This easy Vegan Oatmeal Raisin Cookie recipe is soft and chewy. Old fashioned rolled oats and raisins give the perfect texture while a hint of molasses gives depth of flavor. Taking less than 30 minutes these delicious cookies are worth it.
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Why you will love this recipe
- Easy-to-Make: It's a homemade vegan oatmeal raisin cookie recipe that's super quick and easy to make only needing 1 bowl.
- Vegan and Gluten-Free: These delicious and nutritious cookies are vegan and gluten free. The texture is soft, chewy, super satisfying plus filling
- Quick and Easy: These oat and raisin cookies come together easily within only 30 minutes and are super quick and easy to clean up like most of my recipes.
If you love chocolate chips cookies check out my Chocolate Chip Cookie Bars, Chocolate Chunk Coconut Oat Cookies, Crispy Chocolate Chip Cookies, Vegan Chocolate Chip Cookies, Edible Cookie Dough or my seasonal Pumpkin Chocolate Chip Cookies and Vegan Ginger Cookies I know you will love them all!
Ingredients
Here's a look at the simple ingredients you need to make this easy Vegan Oatmeal Raisin Cookie. Be sure to check the recipe card for the full ingredient list and quantities of each one.
- Vegan Butter: Softened, I used Miyokos brand but Earth Balance also works.
- Molasses: I used Wholesome brand organic unsulphured molasses which is a blackstrap molasses.
- Milk: Oatly unsweetened Oat milk is what I used.
- Oats: Bobs Redmill gluten free organic old fashioned rolled oats is my preference.
- Gluten Free Flour: I use King Arthur 1:1 baking flour.
Variations
- Adding chocolate chips: These are the best vegan oatmeal raisin cookies for sure, but you can easily change the taste of them by swapping out the raisins and putting vegan chocolate chips or white chocolate chips in place of the raisins (or in addition to the raisins) which will change these vegan oat cookies into a chocolate chip oatmeal raisin cookies.
- Add nuts: Some chopped walnuts, pecan or even creamy macadamia nuts would be delicious.
How to make these Vegan Oatmeal Raisin Cookies
Step 1: Prep, Pre heat the oven to 375° F and line a baking sheet with parchment paper.
Step 2: Place softened butter in a large mixing bowl, add the brown sugar and white sugar and mix for about 1-2 minutes using an electric hand mixer. Then stop the mixer.
Step 3: Add the molasses and vanilla and mix for about 10 seconds. Then stop the mixer.
Butter, sugars, vanilla and molasses creamed together.
Step 4: Add in the oats, gluten free flour, baking soda, salt, and cinnamon and mix on low speed until just combined. Then turn the mixer off. Add oat milk in and turn the mixer back on just until cookie batter forms.
Step 5: Add in the raisins and fold into the dough with a spoon or spatula.
Vegan Oatmeal Raisin Cookie Dough all mixed.
Step 6: Using a cookie scoop or a large spoon, scoop out 1.5-2 tablespoons and roll into balls, place on the lined baking sheet. Repeat until the dough is gone. Bake for 12-14 minutes and let cool on the baking sheet for 10 minutes. Store in a sealed container for up to 3 days.
Expert Tips
- Use certified gluten-free oats: While oats are naturally gluten-free, there is a risk for cross-contamination when using non-certified oats. Therefore, be sure to use certified gluten-free rolled oats and oat flour if needed.
- Serve for snack or even breakfast on the run: These vegan oatmeal raisin cookies are perfect for breakfast on the go and also make a great afternoon snack with a glass of homemade oat milk or almond milk.
- Storing the dough: Store the cookies in a sealed container at room temperature for 3 days. You can also freeze the dough by scooping them out into cookie balls and placing them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about an hour or in the fridge overnight, then bake according to directions.
- Storing fresh cookies: Placing baked goods in a sealed container is usually the best way, if it’s a cookie you can also add a piece of plain white bread to help the cookies stay soft and moist. The cookies will absorb the moisture from the bread so that’s why it’s important that the bread is plain white so the cookies don’t take on the flavor of the bread.
- Measuring the butter: If you do not have a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife. I also recommend using a kitchen scale if you have one. Butter gets measured before melting it.
- Room temperature milk: If you are using a butter like Miyokos which has coconut oil in it make sure the plant milk is room temperature, if you mix cold milk with softened or melted coconut oil it will Harden the oil.
- Plant Milk: I used oat milk but any plant milk will work for most recipes, cashew, soy, oat, coconut. (coconut will most likely alter the flavor slightly)
- Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.
- Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly. If you have a kitchen scale it would be more accurate to use that.
- Measuring flour: To measure gluten free flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour the best way to measure would be using the dry cup method unless you are using the same flour the recipe calls for and it provides a gram conversion.
Recipe FAQs
There are a few reasons this can happen. Make sure you are using old fashioned oats and NOT quick oats. Baking the cookies too long can make them hard to follow the recipe directions. Another possibility is if the ingredients did not get measured precisely, (not enough fat or too much flour) pay close attention to measurements. Just a few of the reasons you might get a hard cookie.
The ingredients you use in your homemade vegan cookies are the deciding factor. These vegan oatmeal raisin cookies are made entirely from plant based ingredients only! A vegan cookie avoids all animal-derived products, such as eggs, butter, milk, and honey and more. Be sure to follow the recipe and if you substitute anything be sure it's a vegan item, if it's not then it will not be a vegan cookie.
Primarily there are three types of molasses, light, medium, and blackstrap. Each is generally used for slightly different reasons. I used blackstrap molasses. But if a recipe doesn’t specifically call for dark or blackstrap, you’ll want to experiment with them to find what kind of molasses you like.
More Cookie Recipes
Vegan Oatmeal Raisin Cookies
Ingredients
DRY INGREDIENTS:
- ½ cup vegan butter (softened room temp - I use Miyokos)
- ½ cup packed brown sugar (I used light brown sugar)
- ⅓ cup cane sugar
- ½ tablespoon blackstrap molasses
- 1 teaspoon vanilla
- ½ cup oat milk I used OATLY brand
- ¾ cup old fashioned oats
- ¾ cup gluten free flour (I use King Arthur 1:1 baking flour)
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ¼ teaspoon cinnamon
- ⅓ cup raisins
Instructions
- Pre heat the oven to 375° F and line a baking sheet with parchment paper.
- Place softened butter in a large mixing bowl, add the brown sugar and white sugar and mix for about 1-2 minutes using an electric hand mixer. Then stop the mixer.
- Add the molasses and vanilla and mix for about 10 seconds. Then stop the mixer.
- Add in the oats, gluten free flour, baking soda, salt, and cinnamon and mix on low speed until just combined. Then turn the mixer off. Add oat milk in and turn the mixer back on just until cookie batter forms.
- Add in the raisins and fold into the dough with a spoon or spatula.
- Using a cookie scoop or a large spoon, scoop out 1.5-2 tablespoons and roll into balls, place on the lined baking sheet. Repeat until the dough is gone.
- Bake for 12-14 minutes and let cool on the baking sheet for 10 minutes.
- Store in a sealed container for up to 3 days.
Natalie | Feasting on Fruit
And all this time I thought I had to choose between raisins OR chocolate chips in my chewy chunky oat-y cookies. Silly me, just put both! I'm not really ready to let go of summer either, but I am ready for cookies like this and pumpkin things too. It's those sorts of baked goodies that get me through my least favorite seasons 😀