Vegan Oatmeal Raisin Cookies
One-bowl vegan oatmeal raisin cookies that are incredibly delicious! They are packed with flavor as they include brown sugar, cinnamon, chewy oats and a hint of maple syrup.
Ingredients
- ¾ cup (150g) packed light brown sugar
- ½ cup (115g) vegan butter room temperature (note 1)
- 1 tablespoon (20g) maple syrup or molasses (note 2)
- 1 teaspoon vanilla extract
- ¾ cup (95g) all-purpose plain flour or gluten-free all-purpose flour (note 3)
- 1 ½ cups (180g) rolled oats (quick oats will work if you're in a pinch)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- Pinch of salt if using unsalted butter
- 1-3 tablespoons (15-45g) dairy-free milk if needed
- ¾ cup (115g) raisins (note 4)
- ½ cup (60g) walnuts optional
Instructions
- Preheat the oven to 180°C (350°F). Line 2 large baking sheets with parchment paper.
Making the vegan oatmeal raisin cookies:
- Add the butter, brown sugar, maple syrup and vanilla to a large bowl (if using a hand mixer) or the bowl of a stand mixer with the paddle attachment. Beat until fluffy and well combined.
- Add the flour, oats, cinnamon, baking soda and salt then mix until well combined. The oats should be mostly broken down and the dough should be a little tacky but crumbly. If your dough is a little dry, add some dairy-free milk and mix again.
- Add the raisins and walnuts and mix until just combined.
- Use a medium cookie scoop or your hands to divide the cookie dough into 16 balls (2 tablespoons each or 47g each). Flatten the balls into small flat discs and arrange them on your prepared baking sheets. Leave around 2 inches (5 cm) between each cookie as they will spread a little.
Baking the oatmeal cookies:
- Bake the cookies for around 11-13 minutes. The cookies are ready when the edges are golden brown (the centers will still look uncooked). They will continue baking on the trays. For softer cookies, bake the cookies for shorter or for crispier cookies, bake them for longer. Allow the cookies to cool on the baking sheets for 15 minutes then transfer them to a wire rack.
- Enjoy the cookies warm or at room temperature. They're wonderful with a glass of almond milk, cup of tea or coffee!
- Store leftover cookies in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks or in the freezer for up to 2 months.
Notes
- These cookies will work with chilled spreadable vegan butter but your cookies will spread more. Alternatively, you may also use coconut oil for these cookies, however I recommend adding extra salt for flavor.
- These cookies will still work if you omit the maple syrup or molasses, but they'll just be more crumbly and like granola cookies. If you skip it, add more dairy-free milk.
- Some brands of gluten-free flour absorb less than regular flour so you may need to add an extra tablespoon of gf flour. Your final cookie dough should still be a little tacky.
- For juicy raisins, soak them in warm water for 10-20 minutes beforehand. Drain them well and pat dry before using.
Nutrition
Serving: 1 cookie | Calories: 154kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Sodium: 110mg | Potassium: 53mg | Fiber: 1g | Sugar: 8g | Vitamin A: 293IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg