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Home » Recipes » cookies

Vegan Oatmeal Raisin Cookies

by Kathy Patalsky · updated: Aug 30, 2024 · published: Mar 23, 2020 · About 4 minutes to read this article. 2 Comments

oatmeal raisin cookies on pink background

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.

oatmeal cookies and milk

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.

oatmeal raisin cookies on a plate

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.

inside of cookies with oats and raisins

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.

stack of oatmeal cookies

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

Oatmeal Raisin Cookies

These vegan oatmeal raisin cookies are fluffy and soft with loads of texture from rolled oats, chopped nuts and chewy sweet organic raisins.
5 from 2 votes
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Print Pin
Prep: 15 minutes mins
Cook: 1 hour hr 14 minutes mins
Total: 1 hour hr 29 minutes mins
Servings: 18

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
recipe author: Kathy Patalsky

nutrition estimate | per serving

Calories: 212kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 152mg | Potassium: 168mg | Fiber: 2g | Sugar: 10g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Dessert
American
baking, christmas cookies, oatmeal, raisins, snacks, vegan
Did you make this?Snap a pic + tag me! @KathyPatalsky

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About Kathy Patalsky

Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

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