If you have a sweet tooth but want to keep things plant-based and wholesome, these Vegan Oatmeal Raisin Cookies Recipe delivers pure comfort in every bite. Creamy vegan butter blends with rich maple syrup and warm cinnamon, wrapping around chewy oats and plump raisins for cookies that are tender, naturally sweet, and irresistibly satisfying. Whether you’re baking for a snack, dessert, or just because, these cookies feel like a cozy hug you can enjoy anytime, guilt-free and full of heart.
Ingredients You’ll Need
Gathering simple pantry staples is all it takes to whip up these delightful cookies. Each ingredient plays a vital role in the flavor, texture, and wholesome charm that make this Vegan Oatmeal Raisin Cookies Recipe so special.
- Light brown sugar (3/4 cup): Adds natural sweetness and a hint of molasses flavor that deepens the cookie’s taste.
- Vegan butter (1/2 cup): Essential for that tender, melt-in-your-mouth texture and rich flavor.
- Maple syrup (1 tablespoon): A touch of liquid sweetness with subtle caramel notes enhances moistness.
- Vanilla extract (1 teaspoon): Intensifies flavor with its warm, fragrant aroma.
- All-purpose flour (3/4 cup): The cookie’s sturdy base—gluten-free flour can be substituted if needed.
- Rolled oats (1 1/2 cups): The star ingredient providing chewy texture and rustic heartiness.
- Ground cinnamon (1 teaspoon): Adds cozy spice that perfectly complements the raisins.
- Baking soda (1 teaspoon): Makes the cookies light and helps them spread just right.
- Pinch of salt: Enhances all the flavors and balances sweetness, especially if using unsalted butter.
- Dairy-free milk (1 to 3 tablespoons): To adjust dough moisture, ensuring a perfect consistency.
- Raisins (3/4 cup): Plump, naturally sweet bursts that brighten every bite.
- Walnuts (1/2 cup, optional): For a delightful crunch and earthy contrast.
How to Make Vegan Oatmeal Raisin Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 180°C (350°F). Line two large baking sheets with parchment paper—this simple step ensures your cookies won’t stick and will bake evenly.
Step 2: Cream the Butter and Sugars
In a large bowl or stand mixer, combine the vegan butter, light brown sugar, maple syrup, and vanilla extract. Beat these together until the mixture becomes fluffy and creamy—it creates the perfect base for your dough.
Step 3: Add Dry Ingredients
Next, add the flour, rolled oats, cinnamon, baking soda, and salt to the bowl. Mix well. The oats should break down a bit, and the dough will feel slightly tacky but crumbly. If it looks dry, add your dairy-free milk a tablespoon at a time, mixing after each addition until the dough holds together nicely.
Step 4: Fold in Raisins and Walnuts
Gently stir in the raisins and walnuts just until they’re evenly distributed throughout the dough—this keeps their textures intact and ensures each cookie has delicious chunks.
Step 5: Shape the Cookies
Grab a medium cookie scoop or use your hands to divide the dough into 16 equal balls (about 2 tablespoons or 47 grams each). Flatten the balls slightly and space them at least 2 inches apart on your lined baking sheets, so they have room to spread.
Step 6: Bake to Perfection
Bake for 11 to 13 minutes. Your cookies are done when the edges turn golden brown but the centers still look a little soft—they’ll keep baking on the sheet after you take them out. For softer cookies, bake on the shorter side; for crispier ones, add a minute or two.
Step 7: Cool and Enjoy
Allow cookies to cool for about 15 minutes on the baking sheet before transferring them to a wire rack. This resting time gives them the perfect texture—soft yet chewy. Enjoy warm or at room temperature with your favorite drink!
How to Serve Vegan Oatmeal Raisin Cookies Recipe
Garnishes
Add a sprinkle of cinnamon or a few extra raisins on top just before baking for a pretty finish. If you’re feeling fancy, drizzle with a thin glaze of maple syrup and powdered sugar for a glossy touch that adds sweetness and flair.
Side Dishes
These cookies pair wonderfully with a glass of cold almond milk or a cup of steaming hot tea or coffee. Their mellow sweetness and chewy texture complement warm drinks perfectly, making them an ideal afternoon indulgence or after-dinner treat.
Creative Ways to Present
For gatherings, create a cookie stack tied with a rustic twine ribbon or serve alongside a small bowl of dairy-free vanilla ice cream for a lively dessert plate. You can also sandwich two cookies together with a layer of vegan cream cheese frosting to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Vegan Oatmeal Raisin Cookies in an airtight container at room temperature for up to one week. This keeps them fresh and chewy without losing any of their flavor magic.
Freezing
If you want to keep them longer, these cookies freeze beautifully! Place them in a freezer-safe container or zip-top bag for up to two months. Thaw at room temperature when you’re ready to enjoy them again.
Reheating
To bring back that freshly-baked warmth, pop your cookies in the oven at 150°C (300°F) for 5 to 7 minutes or microwave for about 15 seconds. This restores their soft, gooey charm like magic.
FAQs
Can I use quick oats instead of rolled oats in this Vegan Oatmeal Raisin Cookies Recipe?
Yes, quick oats will work in a pinch, though rolled oats give a better texture and chewiness. The cookies might turn out a bit softer with quick oats but still delicious.
Is it necessary to add walnuts to this recipe?
Walnuts are completely optional! They add a nice crunch and depth of flavor, but you can leave them out or substitute with other nuts like pecans if you prefer or have allergies.
Can I make these cookies gluten-free?
Absolutely! Just swap out the all-purpose flour for your favorite gluten-free all-purpose flour blend, and the recipe works just as well. It’s a perfect way to enjoy these cookies without gluten.
What if I don’t have maple syrup? Can I use another sweetener?
Yes, you can substitute maple syrup with molasses for a richer flavor or any other liquid sweetener like agave nectar. Each will slightly change the taste but keep your cookies moist and sweet.
How do I know when the cookies are done baking?
Look for golden brown edges while the centers still look slightly underbaked. The cookies will continue to firm up as they cool, so avoid overbaking to keep them soft and chewy.
Final Thoughts
These Vegan Oatmeal Raisin Cookies Recipe truly feels like homemade love you can bake up quickly and share joyfully. They prove that plant-based treats can be deliciously satisfying, wholesome, and comforting all at once. Give this recipe a try—you’ll be reaching for these cookies again and again.
Print
Vegan Oatmeal Raisin Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 32 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Deliciously soft and chewy vegan oatmeal raisin cookies made with wholesome ingredients like rolled oats, raisins, and warming cinnamon. These plant-based cookies are perfectly sweetened with maple syrup and brown sugar, featuring optional walnuts for added crunch. Easy to make and bake, they’re a perfect treat for anyone craving a comforting snack without any animal products.
Ingredients
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 in a pinch)
- 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: Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper to prepare for baking the cookies.
- Mix Wet Ingredients: In a large bowl, combine vegan butter, brown sugar, maple syrup, and vanilla extract. Beat these together using a hand mixer or stand mixer with paddle attachment until the mixture is fluffy and well combined.
- Add Dry Ingredients: To the wet mixture, add flour, rolled oats, cinnamon, baking soda, and a pinch of salt. Mix until the oats are mostly broken down and the dough is tacky but crumbly. If the dough feels too dry, add dairy-free milk a tablespoon at a time until the right consistency is reached.
- Incorporate Raisins and Walnuts: Fold in the raisins and walnuts gently, mixing just until combined to distribute them evenly throughout the dough.
- Shape Cookies: Using a medium cookie scoop or your hands, divide the dough into 16 equally sized balls (about 2 tablespoons or 47g each). Flatten each ball into a small disc and place them on the prepared baking sheets, leaving approximately 2 inches (5 cm) between each cookie to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 11-13 minutes. Look for golden brown edges while the centers remain slightly undercooked as they will firm up off the heat. Adjust baking time for softer or crisper cookies according to preference.
- Cool Cookies: Let the cookies cool on the baking sheets for 15 minutes to firm up, then transfer them to a wire rack to cool completely.
- Serve and Store: Enjoy the cookies warm or at room temperature with almond milk, tea, or coffee. Store leftovers in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or freeze for up to 2 months.
Notes
- Use maple syrup or molasses as a natural sweetener; molasses will add a richer flavor.
- Gluten-free all-purpose flour can be used as a substitute to make the cookies gluten-free.
- Quick oats can be substituted for rolled oats if necessary, though texture may vary.
- Walnuts are optional but add a nice crunch and nutty flavor.
- Adjust the dairy-free milk quantity as needed to achieve the right dough consistency.
- Cookies continue to firm up after removing from the oven, so avoid overbaking to maintain softness.
