Vegan Oatmeal Raisin Cookies

Chewy and perfectly sweet vegan oatmeal raisin cookies are the perfect treat for any time of the year. Full of warm spices, earthy oats, and tender raisins, they’re easy to make, and sure to become a new favorite!

Why You’ll Love This Recipe

• Vegan oatmeal cookies are a classic and comforting dessert. Every bite is packed full of irresistible flavor- from the warm spices of cinnamon and nutmeg, earthy oats, to the tender raisins. One bite, and you’ll be hooked! Seriously. I had to hide them to keep myself from eating the entire batch. They’re that good!
• They’re super easy to make! Just mix everything together, then let the shaped dough chill in the fridge for 15 minutes. Once chilled, the oven does the rest of the work for you. The hardest part is refraining from eating every single cookie before they finish cooling!
• These delicious vegan oatmeal cookies are perfect for any occasion. The warm spices give them a holiday feel, but they’re delicious any time of the year. They’d be perfect for cookie exchanges, holiday gifting, potlucks, or just as a sweet treat. Beware though, they won’t last long!

Chef’s Tips

• Feel free to customize your vegan oatmeal cookies! You can totally add in cranberries, vegan mini white chocolate chips or dark chocolate chips for a fun twist on these classic cookies. Just use the vegan oatmeal cookie as your go-to oatmeal cookie recipe.
• Be careful not to over bake the cookies. They don’t need too long in the oven, and they should look tender in the middle when you take them out. They’ll continue setting up as they rest on the cookie sheet, so if they spend too long in the oven, they’ll end up very hard!

More Vegan Treats You’ll Love

• Flax Seed Peanut Butter Balls
• Best Vegan Apple Pie Recipe
• Easy Creamy Vegan Lemon Bars
• Vegan Frosted Sugar Cookies
• Easy Vegan Apple Crisp
• Vegan Pineapple Upside Down Cake Recipe

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Vegan Oatmeal Cookies

Prep: 20 minutes minutes

Cook: 15 minutes minutes

Chilling Time: 15 minutes minutes

Total: 50 minutes minutes

Chewy vegan oatmeal cookies are the perfect treat for any time of the year. Packed with flavor of warm cinnamon, earthy oats, and tender raisins. Easy to make, and so delicious!

Cheryl Malik

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22 cookies

Ingredients

• ▢ 1 ¼ cups all-purpose flour
• ▢ 1 cup Old Fashioned Oats
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ ¼ teaspoon salt
• ▢ ½ cup vegan butter at room temperature
• ▢ ½ cup granulated sugar
• ▢ ½ packed cup dark brown sugar
• ▢ ⅓ cup almond milk or oat milk
• ▢ ½ cup raisins

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Equipment

• medium bowl
• whisk
• Hand mixer or stand mixer
• Silicone spatula
• Cookie scoop with release handle
• Baking sheet
• Parchment paper
• Wire cooling rack

Instructions 

• Add the flour, oats, baking powder, baking soda, spices, and salt to medium bowl. Whisk until ingredients are well combined. Set aside.
• Add the vegan butter, granulated sugar, and dark brown sugar to large bowl or stand mixer bowl. Using stand mixer (or hand mixer), beat until light and fluffy, 2 to 3 minutes.
• Add dry ingredients to butter mixture. Beat on low until just combined. Be careful not to over mix. While mixer or hand mixer is on low, add the almond milk. Beat until dough has formed, 1 minute. Fold in the mix-ins. Dough will be crumbly.
• Preheat oven to 350° Fahrenheit. Line baking sheet with parchment paper. Set aside.
• Use cookie scoop to portion dough into 1 tablespoon balls. Pack dough tightly into cookie scoop before releasing each ball. Place dough balls on parchment paper, leaving 2 inches between each dough ball. Repeat until all cookie dough has been rolled and placed on parchment paper.
• Use the palm of your hand to very gently press down on top of each cookie dough ball to flatten ball into discs. Be careful not to make discs too thin.
• Place cookie sheet in fridge. Chill 15 minutes.
• Once cool time has finished, place filled cookie sheet in preheated oven. Bake 14 minutes, until cookies are lightly golden and firm around edges.
• Remove cookie sheet from oven and set aside. Allow cookies to cool on cookie sheet 5 minutes, then gently transfer cookies to cooling rack. Once cookies have cooled completely, serve as desired.

Notes

Spoon and Level Method: For the most-accurate flour measurement, don’t use your measuring cup to scoop the flour out of its container. Instead, scoop the flour out with a spoon and transfer it into the measuring cup. Once the cup is filled (but don’t pack the flour down!), drag the flat edge of a knife across the top of the measuring cup to level the flour.

Storage: Store cookies in airtight container at room temperature for up to 5 days. 

Customize: You can totally add in cranberries, vegan mini white chocolate chips or dark chocolate chips for a fun twist on these classic cookies. Just use the vegan oatmeal cookie as your go-to oatmeal cookie recipe.

Don’t overbake: They don’t need too long in the oven, and they should look tender in the middle when you take them out. They’ll continue setting up as they rest on the cookie sheet, so if they spend too long in the oven, they’ll end up very hard!

Nutrition Information

Serving: 1cookie | Calories: 117kcal | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.02g | Total Carbs: 20g | Fiber: 1g | Sugar: 9g | Net Carbs: 19g | Vitamin C: 0.2mg | Sodium: 136mg | Potassium: 57mg | Calcium: 24mg | Iron: 1mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik