This Vegan Oatmeal Raisin Cookies recipe was a natural consequence of my Vegan Chocolate Chip Cookies. Both recipes are super easy. More importantly, they both render outstandingly delicious cookies! As with the chocolate chip version, these cookies take just a few minutes to whip up. With a short refrigeration time, you can be eating them in about an hour.
While this recipe is based on my Vegan Chocolate Chip Cookies, that recipe is adapted from Tasty, so I must attribute this adaptation to that original source.
What I love about these cookies is that they are soft, chewy, loaded with oatmeal, and everyone I had test them had no idea they are vegan. That’s a major WIN!
Ingredients for Vegan Oatmeal Raisin Cookies
There are no “crazy” ingredients for this recipe. Let me break it down for you:
- Vegan Butter. I am a big fan of Earth Balance Vegan Buttery Baking Sticks. I find it works incredibly well in all my baked goods where I substitute for real butter.
- Brown Sugar. I use light brown sugar in this recipe. I find that dark brown sugar is over powering for these cookies.
- Sugar. Regular, granulated sugar, in equal amount to the light brown sugar, is ideal in this recipe.
- Oat Milk. You could really use any non-dairy milk here, but I much prefer oat milk because it complements the oatmeal in the cookies.
- Vanilla. Just a little vanilla extract for enhanced flavoring. I use my own Homemade Vanilla Extract which has been a great cost saver for me!
- Flour. All purpose flour is perfect here.
- Baking Soda/Baking Powder. Equal amounts of both helps make these cookies rise and brown just enough.
- Salt. I prefer flaky sea salt to really help balance all the flavors.
- Oatmeal. Use old fashioned oats. Do not use quick or 1-minute oats.
- Raisins. Plump, juicy raisins make the best oatmeal raisin cookies!
How to Make Vegan Oatmeal Raisin Cookies
This is seriously such an easy recipe. Let me break it down for you:
1. Melt the Vegan Butter
You can use a microwave or just place the vegan butter in a small pot and let it melt over the lowest possible flame.
2. Whisk Dry Ingredients
While the vegan butter is melting, in a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Mix Wet Ingredients
Stir in the melted vegan butter into the sugars until all is fully combined. Add the oat milk and the vanilla, stirring until it is all combined.
4. Mix in Dry Ingredients
Stir in the dry ingredients, just until the flour is barely visible. Then add the oatmeal, stirring just until combined. Toss in the raisins and stir until they are evenly distributed.
5. Refrigerate, Bake, and Feed!
The cookie dough will be bit too wet to really handle, so cover it and pop it into the refrigerator for at least 30 minutes. You can keep the dough refrigerated for up to 38 hours. Scoop out the dough using a small cookie scoop or weigh out approximately 30 grams of cookie dough per cookie. Place on a baking sheet at least an inch or two apart and bake for 11-13 minutes. The edges should just barely be lightly browned. They will continue to bake and firm up during the first ten minutes that they are out of the oven. Make sure to allow them to cool completely on the baking pan before serving.
Frequently Asked Questions About Making Vegan Oatmeal Raisin Cookies
Do I need to melt the vegan butter for these vegan oatmeal raisin cookies?
For chewy vegan oatmeal raisin cookies, it is best to melt the vegan butter as instructed. For a slightly airier cookie, use the vegan butter at room temperature and beat it with the sugars. Continue on with the rest of the recipe as written.
What is the best dairy free milk to use in vegan oatmeal raisin cookies?
Oat milk is great in this recipe because it complements the oatmeal and the oat milk. You can, however, use any dairy free milk.
Can I use chocolate chips instead of raisins in vegan oatmeal cookies?
Absolutely. I recommend Endangered Species Premium Baking Chips. Use 227 grams or 1¼ cups.
Vegan Oatmeal Raisin Cookies
- 113 grams vegan butter (½ cup)
- 180 grams all purpose flour (1½ cups)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1¼ teaspoons ground cinnamon
- 100 grams sugar (½ cup)
- 110 grams light brown sugar (½ cup, packed)
- 80 grams oat milk (⅓ cup)
- 1½ teaspoons vanilla extract
- 200 grams old fashioned oatmeal (2½ cups)
- 120 grams raisins (¾ cup)
- Place the vegan butter in a microwave safe bowl and microwave, just until fully melted. Alternatively, place the vegan butter in a small pot and, over the lowest flame possible, melt the vegan butter.
- In a small bowl, whisk together the flour, ground oatmeal, baking soda, baking powder, salt and cinnamon. Set aside.
- In a large bowl, mix together the sugar, light brown sugar and the melted vegan butter. Add in the oat milk and vanilla. Stir until fully combined.
- Stir in the dry ingredients, just until the flour is almost fully incorporated. Add the oatmeal, stirring just until combined, and then add the raisins, stirring until they appear evenly distributed.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 48 hours.
- Preheat oven to 350° F.
- Scoop the dough with a small cookie scoop (1½ Tablespoons) or weigh out 30 grams worth of dough per cookie. Spread the cookies approximately 2 inches apart on a parchment lined baking sheet.
- Bake for 12-14 minutes, just until the edges barely start to brown. The middle of the cookies may look raw, but they will continue to cook from the residual heat when they come out of the oven. Cool completely on pan.