If you’re on the hunt for a cookie that’s wholesome, irresistibly chewy, and guaranteed to delight everyone at the table, meet these Vegan Oatmeal Raisin Cookies! They’re everything you want in a classic treat—soft centers, crisp edges, sweet bursts of raisins, a touch of cinnamon warmth—and best of all, they come together easily with everyday pantry ingredients. Whether you have dietary restrictions or just crave a healthier dessert, this recipe brings all the cozy, nostalgic flavors you love, minus the dairy or eggs. Let’s get baking!
Ingredients You’ll Need
The beauty of Vegan Oatmeal Raisin Cookies is how each simple ingredient works magic for flavor, texture, or even color. From chewy oats to sweet, plump raisins, every element plays an essential role. Here’s how each component makes the cookies shine.
- Rolled oats: The heart of these cookies, bringing that classic chewy texture and a wholesome base.
- Whole wheat flour: Adds nutty flavor and a boost of fiber for a cookie that’s satisfying and hearty.
- Baking soda: Helps the cookies rise just enough for a perfect soft bite.
- Cinnamon: Gives each cookie a warm, spiced aroma that’s simply irresistible.
- Salt: Enhances all the sweet flavors and balances the taste perfectly.
- Coconut oil (melted): Provides richness and moisture without any dairy, keeping cookies tender.
- Coconut sugar or brown sugar: Sweetens the batch with a lovely caramel undertone.
- Unsweetened applesauce: Acts as an egg replacer and adds natural sweetness plus extra chew.
- Vanilla extract: Lends depth and that sweet, classic aroma everyone associates with homemade cookies.
- Raisins: Bring pops of juicy sweetness to every bite—totally classic!
- Chopped walnuts (optional): For a little crunch and richness that pairs beautifully with oats and raisins.
How to Make Vegan Oatmeal Raisin Cookies
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). While the oven is warming, line a baking sheet with parchment paper. This not only keeps the cookies from sticking but also makes cleanup a breeze—essential for busy bakers or those who’d rather spend time enjoying cookies instead of scrubbing pans.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, and salt. This step ensures the spices and leavening are evenly distributed, so every bite is packed with flavor and the perfect rise.
Step 3: Combine the Wet Ingredients
In a separate bowl, stir together the melted coconut oil, coconut sugar (or brown sugar), unsweetened applesauce, and vanilla extract. The applesauce keeps the cookies moist and chewy, while the coconut oil adds richness—make sure everything is well-mixed before moving on.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the dry mixture. Using a spatula or wooden spoon, gently stir until everything is just combined. Avoid overmixing for the softest, most tender Vegan Oatmeal Raisin Cookies.
Step 5: Add Raisins and Walnuts
Fold in the raisins and walnuts (if using) until they’re evenly distributed throughout the dough. This ensures you get plenty of those sweet, chewy bites in every cookie.
Step 6: Portion and Shape the Cookies
Scoop tablespoon-sized portions of dough onto the lined baking sheet, leaving about 2 inches between each cookie. Gently flatten each portion with your fingers or the back of a spoon—they won’t spread much on their own, so this helps achieve the ideal shape and texture.
Step 7: Bake to Perfection
Bake your Vegan Oatmeal Raisin Cookies for 10–12 minutes, or until the edges are turning golden brown and the centers are set but still soft. Remember, for the chewiest results, err on the slightly underbaked side—they’ll continue to firm up as they cool.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This resting time helps the texture set just right—then it’s snack time!
How to Serve Vegan Oatmeal Raisin Cookies
Garnishes
For a little visual flair (and extra flavor!), sprinkle a bit of flaky sea salt or a dusting of cinnamon sugar on top of the warm cookies. A drizzle of dairy-free chocolate or a few extra chopped walnuts can make them truly special for holidays or gifts.
Side Dishes
Nothing pairs better with fresh Vegan Oatmeal Raisin Cookies than a tall, cold glass of plant-based milk or a steaming mug of coffee or tea. For dessert platters, consider serving them alongside fresh fruit, vegan ice cream, or even a sweet cashew cream for dunking.
Creative Ways to Present
Try stacking the cookies in a mason jar tied with a ribbon for a homemade gift, or serve them warm as the base for vegan nice cream sandwiches. They also shine on a rustic wooden board for casual get-togethers, surrounded by other plant-based treats.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Vegan Oatmeal Raisin Cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to four days—if they last that long without being devoured!
Freezing
For longer storage, freeze fully-baked cookies in a single layer on a tray, then transfer to a freezer-safe bag or container. They’ll keep well for up to three months. You can also freeze unbaked dough balls and bake straight from the freezer—just add a minute or two to the baking time.
Reheating
To recapture that fresh-from-the-oven magic, warm leftover cookies in the microwave for about 10 seconds, or pop them in a 300°F oven for a few minutes. This makes them soft and gooey, just like day one.
FAQs
Are Vegan Oatmeal Raisin Cookies gluten-free?
As written, this recipe uses whole wheat flour, so it isn’t gluten-free. However, you can easily swap in your favorite 1:1 gluten-free flour blend and certified gluten-free oats for a delicious, allergy-friendly version.
Can I make these without coconut oil?
Absolutely! If you prefer, use melted vegan butter or a neutral vegetable oil in place of coconut oil. The results will still be rich and tender, though coconut oil adds a slightly unique flavor.
How can I make these Vegan Oatmeal Raisin Cookies nut-free?
Just omit the walnuts, and be sure to check the ingredients in your flour and oats for possible cross-contamination if food allergies are a concern. The cookies will still turn out deliciously chewy and packed with flavor.
What’s the best way to keep the cookies soft?
Store them in an airtight container and consider adding a slice of bread or apple to maintain moisture—they’ll help keep your Vegan Oatmeal Raisin Cookies soft for days.
Can I use other dried fruits?
Definitely! Swap the raisins for chopped dates, dried cranberries, or even chopped dried apricots for a fun twist on this classic recipe.
Final Thoughts
Whether you’re a lifelong fan of oatmeal cookies or just looking for an easy, crowd-pleasing treat, these Vegan Oatmeal Raisin Cookies are a must-try. They’re wholesome, simple to prepare, and full of sweet nostalgia—perfect for sharing with friends and family, or savoring all to yourself with a cozy cup of tea. Happy baking!
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 seeking a dairy-free and egg-free option. Packed with wholesome ingredients like oats, raisins, and a hint of cinnamon, these cookies are perfect for a guilt-free indulgence.
Ingredients
Dry Ingredients:
- 1 cup rolled oats
- ¾ cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup coconut oil (melted)
- ½ cup coconut sugar or brown sugar
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Mix-ins:
- ½ cup raisins
- ¼ 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 dough: In a large bowl, mix the dry ingredients. In a separate bowl, combine the wet ingredients. Combine wet and dry ingredients, then fold in raisins and walnuts.
- Bake the cookies: Scoop dough onto baking sheet, flatten, and bake for 10–12 minutes until golden. Cool on a wire rack.
Notes
- For chewier cookies, slightly underbake and let them finish setting while cooling.
- Swap raisins with chopped dates or dried cranberries for a variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 7g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
