Vegan Oatmeal Raisin Cookies Recipe

Introduction

These vegan oatmeal raisin cookies are soft, chewy, and packed with wholesome ingredients. Perfect for a cozy snack or dessert, they’re easy to make and delightfully flavorful without any animal products.

Ingredients

• 3/4 cup (145g) packed light brown sugar
• 1/2 cup (115g) vegan butter, room temperature
• 1 tablespoon (20g) maple syrup or molasses
• 1 teaspoon vanilla extract
• 3/4 cup (95g) all-purpose plain flour or gluten-free all-purpose flour
• 1 1/2 cups (180g) rolled oats (quick oats can be used if needed)
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• Pinch of salt (if using unsalted butter)
• 1-3 tablespoons (15-45g) dairy-free milk, if needed
• 3/4 cup (115g) raisins
• 1/2 cup (60g) walnuts (optional)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper.
2. Step 2: In a large bowl, beat the vegan butter, brown sugar, maple syrup, and vanilla extract until the mixture is fluffy and well combined.
3. Step 3: Add the flour, oats, cinnamon, baking soda, and salt. Mix until everything is combined and the oats are mostly broken down. The dough should be a little tacky but crumbly.
4. Step 4: If the dough feels dry, add 1 to 3 tablespoons of dairy-free milk and mix again until the desired consistency is reached.
5. Step 5: Stir in the raisins and walnuts (if using) until just combined.
6. Step 6: Scoop the dough into 16 balls (about 2 tablespoons or 47g each). Flatten each ball into a small disc and space them about 2 inches (5 cm) apart on the baking sheets.
7. Step 7: Bake for 11 to 13 minutes, until the edges are golden brown but the centers still look slightly undercooked. For softer cookies, bake less; for crisper cookies, bake longer.
8. Step 8: Let the cookies cool on the baking sheets for 15 minutes, then transfer them to a wire rack to cool completely.
9. Step 9: Enjoy warm or at room temperature with your favorite dairy-free milk or a cup of tea or coffee.

Tips & Variations

• Use gluten-free flour to make the cookies gluten-free while maintaining texture and flavor.
• Add chopped dark chocolate or seeds for extra texture and richness.
• If your dough is too sticky, chill it in the fridge for 20 minutes before shaping.
• Swap walnuts for pecans or almonds according to your preference.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the fridge for up to two weeks or freeze for up to two months. To reheat, warm gently in the oven or microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats work in a pinch, but rolled oats provide a better texture and chewiness in the cookies.

What can I substitute for vegan butter?

You can use coconut oil or any other solid plant-based fat, but keep in mind it may slightly alter the flavor and texture of the cookies.

Vegan Oatmeal Raisin Cookies Recipe

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★★★★★

4.6 from 68 reviews

• Author: anna
• Total Time: 32 minutes
• Yield: 16 cookies 1x
• Diet: Vegan

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Description

Delightfully chewy and naturally sweet, these Vegan Oatmeal Raisin Cookies are packed with wholesome oats, plump raisins, and optional crunchy walnuts. Perfectly spiced with cinnamon and made with vegan butter and maple syrup, these cookies offer a comforting, plant-based treat that’s easy to whip up and bake to golden perfection. Ideal for a cozy snack or to share with friends, they stay fresh for up to a week at room temperature or longer when refrigerated or frozen.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup (115g) vegan butter, room temperature
• 3/4 cup (145g) packed light brown sugar
• 1 tablespoon (20g) maple syrup (or molasses)
• 1 teaspoon vanilla extract
• 1–3 tablespoons (15-45g) dairy-free milk (if needed)

Dry Ingredients

• 3/4 cup (95g) all-purpose plain flour (or gluten-free all-purpose flour)
• 1 1/2 cups (180g) rolled oats (quick oats can be used)
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• Pinch of salt (if using unsalted butter)

Add-ins

• 3/4 cup (115g) raisins
• 1/2 cup (60g) walnuts (optional)

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Instructions

1. Preheat Oven: Set your oven to 180°C (350°F) and line two large baking sheets with parchment paper to prepare for baking.
2. Mix Wet Ingredients: In a large bowl, or the bowl of a stand mixer with paddle attachment, combine vegan butter, light brown sugar, maple syrup, and vanilla extract. Beat together until fluffy and well combined, ensuring a smooth, creamy base.
3. Add Dry Ingredients: To the wet mixture, add flour, rolled oats, ground cinnamon, baking soda, and a pinch of salt if using unsalted butter. Mix thoroughly until the oats break down slightly and the dough becomes tacky but still crumbly. If the dough feels too dry, gradually add 1-3 tablespoons of dairy-free milk and mix again until desired consistency is reached.
4. Incorporate Raisins and Walnuts: Add the raisins and optional walnuts to the dough and mix just until evenly distributed, taking care not to overmix.
5. Form Cookies: Using a medium cookie scoop or your hands, divide the dough into 16 equal portions (about 2 tablespoons or 47g each). Flatten each ball gently into a small disc shape and place them spaced about 2 inches (5 cm) apart on the prepared baking sheets to allow for spreading.
6. Bake: Place the baking sheets in the preheated oven and bake for 11-13 minutes. Look for golden brown edges while the centers may still look slightly undercooked; this ensures a soft interior. Adjust baking time for softer or crispier textures as desired.
7. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 15 minutes. This resting time helps them set and finish baking gently. Then transfer to a wire rack to cool completely.
8. Serve and Store: Enjoy the cookies warm or at room temperature, perfect alongside almond milk, tea, or coffee. Store leftovers in an airtight container at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for as long as 2 months.

Notes

• Use quick oats in place of rolled oats in a pinch, though rolled oats give better texture.
• Maple syrup can be substituted with molasses for a deeper flavor.
• Gluten-free all-purpose flour works well for gluten-free versions.
• Optional walnuts add a lovely crunch but can be omitted.
• Adjust dairy-free milk quantity to achieve desired dough consistency.
• Cookies continue to bake slightly after removal from oven – avoid overbaking.

• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Vegan Oatmeal Raisin Cookies, Vegan Cookies, Oatmeal Cookies, Raisin Cookies, Plant-based Dessert, Dairy-free Cookies