(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rolled oats
all-purpose flour
brown sugar
granulated sugar
baking soda
cinnamon
salt
plant-based milk
coconut oil or vegan butter
vanilla extract
raisins
Directions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, mix rolled oats, flour, baking soda, cinnamon, and salt.
In another bowl, whisk together brown sugar, granulated sugar, melted coconut oil (or vegan butter), plant-based milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Fold in the raisins evenly.
Scoop portions of dough onto the prepared baking sheet and gently flatten them.
Bake for 10–12 minutes or until the edges are golden.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a rack to cool completely.
Servings and timing
Servings: 12–16 cookies Preparation time: 10 minutes Baking time: 10–12 minutes Total time: 20–25 minutes
Variations
Add chopped nuts like walnuts or pecans for extra crunch
Replace raisins with chocolate chips or dried cranberries
Use whole wheat flour for a heartier texture
Add a pinch of nutmeg for extra warmth
Drizzle with a simple glaze for a sweeter finish
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To reheat, warm briefly in the microwave for a soft, freshly baked texture.
FAQs
Can I make these cookies gluten-free?
Yes, use gluten-free oats and a gluten-free flour blend.
Can I substitute the coconut oil?
Yes, vegan butter or any neutral oil works well.
Why are my cookies too dry?
You may have added too much flour or overbaked them slightly.
Can I reduce the sugar?
Yes, but it may slightly affect the texture and sweetness.
Do I need to soak the raisins?
It’s optional, but soaking them can make them plumper and softer.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy.
How do I make them crispier?
Bake a bit longer and flatten the dough more before baking.
Can I freeze the dough?
Yes, you can freeze the dough and bake later as needed.
What plant-based milk works best?
Any type works, such as almond, soy, or oat milk.
Can I add protein powder?
Yes, but you may need to adjust the liquid to maintain the dough consistency.
Conclusion
These Easy Vegan Oatmeal Raisin Cookies are a simple, delicious treat that brings together classic flavors with a plant-based twist. Whether you enjoy them fresh out of the oven or as a make-ahead snack, they’re sure to satisfy your sweet cravings.
These Easy Vegan Oatmeal Raisin Cookies are soft, chewy, and packed with cozy cinnamon flavor. Made with simple plant-based ingredients, this quick cookie recipe is perfect for healthy snacking, dessert, or meal prep—ready in under 25 minutes.
Author:Catherine
Prep Time:10 minutes
Cook Time:10–12 minutes
Total Time:20–25 minutes
Yield:12–16 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
1 cup rolled oats
¾ cup all-purpose flour
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
⅓ cup plant-based milk (almond, soy, or oat)
⅓ cup coconut oil (melted) or vegan butter
1 teaspoon vanilla extract
½ cup raisins
Instructions
Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, mix oats, flour, baking soda, cinnamon, and salt.
In another bowl, whisk together brown sugar, granulated sugar, melted coconut oil (or vegan butter), plant-based milk, and vanilla extract.
Pour wet ingredients into dry ingredients and mix until a dough forms.
Fold in raisins evenly.
Scoop dough onto the prepared baking sheet and gently flatten each cookie.
Bake for 10–12 minutes, until edges are lightly golden.
Let cookies cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.
Notes
Do not overbake to keep cookies soft and chewy.Soaking raisins beforehand makes them extra plump and juicy.Dough may look slightly soft—this is normal and helps create a tender texture.Add a splash of plant milk if dough feels too dry.
