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.

Ingredients

Scale

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)

Instructions

Preheat Oven: Set your oven to 180°C (350°F) and line two large baking sheets with parchment paper to prepare for baking.
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.
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.
Incorporate Raisins and Walnuts: Add the raisins and optional walnuts to the dough and mix just until evenly distributed, taking care not to overmix.
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.
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.
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.
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