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
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 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.
