These vegan oatmeal raisin cookies are the best oatmeal raisin cookies I have ever had. Chewy, sweet, a bit salty, total comfort food cookie. I don’t usually choose oatmeal raisin cookies (I’m a chocolate chip cookie girl) but these easy oatmeal raisin cookies are to die for.
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I hope I don’t confuse you with the eclectic nature of my recipes. This recipe is for vegan oatmeal raisin cookies and nope, I am not a vegan. I’m an omnivore who tries to eat healthy, with some fun stuff thrown in (cookies! chocolate!).
I have gluten-free recipes but I eat wheat.
I just love good food and I know that there are all types of diets by necessity and food preferences out there. There are a variety of recipes offered on this site because there are a variety of eaters out there 🙂 Also I don’t eat the same each day or week and I’m sure there are people who dabble just like me. The common thread is they will all be easy recipes to keep things simple and frugal.
Semi-related content for dabblers:
Vegan oatmeal raisin cookies!
These vegan oatmeal raisin cookies are a total winner of a recipe. When I ran my organic bakery these were one of the cookies I sold. They were super popular and we sold lots every week.
I am a total chocoholic and almost always choose chocolate chip cookies over any other kind. Except I adore these easy oatmeal cookies! They are crispy on the outside yet chewy, and the cinnamon and sugar and raisins and sea salt are all so perfectly balanced – they are divine.
These are oatmeal cookies without brown sugar, so if you’re like me and don’t always have this on hand, this oatmeal cookies recipe is for you!
For the oats in this oatmeal cookies recipe, you can use whatever you have on hand. I usually use rolled oats but you can definitely make these oatmeal raisin cookies with quick oats and they will be delicious!
Some of my favorite kitchen tools to use at the bakery and now at home are a food scale (makes measuring ingredients so easy), a stand mixer, and a cookie scoop. Let’s talk about the cookie scoop for a minute.
I never used this before when I was a home baker but I started to when I ran my bakery and it is a game changer. It makes uniform sized cookies which means they bake more evenly and turn out the best! You don’t have to form the cookie dough into a ball with your hands so they don’t get all sticky. The cookie scoops come in all sizes. I have three at home, a basic small, medium, and large.
Parchment paper is awesome for making cookies. I have tried spray, all kinds of silicon sheets, but parchment paper works the best.
I like to talk about baking 🙂 It’s the ex-professional-baker in me. Okay, that’s it with the chit chat. I am excited to share this vegan oatmeal raisin recipe with you!
- 2 cups organic white flour
- ½ cup organic whole wheat flour
- ¼ cup milk of choice, almond, coconut, etc
- 3/4 cup vegan butter, =6oz/170g I use earth balance, you can use butter if not vegan
- 1 1/2 cups granulated sugar, =10.5oz/300g (cane sugar, coconut sugar, plain white sugar)
- ½ tbsp baking soda
- 1 cup raisins
- 1 cup oats
- 1 tsp cinnamon
- ½ tsp sea salt, if using salted vegan butter, otherwise use 1 tsp salt
- Use cookie sheets lined with parchment paper.
- Whisk together (or sift) dry ingredients.
- Cream vegan butter and sugar with mixer on medium speed for at least 30 seconds until light and fluffy. Mix in sifted ingredients until just blended (
- Stir in raisins using mixer on slowest speed (5 seconds).
- Drop cookie dough using medium sized cookie scoop (or a spoon) around 2-3 tbsp at a time onto cookie sheets, keeping cookies 3 inches apart.
- Bake at 350F for 10-14 minutes, time depends on the size you make your cookies.
- Edges should be lightly toasted when done and move directly to wire rack to cool (cookies will seem very soft but will set as they cool).
- Leave on tray 1 or 2 minutes until firm enough to remove with a metal spatula
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
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