Soft, chewy, and packed with nostalgic flavor, these Vegan Oatmeal Raisin Cookies are here to show you just how blissful plant-based baking can be. Whether you’re a longtime vegan or simply looking for a better-for-you dessert, these cookies blend wholesome oats, sweet raisins, and warm spices into the perfect treat for any occasion. They’re wonderfully easy—and you don’t have to sacrifice classic cookie comfort to keep things dairy and egg free.
Ingredients You’ll Need
You’ll be amazed at how a few pantry staples can create cookies that are tender in the middle, crisp at the edges, and bursting with flavor. Each ingredient brings its own charm, building texture, structure, and that irresistible cookie aroma.
- Rolled oats: The heart of Vegan Oatmeal Raisin Cookies, delivering that classic chewy texture and nutty bite.
- All-purpose flour: Provides the structure so your cookies don’t crumble and hold together perfectly.
- Baking soda: Adds a gentle lift for the perfect cookie spread.
- Cinnamon: Infuses warmth and that nostalgic spice note every oatmeal cookie needs.
- Salt: Brings all the flavors together and balances the sweetness.
- Coconut oil or vegan butter, melted: Supplies rich, buttery flavor and helps with the ideal chewy consistency.
- Brown sugar, packed: Adds moisture and the deep, caramel undertone that makes these cookies completely addictive.
- Unsweetened applesauce: A natural egg replacer, it makes the cookies extra soft and a little lighter.
- Vanilla extract: Rounds out the flavor profile with a subtle, fragrant sweetness.
- Raisins: Provide juicy pops of fruitiness in every bite—don’t skimp!
- Chopped walnuts (optional): Lend crunch and a rustic, earthy flavor if you love a little nutty texture.
How to Make Vegan Oatmeal Raisin Cookies
Step 1: Prep the Oven and Lining
Start by preheating your oven to 350°F (175°C) to ensure it’s hot and ready when your dough is set. Then, line a baking sheet with parchment paper—this makes cleanup a breeze and ensures your Vegan Oatmeal Raisin Cookies come off easily without sticking or over-browning.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. This step ensures the rising agents and spices are evenly distributed so every cookie has the same irresistible, cinnamon-kissed bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, blend the melted coconut oil or vegan butter, packed brown sugar, applesauce, and vanilla extract until the mixture looks glossy and smooth. This short mixing step helps the sugar dissolve and builds the foundation for a perfectly textured dough.
Step 4: Make the Dough
Pour your wet mixture into the bowl of dry ingredients, and gently mix until everything is just combined. You don’t want to overwork the dough—stopping as soon as the flour disappears keeps your Vegan Oatmeal Raisin Cookies tender.
Step 5: Add Raisins and Walnuts
Fold in your raisins and walnuts, if you’re using them. Make sure they’re evenly distributed so each cookie bursts with sweet bites of raisin and toasty nut crunch. At this stage, your dough should be thick and satisfying to work with.
Step 6: Portion the Cookies
Using a tablespoon or a small cookie scoop, drop evenly sized balls of dough onto your prepared baking sheet. Leave about 2 inches between each one so the cookies have space to spread and bake evenly. For those picture-perfect rounded cookies, flatten each mound gently with your fingers or the back of a spoon.
Step 7: Bake
Slide your tray into the oven and bake for 10 to 12 minutes. Keep a close eye—look for edges that are lightly golden while the centers remain slightly soft for ultimate chewiness. Remember, they’ll keep setting as they cool!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. This allows them to finish setting up while retaining the soft center we all love in Vegan Oatmeal Raisin Cookies. Once fully cooled, grab a cookie (or two!) and savor the homemade comfort.
How to Serve Vegan Oatmeal Raisin Cookies
Garnishes
If you’re feeling a little fancy, try a sprinkle of flaky sea salt on top right after baking—this amplifies the sweet-salty balance. Alternatively, drizzle a little vegan icing or a dusting of cinnamon sugar for extra flair and flavor.
Side Dishes
Pair your cookies with a tall, cold glass of plant-based milk—oat, almond, or soy are all delicious choices. For a more decadent touch, serve with a scoop of creamy vegan vanilla ice cream and let those warm cookie edges melt into the ice cream bliss.
Creative Ways to Present
Stack your Vegan Oatmeal Raisin Cookies high and tie them with baker’s twine for adorable gifts. For a fun dessert platter, mix and match with other vegan cookies and cut fruit. Or create a DIY cookie sandwich by spreading vegan nut butter or coconut whipped cream between two cookies!
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by placing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to 4 days, making them perfect for packing in lunches or a quick grab-and-go snack throughout the week.
Freezing
To save for later, freeze the cooled Vegan Oatmeal Raisin Cookies in a single layer, then transfer to a freezer-safe bag or container. They can be stored this way for up to two months—just let them thaw at room temperature when the craving strikes.
Reheating
If you like your cookies a little warm and gooey, give them a quick reheat in the microwave for 10–15 seconds. This brings them right back to that fresh-from-the-oven softness and elevates those comforting cinnamon and raisin flavors.
FAQs
Can I use quick oats instead of rolled oats in Vegan Oatmeal Raisin Cookies?
Yes, you can substitute quick oats, but keep in mind that the texture will be slightly less chewy. Rolled oats give the cookies that classic hearty feel, while quick oats make them a touch softer and smoother—both options are tasty!
What can I use instead of raisins?
Feel free to swap in the same amount of chocolate chips, dried cranberries, or chopped dried apricots. Each adds its own twist, transforming your Vegan Oatmeal Raisin Cookies into a creative new treat every time.
How do I make the cookies gluten-free?
Just use a gluten-free all-purpose flour blend one-to-one for the regular flour and ensure your oats are certified gluten-free. The recipe remains just as moist and flavorful for everyone to enjoy.
Can I double this recipe for a crowd?
Absolutely! Just multiply the ingredients and divide the dough between a couple of baking sheets so the cookies have space to spread. Bigger batches mean more to share (or stash away for yourself!).
Why are my cookies turning out too dry?
If your Vegan Oatmeal Raisin Cookies are a little dry, try measuring your flour carefully (spoon and level, don’t scoop), and don’t overbake. Also, check your applesauce — a little extra can help keep the texture soft and fudgy.
Final Thoughts
There’s just something magical about baking a batch of Vegan Oatmeal Raisin Cookies and sharing them with friends or savoring one with a cup of tea. Whether you stick to the classics or add your own twist, this recipe promises gooey, golden perfection every time. Give them a try and make every snack break or dessert moment a little more wholesome and delicious!
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 a delightful treat for those looking for a dairy-free and egg-free option. Made with wholesome ingredients like rolled oats, raisins, and coconut oil, these cookies are perfect for a sweet snack or dessert.
Ingredients
Dry Ingredients:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1/3 cup coconut oil or vegan butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Mix-ins:
- 1/2 cup raisins
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
- Mix the wet ingredients: In a separate bowl, stir together the melted coconut oil, brown sugar, applesauce, and vanilla until smooth.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix until combined.
- Add mix-ins: Fold in the raisins and walnuts, if using.
- Bake: Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly and bake for 10 to 12 minutes, or until lightly golden.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For chewier cookies, avoid overbaking.
- You can swap out raisins for chocolate chips or dried cranberries.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
