Vegan Oatmeal Raisin Cookies
Hearty oats, warm cinnamon, and juicy raisins with a chewy bite.
- Total time
- 30 mins
- Makes
- 16 cookies
- Oven
- 350°F
- Ingredients
- 11
About these cookies
These are oatmeal raisin cookies the way they should be: chewy in the middle, a little crisp at the edges, and full of plump raisins and warm cinnamon. Brown sugar gives them a deep, caramel-like flavor, and a splash of aquafaba holds everything together without eggs, so no one will guess they're vegan. They're made in one bowl, done in about 30 minutes, and taste just as good with morning coffee as they do as an after-dinner snack.
Steps
- Tap a step to check it off.
Tips for success
- Use vegan butter that's soft enough to press a dent into but not melted or greasy. Melted butter makes the cookies spread thin and lose their chew. Stick (block-style) vegan butter gives a thicker cookie than the soft tub kind.
- The aquafaba is just the liquid from a can of chickpeas. Shake the can before you drain it, then measure 60 ml and stir it straight in. It doesn't need to be whipped for this recipe.
- For extra-juicy raisins, cover them with hot water for 10 minutes, then drain and pat them very dry before folding them in. Any leftover water will make the dough sticky.
- The dough makes about 16 scoops of roughly 3 tablespoons (about 45 g) each. Space them about 2 inches (5 cm) apart and bake one sheet at a time in the middle of the oven.
- Take the cookies out at 10–12 minutes, once the edges are set and golden but the centers still look a little soft. Let them firm up on the sheet for about 5 minutes before moving them to a rack, or they'll fall apart.
Swaps
- Aquafaba: use 1 flax egg instead (1 tbsp ground flaxseed mixed with 3 tbsp water and left for 5 minutes to thicken). The cookies come out a bit denser and nuttier, with slightly less spread.
- Vegan butter: use 85 g softened refined coconut oil plus 1 tbsp unsweetened plant milk. The cookies spread a little more, get crisper edges and have a less buttery flavor. Chill the dough for 20 minutes if it feels very soft.
- Raisins: swap in the same weight of dried cranberries, chopped dates or dairy-free dark chocolate chips. Cranberries make them tangier, and dates make them richer and sweeter.
- All-purpose flour: use the same weight of a 1:1 gluten-free baking blend and certified gluten-free rolled oats. The cookies will be a little more tender and crumbly, so let them cool completely on the sheet.
Storing
Keep the cookies in an airtight container at room temperature for up to 5 days. They stay chewy longest if you keep them away from heat. To freeze, freeze the baked cookies, or portioned dough balls, for up to 3 months. Bake the dough straight from frozen, adding 1–2 minutes to the time. To refresh baked cookies, warm them at 300°F (150°C) for 3–4 minutes.
