Chewy Vegan Oatmeal Raisin Cookies Recipe
Apr 23, 2020 • Updated Oct 17, 2023
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These Vegan Oatmeal Raisin Cookies are the perfect dessert. A warm, chewy cookie made with 10 simple ingredients without any added oils or junk! With the perfect texture and delicious flavor, this is the ultimate cookie lover’s cookie!
What Makes This Recipe Great
Comforting Chewy Vegan Oatmeal Raisin Cookies, but healthy and made with only 10 simple ingredients. These easy-to-make cookies come together in one bowl, and it’s a classic recipe I just had to share!
If you know anything about me, I love cookies, and I especially love making cookies with nourishing ingredients. These cookies are exactly that. They’re vegan, gluten-free, refined sugar-free, and made with no added oils, dairy, or even salt!
BUT they’re still soft and chewy and perfectly sweet. The BEST!
Ingredient Notes
- oats → Rolled oats are traditionally used, and I recommend certified gluten-free oats if you are allergic to gluten
- maple syrup → My choice of refined sugar-free sweetener that not only adds natural sweetness to the recipe but also moisture. Any liquid sweetener should work as a substitute.
- coconut sugar → For a bit of that caramel-like flavour, coconut sugar is another great refined sugar-free sweetener. Alternatively, you could use brown sugar.
- almond butter → This is the healthy fat source in the cookies that keeps them chewy and moist without the need for added oil or vegan butter. Most other nut/seed butter will work, but I recommend something like cashew butter or sunflower butter for the most neutral flavor.
- aquafaba (or applesauce) → Adds moisture and stands in for an “egg.” I love using aquafaba, but applesauce is another alternative. I have not tested this recipe with a flax egg, but if you do, let me know how it turns out in the comments.
- gluten-free flour → My recipe calls for chickpea flour. However, you could also experiment with oat flour or other gluten-free all-purpose flour of choice.
- raisins → Well, it wouldn’t be an oatmeal raisin cookie without ’em, right?
- baking soda
- cinnamon
- vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350F while you prepare your cookie dough.
- In a large mixing bowl, whisk together your wet ingredients: almond butter, aquafaba, maple syrup, and vanilla extract until smooth.
- Add the dry ingredients: rolled oats and sift in chickpea flour, coconut sugar, cinnamon, and baking soda. Using a spatula, fold to combine, and make sure oats are evenly coated in the mixture. Finally, sprinkle in raisins.
- Using a cookie scoop, scoop about 2 tablespoons of the batter onto a nonstick baking sheet. Use damp hands, if needed, to lightly form into cookie shapes–they won’t spread too much while baking, so you may want to make them into a more circular shape before baking.
- Bake for 8-12 minutes, until tops are golden brown and edges look slightly crisp. I usually bake mine for about 9 minutes as I like them chewy, and I let them cool on a wire rack (they will continue to bake for a few min after removing from the oven).
Secrets to Success
- I always recommend using a nonstick baking mat (baking trays) or parchment paper when baking cookies. It is the easiest solution for easier clean-up and perfectly baked cookies that are easy to remove from the pan!
- These cookies are not too sweet, as raisins do add a lot of natural sweetness; however, you can always opt to increase the amount of sweetener you use or go crazy with the raisins–I won’t judge ya 😉
- If you’re not a fan of raisins, omit them and substitute chopped nuts or vegan chocolate chips.
- You can use a stand mixer with the paddle attachment if preferred, but a simple mixing bowl and whisk will work fine.
Storage Tips
- Store leftover vegan oatmeal cookies in an airtight container at room temperature for up to 2 days, or store them in the fridge for up to a week.
- To freeze, let the cookies cool completely, then store them in a freezer-safe container or bag and freezer for up to 3 months. Thaw overnight in the refrigerator or for an hour at room temperature and enjoy!
Recipe FAQs
This vegan oatmeal cookie recipe uses dairy-free and vegan alternatives so that no animal products are used. So, instead of butter and eggs, you’ll find easy vegan swaps that still maintain the taste, structure, and texture of classic cookies.
More Vegan Cookie Recipes
Gooey Chocolate Chip Cookie Mugs
20+ Vegan and Gluten Free Cookies
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
Chewy Vegan Oatmeal Raisin Cookies Recipe
Ingredients
- 1/3 cup creamy almond butter
- 2 tbsp aquafaba chickpea brine, or liquid from canned chickpeas you can also sub apple sauce
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup rolled oats
- 1/4 cup chickpea flour or gluten-free flour of choice
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4-1/3 cup raisins
Instructions
- Preheat the oven to 350F while you prepare your batter.
- In a large mixing bowl, whisk together almond butter, aquafaba, maple syrup and vanilla extract until smooth.
- Add rolled oats, and sift in chickpea flour, coconut sugar, cinnamon and baking soda. Using a spatula, fold to combine, and make sure oats are evenly coated in mixture. Finally, sprinkle in raisins.
- Using a cookie scoop, scoop about 2 tablespoons of the batter onto a nonstick baking sheet. Use damp hands if needed, to lightly form into cookie shapes–they won't spread tooo much while baking, so you may want to make them into a more circular shape before baking.
- Bake for 8-12 minutes, until tops are golden brown and edges look slightly crisp. I usually bake mine for about 9 minutes as I like them chewy, and I let them cool (they will continue to bake for a few min after removing from the oven).
Notes
Secrets to Success
- I always recommend using a nonstick baking mat (baking trays) or parchment paper when baking cookies. It is the easiest solution for easier clean-up and perfectly baked cookies that are easy to remove from the pan!
- These cookies are not too sweet, as raisins do add a lot of natural sweetness; however, you can always opt to increase the amount of sweetener you use or go crazy with the raisins–I won’t judge ya 😉
- If you’re not a fan of raisins, omit them and substitute chopped nuts or vegan chocolate chips.
- You can use a stand mixer with the paddle attachment if preferred, but a simple mixing bowl and whisk will work fine.
Storage Tips
- Store leftover vegan oatmeal cookies in an airtight container at room temperature for up to 2 days, or store them in the fridge for up to a week.
- To freeze, let the cookies cool completely, then store them in a freezer-safe container or bag and freezer for up to 3 months. Thaw overnight in the refrigerator or for an hour at room temperature and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
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