Vegan Oatmeal Raisin Cookies

4.98 from 75 votes

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

Prep Time15

Cook Time12

Total Time27

Course: Baking, Cookies, Dessert

Cuisine: Vegan

Diet: Vegan

Servings:

Calories: 195kcal

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.

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.
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.
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).
This recipe has been updated with new photos and extra tips but the recipe itself is the same.