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
Scale
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.
