These chewy vegan oatmeal raisin cookies are packed with raisins and have a subtle hint of cinnamon . This will be your new go-to oatmeal cookie recipe and are so delicious they may even convert the biggest oatmeal raisin cookie skeptic!
I’ll admit it. Oatmeal cookies aren’t my favorite. I much rather reach for a chocolate chip or peanut butter cookie.
I know, I know. You’re probably wondering why I’m sharing an oatmeal cookie recipe if I’m not a fan myself. Well, let’s just say that these oatmeal cookies are like no other.
They’re so soft and chewy that even the biggest oatmeal raisin cookie naysayer would agree when I say these are delish! I’m even confident enough to say these are the BEST vegan oatmeal cookies ever!
Raisins vs craisins
If you’re not familiar with craisins, they’re basically dehydrated cranberries or a raisin’s cousin. I tried this recipe with both raisins and craisins and both turned out similar. I did notice, however, that the craisins gave the cookies a slight boost of sweetness compared to the raisins. So if you like your cookies to have an extra sweetness element, opt for the craisins. Other than that I would say the two are interchangeable and can be easily substituted for each other.
How to make these cookies chewy
One of the best-kept secrets to getting oatmeal cookies soft and chewy is soaking tough raisins (or craisins) in a tablespoon of water for no longer than 2 minutes. This step prevents the final baked cookies from having hard raisins and instead making them softer and easier to chew.
But if you’re raisins are already soft, skip this. You don’t want to oversoak the raisins which would make them too mushy and potentially soggy.
Another key tip to getting these cookies soft and chewy is to not overbake them. Keep them in the oven until they’re almost done and then let them finish baking on the tray. I know it’s tempting when a batch of warm cookies comes out fresh from the oven, but for a chewy texture it’s important to let them cool completely.
How to Make Chewy Oatmeal Raisin Cookies
This recipe is straightforward and is made all in one bowl. Yay for fewer dishes!
- Preheat the oven to 375 degrees F and prepare a baking tray with parchment paper.
- Add the flour, rolled oats, raisins, salt, brown sugar, baking powder, baking soda, and ground flaxseed to a large bowl. Mix until all ingredients are evenly incorporated. There will be lumps. That’s fine.
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Add the vanilla extract, cinnamon, vegan butter, and almond milk. Mix until the cookie dough is formed.
- Spoon the cookie dough onto the baking tray and loosely flatten. Bake for 14-16 minutes or until edges are golden. The cookies should be soft but not underbaked. Let them cool completely before removing from the baking tray.
Freezing and storing
Unlike a lot of cookie doughs, you can actually freeze this oatmeal cookie dough! Simply store in a freezer-friendly container and when ready for consumption defrost and bake as per usual.
Store the baked cookies in an airtight container out on the counter for up to 1 week or freeze and reheat in the microwave.
Tips for making these cookies
- Soak tough raisins in 1 tablespoon of water for 2 minutes so they are softer and easier to chew.
- The dough does not have to be used right away. If you want to use half the dough, you can store the other half of cookie dough in the refrigerator for 24 hours and use the next day.
- For soft and chewy cookies, bake until they are just barely done and let them completely cool on the baking tray.
More Cookie Recipes:
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Vegan Oatmeal Raisin Cookies
Ingredients
- 1 1/2 Cups Raisins
- 1 3/4 Cup Rolled Oats
- 1 Tbsp Water
- 1 Cup Flour
- 1/4 tsp Salt
- 1 Cup Brown Sugar
- 2 tsp Baking Powder
- 1/8 tsp Baking Soda
- 3 Tbsp Ground Flaxseed
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/2 Cup Vegan Butter
- 1/4 Cup Almond Milk
Instructions
- In a large bowl, add the flour, rolled oats, raisins, salt, brown sugar, baking powder, baking soda, and ground flaxseed. Mix to evenly incorporate all the ingredients.
- Add the vanilla extract, cinnamon, vegan butter, and almond milk. Mix until the dough is formed.
- Preheat oven to 375 degrees F and line a baking tray with parchment paper. Spoon the cookie dough onto the baking tray and loosely flatten. Bake for 14-16 minutes or until edges are golden. Let cookies cool completely before removing from tray.
Notes
- If your raisins are tough, soak them in 1 tablespoon of water for 2 minutes so they are softer and easier to chew.
- The dough does not have to be used right away. If you want to use half the dough, you can store the other half of cookie dough in the refrigerator for 24 hours and use the next day.
- For soft and chewy cookies, bake until they are just barely done and let them completely cool on the baking tray.
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You’re recipe doesn’t state how much of the rolled oats to use. Please update so I can try out your recipe. Thank you!
Hi Jai, thank you so much for bringing that to my attention! I have added the measurements to the recipe card. I hope you enjoy them!