Vegan Oatmeal Raisin Cookies

Why You’ll Love Vegan Oatmeal Raisin Cookies Recipe

• Completely Vegan: No eggs, dairy, or butter required.

• Simple Ingredients: Made with pantry staples.

• Customizable: Easily adapt with your favorite dried fruits or add-ins.

• Perfect Texture: Crispy edges with soft, chewy centers.

• No Special Equipment: No need for chia or flax eggs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rolled oats

• Flour (spelt, oat, all-purpose, or gluten-free blend)

• Ground cinnamon (optional)

• Baking soda

• Salt

• Sugar (white, brown, or coconut sugar)

• Plant-based butter or melted coconut oil

• Water or dairy-free milk

• Pure vanilla extract

• Raisins

Directions

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, mix together the oats, flour, cinnamon, baking soda, salt, sugar, and raisins.

3. Add the plant-based butter, water or dairy-free milk, and vanilla extract. Stir until a dough forms.

4. Optionally chill the dough for 30 minutes for chewier cookies.

5. Scoop the dough onto a greased or parchment-lined baking sheet, spacing them apart.

6. Bake for 11 minutes or until the edges are golden brown.

7. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Servings and Timing

• Servings: Approximately 12 cookies

• Prep Time: 10 minutes

• Chill Time: 30 minutes (optional)

• Bake Time: 11 minutes

• Total Time: 21–51 minutes

Variations

• Fruit Swaps: Use dried cranberries, cherries, or chopped dates instead of raisins.

• Add-Ins: Incorporate chopped nuts, vegan chocolate chips, or shredded coconut.

• Spices: Enhance flavor with nutmeg or allspice.

• Fat-Free Option: Replace butter with applesauce or mashed banana.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigeration: Keep in the fridge for up to 1 week.

• Freezing: Freeze for up to 3 months. Thaw at room temperature before serving.

• Reheating: Microwave for 10–15 seconds for a warm, fresh-from-the-oven experience.

FAQs

Can I use quick oats instead of rolled oats?

Yes, though the texture may be slightly different.

Are these cookies gluten-free?

They can be if made with certified gluten-free oats and a gluten-free flour blend.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 48 hours before baking.

How do I prevent the cookies from spreading too much?

Chill the dough before baking to help them hold their shape.

Can I double the recipe?

Absolutely. Just double the ingredients for a larger batch.

What can I use instead of sugar?

You can try coconut sugar or sugar substitutes like xylitol, but results may vary.

Is plant-based butter necessary?

No, you can use melted coconut oil or almond butter instead.

Can I add nuts?

Yes, chopped walnuts or pecans work great in this recipe.

How do I make the cookies chewier?

Chill the dough and slightly underbake for a chewier texture.

Are these cookies kid-friendly?

Yes, they make a wholesome, tasty snack for children.

Conclusion

These Vegan Oatmeal Raisin Cookies are a wholesome treat that doesn’t compromise on flavor. With simple ingredients and easy preparation, they’re perfect for any occasion. Enjoy them fresh out of the oven or keep a stash for healthy snacking throughout the week.

Vegan Oatmeal Raisin Cookies

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Indulge in these soft and chewy Vegan Oatmeal Raisin Cookies, a delightful twist on the classic favorite. Packed with wholesome oats and sweet raisins, these cookies are egg-free, dairy-free, and easily adaptable to gluten-free diets. Perfect for a healthy snack or dessert, they’re sure to satisfy your sweet tooth without compromising on taste.​

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 11 minutes
• Total Time: 21–41 minutes
• Yield: Approximately 10–12 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

• ¾ cup flour (spelt, oat, all-purpose gluten-free, or white flour)
• ⅓ cup rolled oats
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup sugar (white, coconut, or brown sugar)
• ⅓ cup raisins
• 3 tbsp vegan butter (or melted coconut oil or softened almond butter)
• 1½ tbsp water or dairy-free milk
• ¼ tsp pure vanilla extract
• Optional: ½ tsp ground cinnamon

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Instructions

• Preheat oven to 350°F (175°C).
• In a large mixing bowl, combine flour, oats, baking soda, salt, sugar, raisins, and cinnamon (if using). Mix well.
• Add vegan butter, water or milk, and vanilla extract. Stir until a cookie dough forms.
• For chewier cookies, chill the dough for at least 30 minutes.
• Scoop dough into balls and place on a greased or parchment-lined baking sheet.
• Bake for 11 minutes, or until edges are lightly golden.
• Let cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack.

Notes

• For a gluten-free version, use certified gluten-free oats and gluten-free flour.
• To make the cookies fat-free, substitute butter with applesauce, canned pumpkin, or mashed banana (texture will be more cake-like).
• Customize with dried cranberries, chopped dates, or other dried fruits instead of raisins.