Vegan Oatmeal Raisin Cookies
Vegan oatmeal raisin cookies are soft, chewy, made with whole ingredients and look like they belong in a bakery!
Let me tell you, these cookies are kind of big! They remind me of the ones you see in the glass cases at the coffee shop. You know the ones you can’t resist as you pass by.
The best part is that they are made with healthier ingredients, are vegan friendly, and only use pantry staples so you probably already have what you need!
While these are a nice dessert, you can also serve them at brunch!
More Vegan Cookie Recipes:
- Vegan Double Chocolate Chip Cookies
- Chocolate Chip Cookies without Brown Sugar (vegan)
- No Bake Pumpkin Cookies
- Steel Cut Oatmeal Cookies
- Almond Flour Oatmeal Cookies (Vegan, GF)
- Applesauce Chocolate Chip Cookies (Vegan)
Ingredients Needed
- whole wheat flour
- cinnamon
- baking soda
- baking powder
- salt
- vegan butter – don’t forget to allow time for the butter to soften. This makes mixing easier and a smoother batter so the cookies stay soft.
- brown sugar
- almond milk
- vanilla extract – because don’t we always add vanilla?!
- rolled oats – please do not swap for instant or steel cut oats. The cookies will not turn out the same!
- Raisins – this is a staple for this recipe but can be substituted with craisins or chocolate chips.
How to Make Vegan Oatmeal Raisin Cookies
Line two baking sheets with parchment paper and lightly spray them with non stick cooking spray. Preheat the oven to 350 degrees.
Mix together the dry ingredients in a medium bowl.
In a large mixing bowl using an electric mixer, cream the brown sugar and butter combine. Mix in the vanilla and milk.
Pour the dry ingredients into the wet. Mix just until combined
Stir in the rolled oats, then fold in the raisins.
Roll the cookie dough into balls that are about 2 tablespoons in size. Place each one on the baking sheet leaving 2 inches between each dough ball.
Bake for 11-13 minutes.
Remove them from the oven and let them cool on the sheet for 5 minutes. Transfer to a wire rack to cool completely.
Tips for Making
- It’s very important that you do not over mix the cookie dough.
- Leave enough space for the cookies to spread out during the baking process.
- Keep leftover cookies in an airtight container or plastic bag for up to a week on the counter.
- The cooking time I have listed is perfect for soft and chewy cookies. If you enjoy crispier cookies, let them go a little longer.
- If you need to freeze the dough you can! Leave the dough balls on the baking sheet and place the entire thing in the freezer until they are solid. Then transfer to a bag. Bake using the same instructions, but since the dough is frozen, they may need a couple more minutes.
- Want to add some nuts? Simply fold some in after the raisins.
More Delicious Vegan Desserts You Can’t Turn Down:
- Chocolate Peanut Butter Oatmeal Bars (Healthy)
- Gluten Free Peach Crisp
- Brownie Truffles (Vegan)
- Gluten Free Magic Bars
- No Bake Date Bars
- Gluten Free (Paleo) Blondies
Vegan Oatmeal Raisin Cookies
Ingredients
- 2/3 cup whole wheat flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegan butter softened
- ½ cup + 2 tbsp brown sugar
- 2 tablespoon almond milk
- ½ tbsp vanilla extract
- 1 ¼ cup rolled oats
- ½ cup raisins
Instructions
- Preheat oven to 350°
- Line two baking sheets with parchment paper and spray with nonstick cooking spray.
- In a medium bowl, mix the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar together with a hand mixer.. Add the milk and vanilla. Combine.
- Pour the dry ingredients into the wet, then mix to combine. Do not to over-mix.
- Stir in the oats and then fold in the raisins in with a rubber spatula or spoon.
- Using your hands, roll the dough into ~ 2 tbsp sized balls. Place them directly onto the baking sheet, ensuring they are at least 2 inches apart.
- Bake the cookies for 11-13 minutes if you want a soft and chewy cookie.
- Remove from the oven and leave on the baking sheet for at least 5 minutes before carefully transferring them to a cooling rack. Enjoy!
