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 chocolate 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!
When I first tested these cookies, I could only find jumbo raisins in the store, and those did not work out well at all.
They are just too big to go easily into the batter 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 and seedless variety.
Not just any ol’ oatmeal cookie
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.
We also add in some chopped walnuts, which I was a bit sceptical about at first, but works so so well with these. But if you don’t eat nuts, don’t worry you can omit them. They’re an optional add in but oh so good!
These vegan oatmeal raisin cookies are super quick and easy. They take 30 minutes from start to finish. 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.
So I think you’re going to love these vegan oatmeal raisin cookies as much as I do! They are:
- Crispy on the edges and softer in the centers
- Rich in flavor
- So easy
Keep them stored in an airtight container at room temperature and they’ll stay good for up to a week.
What do you think of these vegan oatmeal raisin cookies? Going to make them soon? I hope so! Let me know in the comments! And please rate the recipe too, it’s so helpful, thank you.
For more delicious vegan cookie recipes, check out these great options:
- Vegan Chocolate Chip Cookies
- Vegan Peanut Butter Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- Vegan Chocolate Cookies
- Vegan Sugar Cookies
Sign up to our email list while you’re here, you’ll receive an awesome 10-recipe dinner recipes ebook (entirely free) and you’ll be the first to know when new recipes are posted to the blog.
Vegan Oatmeal Raisin Cookies
- ½ cup Vegan Butter (112g)
- 1 cup Light Brown Sugar (200g)
- 1 Tbsp Golden Syrup or Maple Syrup
- 1 Tbsp Dark Molasses
- 1 Tbsp Vanilla Extract
- 1 and ½ cups Rolled Oats (144g)
- 1 cup All Purpose Flour (125g)
- 1 cup Dessicated Coconut (80g) Finely Shredded Coconut
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 tsp Cinnamon
- 2 Tbsp Soy Milk or other non-dairy milk
- ¾ cup Raisins (105g) small and seedless
- ½ cup Chopped Walnuts (64g) optional
- Add the vegan butter and brown sugar to the bowl of an electric mixer and cream them together. Add in the golden syrup, molasses and vanilla and mix in.
- Add the rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon to a mixing bowl and mix together.
- Add the dry ingredients in with the wet and mix in (by hand, don't use the electric mixer for this part) until crumbly.
- 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.
- Add in the raisins and chopped walnuts and mix in.
- Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
- Roll the dough into balls and place onto the 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 12-15 minutes.
- The tops will be golden brown and the edges firm but the cookies will be very soft in the middle.
- Allow the cookies to cool on the baking tray and firm up before moving them.
- If you want a softer cookie then bake them for a shorter time. For a crunchier cookie bake them for the full 15 minutes.
- If your cookies don't flatten on their own in the oven then you can flatten them with a fork as soon as they come out the oven while they're still soft and warm.