I haven’t made Oatmeal Raisin Cookies in years. Mostly because my husband hates raisins and so anything with chocolate usually wins in our house. But yesterday, with pouring rain, coronavirus stress in full force and just feeling really anxious,, I wanted to spend some time in the kitchen. And nibble some warm-from-the-oven cookies. Baking to the rescue!
These vegan Oatmeal Raisin Cookies turned out better than I could have hoped. I’m nibbling one right now as I type and in a blissful cloud of cinnamon, oats, butter and vanilla. These are tender and slightly fluffy, with loads of chewy raisins and chopped mixed nuts studding the softly textured insides.
Three Cheers for Oatmeal Cookies
In my opinion, I don’t think the humble Oatmeal Raisin Cookie gets enough credit. I think it’s the lack of chocolate and the presence of dried fruit. And the fact that sometimes store-bought oatmeal cookies can be hard or overly chewy or just not enjoyable. But homemade and your golden.
Warm and fluffy, buttery and spiced. I have to say, I’m kinda obsessed with these vegan cookies and can’t wait to make them again and again. Sorry hunny.
Mixed Nuts
So in lieu of pantry meals and quarantine life, I had to use what I had. I happened to be very stocked up on nuts. I had a big opened bag of roasted + salted mixed nuts. The kind with Brazil nuts, almonds, pecans and cashews. I chopped up about a half cup of those and folded them in along with the raisins. I love the salty-sweet combination of the two.
So if you have salted nuts, try those instead of raw. They give the cookies a nice punch and tone and sharpen the sweet.
Raisins
I always buy organic when it comes to raisins. Since grapes tend to be part of the dirty dozen of produce items, it really makes sense that a concentrated version of grapes should be organic. If you don’t have organic, don’t fret, but if you can choose – give it a thought.
Oats Oats Oats: Whole or Quick?
I love rolled oats. I very often have oatmeal for breakfast. So adding a hefty amount of oats in place of flour in a cookie recipe made me very happy. I used Bob’s quick cooking rolled oats. If you use a more whole oat variety, your cookies will be much more textured and possible a bit drier. So go with more processed rolled oats if you like the texture of my cookies. But both will be delicious!
I’m actually running low on oats and stressing a bit! They are sold out as of right now on Amazon and it’s so hard to get to the store. Definitely at the top of my grocery list though.
Kid Approved
This recipe also makes a great baking project with kids! Maybe it can remind them that cookies don’t always have to have chocolate to be delicious … not that there is anything wrong with chocolate, ha.
Comfort Food: Cookie Edition
For me, Oatmeal Cookies just remind me of childhood. And during this stressful time, anything comforting and cozy and I am in. I made cozy potato soup and these cookies yesterday to deal with my anxiety – and you know what – it worked!! Goodbye news and phone, hello vanilla aroma wafting through the kitchen and the coziest soup ever.
Hope you are all staying well + happy.
Oatmeal Raisin Cookies
Ingredients
Wet
- 2 sticks vegan butter, 1 cup total
- ½ cup brown sugar
- ½ cup agave or maple syrup
- 1 tablespoon vanilla extract
- 2 Tbsp ground flax seed
- 6 tablespoon water
Dry
- 2-3 teaspoon ground cinnamon
- 1 ½ cups rolled oats
- 1 ½ cups all-purpose baking flour
- 2 teaspoon baking powder
- ½ teaspoon salt
Fold in:
- 1 cup organic raisins
- ½ cup mixed nuts, chopped – optional
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Combine the flax seed and water in a small cup. Let sit for at least two minutes to thicken.
- Add all the wet ingredients to a large mixing bowl and mix with your mixer until creamy.
- Add in the dry ingredients and mix until combined and fluffy.
- Fold in the nuts and raisins.
- Spoon dough onto baking sheet(s). You can also use a cookie dough scoop.
- Bake at 350 degrees for 14 minutes, or until edges start to lightly brown.
- Remove from oven and cool on pan for ten minutes. Transfer to cooling rack until cooled enough to store or serve. Store leftovers sealed, in the fridge or freezer.
Equipment
- baking sheet
- mixer
- large mixing bowl
nutrition estimate | per serving
Love this recipe thank you! Made these for my kids last week.
Hi Kathy,
Would a gluten free flour work alright in this recipe? I have almond flour and also Bob’s Red Mill 1 to 1 in my cupboard.
P.S Congratulations on your little one on the way, and sharing your journey with us:)