Vegan Oatmeal Raisin Cookies
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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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.
Video
Notes
Add in: Chocolate chips are a great addition to these cookies, though not traditional but still delicious! Another great option would be some chopped walnuts, pecans or creamy macadamia nuts.
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 back and pack it firmly into the cup. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure 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.
Storing: 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.
Nutrition
Calories: 123kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 123mg | Potassium: 48mg | Fiber: 1g | Sugar: 11g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
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