These Vegan Oatmeal-Raisin Cookies are the perfect blend of sweet and cinnamon-spice! Made without eggs or dairy and easily made gluten-free!
There is absolutely NOTHING that compares to biting into a warm and scrumptious oatmeal cookie. As a child, I remember coming home from school on Fridays to the sweet aromas of cinnamon as my mother’s oatmeal-raisin cookies happily baked in the oven. She would always ensure that they would be almost ready just before I walked in, which meant that I would practically race home in a frenzy of delicious anticipation. While removing her checkered apron, she would instruct me to settle down and be “just a little patient.” Those cookies still needed to cool down! But how could I possibly endure that wait? Those minutes seemed like an eternity! By the time I had changed and made my way back to the kitchen, she would have a pot of tea ready and a tray full of those magnificent cookies. Talk about nostalgic food memories!
If you’re a fan of oatmeal cookies, you’re going to LOVE today’s recipe! I’ve put a vegan spin on a classic and made vegan oatmeal-raisin cookies that remind me of the ones my mother baked. They’re chewy, loaded with juicy raisins, and delicately spiced with a whisper of cinnamon. They’re guaranteed to bring out the kid in you!
Are These Vegan Oatmeal-Raisin Cookies Healthy
Let’s face it—classic cookies like these aren’t really meant to be healthy. They’re meant to be delectable! Yes, the oats are a great source of fiber, but the cookies don’t shy away from (vegan) butter and sugar. Though coconut sugar (which makes up half the sugar content in this recipe) is often touted as being better than refined white sugar, in fact, it doesn’t differ much in terms of calories or how it affects blood sugar. Here, we use it mainly for taste. Coconut sugar adds notes of caramel to the cookies, which is why you can also use brown sugar. You could use whole-wheat flour instead of regular flour to make them just a little more wholesome, but bear in mind that the result will be denser cookies.
Enjoy these vegan oatmeal-raisin cookies in moderation, and save them for when you’re in need of a sweet, little pick-me-up.
What is the difference between quick-cooking oats and old-fashioned oats
Though they can be used interchangeably in most recipes, the main difference between quick-cooking oats and old-fashioned oats (also called “rolled oats”) is how they’re processed, which ultimately affects their texture. Quick-cooking oats are rolled thinner and, as the name suggests, will cook much faster than old-fashioned oats, making them ideal for busy mornings. In baked goods such as cookies, quick-cooking oats will give the finished product a softer texture. Old-fashioned oats, on the other hand, are larger and less processed. Using them in a cookie recipe such as this one, the results will be chewier, more rustic cookies with a heartier, denser bite.
How To Make Ahead And Store
The dough can be made up to 2 days in advance and stored in the fridge in an airtight container. Once baked, these vegan oatmeal-raisin cookies can be stored on the counter in an airtight container for up to 5 days. If you want them to last longer and maintain their freshness, I recommend freezing them! Simply place the cookies in an airtight container or freezer-safe plastic bag and label it with the date. The cookies should last up to 3 months in the freezer.
Serving Suggestions
As always, I encourage you to mix things up in this cookie recipe to suit your needs and preferences. If raisins aren’t your thing, you can go ahead and add a handful of dried cranberries instead. If you want some richness, add in some chocolate chips, and for a bit of crunch, consider some chopped nuts.
These cookies go particularly well with a tall glass of Homemade Oat Milk, but for a more decadent treat, pair them with this Ginger Snap Cookie Steamer Drink. Or, on a busy weekday morning, I wouldn’t hesitate reaching into the cookie jar and having one with this aromatic Coffee Smoothie.
Ingredients
- 1 cup quick-cooking oats
- 3/4 cup all-purpose flour or GF 1:1 flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons vegan butter, softened to room temperature
- 6 tablespoons coconut or brown sugar
- 6 tablespoons white sugar
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 1 tablespoon almond milk
- 1/2 cup raisins
Instructions
- Heat your oven to 350°F and line 2 cookie sheets with parchment paper.
- In a medium bowl, whisk the flour, oats, cinnamon, baking soda and salt.
- In a separate large bowl, beat the butter and sugars using an electric hand mixer until fluffy. Add the vanilla, vinegar and milk and beat again.
- Stir the dry ingredients into the wet ingredients. I find it's easiest to use your hands as the dough is thick.
- Stir in the raisins.
- Drop onto the prepared pan by heaping 1-tablespoon balls. Press out JUST slightly, you want the balls higher than they are round.
- Bake until the edges are VERY lightly brown, about 12-13 mins. The cookies firm up on the pan A LOT.
- Cool on the pan for 5-10 minutes until set and then transfer to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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