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    You are here: Home / Biscuits/Cookies / Vegan Oatmeal Raisin Cookies

    Vegan Oatmeal Raisin Cookies

    Published: Feb 20, 2020 · Modified: Nov 8, 2020

    Go to Recipe

    Vegan oatmeal raisin cookies - these delicious egg and dairy-free cookies are crispy on the outside and soft and chewy in the middle. They are quick and easy to make and perfect for snacking on.

    a stack of vegan oatmeal raisin cookies on a metal tray.

    I think that oatmeal raisin cookies are pretty underrated in the cookie world, overshadowed by the ever popular classic chocolate chip. They are one of my favourite types of cookie however and my first choice for snacking on.

    These vegan oatmeal raisin cookies are absolutely perfect in my opinion; crispy around the edges and soft and chewy in the middle with a good level of spice. They are also super quick and easy to make and don't require any weird ingredients or egg replacers.

    I love them freshly baked with a cup of tea, they make the perfect snack! They are sweet enough to fulfill any sugar cravings but the oats and raisins make them just that little bit healthier and help to keep you full for longer.

    I adapted this delicious recipe by Crumbs and Corkscrews. I tweaked the quantities so that the texture and flavour suits me but the inspiration is all hers!

    Vegan oatmeal raisin cookies on a sheet of brown baking parchment on a marble background.

    How To Make Vegan Oatmeal Raisin Cookies:

    (For ingredients and full instructions see the recipe card below)

    *For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

    Start by placing softened vegan block butter, light brown soft sugar, caster sugar, non-dairy milk and vanilla extract in a bowl. Beat with an electric mixer until it is light and fluffy. The mixture may look a bit curdled, not to worry, it will come together once you add the dry ingredients.

    step 1 - whisking the butter and sugar

    Add self-raising flour, baking powder, ground cinnamon, nutmeg, salt and porridge oats and mix until well combined.

    step 2 - adding the dry ingredients

    Stir through the raisins (or chocolate chips if you want to make them a little less 'worthy').

    step 3 - adding the raisins

    Roll the dough into golf ball sized balls and place them well spaced apart on a couple of lined baking sheets. Flatten them very slightly with your hand, not too much though otherwise they will spread too thin.

    If the dough is too soft to roll, pop it in the fridge for half an hour or so to firm up. You can keep it in there (covered) for a day or so if needed.

    Bake the cookies for about 12-15 minutes, until they are golden around the edges.

    step 4 - baking the cookies

    Remove from the oven and immediately transfer them to a wire rack to cool. Don't leave them on the baking tray or the bottoms might go soggy and nobody wants that.

    The cookies are best eaten on the day they are baked but they will keep in an airtight container for 2-3 days.

    Close up of a stack of cookies.

    Top Tips:

    Make sure that you use a block butter/margarine, not the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block.

    If you don't like raisins no problem! Simply leave them out or swap for chocolate chips, dried cranberries, chopped pecans etc, etc.

    If you don't have any self-raising flour you can use plain flour instead and add an extra ½ tsp of baking powder.

    If the cookie dough is too soft to roll into balls, pop it in the fridge for half an hour to firm up.

    The unbaked cookies can be frozen once they have been shaped into balls and flattened slightly. Place them spaced apart on a tray in the freezer then transfer to a ziplock bag once frozen. They can be baked straight from frozen but may need a minute or two longer in the oven.

    Eggless oatmeal raisin cookies on a sheet of brown baking parchment.

    More Vegan Cookie Recipes:

    Vegan chocolate chip cookies

    Vegan peanut butter chocolate chip cookies

    Vegan gingerbread cookies

    Vegan biscotti

    Maple cookies

    Vegan Easter biscuits

    Vegan pumpkin chocolate chip cookies

    Cinnamon swirl cookies

    Chocolate raspberry skillet cookie for two

    Vegan oatmeal raisin cookies on a round wire rack on a marble background.

    If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

    *All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

    vegan oatmeal raisin cookies on a round wire rack on a marble background
    Print
    5 from 3 votes

    Vegan Oatmeal Raisin Cookies

    Vegan oatmeal raisin cookies – these delicious egg and dairy-free cookies are crispy on the outside and soft and chewy in the middle. They are quick and easy to make and perfect for snacking on.
    Course Dessert, Snack
    Cuisine American
    Keyword cookies
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings 12 cookies
    Author Domestic Gothess

    Ingredients

    • 120 g (½ cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
    • 90 g (½ cup) light brown soft sugar
    • 35 g (3 Tbsp) caster (superfine) sugar
    • 2 Tbsp non-dairy milk (soy is best)
    • 1 tsp vanilla extract
    • 125 g (1 cup) self-raising flour
    • ½ tsp baking powder
    • 1 tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • ¼ tsp salt
    • 100 g (3 ½ oz / 1 cup) porridge oats (not jumbo)
    • 100 g (3 ½ oz / ⅔ cup) raisins

    Instructions

    • Preheat the oven to 180°C/350°F/gas mark 4. Line two baking sheets with baking parchment.
    • Place the softened block butter, light brown soft sugar, caster sugar, milk and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy.
    • Add the flour, baking powder, cinnamon, nutmeg, salt and oats and mix until well combined. Stir through the raisins.
    • Roll the dough into golf ball sized balls and place them well spaced apart on the baking sheets. You should get about 12-13 cookies. Flatten them very slightly with your hand. If the dough is too soft to roll, pop it in the fridge for half an hour or so to firm up.
    • Bake the cookies for about 12-15 minutes, until they are golden around the edges. Remove from the oven and immediately transfer them to a wire rack to cool.
    • The cookies are best on the day they are baked but will keep in an airtight container for 2-3 days.

    Notes

    • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
    • Make sure that you use a block butter/margarine, not the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block.
    • If you don’t like raisins no problem! Simply leave them out or swap for chocolate chips, dried cranberries, chopped pecans etc, etc.
    • If you don’t have any self-raising flour you can use plain flour instead and add an extra ½ tsp of baking powder.
    • The unbaked cookies can be frozen once they have been shaped into balls and flattened slightly. Place them spaced apart on a tray in the freezer then transfer to a ziplock bag once frozen. They can be baked straight from frozen but may need a minute or two longer in the oven.

    vegan oatmeal raisin cookies pinterest image

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    Reader Interactions

    Comments

    1. Cole

      July 30, 2020 at 11:49 pm

      5 stars
      The best! I’ve made these 3 times, each time they were just perfect. Thank you Hannah!

      Reply
    2. Jireh-Elle

      February 08, 2021 at 8:55 pm

      Hi Can you Melt the Butter as well? Or can You Use Coconut Oil?

      Reply
      • hannahhossack

        February 11, 2021 at 2:44 pm

        I haven't tried either of those things. I imagine that either melting the butter or using coconut oil would be fine, but I think that you would have to chill the dough before portioning it out.

        Reply
    3. Anne Atkinson

      March 06, 2021 at 10:03 am

      Could you use evoo instead of the butter?

      Reply
      • hannahhossack

        March 06, 2021 at 5:07 pm

        Hi Anne, I'm afraid that I haven't tested using oil instead so I'm not sure how the texture would differ.

        Reply
    4. Keri @ Daily Dish

      April 27, 2021 at 8:17 pm

      I agree that oatmeal raisin cookie are underrated...they're my go-to cookie snack too. These look really good. I'm going to make a batch tomorrow. Thank you for all the great recipes!

      Reply
    5. G

      July 18, 2021 at 4:44 pm

      5 stars
      These are amazing! I’ve made them so many times and they turn out great every time. I’ve been doubling the recipe because they’re so yummy and they get gobbled up on the day they’re made. Thanks for the great recipes!

      Reply

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    Hannah Hossack-Lodge (Domestic Gothess)

    Hi, I'm Hannah! I'm a UK based vegan food blogger, recipe developer and food photographer specialising in the best vegan baking. Welcome to Domestic Gothess!

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