Chewy Vegan Oatmeal Raisin Cookies Recipe
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!
Servings: 8 -10 large cookies
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!