If you’ve been searching for a comforting, sweet, and wholesome treat, look no further than this Vegan Oatmeal Raisin Cookies Recipe. These cookies deliver that perfect balance of chewy oats, fragrant cinnamon, and plump raisins, all wrapped up in a tender, golden-baked delight that’s completely plant-based. Whether you’re vegan, dairy-free, or simply craving a cozy cookie, this recipe will quickly become your go-to favorite because it’s easy to make, uses simple pantry staples, and bakes up with a heartwarming aroma that instantly brightens your kitchen.
Ingredients You’ll Need
The beauty of this Vegan Oatmeal Raisin Cookies Recipe lies in its simplicity. Each ingredient plays a crucial role—oats for chewiness, flour for structure, spices for warmth, and natural sweeteners for just the right amount of sweetness. Here’s what you’ll gather to make these irresistible cookies:
- 1 cup rolled oats: Provides the chewy texture and hearty flavor central to the cookie’s identity.
- ¾ cup all-purpose flour: Gives the cookies their structure and keeps them tender.
- ½ teaspoon baking soda: Helps the cookies rise slightly and become light.
- ½ teaspoon cinnamon: Adds a warm, spicy note that complements the raisins beautifully.
- ¼ teaspoon salt: Balances sweetness and enhances all other flavors.
- ½ cup coconut oil or vegan butter (softened): Adds fat for richness and a melt-in-your-mouth texture.
- ½ cup brown sugar: Brings a deep, caramel-like sweetness and moisture.
- ¼ cup maple syrup: Natural sweetener that lifts the flavor and gives a subtle hint of maple.
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg): Acts as a perfect vegan binder, replacing eggs effortlessly.
- 1 teaspoon vanilla extract: Introduces a lovely fragrant background flavor.
- ½ cup raisins: Juicy and naturally sweet, they provide bursts of flavor in every bite.
- ¼ cup chopped walnuts (optional): Adds a nice crunch and nutty depth if you want to mix things up.
How to Make Vegan Oatmeal Raisin Cookies Recipe
Step 1: Prepare Your Flax Egg
Start by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Let this mixture sit for about 5 minutes until it thickens into a gel-like consistency. This flax egg is the magic vegan substitute that will keep your cookies moist and bind everything together beautifully.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, cream together the softened coconut oil (or vegan butter), brown sugar, and maple syrup until you have a smooth, luscious mixture. Then stir in the flax egg along with the vanilla extract. This combination ensures your cookies will have the perfect balance of sweetness and richness.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, cinnamon, and salt. These dry ingredients provide the cookie’s structure and flavor base, so mixing them well is key to an even cookie dough.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until everything is just combined. Overmixing can make cookies tough, so take it slow. Finally, fold in the raisins and chopped walnuts if you’re using them. These chunks add bursts of sweetness and texture to every bite.
Step 5: Shape and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of dough and arrange them on the sheet, spacing each about 2 inches apart. Flatten each cookie slightly with your fingers or the back of a spoon to help them bake evenly. Bake for 10 to 12 minutes until the edges turn a gentle golden color.
Step 6: Cool and Enjoy
Once baked, let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. This step helps achieve that perfect chewy texture that makes every bite so satisfying.
How to Serve Vegan Oatmeal Raisin Cookies Recipe
Garnishes
If you want to dress up your cookies, try sprinkling a pinch of cinnamon or a few extra raisins on top before baking for a festive look. After baking, a light dusting of powdered sugar can add a beautiful, delicate touch that makes them feel special.
Side Dishes
These cookies pair wonderfully with a warm cup of tea, a creamy dairy-free latte, or a chilled glass of almond milk. They also make a delightful afternoon snack alongside fresh fruit or a dollop of vegan yogurt for an extra boost of flavor and nutrition.
Creative Ways to Present
For a fun twist, sandwich two cookies together with vegan cream cheese or nut butter for a luscious cookie sandwich. You can also crumble them over vegan ice cream or use them as a topping for smoothie bowls to add a satisfying crunch and wholesome taste.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 4 days. They’ll stay chewy and fresh, making them perfect for satisfying your cookie cravings anytime without remaking the dough.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe bag or container. Frozen cookies will keep well for up to 3 months, so you can enjoy your Vegan Oatmeal Raisin Cookies Recipe long after baking day.
Reheating
To enjoy cookies warm, simply pop them in a preheated oven at 300°F (150°C) for 5 minutes or microwave individually for 15 to 20 seconds. This brings back that freshly baked softness and makes the raisins even more luscious.
FAQs
Can I substitute the raisins with other dried fruit?
Absolutely! Dried cranberries, chopped dates, or dried cherries all work wonderfully and add their own unique flavor twist to this Vegan Oatmeal Raisin Cookies Recipe.
What if I don’t have coconut oil or vegan butter?
You can use any plant-based oil like sunflower or light olive oil, though using softened vegan butter or coconut oil gives the best texture and flavor in these cookies.
How do I make sure my cookies stay chewy and not crunchy?
To keep your cookies chewy, slightly underbake them by a minute or two and let them finish setting on the baking sheet as they cool. This method helps retain moisture inside the cookie.
Can I make the cookie dough in advance?
Yes! You can prepare the dough ahead and refrigerate it for up to 24 hours; let it come to room temperature before scooping and baking for best results.
Is this recipe allergen-friendly?
This Vegan Oatmeal Raisin Cookies Recipe is dairy-free and egg-free, making it great for common allergies. However, it contains gluten and nuts if you include walnuts, so adjust accordingly for your dietary needs.
Final Thoughts
There’s something truly comforting about baking and sharing a batch of these Vegan Oatmeal Raisin Cookies. Soft, chewy, sweet, and filled with natural goodness, this recipe is a heartfelt way to treat yourself or loved ones any day of the week. I encourage you to dive in and try this recipe—you might just find your new favorite cookie that’s as kind to your taste buds as it is to the planet.
Print
Vegan Oatmeal Raisin Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Oatmeal Raisin Cookies are soft, chewy, and packed with wholesome ingredients. They combine rolled oats, warm cinnamon, and sweet raisins for a classic treat that’s entirely plant-based and free from dairy and eggs. Perfect as a healthy dessert or snack, these cookies bring together the natural sweetness of maple syrup and brown sugar, enhanced by a subtle touch of vanilla and the crunch of optional walnuts. Simple to prepare and baked to golden perfection, they’re an ideal choice for anyone seeking a delicious vegan cookie option.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- ½ cup coconut oil or vegan butter (softened)
- ½ cup brown sugar
- ¼ cup maple syrup
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
- 1 teaspoon vanilla extract
Add-ins
- ½ cup raisins
- ¼ cup chopped walnuts (optional)
Instructions
- Prepare the Flax Egg: In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes until it thickens, creating a flax egg substitute.
- Mix Wet Ingredients: In a large bowl, beat together ½ cup softened coconut oil or vegan butter, ½ cup brown sugar, and ¼ cup maple syrup until smooth and well combined.
- Combine Flax Egg and Vanilla: Stir the thickened flax egg and 1 teaspoon vanilla extract into the wet mixture until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 cup rolled oats, ¾ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cinnamon, and ¼ teaspoon salt until evenly mixed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined to form the cookie dough.
- Add Raisins and Walnuts: Fold in ½ cup raisins and ¼ cup chopped walnuts if using, distributing them evenly throughout the dough.
- Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Form Cookies: Scoop the dough into tablespoon-sized portions and place them about 2 inches apart on the prepared baking sheet. Flatten each cookie slightly with your fingers or the back of a spoon.
- Bake: Bake for 10–12 minutes or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For chewier cookies, slightly underbake and let them finish setting on the pan.
- You can substitute raisins with dried cranberries or chopped dates for variety.
- If the dough feels too sticky, chill it for 20 minutes before baking to make it easier to handle.
