Can anyone resist soft, thick and chewy vegan oatmeal raisin cookies? These easy one-bowl cookies are quick to make using simple and healthy ingredients.
While growing up, I can admit to not being a huge fan of oatmeal raisin cookies.
Yet, as I have come to realize, our tastebuds can change with time. What we used to eat may become boring, and what we previously disliked, we now crave.
During one of my chocolate-free moments, I wanted to bake something that was just as delicious and comforting.
Why not try baking some classic Oatmeal Raisin Cookies?
Thick and chewy.
Tender on the inside.
A healthier cookie snack option.
The result included a healthy blend of oats and raisins transformed into a delectable cookie. The hint of cinnamon adds a touch of warmth, that lends to a sweet, spicy, aromatic flavor.
When baking, your kitchen will smell absolutely inviting.
This simple cookie recipe is completely dairy-free and vegan. Yay!
Fancy ingredients aren’t required. However, you can swap out or substitute any of the ingredients to suit your taste.
Make these Thick and Chewy Vegan Oatmeal Raisin Cookies with these Simple Main Ingredients
Whole Grain Rolled Oats are my favorite to use – either organic or gluten-free. If not readily available, Quick or Instant Oats will work just fine. Sprouted Oats is another healthy option.
Plump, Juicy Raisins! – Regular or organic raisins can be used. The recipe calls for 3/4 cup of raisins, but you can always add more.
Regular Cane Sugar and Brown Sugar are used. *Coconut Sugar is a wholesome, low-glycemic sweetener that is a fantastic alternative to Brown Sugar. It has a light sweetness with a subtle caramel flavor.
Cinnamon enhances the overall flavor of these cookies.
Unbleached All-Purpose Flour – You can easily find this type of flour in your local grocery store, making it ideal for general baking.
* If you are allergic to wheat, you can make these cookies Gluten-Free. I recommend using a pre-made gluten-free flour blend, such as King Arthur Gluten-Free Measure for Measure Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Plant-based Milk – I typically use Unsweetened Coconut Milk in baking. Several non-dairy milk alternatives are available – Soy Milk, Rice Milk, Almond Milk and Oat Milk.
Light or neutral-tasting Plant (Vegetable) Oil – Safflower Oil, Sunflower Oil, Grapeseed Oil or Non-GMO Canola Oil are great options to use.
* A plant-based vegan butter can be used if you want to skip the oil.
I hope you’ll love these cookies as a sweet and comforting treat. Enjoy!
– Coco ♡ | Nectar Bliss Life
Thick and Chewy Vegan Oatmeal Raisin Cookies
- 1/2 Cup White or Cane Sugar (I like to use Organic Cane Sugar)
- 1/2 Cup Packed Brown Sugar
- 1/2 Cup Light Neutral Vegetable Oil or Vegan Butter (at room temperature)
- 1/4 Cup Non-Dairy Plant-Based Milk
- 1 Tsp Vanilla Extract
- 1 Tsp Ground Cinnamon
- 1/4 Tsp Ground Allspice (Optional)
- 1/2 Tsp Salt
- 1/2 Cup Rolled Oats
- 1 3/4 Cup Unbleached All-Purpose Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 3/4 Cup Raisins
- First, preheat your oven to 350°F. Line a baking or cookie sheet with parchment paper.
- Next, in a bowl, whisk or mix together the regular sugar, brown sugar, vegetable oil or vegan butter.
- Stir in the non-dairy milk and vanilla extract until the sugar has dissolved and the batter is smooth. Add the cinnamon and allspice (optional).
- Stir in the oats, flour, salt, baking powder and baking soda until everything is combined. The dough will be slightly thick. Add an extra 1 to 2 Tbsp of non-dairy milk if cookie dough is too dry or crumbly.
- Fold in the raisins.
- Spoon or scoop the dough onto the baking sheet, leaving about 2 inches between each mound. For slightly thinner cookies, use the back of a spoon to gently flatten the cookie dough into discs.
- Place in the oven and bake for 11 to 13 minutes.
- Finally, remove the cookies from the oven and let cool. Enjoy!
For a richer flavor, you can make these cookies in advance by placing the prepared cookie dough in a covered container in the refrigerator overnight. Store your baked cookies at room temperature in an air-tight container for up to 4 days or longer in the refrigerator.