Recipes & Food

Vegan Oatmeal Raisin Cookies – Chocolate Katie

If you love soft and chewy vegan oatmeal raisin cookies, this is the recipe for you!

Vegan Oatmeal Raisin Cookies
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The Best Vegan Oatmeal Raisin Cookies

These classic vegan oatmeal cookies are crispy on the edges and soft and chewy in the center, giving you the best of both worlds.

They’re packed with heart-healthy oats and cinnamon-raisin flavor, making it nearly impossible to eat just one!

These cookies are completely vegan and free of eggs, cream and dairy.

Unlike many other vegan oatmeal raisin cookie recipes, these can also be made without chia seeds or flax eggs.

Make these Healthy Chocolate Chip Cookies too

Eggless Oatmeal Raisin CookiesEggless Oatmeal Raisin Cookies

Ingredients for oatmeal raisin cookies

Here are the ingredients needed to make the recipe:

Rolled oats, cinnamon, flour, pure vanilla extract, salt, baking soda, sugar, vegetable cream, water or dairy-free milk and raisins.

flour – Spelled flour, oat flour, all-purpose gluten-free flour, or white flour can be used in the recipe. Whole wheat or pastry flour produces dense and slightly sticky cookies.

If you like low carb flourless cookies, try these Coconut Flour Cookies.

raisin– For a fun flavor variation, substitute dried cranberries or diced cherries, dates, apricots, figs, or other dried fruits for the raisins.

oat- Look for old-fashioned oatmeal, like the kind from Quaker or Bob’s Red Mill. Scottish oats and Irish oats work equally well.

The oatmeal can be replaced with an equal amount of quick oatmeal. It is not recommended to use steel cut oats in these dairy-free oatmeal raisin cookies as the texture will be completely different.

sugar – I usually use traditional white sugar here. You can substitute packaged coconut sugar or brown sugar for a softer texture.

Or, for added sugar-free oatmeal raisin cookies, replace the brown sugar or coconut sugar with xylitol or monk fruit erythritol blend.

I haven’t tried substituting pure maple syrup or agave for the sugar, so can’t vouch for those substitutions.

Vegan Cream – Look for full-fat plant-based butter spreads. Brands that work well include Country Crock plant-based butter, Earth Balance (sticks or tubs), or Miyoko’s.

If you prefer, melted coconut oil can be substituted for the cream. Softened almond butter also works, although the amount you need is slightly higher since it contains less liquid than melted butter.

Cinnamon – This ingredient is optional for those who like a slight cinnamon flavor in their oatmeal cookies.

If I add cinnamon, I also like to drizzle the finished recipe with a basic powdered sugar to make the most delicious vegan iced oatmeal raisin cookies.

Fat-Free Oatmeal Raisin Cookies

Some people ask if they can substitute vegetable butter or coconut oil for applesauce, canned pumpkin or mashed bananas.

Technically, you can. Fat-free cookies have a fluffy texture, similar to a muffin top.

Some readers may be perfectly happy with this, and the lower-fat version makes a great breakfast biscuit.

Of the three desserts, banana is my favorite, even though I personally don’t usually like fat-free desserts.

step by step recipe video

Above, watch the Vegan Oatmeal Raisin Cookies video

Dairy-Free Oatmeal Raisin Cookies IngredientsDairy-Free Oatmeal Raisin Cookies Ingredients

How to Make Vegan Oatmeal Raisin Cookies

Start by placing the oats, flour, sugar, salt, baking soda, cinnamon, and raisins in a large mixing bowl. Mix well.

Stir liquid ingredients with a spoon or electric stand mixer.

Once you get the texture of oatmeal cookie dough, you can immediately scoop it into cookie dough balls or chill the dough in the refrigerator for a chewier cookie. Chilling the dough also makes it easier to shape into cookies later.

Place the oatmeal cookie dough balls on a greased cookie sheet. These oatmeal cookies will spread in the oven as they cook, so be sure to leave space between each cookie ball.

Preheat oven to 350 degrees Fahrenheit. Once the oven is preheated, place the cookie sheet on the center rack and bake for eleven minutes.

Cool on cooling rack for at least ten minutes before handling. During this time, the eggless oatmeal raisin cookies will harden.

Use leftover raisins in this vegan carrot cake

Gluten Free Vegan CookiesGluten Free Vegan Cookies

Cookie storage tips

Once cooled, store cookies in an airtight container on the counter for up to five days or refrigerate for up to two weeks.

You can also freeze the cookies in an airtight container for up to three months, placing parchment paper between each layer so they don’t stick to each other.

If you like your cookies crispy, store them in a glass container. For softer cookies, use a plastic container.

These cookies make a great holiday or Christmas gift!

Use gram measurements in recipes

If you prefer to use a food scale for baking, here are the exact measurements you can use.

Weigh out 90g flour, 30g quick oats, 100g sugar, 40g raisins, 42g vegan cream and 22g water.

Also remember to add salt, baking soda, pure vanilla extract, and optional cinnamon.

Easy and Healthy Vegan Oatmeal Raisin Cookies RecipeEasy and Healthy Vegan Oatmeal Raisin Cookies Recipe
  • 3/4 cup flour (If you don’t have flour, try these keto cookies)
  • 1/3 cup oatmeal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup sugar or coconut sugar
  • 1/3 cup raisin
  • 3 spoon Vegan Cream (Or try these healthy oatmeal cookies without butter)
  • 1 1/2 tablespoon water
  • 1/4 teaspoon pure vanilla extract
  • optional 1/2 teaspoon cinnamon
  • To make vegan oatmeal cookies, start by combining the dry ingredients in a large mixing bowl. Mix well. Melt the vegan cream and add all remaining ingredients to a mixing bowl. Stir to form cookie dough texture. If you like your cookies chewy, you can scoop the dough into the cookie dough immediately or place the dough in the refrigerator to chill. When ready to bake, preheat oven to 350 degrees Fahrenheit. Leave space between each cookie as they will spread in the oven. Bake on center rack for 11 minutes. Cool before handling, the cookies will harden during this time. Store in an airtight container for up to five days.View Nutritional Facts

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