Chewy, warmly spiced, and naturally sweet, Vegan Oatmeal Raisin Cookies check all the boxes for a comforting, healthier treat you’ll want to make again and again. This classic cookie is reinvented using plant-based pantry staples and a few easy swaps, but you’d never guess from the rich flavor and irresistible texture. Whether you’re baking for a special occasion or just craving something nostalgic (with a wholesome twist!), these cookies offer the magic of homemade goodness, minus dairy or eggs. Trust me — Vegan Oatmeal Raisin Cookies are truly the kind of recipe everyone, vegan or not, should have in their back pocket.
Ingredients You’ll Need
Gathering your ingredients is simple, and each one plays an essential role in creating the perfect Vegan Oatmeal Raisin Cookies. From the chewy oats to the plump raisins and cozy spices, every element brings its own personality to the batch.
- Rolled oats: Give the cookies their signature chewy texture and hearty bite.
- All-purpose flour: Provides the base for structure, holding everything together tenderly.
- Baking soda: Offers just the right lift, helping the cookies puff up slightly and stay soft.
- Cinnamon: Adds irresistible warmth and depth of flavor — don’t skip this tiny powerhouse!
- Salt: A small amount that brightens and balances every bite.
- Coconut oil (melted): Offers richness and softness, making sure the cookies stay moist without butter.
- Coconut sugar or brown sugar: Brings sweetness and a lovely hint of caramel.
- Maple syrup: Delivers natural sweetness and helps the cookies stay tender.
- Almond milk: A splash brings the dough together and keeps it dairy-free.
- Vanilla extract: Elevates the fragrance and rounds out the flavors beautifully.
- Raisins: The star add-in! Plump, sweet, and chewy, they give that nostalgic oatmeal cookie vibe.
How to Make Vegan Oatmeal Raisin Cookies
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This prevents sticking and ensures easy, flawless cookie removal. A little prep here saves you from cookies glued to your pan later!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and combine the rolled oats, flour, baking soda, cinnamon, and salt. Use a whisk or fork to evenly distribute the leavening and spices — streak-free dough means even flavor in every cookie.
Step 3: Whisk the Wet Ingredients
In another bowl, mix the melted coconut oil, coconut sugar, maple syrup, almond milk, and vanilla extract until smooth and glossy. This mixture gives your cookies their sweet, moist, and slightly caramelized base.
Step 4: Combine and Fold
Pour the wet mixture into the dry ingredients and stir until just combined — don’t overmix or you’ll lose tenderness! Once you have a cohesive dough, gently fold in the raisins so they’re dotted throughout.
Step 5: Portion and Shape
Scoop tablespoon-sized portions of the dough onto your baking sheet, spacing them out by a couple of inches. Gently flatten each mound with your fingers or a spoon, as these cookies won’t spread much on their own.
Step 6: Bake to Golden Perfection
Slide the tray into your preheated oven and bake for 10 to 12 minutes. You want the edges to look slightly golden while the centers are still soft — for classic chewy Vegan Oatmeal Raisin Cookies, a hint of underbaking is your friend.
Step 7: Cool Completely
Let the cookies cool on the baking sheet for 5 minutes so they firm up before transferring to a wire rack. This little patience will pay off in perfect texture and avoids crumbling.
How to Serve Vegan Oatmeal Raisin Cookies
Garnishes
Dress up your Vegan Oatmeal Raisin Cookies simply with a light dusting of cinnamon, a sprinkle of flaky sea salt, or a drizzle of melted dairy-free chocolate for a fancier finish. Even a few extra plump raisins on top before baking can make them extra appealing.
Side Dishes
Pair these cookies with a chilly glass of your favorite plant-based milk, a warm mug of chai, or even some spiced apple cider. They’re perfect for tucking into a lunchbox or serving alongside a vegan ice cream scoop for a delicious dessert plate.
Creative Ways to Present
Turn your Vegan Oatmeal Raisin Cookies into ice cream sandwiches by spreading vegan vanilla or cinnamon ice cream between two cookies. Or, wrap several together in ribbon for a sweet homemade gift — they’re irresistible shared with friends, family, or brought to a potluck!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Oatmeal Raisin Cookies in an airtight container at room temperature for up to four days. They’ll stay soft and chewy, especially if you toss a slice of bread into the container to help maintain moisture.
Freezing
You can freeze both baked cookies and unbaked dough! Stack cookies between layers of parchment in an airtight container and freeze for up to three months. For fresh-baked cookies on demand, portion the dough onto a tray, freeze until solid, then transfer to a zip-top bag to bake straight from the freezer as needed.
Reheating
To enjoy that fresh-from-the-oven magic, pop a cookie into the microwave for 10 seconds or warm a few in a 300°F oven for about 5 minutes. They regain their soft, melty interior — perfect with a mug of tea or coffee.
FAQs
Can I make these cookies gluten-free?
Absolutely! Substitute gluten-free all-purpose flour and ensure your rolled oats are certified gluten-free. The cookies will stay wonderfully chewy and delicious.
What other mix-ins work well besides raisins?
Try swapping in chopped walnuts, pecans, dairy-free chocolate chips, or even dried cranberries for a lovely twist. Each addition brings a new personality to your Vegan Oatmeal Raisin Cookies.
Why are my cookies crumbly?
This can happen if you add too much flour or overbake. Measure your flour with the spoon-and-level method and pull the cookies from the oven as soon as the edges turn golden for best results.
Can I use a different plant-based milk?
Definitely! Any unsweetened dairy-free milk, such as soy, oat, or cashew milk, will work just as well as almond milk in this recipe.
Are these cookies suitable for kids?
Yes! These cookies are naturally sweetened, free of common allergens like dairy and eggs, and make a great lunchbox or after-school treat for little ones.
Final Thoughts
There’s just something extra heartwarming about sharing a batch of homemade Vegan Oatmeal Raisin Cookies. Whether you’re baking up a batch as a sweet snack or a nostalgic treat for loved ones, these cookies promise all the flavor and coziness you crave — totally plant-based. Give them a try and let your kitchen fill with the scent of pure comfort!
Print
Vegan Oatmeal Raisin Cookies Recipe
- Total Time: 27 minutes
- Yield: 16 cookies 1x
- Diet: Vegan
Description
These Vegan Oatmeal Raisin Cookies are a delightful treat that’s perfect for vegans and those avoiding dairy and eggs. They are easy to make and offer a chewy, wholesome indulgence with every bite.
Ingredients
Dry Ingredients:
- 1 1/4 cups 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, melted
- 1/3 cup coconut sugar or brown sugar
- 1/4 cup maple syrup
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 1/2 cup raisins
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, combine the rolled oats, flour, baking soda, cinnamon, and salt.
- Prepare wet mixture: In another bowl, whisk together the melted coconut oil, coconut sugar, maple syrup, almond milk, and vanilla extract until smooth.
- Combine ingredients: Add the wet ingredients to the dry ingredients and stir until combined. Fold in the raisins.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly. Bake for 10 to 12 minutes or until the edges are lightly golden.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake them and let them finish setting as they cool.
- You can substitute chopped nuts or dairy-free chocolate chips for the raisins.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
