Vegan Oatmeal Raisin Cookies

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The best vegan oatmeal raisin cookies, spiced with a little cinnamon and nutmeg. So soft and chewy!

There's nothing like biting into a perfectly soft oatmeal raisin cookie. The chewy texture, the little pops of sweetness from the raisins, and the spice from the cinnamon. Whoever invented this cookie was a god/goddess.

These cookies are very similar to my vegan oatmeal chocolate chip cookies, but with added spice and (of course) raisins. Soft, buttery, and so delicious. Rolled oats make for the best chewy cookie bite.

Add these to your holiday cookie plates to share with family and friends!

Ingredients

It takes 11 simple ingredients to make these tasty cookies.

• Vegan butter: I use Earth Balance Buttery Sticks for baking. Leave out at room temperature to soften.
• Brown sugar: This type of sugar helps the cookies to be chewy in the middle with crispy edges.
• Vanilla extract: Vanilla makes a huge difference in the cookie's flavor! Use 100% pure.
• Non-dairy milk: Plain and unsweetened. I usually use oat milk, but you can use what you have on hand (almond, soy, etc.)
• Flour: All-purpose.
• Oats: Rolled oats, also known as old-fashioned oats.
• Baking soda: Leaving agent.
• Cinnamon and nutmeg: The spice!
• Salt: Salt enhances the flavors and adds balance to sweet desserts.
• Raisins: I just buy the raisins from my grocery store's bulk section. Your favorite kind will work - I've even used golden raisins in these cookies and they are delicious.

Instructions

You only need about 15 minutes to make vegan oatmeal raisin cookies: 5 mins of prep time and 10-12 minutes of baking time.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a stand mixer or using a hand mixer, cream together the softened vegan butter and brown sugar. Mix in the vanilla and non-dairy milk.
3. Mix in the oats, flour, baking soda, cinnamon, nutmeg, and salt.
4. Fold in the raisins.
5. Roll into balls, about 2 tablespoons worth each. Space out on a baking sheet about 2 inches apart.
6. Bake for 10-12 minutes.
7. Let cool for about 15 minutes before removing from the baking sheet.

Top Tip

If the weather is particularly warm, the dough may get too soft and sticky to roll into a ball. (This may also cause the cookies to spread too much when baking.) If this happens, chill the dough for about 15 minutes before rolling into balls.

Variations & Substitutions

• Gluten-free: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour (Bob's Red Mill is great!) Because oats can become contaminated with gluten, look for GF oats as well.
• Oil-free: Substitute the vegan butter with pumpkin puree or applesauce.
• Vegan butter substitute: You can also use coconut oil if you cannot find vegan butter.
• Add-ins: Pecans, walnuts, crushed pretzels, chocolate, peanuts, etc all make great additions to these cookies! I recommend keeping any add-ins, including raisins, to 1 cup so the cookies are not overloaded.

Craving chocolate instead? Try these Vegan Chocolate Cookies.

Storage

How:

• Store in an airtight container or resealable bag.
• If you want to freeze, use a freezer-specific bag.

Length:

• Room temperature: Up to 3 days.
• Fridge: Up to a week.
• Freezer: Up to a month.

Recipe