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    Home » Cookies

    Vegan Oatmeal Raisin Cookies

    Published: Aug 14, 2018 Updated: Dec 20, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Oatmeal Raisin Cookies

    These vegan oatmeal raisin cookies are crisp on the outside, soft and chewy on the inside, rich and delicious with a hint of molasses.

    Vegan oatmeal raisin cookies stacked up on a black plate.

    There is always time for another vegan oatmeal cookie recipe. These vegan oatmeal raisin cookies are so good, you’ll love them even if you don’t love raisins. Seriously.

    I’m not a massive fan of raisins, in that you won’t generally find me eating a handful of raisins ever, but I’ll eat them when they come mixed up with salted peanuts or when they’re in a dessert (like this vegan tiffin, then they’re awesome!).

    And in these cookies, they are so good and mix in so well with the other flavors, it will pretty much make a raisin convert out of anyone. They are just ultimately good.

    We’ve already done a bunch of oatmeal cookie recipes on this blog but there is always space for more. Have you tried our simple vegan oatmeal cookies, vegan oatmeal chocolate chip cookies or vegan peanut butter oatmeal cookies yet?

    If you have, then you know how good they are and how good this one is going to be too!

    What sets these oatmeal cookies apart from other oatmeal cookie recipes is well, raisins of course, but also the addition of molasses.

    You just use a small amount but nonetheless you will notice the difference in flavor, and that blends so well with the cinnamon and brown sugar, and raisins of course.

    You’ll also love our vegan anzac biscuits, vegan cowboy cookies and vegan oatmeal cranberry cookies.

    Ingredients For Oatmeal Raisin Cookies:

    Photo of the ingredients needed to make vegan oatmeal raisin cookies.

    Ingredient Notes

    • Raisins – should be small and seedless. When I first tested these cookies, I could only find jumbo raisins in the store, and they did not work out well at all. They are just too big to go easily into the cookie dough and even when the cookies were baking, it was like these giant raisins were just falling out of the cookies onto the baking tray! So don’t use jumbo raisins! You want the nice and small seedless variety.
    • Dessicated coconut – is also called finely shredded coconut.
    • Walnuts – these are optional but highly recommended.
    • Maple syrup – can be switched for golden syrup or agave nectar or any syrup you may have on hand.
    • Molasses – you can really use any molasses here since it’s only a small amount. Our favorite brand is Grandma’s.
    • Soy milk – can be replaced with any non-dairy milk.
    Vegan oatmeal raisin cookies stacked up on a black plate.

    How To Make Vegan Oatmeal Raisin Cookies

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
    Two photo collage showing vegan butter and brown sugar added to stand mixer and creamed together.
    • Add maple syrup, molasses and vanilla extract and mix in.
    Two photo collage showing maple syrup, molasses and vanilla added to stand mixer and mixed in.
    • In a separate bowl add rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon and mix together.
    Two photo collage showing dry ingredients added to mixing bowl and mixed together.
    • Add the dry ingredients in with the wet and mix with a spoon into a crumbly cookie dough.
    Two photo collage showing dry ingredients added to wet and mixed into a crumbly cookie dough.
    • Add soy milk and mix again. Your dough should be very thick but you should be able to roll it into a ball and have it stick together perfectly at this stage. If not, add a little more soy milk.
    Two photo collage showing soy milk added to cookie dough and mixed in.
    • Add raisins and chopped walnuts and mix in.
    Two photo collage showing raisins and chopped walnuts added to cookie dough and mixed in.
    • Roll the cookie dough into balls and place them evenly onto a parchment lined baking tray. Aim to get 20 cookies from the batch.
    • Place into the oven and bake at 350°F for 12 minutes. The tops will be golden brown and the edges will be firm, but the cookies will still be very soft in the middle.
    Two photo collage showing oatmeal raisin cookies before and after baking.
    • Let the cookies cool and firm up directly on the tray.
    Vegan oatmeal raisin cookies on a parchment lined baking tray.

    Quick and Easy

    These vegan oatmeal raisin cookies are super quick and easy. There’s no chilling of the dough or any delays in this recipe.

    If you have a serious oatmeal cookie craving and have the ingredients on hand then in 30 minutes time you could have a batch of freshly baked cookies coming out of the oven!

    You’ll have to wait for them to cool down, but you’ll be enjoying some of this cookie goodness in a very short amount of time.

    When they come out of the oven, the cookies are quite soft in the middle. You might even wonder if they’re cooked. As long as they’re nicely browned on top, they’re good. Let them cool directly on the tray and they’ll firm up beautifully.

    Vegan oatmeal raisin cookies in a stack.

    Recipe Tips

    Try and get an even amount of raisins and walnuts into each cookie. There’s no need to be too precise of course, but you just want to keep a general eye on it as you’re rolling the cookie dough into balls. You don’t want some cookies to have a ton of raisins/walnuts and others to have none.

    Baking time. For a softer cookie bake for 12 minutes. If you’d like them to have more crunch then you can increase the baking time to 15 minutes.

    If your cookies don’t flatten. These cookies will usually flatten on their own in the oven. But if they don’t, you can increase the baking time by a couple of minutes. If they still haven’t flattened then just flatten them gently with a fork as soon as they come out the oven still warm and soft.

    Make them gluten-free. These cookies work really well as gluten-free. All you have to do is switch the regular flour for a gluten-free all purpose baking blend. Also make sure your rolled oats are gluten-free.

    Vegan oatmeal raisin cookies in a stack.

    Storing and Freezing

    Keep them stored in an airtight container at room temperature and they’ll stay good for up to a week. You can also store them in an airtight container in the fridge.

    You can freeze the baked cookies for up to 3 months.

    You can even freeze the unbaked cookie balls for up to 3 months and then bake them directly from frozen (allow an extra couple of minutes baking time).

    Vegan oatmeal raisin cookie leaning against a stack of cookies.

    More Delicious Vegan Cookie Recipes

    1. Vegan Chocolate Chip Cookies
    2. Vegan Peanut Butter Cookies
    3. Vegan Peanut Butter Chocolate Chip Cookies
    4. Vegan Chocolate Cookies
    5. Vegan Sugar Cookies
    6. Vegan Snickerdoodles
    Vegan oatmeal raisin cookies in a stack with the top cookie broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan oatmeal raisin cookies stacked up on a black plate.

    Vegan Oatmeal Raisin Cookies

    These vegan oatmeal raisin cookies are crisp on the outside, soft and chewy on the inside, rich and delicious with a hint of molasses.
    4.97 from 64 votes
    Print Pin Rate
    Course: Baking, Cookies, Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 20
    Calories: 195kcal
    Author: Alison Andrews

    Ingredients

    • ½ cup Vegan Butter (112g)
    • 1 cup Light Brown Sugar (200g)
    • 1 Tablespoon Maple Syrup or Golden Syrup
    • 1 Tablespoon Molasses
    • 1 Tablespoon Vanilla Extract
    • 1 ½ cups Rolled Oats (150g)
    • 1 cup All Purpose Flour (125g)
    • 1 cup Dessicated Coconut (80g) Finely Shredded Coconut
    • 1 teaspoon Baking Soda
    • ½ teaspoon Salt
    • 1 teaspoon Cinnamon
    • 2 Tablespoons Soy Milk or other non-dairy milk
    • ¾ cup Raisins (105g) small and seedless
    • ½ cup Chopped Walnuts (64g) Optional
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C).
    • Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
    • Add maple syrup, molasses and vanilla extract and mix in.
    • In a separate bowl add rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon and mix together.
    • Add the dry ingredients in with the wet and mix with a spoon into a crumbly cookie dough.
    • Add in the soy milk and mix again. Your dough should be very thick, but you should be able to roll it into a ball and have it stick together perfectly at this stage. If not, add a tiny bit more soy milk.
    • Add in the raisins and chopped walnuts and mix in.
    • Roll the dough into balls and place them evenly onto a parchment lined baking tray. Aim to get around 20 cookies. Try to ensure the raisins are spread out in the cookie dough so that you don't end up with some cookies having no raisins and some cookies having a lot of raisins.
    • Place into the oven and bake for 12 minutes. The tops will be golden brown and the edges will be firm, but the cookies will still be very soft in the middle.
    • Let the cookies cool and firm up directly on the tray.

    Video

    Notes

    1. Baking time. For a softer cookie bake for 12 minutes. If you’d like them to have more crunch then you can increase the baking time to 15 minutes.
    2. If your cookies don’t flatten. These cookies will usually flatten on their own in the oven. But if they don’t, you can increase the baking time by a couple of minutes. If they still haven’t flattened then just flatten them gently with a fork as soon as they come out the oven still warm and soft.
    3. Make them gluten-free. These cookies work really well as gluten-free. All you have to do is switch the regular flour for a gluten-free all purpose baking blend. Also make sure your rolled oats are gluten-free.
    4. Storing: Keep them stored in an airtight container at room temperature and they’ll stay good for up to a week. You can also store them in an airtight container in the fridge.
    5. Freezing: You can freeze the baked cookies for up to 3 months. You can even freeze the unbaked cookie balls for up to 3 months and then bake them directly from frozen (allow an extra couple of minutes baking time).
    6. This recipe has been updated with new photos and extra tips but the recipe itself is the same. 

    Nutrition

    Serving: 1Cookie | Calories: 195kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 158mg | Potassium: 148mg | Fiber: 2g | Sugar: 13g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Nina says

      December 13, 2022 at 5:54 pm

      I will plan to add 3 Tablespoons of soy milk next time I make these. At altitude, it seems I need more liquid. They are a huge hit for everyone – vegan or not!

      Reply
    2. Debra says

      December 08, 2022 at 5:22 pm

      If I can only find regular coconut flakes do I need to grind them?

      Reply
      • Alison Andrews says

        December 09, 2022 at 9:34 am

        Yes you can grind them or pulse them in the food processor.

        Reply
    3. Frank says

      December 03, 2022 at 5:35 pm

      All I have to say is WOW! I made these for my bf and we both loved them. I did replace molasses with a little extra maple syrup and agave because I was out of molasses. These are perfect for eating by the fire in your pjs and watching sappy Xmas rom coms. One important tip. Cook all the cookies and freeze the remaining right away. I ate half of the batter raw! So amazingly good! Thank you for sharing.5 stars

      Reply
      • Alison Andrews says

        December 05, 2022 at 12:01 pm

        Thanks for the awesome review Frank!

        Reply
    4. Sherri says

      June 18, 2022 at 5:22 pm

      My husband said these were the best oatmeal cookies I ever made him. I do have to fess up I changed the vegan butter for the 76grams of coconut oil/19 grams of water (as suggested by previous review), coconut sugar for brown sugar and date syrup for molasses, only because I did not have the other items. Saving this recipe for sure.5 stars

      Reply
      • Alison Andrews says

        June 20, 2022 at 2:13 pm

        That so awesome Sherri! Thanks so much for sharing!

        Reply
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