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.
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.
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.
Add self-raising flour, baking powder, ground cinnamon, nutmeg, salt and porridge oats and mix until well combined.
Stir through the raisins (or chocolate chips if you want to make them a little less ‘worthy’).
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.
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.
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 1/2 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.
More Vegan Cookie Recipes:
Vegan peanut butter chocolate chip cookies
Vegan pumpkin chocolate chip cookies
Chocolate raspberry skillet cookie for two
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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.
Ingredients
- 115 g (4 oz / 1 stick) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
- 85 g (1/2 cup) light brown soft sugar
- 35 g (3 Tbsp) caster (superfine) sugar
- 2 Tbsp non-dairy milk (soy is best)
- 1 tsp vanilla extract
- 120 g (1 cup) self-raising flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 100 g (3 ½ oz / 1 cup) porridge oats (not jumbo)
- 100 g (3 ½ oz / ⅔ cup) raisins
Instructions
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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.
Recipe 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 1/2 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.
