making oatmeal raisin cookies

Oatmeal Raisin Cookies aren’t just any cookies; they’re a throwback to those classic, comforting bites we all grew up loving, but with a twist – they’re vegan and oh-so-delicious. 

Did you know oatmeal cookies date back to the late 1800s? They started as a simple, healthful biscuit and evolved into the sweet, spice-filled treats we adore today. Our version keeps the heart of the original but brings a modern, health-conscious twist with almond flour and coconut oil. 

This recipe is my latest obsession. It’s got everything – the chewiness of old-fashioned oats, the subtle spice of cinnamon, and those plump, juicy raisins that just burst with sweetness in every bite. And let’s not forget the golden-brown edges that give way to a moist, tender center. Yum!

So, what are you waiting for? Tie up your apron, and let’s bake a batch of these heavenly treats. Trust me, your kitchen will smell amazing, and your family will love you even more, if that’s possible. 

cookies oat and raisin
  • Easy to chill and bake, they come out chewy and perfectly golden.
  • Raisins keep them juicy and sweet, so every bite is just yum.
  • All vegan stuff here, like almond milk and maple syrup, so you can munch guilt-free.
  • A favorite cookie recipe that your family will love, perfect for sharing or enjoying as a personal treat.
  • A favorite cookie recipe that your family will love, perfect for sharing or enjoying as a personal treat.
  • No mixer required! A simple bowl and spoon are all you need to mix these simple ingredients together.
  • These oatmeal raisin cookies are the best combination of traditional flavor and health-conscious ingredients.
  • Whether you’re looking to refrigerate the dough for later or bake the cookies right away, this actual recipe is versatile.
  • Sweet raisins and rich spices make these cookies the best choice for anyone looking for a delicious cookie that’s also yummy and nutritious.

Prep Time: 10 mins/ Cooking Time: 12-15 mins/ This recipe yields 6 cookies

  • 1 cup + 2 tbsp Almond flour
  • 1 1/2 cup Rolled oats 
  • 3/4  cup Black raisins 
  • 1/3 cup Almond milk or coconut milk 
  • a pinch of Salt 
  • 1 tsp Vanilla extract
  • 1 tsp Ground cinnamon
  • 1/3 cup  Maple syrup 
  •  3 tbsp  Coconut oil 

1. Whisk wet ingredients together – coconut oil, milk, vanilla and maple syrup and mix well until smooth.

2. Add almond flour, a pinch of salt, ground cinnamon, rolled oats and black raisins, mix well.

3. Roll the mixture into 6 cookies and place them on a baking sheet lined with parchment paper.

4. Bake at 350F for 12-15 minutes. Let them cool for 20 mins before serving.

🍪 Dried cranberries or chopped pecans – Not into raisins? No worries! Try dried cranberries or chopped pecans for a twist. Both go great with the oatmeal cookie vibe.

🍪 Chocolate chip – Who says you can’t mix it up? Throw in some vegan chocolate chips instead of raisins for a gooey, chocolatey version of this classic.

🍪 Coconut sugar or brown sugar – Maple syrup is great, but you can also use coconut sugar or brown sugar to change up the sweetness level. Each brings its own unique flavor to the party.

🍪 Almond milk, oat milk, or soy milk – Almond milk keeps it vegan, but any plant-based milk will do. Oat milk or soy milk can add a bit more richness to your dough.

🍪 Nutmeg or allspice – Cinnamon is classic, but why not add a dash of nutmeg or allspice for extra warmth? Just a tablespoon can make a big difference.

🍪 Vegan butter – Want to add a bit more depth? A tablespoon of vegan butter melted into your wet ingredients can give these cookies a buttery undertone.

When you’re baking up a batch of Oatmeal Raisin Cookies, the type of oats you use can really make a difference in texture and flavor.

Here’s the lowdown on the best oats to get those perfect, soft and chewy oatmeal cookies:

🌾Old Fashioned Rolled Oats: These are your go-to for classic oatmeal raisin cookies. They provide a chewy texture and a nice, hearty bite. Rolled oats hold up well during baking, giving you that ideal soft and chewy oatmeal cookie experience. Plus, they soak up the flavors of vanilla, cinnamon, and those sweet raisins really well.

🌾Quick Oats: If you’re in a pinch, quick oats can be used, but they’ll make your cookies a bit softer and less textured. They’re cut into finer pieces, so they blend more into the cookie dough. Quick oats are great if you’re looking for a cookie with a more uniform texture.

🌾Steel-Cut Oats: Generally, I don’t recommend using steel-cut oats for cookies as they’re too hard and chewy for this application. They’re better suited for a hearty bowl of oatmeal.

oat & raisin cookies

At Room Temperature

  • Airtight Container: Once your cookies have cooled completely on a wire rack, transfer them to an airtight container. This keeps the cookies from drying out and maintains their chewy texture.
  • Layer with Parchment Paper: If you’re stacking cookies, place a sheet of parchment paper between each layer to prevent them from sticking together.
  • Cool and Dry Place: Keep the container in a cool, dry place away from direct sunlight. This method keeps them fresh for up to a week.

In the Refrigerator

  • Chill for Longevity: For longer storage, you can refrigerate your cookies in the same airtight container. The cooler temperature slows down the staling process.
  • Bring to Room Temperature: Before serving, let the cookies sit out for a bit to come back to room temperature, ensuring they regain their perfect texture.

Freezing for Extended Storage

  • Freeze for the Future: Oatmeal raisin cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container.
  • Label and Date: Don’t forget to label your container with the date, so you know how long they’ve been stored. Cookies can last in the freezer for up to 2 months.
  • Thawing: When you’re ready to enjoy, thaw the cookies at room temperature on a plate or in the refrigerator overnight. You can also pop them in the microwave for a few seconds to warm them up.

Reheating (Optional)

  • Oven Reheat: If you love your cookies warm, you can briefly reheat them in the oven at 350°F for about 5 minutes. This method helps them taste freshly baked all over again.
  • Microwave Burst: For a quicker method, a 10-15 second burst in the microwave can make them soft and warm. Be careful not to overdo it, as this can make them too soft or overly chewy.
  • Vegan Linzer Cookies with Raspberry Jam: These elegant cookies feature a rich, buttery texture filled with sweet and tart raspberry jam. Perfect for holidays, tea parties, or as a special treat to brighten your day.
  • Vegan Almond Flour Cookies: If you’re looking for a gluten-free option that doesn’t skimp on flavor, these almond flour cookies are a must-try. They’re soft, chewy, and packed with nutty goodness.
  • TikTok Viral Air Fryer Breakfast Cookies: Jump on the TikTok trend with these air fryer breakfast cookies. They’re not only quick and easy to make but also packed with healthy ingredients to start your day right.
  • Pecan Pie Cookies Recipe: Get all the flavors of classic pecan pie in cookie form! These cookies are a delightful blend of crunchy pecans and sweet, gooey filling, all in a bite-sized treat.
  • Vegan Snowball Cookies (Pumpkin Pecan Polvorones): These festive cookies are perfect for the holiday season, with the added twist of pumpkin and pecan. They melt in your mouth and are sure to be a hit at any gathering.
  • Vegan Ginger Cookies: If you love the warm, spicy taste of ginger, these cookies are for you. They’re chewy, flavorful, and ideal for dipping in a cup of tea or as a cozy snack on a chilly day.
  • Best Vegan Walnut Cookies: These walnut cookies are crunchy, nutty, and utterly irresistible. They’re simple to make and perfect for sharing with friends and family.
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good oatmeal raisin cookies

FREQUENTLY ASKED QUESTIONS

HOW DO I MAKE SURE MY COOKIES ARE SOFT AND CHEWY?

For soft and chewy oatmeal cookies, make sure to soak the raisins in hot water for a few minutes before baking. This plumps them up, adding moisture to your cookies. Also, avoid overbaking and let the cookies cool on the wire rack to cool completely after they reach a light golden color.

WHAT’S THE BEST WAY TO MIX THE DRY AND WET INGREDIENTS?

The best way to combine your dry ingredients and wet ingredients is to mix them in a large bowl with an electric mixer or stand mixer on a low setting for about 2 minutes. This ensures everything is well incorporated without overmixing, which can affect the flavor and texture of your cookies.

CAN I USE ALL-PURPOSE FLOUR INSTEAD OF ALMOND FLOUR?

Yes, you can use all-purpose flour in place of almond flour if you prefer. Keep in mind that this may change the texture slightly, making the cookies less chewy and more cake-like.

CAN I ADD WHITE CHOCOLATE CHIPS TO MY OATMEAL RAISIN COOKIES?

Absolutely! Substitute chocolate chips or add white chocolate chips along with the raisins for a luxurious twist. The creamy sweetness of the white chocolate pairs beautifully with the texture of the oatmeal and the tartness of the raisins.

WHY DO MY COOKIES NEVER LOOK GOLDEN BROWN?

Achieving that perfect golden-brown color can depend on a few factors: your oven’s accuracy, the type of baking sheet you use, and the placement of the rack in the oven. Use an oven thermometer to check your oven’s temperature for accuracy and bake cookies on the middle rack for even heat distribution. Additionally, using a silicone baking mat or parchment paper can help prevent the bottoms from browning too quickly.

making oatmeal raisin cookies

Amazing Oatmeal Raisin Cookies

Oatmeal Raisin Cookies aren't just any cookies; they're a throwback to those classic, comforting bites we all grew up loving, but with a twist – they're vegan and oh-so-delicious. 
5 from 3 votes
Print Rate
Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 6 cookies
Calories: 492kcal
Author: SHU-CHUN

Ingredients

Instructions

  • 1. Whisk wet ingredients together – coconut oil, milk, vanilla and maple syrup and mix well until smooth.
  • 2. Add almond flour, a pinch of salt, ground cinnamon, rolled oats and black raisins, mix well.
  • 3. Roll the mixture into 6 cookies and place them on a baking sheet lined with parchment paper.
  • 4. Bake at 350F for 12-15 minutes. Let them cool for 20 mins before serving.

Notes

Tips and variations in the article.

Nutrition

Serving: 1cookie | Calories: 492kcal | Carbohydrates: 50g | Protein: 13g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 266mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 3mg | Net Carbohydrates: 42g

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