These Vegan Oatmeal Raisin Cookies are the perfect blend of sweet and cinnamon-spice! Made without eggs or dairy and easily made gluten free!
Why you will LOVE These Cookies
There is absolutely NOTHING that compares to biting into a warm and scrumptious almond flour oatmeal cookie or a decadent and rich brown butter oatmeal cookie with chocolate chunks. If you are a fan of oatmeal cookies and went crazy over my healthy oatmeal cookie recipe, then you are going to LOVE today’s recipe! We put a vegan spin on a classic and made the BEST vegan oatmeal raisin cookies on earth- these bad boys are chewy, oat-y, and loaded to the max with raisins. They are just like the ones you had as a kid at grandma’s house, BUT are made with better-for-you, vegan friendly ingredients that you will feel good about!
Now that you are SOLD on these fabulous vegan oatmeal raisin cookies healthy, it’s time to pull together everything you will need to make them a reality in your kitchen. Here’s the full rundown:
- Quick Oats
- All Purpose Flour or Gluten Free 1:1
- Baking Soda
- Vegan Butter
- Coconut Sugar or Brown Sugar
- White Sugar
- Apple Cider Vinegar
- Almond Milk
How to make Vegan Oatmeal Raisin Cookies
Fire up your oven so that it can preheat while you make your dough. Line 2 cookie sheets with parchment paper and set them aside.
In a bowl, add the dry ingredients up to and including the salt, mixing to combine. In a separate bowl, beat the butter and sugars with an electric hand mixer until fluffy. Now it’s time to add in the vinegar, vanilla and milk and beat once again until combined. Stir the dry ingredients into the wet ingredients, then stir in the raisins.
Drop the cookie dough onto the prepared pan, pressing each dough ball out just slightly. Pop the pans in the oven and bake until they are just very lightly golden brown.
Cool the cookies on the pan for a bit, transferring them to a wire rack to finish cooling. Once cooled, enjoy!
Top Tips for making Vegan Oatmeal Raisin Cookie Recipe
- Mix with your hands: This dough is very THICK, so go on and get in there with your hands! I find it to be the easiest way to work the dough and fold in the raisins, too.
- Don’t overbake: You will want to bake until the cookies are just slightly starting to turn golden on the edges. This will result in the BEST texture.
- Cool Completely: Make sure you allow the cookies to cool completely on the pan, or else they may fall apart when you dig in! The texture is also best once cooled.
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. You could also use gluten free all purpose flour instead of regular flour if needed!
Storage and Freezing
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.
more tasty vegan desserts
Vegan Oatmeal Raisin Cookies
- 1 Cup Quick oats (97g)
- 3/4 Cup All purpose flour or GF 1:1 flour (105g) * READ NOTES FOR GF
- 1 tsp Cinnamon
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 6 Tbsp Vegan butter, softened to room temperature
- 6 Tbsp Coconut or brown sugar
- 6 Tbsp White sugar
- 1 tsp Vanilla
- 1 tsp Apple cider vinegar
- 1 Tbsp Almond milk
- 1/2 Cup Raisins
Heat your oven to 350 degrees 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 along with the milk. 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 Tbsp 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.
For This Recipe, I recommend:
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