These delicious vegan oatmeal raisin cookies are soft and chewy! They will impress all cookie lovers; even the non-vegan ones!
These vegan oatmeal raisin cookies are great for breakfast when you’re in a rush or when you want an on-the-go snack.
What makes these cookies stand out from your average oatmeal raisin cookie (apart from the fact that they’re vegan) is that they have packed brown sugar, which gives them a light caramel flavor – delicious! They’re also pretty quick to make; about 30 minutes from start to finish, and you don’t have to chill the dough.
Why you’ll love these vegan oatmeal raisin cookies
These cookies are:
- easy to make.
- no need to chill the dough.
- thick and chewy.
- crispy on the outside.
- not overly sweet.
- full of flavor.
- perfect for dunking.
- AMAZING with coffee.
Need I say more?
Here’s what you’ll need:
Vegan Butter/Margarine: I use margarine.
Sugar: I use a combination of dark packed brown sugar and regular granulated sugar.
Vanilla: For extra flavor.
Flour: I use all-purpose flour.
Cornstarch: It helps make the cookies tender and chewy.
Baking soda: To make them nice and thick.
Spices: I use a mixture of ground cinnamon and freshly ground cloves.
Salt: This is my favorite flavor booster.
Oats: I use old fashioned oats.
Non-dairy vegan milk/water: I use almond milk, but just plain water works fine, too.
Raisins: I use small, seedless organic black raisins.
Variations & Add-ins
For a really nice variety, you could plump the raisins by covering them in some brandy or cognac and letting them soak for about 15 minutes. Then drain and fold them into the dough.
You could add in just about anything you keep in your pantry.
Here are just a few suggestions:
- shredded apple
- dry roasted cashews
- honey roasted peanuts
- chopped walnuts or pecans
- unsweetened coconut
Freezing the cookie dough
Sometimes I freeze the cookie dough when I want to make an extra batch for the future. You just use a small cookie scoop or teaspoon to make small balls of dough and then put them on a baking tray lined with parchment paper. Then cover them with plastic wrap and put them in the freezer. After about an hour, take the tray out of the freezer and put the frozen dough balls in a freezer bag or other container, label it, and freeze for about a month.
If you get a craving in the future, just take a few frozen dough balls out of the freezer and defrost them in the refrigerator and then bake as directed. Or, if you’re in a hurry like me, you could bake them frozen; just add a few more minutes to the baking time.
How to store vegan oatmeal raisin cookies
When the cookies are completed cooled, store them in an airtight container. They will stay fresh at room temperature for about 5-6 days. To be honest, though, these cookies NEVER last that long in my house!
I hope you enjoy these vegan oatmeal raisin cookies!
MORE COOKIE RECIPES
Please let me know how these Vegan Oatmeal Raisin Cookies turned out for you in the comments below.
Vegan Oatmeal Raisin Cookies – Easy + Variations
- 1 cup (127 g/4.5 oz) all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- a dash of ground nutmeg
- ½ cup (113 g/4 oz) vegan butter/margarine at room temperature
- ¼ cup (50 g/1.8 oz) granulated sugar
- ¼ cup (50 g/1.8 oz) packed brown sugar
- 1 teaspoon vanilla
- ½ cup (80 g/2.8 oz) small, seedless black raisins, plain OR soaked in brandy or cognac for about 15 minutes & then drained (optional)
- 1 cup (100 g/3.5 oz) old fashioned oats
- ¼ cup (60 ml/2 fl oz) non-dairy vegan milk or water
- Preheat the oven to 175°C / 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, salt, baking soda, and spices. Set aside.
- In another bowl, beat the vegan butter/margarine until softened, about 2 minutes. Add the granulated sugar, the packed brown sugar, and the vanilla and beat for about 3-4 minutes until fluffy.
- Add the flour mixture to the sugar mixture and mix until combined.
- Fold the raisins and the old fashioned oats into the dough.
- Add the non-dairy vegan milk or water and mix until combined. The dough should be thick. If it is still a bit dry, add more non-dairy vegan milk or water, a teaspoon at a time, until it forms a thick dough.
- Form balls with a small cookie scoop or teaspoon.*
- Put them on the baking sheet and flatten slightly using a silicone spatula or the bottom of a glass. If you’re using a glass, make sure to wet the bottom to prevent the dough from sticking to it.
- Bake until golden brown, about 15 - 17 minutes.
- Transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature.
I’d love to hear from you!