Vegan Oatmeal Raisin Cookies – Easy + Variations
These delicious vegan oatmeal raisin cookies are soft and chewy! They will impress all cookie lovers; even the non-vegan ones!
Servings 25
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
* You could freeze the dough balls at this point. 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, you could just bake them frozen; just add a few more minutes to the baking time while keeping an eye on them.
Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
© Pastry Wishes
