Vegan Oatmeal Raisin Cookies
Rolled oats, cinnamon, vanilla, and plump raisins give these cookies the chewy, warmly spiced character of a classic American oatmeal raisin cookie — no eggs or butter needed. A flax egg and coconut oil handle the binding and richness. They bake in about 12 minutes and keep well for several days.
Equipment
- 1 Mixing bowls
- 1 Wooden spoon or silicone spatula
- 1 Baking sheet
- 1 Parchment paper
- 1 Oven
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour unbleached preferred
- 3 cups rolled oats old-fashioned recommended
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
Wet Ingredients
- 0.5 cup vegan butter softened; can substitute coconut oil
- 0.75 cup brown sugar packed; can use coconut sugar for a lower-refined option
- 0.25 cup granulated sugar or raw cane sugar
- 0.25 cup unsweetened applesauce acts as an egg replacement
- 1 tsp vanilla extract
Additional Mix-Ins
- 1 cup raisins soaked in warm water for 10 minutes, then drained, to plump
Instructions
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, rolled oats, baking powder, baking soda, and ground cinnamon. Set aside.
- In a larger mixing bowl, cream the vegan butter with the brown sugar and granulated sugar using a wooden spoon or silicone spatula until well combined. Stir in the applesauce and vanilla extract.
- Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to maintain a tender cookie texture.
- Fold in the raisins. If the dough seems too dry, add 1–2 tablespoons of non-dairy milk. If it’s too wet, sprinkle in a bit more flour.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between cookies for spreading. Lightly press each dough ball to flatten.
- Bake for 12–15 minutes, or until the edges are golden brown. Remove from the oven and let the cookies rest on the baking sheet for a minute before transferring them to a wire rack to cool completely.
Notes
- For a crispier cookie, bake a minute or two longer.
- Try substituting dried cranberries or chopped dates if you don’t have raisins on hand.
Nutrition
Calories: 444kcalCarbohydrates: 80gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.04gSodium: 199mgPotassium: 357mgFiber: 7gSugar: 19gVitamin A: 362IUVitamin C: 1mgCalcium: 69mgIron: 4mg
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