Learn how to make Vegan Oatmeal Raisin Cookies! If you are anything like me, you find the level of hate these cookies receive absolutely abhorrent. I truly have no understanding as to how someone couldn’t like them. What’s not to love!? These cookies are perfectly soft and chewy as well as sweet and spicy. Enjoy them at home or on the go!
This post may contain affiliate links. Read my full disclosure here.
Vegan Oatmeal Raisin Cookies Ingredients
What I love most about these cookies is that there is absolutely nothing intimidating about them. They are easy to make in practice and all of their ingredients are either household staples or easy to find at the grocery store.
- Vegan Butter: Vegan butter is a simple alternative to dairy butter. Non-dairy butter is made up of different vegetable oils and is solid at room temperature. The flavors are nearly identical to normal butter and it is stored right next to it in the grocery store.
- Light Brown Sugar: Light brown sugar has less molasses per total volume of sugar than dark brown sugar. It will provide a subtle sweetness and golden color to your cookies.
- Sugar: Granulated sugar is added in addition to brown sugar in this recipe to kick up the sweetness and moisture content. This will help give your cookies their soft, chewy texture.
- Applesauce: While applesauce does have binding power much like that of an egg, it is mostly added here for flavor and additional moisture. Unsweetened works best but use what you’ve got.
- Vanilla Extract: Vanilla is a great addition to round out the flavor profile. Extract will enhance the overall flavor without covering up the individual spices you want to shine through.
- Baking Soda: Baking soda is a leavener that requires an acidic and liquid ingredient to activate. In this recipe, the leavener will help the cookie dough base rise and firm up as it bakes.
- Sea Salt: Salt is a known flavor enhancer and oatmeal raisin cookies are no exception. In addition to amplifying flavor, salt works to strengthen the dough and provide texture.
- Cinnamon/Nutmeg: Cinnamon and nutmeg have warming powers and provide rich, spicy and sweet notes to the recipe. Do not leave them out!
- All Purpose Flour: All purpose flour has a moderate/average amount of protein when compared to other flours. It will give your cookies sturdiness and a nice chewy quality without compromising the lightness.
- Rolled Oats: I really like to use rolled oats in cookie dough because I feel that they hold up the best when baking. You can sub quick-cooking oats if that is all you have on hand.
- Raisins: The star ingredient! I would recommend finding a high-quality brand if possible. I like to use the ones from Trader Joe’s because of their freshness. If your raisins seem a bit dry you can soak them in warm water for a half hour or so to plump them up again.
Tips for Making Vegan Oatmeal Raisin Cookies
- Cookies are always a great make-ahead recipe! If you’d like, prepare the cookie dough according to recipe instructions and then cover the bowl tightly with plastic wrap. Chill in the fridge until ready to use. You can do this for up to 48 hours in advance of baking.
- If you find that the raisins you purchased are too dry (or maybe you’ve had them in the back of your pantry for a little too long) don’t fret! Simply place them into a bowl and pour some warm water over the top. Let them sit for 15-30 minutes (longer if super dry) and they will plump right back up!
- Don’t like raisins? No worries! These cookies are great without dried fruit. You can also substitute an alternate kind if you wish. Good options are dried cranberries, dried blueberries or even dried apricots. If you go the apricot route be sure to cut them up first.
Frequently Asked Questions
Is eating oatmeal raisin cookies healthy?
It depends on how you look at it. Some people like to make their oatmeal raisin cookies free of sugar or maybe gluten-free and these things can certainly help with their healthfulness. With that said, I prefer to make indulgent desserts and this recipe for Vegan Oatmeal Raisin Cookies is no different. I believe that having a few from time to time is healthy in its own way.
Why are my oatmeal cookies hard?
This could be happening for a few reasons. The most common reason is that you over-mixed the cookie dough. Once the ingredients are well-distributed and the dough comes together, stop stirring. It is also possible that you left your cookies in the oven for too long OR after removing them from the oven you let them cool on the baking sheet instead of on a wire cooling rack.
Can I use quick-cooking oats instead of rolled oats?
You definitely can substitute quick-cooking oats but there are a few things to be aware of. Due to the differing consistency, you may need to alter the amount of quick-cook oats you add to your recipe. This could be more or less depending on the quality of the oats. Bake time may also be a little shorter.
Why are my oatmeal cookies dry?
When quick-cooking oats are used in place of rolled oats, oatmeal cookies can turn out dry. The reason for this is that quick-cooking oats cook faster in the oven. If you opt to use quick-oats when baking oatmeal cookies, be sure to adjust the bake time if the original recipe calls for rolled oats.
Do I need to chill my cookie dough?
You absolutely should chill your cookie dough before baking. Failing to do so can cause your cookies to over spread when they are in the oven. If this occurs your cookies will be large, flat and crispy. If you want soft, chewy cookies, chill your cookie dough as directed.
How to Store Vegan Oatmeal Raisin Cookies
These cookies will keep fresh in an airtight container stored at room temperature for 2-3 days. Baked cookies can be frozen for up to one month.
Whenever I bake cookies I always make a double batch. This is so I can freeze either half of the cookies or half of the cookie dough. This way I am never more than 15 minutes away from fresh-baked cookies!
If you make this recipe please tag @censoredbaker on Instagram!Print
Vegan Oatmeal Raisin Cookies
Soft, chewy cookies full of rolled oats and sweet raisins. Perfectly spiced and totally free of dairy and eggs.
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Yield: 14 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
1 c vegan butter
1 c light brown sugar
1/2 c sugar
1/4 c applesauce
2 tsp vanilla extract
1 tsp baking soda
3/4 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
2 c all purpose flour
2 c rolled oats
1 1/2 c raisins
- Prepare the Cookie Dough: In a large bowl beat vegan butter with light brown sugar and sugar with an electric hand mixer or stand mixer until light and fluffy. This will take about 1 minute. Add in applesauce, vanilla, baking soda, salt, cinnamon and nutmeg. Beat until well-combined and ingredients are evenly distributed.
- Chill: Add all purpose flour to the bowl and beat again until flour is just incorporated. Stir in rolled oats and raisins with a wooden spoon. Cover the bowl with plastic wrap and place in the fridge for at least 1 hour.
- Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Once dough is properly chilled, begin dropping 2 tablespoon balls of dough on the baking sheet 2 inches apart. Bake for 11-12 minutes or until cookies are slightly golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
*Cookies will keep in an airtight container stored at room temperature for 2-3 days or can be frozen for up to 1 month.
Keywords: oatmeal raisin cookies, vegan cookies, vegan oatmeal cookies, vegan dessert recipe, oatmeal cookie recipe