Need a batch of cookies quickly? These easy vegan oatmeal raisin cookies are ready in under 30 minutes! This classic cookie is a family favourite.
We often bake a batch of these cookies before we go on a trip. They make an awesome vegan roadtrip snack - the challenge is to not eat all of them in one go!
Because of the oats, they’re also a great energy boost when you’re hiking. And sometimes I even eat them for a quick and lazy breakfast!
For the oats you want to use rolled oats, also known as old fashioned oats. The smaller kinds of quick, instant or porridge oats don’t work so well.
For the vegan butter, we like to use a ‘block’ style vegan butter for our cookie recipes, rather than a dairy free spread or margarine, which usually contain more water. Our favourite is Naturli' Vegan Block as it has such a rich and buttery taste.
For the sugar, we like to use soft brown sugar for the extra flavour it brings. It also keeps the texture of the cookies nice and moist. You can use light or dark brown sugar.
You'll also need some vanilla extract, plant-based milk (we used oat milk), all purpose or plain flour, baking powder and a touch of cinnamon.
Step by step pictures
You'll find the full recipe is in the card at the end of the post, but here's a visual overview on how to make these vegan oatmeal raisin cookies.
Step 1 - Cream together the vegan butter and sugar.
Step 2 - Mix in the oat milk and vanilla extract.
Step 3 - Add flour, cinnamon and baking powder and combine.
Step 4 - Stir in the oats and raisins.
Step 5 - Scoop spoonfuls of the cookie dough onto a lined baking sheet.
Step 6 - Bake at 180°C /350°F for 12 - 15 minutes until golden brown.
There's no need to shape the scoops of dough any further or press them down on the baking sheet. Just space them out enough to allow them to spread. We quite like the coarse texture. It looks good and brings a lot of crunch!
Instead of raisins you can use other dried fruit, such as sultanas/golden raisins or chopped apricots. Dried cranberries are my favourite!
Chopped nuts or pumpkin seeds/pepitas are also a delicious addition. You can add about 60g - 120g or ¼ - ½ cup into the dough when you stir in the raisins.
Check out our vegan oatmeal chocolate chip recipe if you fancy a chocolatey version!
Serving and storage
Let your cookies cool down on the tray for at least 5 minutes before serving. They will still be soft when they come out of the oven and this gives them time to firm up. After 5 minutes transfer to a wire rack to finish cooling.
When cool, store in an airtight container at room temperature for up to 1 week.
Vegan Oatmeal Raisin Cookies
- ½ cup (112 g) vegan butter diced
- ¾ cup (150 g) brown sugar
- 1 cup (125 g) flour plain, all purpose
- 1 tsp cinnamon
- 1 tsp baking powder
- 2 cup (160 g) rolled oats
- ¼ cup (60 ml) oat milk
- ⅔ cup (110 g) raisins
- 1 tsp vanilla extract
- Preheat the oven to 180°C / 350°F fan.
- In a mixing bowl, cream together the diced vegan butter and the sugar, until well combined and smooth.
- Add the oat milk and vanilla extract and stir in briefly.
- Next add the flour, cinnamon and baking powder and combine into a uniform, moist dough.
- Finally, stir in the oats and raisins until evenly mixed into a soft and sticky dough.
- Using two spoons or a cookie scoop, place scoops of dough about two tablespoons in size onto a lined baking sheet. Space them out to allow the cookies to spread. You should fit about 9 cookies per sheet.
- Bake at 180°C / 350°F for 12 - 15 minutes until golden brown.
- Leave the cookies on the sheet to firm up for about 5 before moving them onto a wire cooling rack. When completely cooled, store in an airtight container.