There is something undeniably heartwarming about a batch of fresh-baked cookies that are both wholesome and delicious, and that’s exactly what you get with this Vegan Oatmeal Raisin Cookies Recipe. These cookies are tender yet chewy, with just the right hint of cinnamon and pockets of sweet raisins that make every bite a little moment of joy. Perfectly balanced to satisfy your cookie cravings without any eggs or dairy, this recipe is a fantastic go-to when you want something comforting, plant-based, and incredibly easy to whip up at home.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this Vegan Oatmeal Raisin Cookies Recipe. Each ingredient plays a key role, whether it’s adding moisture, texture, or that warm aroma you’ll love.
- Rolled oats: Provide the signature chewy texture and wholesome flavor.
- All-purpose flour: Builds the structure without weighing the cookies down.
- Baking soda: Helps the cookies rise just enough for softness.
- Baking powder: Adds a lightness to keep the texture perfect.
- Ground cinnamon: Infuses a warm, comforting spice tone.
- Salt: Balances sweetness and enhances flavors.
- Coconut oil or vegan butter: Adds rich moisture and tender crumb.
- Brown sugar: Brings deep sweetness and that classic chewy cookie quality.
- Unsweetened applesauce: Serves as a natural binder and keeps them moist.
- Vanilla extract: Elevates the overall flavor with sweet floral notes.
- Raisins: Sweet, chewy bursts that make each bite extra tasty.
How to Make Vegan Oatmeal Raisin Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Mixing these together first ensures the leavening agents and spices are evenly distributed throughout your dough.
Step 3: Combine the Wet Ingredients
In a separate large bowl, whisk melted coconut oil (or vegan butter) with brown sugar, unsweetened applesauce, and vanilla extract until smooth. This creates a creamy, flavorful base that helps bind the ingredients beautifully.
Step 4: Bring the Dough Together
Gradually stir the dry ingredients into the wet mixture, forming a dough. Don’t forget to fold in the raisins gently, ensuring every bite has those delightful chewy pieces.
Step 5: Shape and Bake
Scoop tablespoon-sized dollops of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow room to spread. Bake for 10 to 12 minutes, until the edges turn a lovely golden hue.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps them firm up to the perfect texture.
How to Serve Vegan Oatmeal Raisin Cookies Recipe
Garnishes
While these cookies are delicious as-is, sprinkling a pinch of cinnamon or a light dusting of powdered sugar on top can add a special touch that’s perfect for guests or just a little extra fun.
Side Dishes
You can never go wrong pairing these cookies with a tall glass of almond or oat milk, a warm cup of chai tea, or even a robust black coffee. These beverages complement the cinnamon and raisin flavors beautifully.
Creative Ways to Present
For an inviting twist, serve your Vegan Oatmeal Raisin Cookies Recipe stacked on a rustic wooden board with fresh fruit or alongside a small bowl of dairy-free yogurt. You can also sandwich two cookies together with vegan cream cheese frosting for an indulgent treat.
Make Ahead and Storage
Storing Leftovers
Storing your cookies properly keeps them fresh and chewy. Place them in an airtight container at room temperature, where they’ll stay wonderful for up to five days. Avoid refrigerating as it can dry them out.
Freezing
If you want to make a batch ahead, these cookies freeze beautifully. Wrap each cookie individually in plastic wrap, then place them in a freezer-safe container or bag. When ready to enjoy, thaw at room temperature or warm gently in the oven.
Reheating
To bring back that just-baked freshness, pop your cookies in a preheated oven at 300°F (150°C) for 5 minutes. This simple step revives their softness and enhances their cozy aroma.
FAQs
Can I substitute the raisins with another dried fruit?
Absolutely! Dried cranberries, chopped dates, or even blueberries work wonderfully in this Vegan Oatmeal Raisin Cookies Recipe and add their own unique flavors and textures.
Is it necessary to use melted coconut oil or vegan butter?
Yes, using melted coconut oil or vegan butter creates that tender and chewy texture. You can experiment with different plant-based fats, but it will slightly change the end texture and flavor.
Can I make these cookies gluten-free?
Yes, simply swap the all-purpose flour for a gluten-free flour blend and make sure to use gluten-free oats to keep the recipe safe for those with gluten sensitivities.
Why do I need both baking soda and baking powder?
Using both helps achieve the ideal rise and texture. Baking soda reacts with the brown sugar to create lightness, while baking powder provides extra lift for soft, chewy cookies.
How do I prevent my cookies from spreading too much?
Chilling the dough for 20-30 minutes before baking can help control spreading. Also, make sure to leave enough space on the baking sheet for the cookies to expand naturally without blending into each other.
Final Thoughts
There is something truly special about this Vegan Oatmeal Raisin Cookies Recipe that makes it perfect for any occasion, whether it’s a cozy afternoon snack or a delightful dessert. Simple to whip up and bursting with wholesome ingredients, these cookies are a reminder that plant-based treats don’t have to compromise on flavor or comfort. I can’t wait for you to try them and share that comforting, sweet goodness with the people you love.
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 dairy-free and egg-free treat, featuring wholesome rolled oats, sweet raisins, and warm cinnamon. Perfectly soft and chewy, they make a nutritious snack or dessert that caters to vegan lifestyles without sacrificing on flavor.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup coconut oil or vegan butter, melted
- 1/2 cup brown sugar
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup raisins
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Stir these together evenly to distribute the leavening agents and spices.
- Prepare Wet Ingredients: In a separate large bowl, whisk melted coconut oil or vegan butter, brown sugar, unsweetened applesauce, and vanilla extract until the mixture is smooth and well combined, creating the base of your cookie dough.
- Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients bowl, stirring continuously until a cohesive dough forms. Then, gently fold in the raisins to ensure they are evenly dispersed without breaking.
- Form Cookies: Use a tablespoon to scoop portions of dough and place them on the prepared baking sheet, spacing each about 2 inches apart to allow for spreading while baking.
- Bake and Cool: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely for the best texture.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free baking flour blend.
- You can replace raisins with other dried fruits like cranberries or chopped dates.
- Make sure to measure flour correctly by spooning and leveling to avoid dense cookies.
- These cookies store well in an airtight container at room temperature for up to 5 days.
- Cooling the cookies completely ensures they set properly and have the best chewiness.
