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Vegan oatmeal raisin cookies in front of a jar of oatmeal.

Vegan Oatmeal Raisin Cookies

Keri Bevan
These vegan oatmeal raisin cookies are chewy on the inside with slightly crispy edges and a golden exterior. They're bursting with plump, juicy raisins and nutty rolled oats. There's no dairy or eggs in this recipe, and I promise you won't miss them!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 10 cookies
Calories 290 kcal

Ingredients
 
 

  • 1 ½ cups rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup coconut oil melted
  • ¾ cup brown sugar
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup raisins

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine the rolled oats, flour, baking powder, baking soda, ground cinnamon, and salt. Mix well to ensure the ingredients are evenly distributed.
  • In another bowl, whisk together the melted coconut oil, brown sugar, maple syrup, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until a thick dough forms. Fold in the raisins and mix until they are evenly distributed throughout the dough.
  • Take about 1 tablespoon of dough and roll it into a ball. If the dough is too dry and the balls won't hold together, add water 1 tablespoon at a time until the dough hold together. Place the ball onto the prepared baking sheet and gently flatten it with your hand or the back of a spoon. Repeat this process with the remaining dough, leaving about 2 inches of space between each cookie.
  • Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown. The cookies will still be slightly soft in the center but will firm up as they cool.
  • Remove the baking sheet from the oven and allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely.

Notes

Storage Instructions:

Room Temperature Storage:
  • Once the cookies have completely cooled, store them in an airtight container at room temperature. They can stay fresh for up to 5 days. Ensure the container is tightly sealed to prevent moisture from getting in and making the cookies stale.
Freezing:
  • Freezing: If you want to store the cookies for a longer period, you can freeze them. Place the cooled cookies in a freezer-safe container or zip-top bag. You can separate layers of cookies with parchment paper to prevent them from sticking together. Frozen cookies can last for up to 3 months.
Thawing & Reheating:
  • When you're ready to enjoy the frozen cookies, simply take them out of the freezer and let them thaw at room temperature. This usually takes around 30 minutes to an hour, depending on the size of the cookies. Once thawed, they should be just as delicious as when they were freshly baked.
  • If you prefer warm cookies, you can reheat them after thawing. Preheat your oven to 350°F (175°C), place the cookies on a baking sheet, and warm them in the oven for about 5 minutes. Alternatively, you can warm them in a microwave for 10-15 seconds per cookie.

Nutrition

Calories: 290kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 164mgPotassium: 158mgFiber: 2gSugar: 21gVitamin A: 0.3IUVitamin C: 0.4mgCalcium: 57mgIron: 1mg
Keyword vegan oatmeal raisin cookies
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