Description
Deliciously chewy and flavorful vegan oatmeal raisin cookies made in one bowl. These cookies combine brown sugar, cinnamon, rolled oats, raisins, and a hint of maple syrup for a perfect plant-based treat. Easy to prepare and perfect for dessert or snack time.
Ingredients
Wet Ingredients
- ½ cup (115g) vegan butter, room temperature
- ¾ cup (145g) packed light brown sugar
- 1 tablespoon (20g) maple syrup or molasses
- 1 teaspoon vanilla extract
- 1-3 tablespoons (15-45g) dairy-free milk, if needed
Dry Ingredients
- ¾ cup (95g) all-purpose plain flour or gluten-free all-purpose flour
- 1 ½ cups (180g) rolled oats (quick oats can be used)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- Pinch of salt (if using unsalted vegan butter)
Add-ins
- ¾ cup (115g) raisins
- ½ cup (60g) walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl or stand mixer with paddle attachment, beat the vegan butter, brown sugar, maple syrup, and vanilla extract until the mixture is fluffy and well combined.
- Add Dry Ingredients: Incorporate the flour, rolled oats, ground cinnamon, baking soda, and salt into the wet ingredients. Mix until the oats are mostly broken down and the dough is tacky but crumbly. If the dough feels too dry, gradually add dairy-free milk and mix again.
- Add Raisins and Walnuts: Gently fold in the raisins and walnuts until just combined to keep the texture intact.
- Shape Cookies: Using a medium cookie scoop or your hands, divide the dough into 16 even balls (about 2 tablespoons or 47g each). Flatten each ball into a small disc and place them on the prepared baking sheets, leaving about 2 inches (5 cm) between each cookie.
- Bake Cookies: Bake in the preheated oven for 11-13 minutes. The cookies are done when the edges turn golden brown but the centers still look slightly undercooked. They will continue baking on the hot trays after removal.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 15 minutes, then transfer them to a wire rack to cool completely. This will help them set perfectly.
- Serve and Store: Enjoy the cookies warm or at room temperature with almond milk, tea, or coffee. Store leftovers in an airtight container at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 2 months.
Notes
- Using chilled spreadable vegan butter is fine but may cause the cookies to spread more. Coconut oil can be substituted but consider adding extra salt for flavor balance.
- If omitting maple syrup or molasses, cookies will be more crumbly and granola-like. Add extra dairy-free milk to compensate.
- Gluten-free flour brands vary in absorbency; an extra tablespoon may be needed to achieve the right dough consistency.
- For juicier raisins, soak them in warm water for 10-20 minutes, then drain and pat dry before adding to dough.
