Vegan Oatmeal Raisin Cookies: A Chewy & Delicious Treat

Oatmeal raisin cookies—a classic reinvented with a vegan twist! These cookies are perfect for satisfying your sweet tooth while keeping things plant-based. They’re chewy, packed with flavor, and incredibly easy to whip up.

Gather Your Ingredients

• 1 cup rolled oats (not instant)
• 1/2 cup all-purpose flour (or gluten-free 1:1 baking flour)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened applesauce
• 1/2 cup raisins

Vegan oatmeal raisin cookie ingredients laid out on a marble countertop.

Let’s Get Baking!

1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Dry Ingredients: In a medium bowl, whisk together the oats, flour, baking soda, and salt.

3. Cream Together: In a separate large bowl, cream together the softened vegan butter and both sugars until light and fluffy.

4. Add Wet Ingredients: Beat in the vanilla extract and applesauce until well combined.

5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. Fold in Raisins: Gently fold in the raisins.

   A large mixing bowl filled with vegan oatmeal raisin cookie dough.

7. Scoop and Bake: Drop spoonfuls of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

8. Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown.

   Vegan oatmeal raisin cookies baking on a baking sheet in the oven.

9. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

   Freshly baked vegan oatmeal raisin cookies cooling on a wire rack.

Enjoy!

These vegan oatmeal raisin cookies are best enjoyed warm with a glass of plant-based milk.

Tips for Baking Success

• Don’t Overmix: Overmixing the dough can result in tough cookies. Mix until the ingredients are just combined.

• Chilling the Dough (Optional): If you have time, chill the cookie dough for 30 minutes before baking. This will help prevent the cookies from spreading too much.

• Storage: Store any leftover cookies in an airtight container at room temperature for up to 3 days.

  “These cookies are a testament to the fact that vegan baking doesn’t have to be complicated or lacking in flavor. Embrace simple ingredients and techniques to create a cookie that’s both delicious and satisfying.” – Chef Anya Green, Vegan Pastry Chef

Vegan Oatmeal Raisin Cookie FAQs

1. Can I use quick oats instead of rolled oats?

While you can use quick oats in a pinch, rolled oats are recommended for this recipe. Quick oats are more finely processed and can result in a slightly different texture.

2. Can I make these cookies gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free 1:1 baking flour.

3. Can I freeze the cookie dough?

Yes, you can freeze the cookie dough for up to 3 months. Simply scoop the dough onto a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.

> "The beauty of this recipe is its versatility. Feel free to experiment with different mix-ins like chopped walnuts, chocolate chips, or dried cranberries to create your own signature twist." - Chef Anya Green, Vegan Pastry Chef

4. What can I use as an egg replacement?

This recipe uses applesauce as an egg replacement, which adds moisture and binds the ingredients together. Other vegan egg replacers, such as flaxseed meal or mashed banana, can also be used.

5. Why are my cookies flat?

Cookies can turn out flat for several reasons, such as using overly soft butter, not chilling the dough, or overmixing. Make sure your butter is at a cool room temperature, consider chilling the dough, and be careful not to overmix the ingredients.