There’s something so comforting about a warm oatmeal raisin cookie fresh from the oven. The chewy oats and bursts of sweet raisins always remind me of cozy afternoons and childhood treats. I wanted to capture that same nostalgia in a recipe that everyone can enjoy—no dairy or eggs required.
My vegan oatmeal raisin cookies are just as soft and satisfying as the classic version. With simple plant-based ingredients and a quick prep time they’re perfect for sharing or sneaking as a late-night snack. If you’re craving a cookie that’s both wholesome and delicious you’re in the right place.
Why You’ll Love These Vegan Oatmeal Raisin Cookies
As someone who spent years running a vegan restaurant, I know the importance of recipes that impress vegans and non-vegans alike. These vegan oatmeal raisin cookies bring together everything I love about plant-based baking in one crave-worthy bite.
Every cookie comes out soft and chewy—never dry or crumbly. The rolled oats create a hearty texture while plump raisins add bursts of sweetness. I use applesauce and a hint of cinnamon to mimic classic cookie richness without dairy or eggs. With each batch, your kitchen will fill with the scent of vanilla and warm spices.
These cookies are wholesome enough for breakfast but just sweet enough for dessert. Since I use simple, pantry-friendly ingredients, you can whip them up for any occasion—movie night, quick snacks, or sharing with friends who might be new to vegan treats.
Eating vegan doesn’t mean missing out on comfort foods. My version offers all the nostalgia of oatmeal raisin cookies but in a recipe that aligns with a healthy, plant-powered lifestyle. These cookies are proof that vegan baking can be delicious, satisfying, and truly comforting.
Ingredients For Vegan Oatmeal Raisin Cookies
I use wholesome plant-based ingredients that bring outstanding taste and great texture to these cookies. Every item is easy to find and keeps this recipe both convenient and nutritious.
Dry Ingredients
- 1 cup rolled oats (old-fashioned works best)
- 3/4 cup whole wheat flour (or all-purpose flour)
- 1/2 cup coconut sugar (or brown sugar)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Wet Ingredients
- 1/3 cup unsweetened applesauce
- 1/4 cup coconut oil (melted and cooled)
- 2 tablespoons unsweetened plant-based milk (I use almond or oat)
- 1 teaspoon pure vanilla extract
Optional Add-Ins
- 1/2 cup raisins (I soak them for 10 minutes in warm water, then drain)
- 1/4 cup chopped walnuts or pecans
- 2 tablespoons shredded unsweetened coconut
- 2 tablespoons vegan chocolate chips
Tools And Equipment Needed
To make these vegan oatmeal raisin cookies with ease I rely on a few essential kitchen tools. Each item supports both efficiency and consistent results. Here is what I use every time I bake this recipe:
- Large mixing bowl (for combining wet and dry ingredients)
- Medium mixing bowl (for whisking and prepping wet ingredients)
- Whisk (for blending wet ingredients smooth)
- Silicone spatula or wooden spoon (for gentle mixing)
- Measuring cups and spoons (for accuracy and dependable flavor)
- Baking sheet (standard size lined with parchment for easy removal)
- Parchment paper or silicone baking mat (prevents sticking and ensures golden bottoms)
- Cooling rack (promotes even cooling and maintains texture)
- Cookie scoop or tablespoon (creates uniform cookie shapes)
These basic tools make prep quick and keep cleanup minimal. I use them to help bring out the best texture in the cookies – chewy inside, lightly crisped at the edges. With these tools ready, crafting vegan oatmeal raisin cookies becomes a satisfying, mess-free process every time.
Make-Ahead Tips And Storage
I love prepping these vegan oatmeal raisin cookies ahead of time, especially when I want a quick treat or snack. If you want to make the dough in advance, scoop the dough into balls and place them on a parchment-lined baking sheet. Cover tightly with plastic wrap and store in the fridge for up to 3 days. When you are ready to bake, let the dough sit at room temperature for about 10 minutes to soften slightly, then bake as directed.
You can also freeze unbaked dough balls for longer storage. Arrange them on a tray in a single layer, freeze until firm, then transfer to a freezer-safe bag or container. Label with the date and bake straight from frozen, adding 2 to 3 extra minutes to your usual baking time. This method keeps the cookies fresh and the oats chewy.
If you prefer to bake the cookies all at once, let them cool completely on a wire rack before storing. Place the cooled cookies in an airtight container at room temperature for up to 5 days. The cookies will remain soft and chewy—just how I like them.
For longer storage, layer cooled cookies between sheets of parchment paper in a freezer-safe container. They freeze well for up to 3 months. To enjoy, thaw at room temperature for 30 to 60 minutes or give them a quick warm-up in the microwave for 10 to 15 seconds for that just-baked taste.
| Storage Method | Prep Needed | Storage Duration | Notes |
|---|---|---|---|
| Refrigerate dough | Scoop into balls | Up to 3 days | Bake after bringing to room temperature |
| Freeze dough | Freeze balls, bag/label | Up to 3 months | Bake straight from frozen, add bake time |
| Store baked cookies | Cool, airtight container | Up to 5 days | Stays soft and chewy at room temperature |
| Freeze baked cookies | Parchment, airtight bin | Up to 3 months | Thaw before enjoying, microwave to rewarm |
Directions
Baking these vegan oatmeal raisin cookies at home is quick and straightforward. With accessible plant-based ingredients and my step-by-step method, you’ll have soft, chewy cookies on your table in under 30 minutes.
Prep The Ingredients
- Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
- Measure out rolled oats, whole wheat flour, coconut sugar, baking soda, baking powder, ground cinnamon, and sea salt. Place these dry ingredients in a medium bowl.
- In a separate large bowl, measure and add unsweetened applesauce, melted coconut oil, plant-based milk, and pure vanilla extract for your wet mixture.
- If using mix-ins such as raisins, chopped nuts, shredded coconut, or vegan chocolate chips, portion those and set aside.
Mix The Dough
- In the medium bowl, whisk together the oats, flour, coconut sugar, baking soda, baking powder, cinnamon, and salt until evenly combined.
- In the large bowl, use a whisk to blend together applesauce, melted coconut oil, plant-based milk, and vanilla until smooth.
- Add the dry mixture to the wet mixture. Use a silicone spatula or wooden spoon to fold until just combined, being careful not to overmix.
- Gently fold in the raisins and any optional mix-ins until distributed.
Shape The Cookies
- Using a cookie scoop or tablespoon, scoop dough balls and place them about 2 inches apart on the prepared baking sheet.
- Lightly press each dough ball with your fingers or the back of a spoon to flatten slightly. These cookies spread just a bit, so shaping them helps maintain a uniform thickness.
Bake The Cookies
- Bake on the center rack of the oven for 10 to 12 minutes. The cookies should look set around the edges with a soft center and a slight golden hue.
- For chewier cookies, remove after 10 minutes. For crisper edges, add an extra minute or two.
| Bake Time | Cookie Texture |
|---|---|
| 10 minutes | Soft + Chewy |
| 12 minutes | Crispier edges |
Cooling And Serving
- Allow the cookies to cool on the baking sheet for 5 minutes. This helps them firm up and makes transferring easier.
- Transfer cookies to a cooling rack to cool completely. They’ll achieve the perfect chewy texture as they rest.
- Serve with your favorite plant-based milk or coffee, and enjoy the nostalgic taste of fresh-baked vegan oatmeal raisin cookies!
Tips For Perfect Vegan Oatmeal Raisin Cookies
I find that small adjustments and attention to detail make these vegan oatmeal raisin cookies truly outstanding. Over years of baking for my restaurant and teaching vegan cooking classes, I have picked up a few trusted tips to guarantee the best delicious results every time. Here’s how I make my cookies perfectly chewy and flavorful for every batch.
- Use Extra-Thick Rolled Oats: Choose old-fashioned rolled oats rather than quick-cooking oats. They hold their shape and add satisfying texture to each bite.
- Don’t Skip the Rest Time: Once I mix the dough, I let it rest for at least 10 minutes. This allows the oats to absorb the moisture and helps the flavors meld together beautifully.
- Soak Your Raisins: For the plumpest, juiciest raisins, I soak them in hot water for 5 minutes and then drain well before adding them to the dough. This keeps the cookies moist and sweet.
- Measure Flour Lightly: Too much flour can make cookies dry. I always spoon the flour into my measuring cup and level it off without packing it down.
- Use Room Temperature Ingredients: Ingredients blend more easily and cookies bake evenly when plant-based milk and applesauce are at room temperature. This also helps the coconut oil distribute smoothly.
- Play With Add-Ins: I love experimenting with chopped walnuts, shredded coconut, or vegan chocolate chips. Each one brings new flavor and crunch but I keep the total add-ins to 1/2 cup so the cookie structure stays just right.
- Watch the Bake Time: My cookies stay soft and chewy when I pull them from the oven just as the edges are set but the centers still look a little soft. They firm up as they cool and this timing creates the best texture.
- Cool Completely on a Rack: After a few minutes on the baking sheet, I transfer the cookies to a cooling rack so the bottoms stay crisp and do not get soggy.
| Tip | Why It Works |
|---|---|
| Extra-Thick Oats | Adds hearty texture for chewiness |
| Rest Time for Dough | Helps oats absorb flavor and liquid |
| Soak Raisins | Keeps raisins moist and enhances sweetness |
| Lightly Measured Flour | Prevents dense or dry cookies |
| Room Temperature Ingredients | Ensures even mixing and baking |
| Limit Add-Ins | Maintains classic cookie texture |
| Careful Bake Time | Achieves soft centers with crisp edges |
| Use Cooling Rack | Preserves cookie texture and prevents soggy bottoms |
Variations And Substitutions
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Vegan Stuffed Mushrooms: Easy, Flavorful Appetizer Recipe with Savory Walnut Herb Filling »
I love how flexible these vegan oatmeal raisin cookies are. With a few simple swaps, you can adjust them to suit different tastes, allergies, and dietary needs—while keeping every batch healthy, satisfying, and packed with flavor.
Gluten-Free Version
For a gluten-free batch, I use certified gluten-free oats and replace the whole wheat flour with an equal amount of oat flour or a trusted all-purpose gluten-free flour blend. This keeps the texture soft and chewy, with all the classic oat flavor.
Nut-Free Adaptation
To keep these cookies nut-free, I skip any chopped walnuts or pecans. If I still want some crunch, I toss in sunflower seeds or pumpkin seeds. Sunflower seed butter can also stand in for coconut oil if you need a nut- and coconut-free option.
Oil-Free Cookies
For an oil-free cookie, I simply increase the applesauce by 2 more tablespoons to replace the coconut oil. This swap results in a slightly softer, cakier cookie but keeps the batch low in fat and wholesome.
Sugar Alternatives
When I want a lower-sugar treat, I swap coconut sugar for date sugar or finely ground coconut nectar crystals. Maple syrup can work too, but I reduce the plant milk by about 2 tablespoons to account for the extra liquid.
Different Add-Ins
You can really make these cookies your own:
- Swap raisins for chopped dried apricots, cranberries, cherries, or chopped dates.
- Toss in a handful of vegan chocolate chips for a dessert-style cookie.
- Add shredded coconut for texture and subtle sweetness.
- For a boost of protein, stir in a scoop of unflavored plant-based protein powder and add an extra splash of milk.
Flavor Variations
Changing up the spices gives these cookies a whole new character. Sometimes I add ground ginger or nutmeg for warmth, or swap vanilla extract for almond extract for an extra bakery-style aroma.
Common Substitutions Table
| Ingredient | Substitute Option | Result |
|---|---|---|
| Whole wheat flour | Oat flour, GF blend | Gluten-free, same soft texture |
| Coconut oil | Sunflower seed butter, applesauce | Nut-free, oil-free versions |
| Coconut sugar | Date sugar, maple syrup | Refined-sugar free, adjust liquids |
| Raisins | Dried cranberries, dates | Fruity variation, different flavor bursts |
| Walnuts/Pecans | Sunflower seeds, pumpkin seeds | Nut-free crunch, similar texture |
| Plant-based milk | Any non-dairy milk | Flexible, use almond, soy, oat, etc. |
| Cinnamon | Ginger, nutmeg, cardamom | Custom spice profile |
I encourage you to try your favorite combinations. Vegan baking offers so much freedom to create something delicious, unique, and tailored to your own pantry and preferences.
Conclusion
I love how these vegan oatmeal raisin cookies bring a little warmth and comfort to any day. Whether I’m baking a batch for friends or just craving a cozy treat for myself they always hit the spot.
There’s something special about the aroma that fills my kitchen and the joy of knowing everyone can enjoy them regardless of dietary needs. If you give these cookies a try let me know how they turn out or what fun twists you add. Happy baking!
