starts to come together, then use your hands to press it into a ball. If it’s too wet, add more flour and if it’s too dry, you can add more margarine or a splash of plant-based milk.
Step 5:
Add 100g of raisins into the bowl with your ball of dough. Use your hands to press them in.
Step 6:
Divide the dough into 8 equal-sized pieces and roll each piece into a ball. I recommend using a scale to divide it up so they are all the same size.
Place the balls of dough onto your tray and flatten them with your fingers until they’re about 1/2 an inch thick. They’ll spread out while they’re baking so 1/2 an inch is good- you don’t want them to end up too thin! Make sure to leave a little bit of space on the tray between each one.
Step 7:
Bake for 15 minutes. Let the cookies cool completely on the tray before removing them, then enjoy!
FAQ:
Store them in an airtight container at room temperature for up to 4 days. They’ll last for a few more days after this but will begin to lose their flavour. They taste their absolute best if eaten within the first 48 hours!
Yes. These cookies freeze and defrost really well. Just put them into airtight containers or ziplock bags and freeze for up to 3 months. When you want to defrost them, transfer them to a wire rack and let them sit at room temperature for an hour or so, until they’ve full thawed. Do not refreeze after defrosting.
Any whole oats will work in this recipe. I used basic porridge oats. Make sure that you do not use ground up oats/oat flour, as your cookies will end up dense and gummy.
I hope you enjoy these eggless oatmeal raisin cookies. If you make them yourself at home, please let me know what you think. Do you think they taste like Subway’s? Leave a comment or rating below to let me know. Happy baking! xo
Eggless Oatmeal Raisin Cookies
Vegan copycat recipe for Subway's oatmeal and raisin cookies.
Ingredients
- 1 Tablespoon Ground flax seeds
- 125 g Vegan margarine (½ cup)
- 100 g Soft brown sugar (½ cup)
- 75 g Caster sugar (⅜ cups)
- 1 Teaspoon Vanilla extract
- 190 g Plain/all-purpose flour (1+½ cups)
- ½ Teaspoon Baking soda (bicarbonate of soda)
- ½ Teaspoon Cinnamon
- 100 g Oats (1 + ¼ cups)
- 100 g Raisins (⅔ cup)
Instructions
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Preheat your oven to 180°C/350°F (or 160°C/325°F for fan or convection ovens). Have a non-stick cookie sheet to hand or line a tray with baking paper.
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Mix the ground flax seeds with 1 tablespoon of water and set aside for a few minutes to let it thicken. This is your flax "egg".
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In a large bowl, mix together the margarine, brown sugar and caster sugar. Then stir in the flax egg and the vanilla extract.
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Add the flour, baking soda, cinnamon and oats to the bowl. Mix with a spoon until the mixture starts to stick together, then use your hands to press it into a ball of dough.
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Add the raisins and gently fold them in using your hands.
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Divide the dough into 8 equal-sized pieces and roll each piece into a ball. Place them onto your baking tray and use your fingers to flatten each one into a disc that's around ½-inch thick. Leave a bit of space between each one to allow for spreading.
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Bake for 15 minutes. Leave them on the tray to cool completely before enjoying.
Recipe Notes
- Store in an airtight container at room temperature for up to 4 days.
