Perfectly chewy and soft vegan oatmeal raisin cookies. Better than the bakery and your grandmas? Maybe so.
Dreaming of the perfect oatmeal raisin cookie? I got you.
These cookies are perfectly chewy and soft and embedded with soft chunks of raisins and hearty oats. Enjoy them hot right out of the oven or wait to drink with a cold glass of non-dairy milk…or both? because who doesn’t want two (or more) cookies.
These are an adaption of my chewy rhubarb oatmeal raisin cookies that are also a huge hit and perfect for this time of year.
As much as I love chocolate chip cookies, oatmeal raisin cookies just hit different. There is something so comforting and nostalgic about them that I just can’t resist. Although, if you want to throw some chocolate chips in the batter you are more then welcome to.
What makes these oatmeal raisin cookies so irresistible? Let’s break down the recipe a bit…
Whole wheat flour + rolled oats: The combination of these two makes for a nutty cookie with a delicious mouthfeel. The whole wheat imparts a nutty taste while the oats aid in texture and also add a nutty flavor.
I have not tried substituting the whole wheat flour with gluten-free alternatives, but you can experiment with it if you desire. All-purpose does work!
Cane sugar + coconut sugar: I love the combination of cane sugar and coconut sugar, as both add moisture to the cookies. Coconut sugar adds a delicious caramely undertone.
You can definitely substitute coconut sugar for more cane sugar or the other way around with cane sugar for more coconut sugar. However, I find that the combination of these two works best.
Melted coconut oil: I normally add softened coconut oil to my cookies and cream it with the sugar. However, melted coconut oil adds extra moisture to the cookies which is needed do to whole wheat flour’s tendency to soak up less moisture. It also makes for a perfectly chewy product.
Flax egg: My absolute favorite egg replacer is flax egg. Just simply combine 1 tbsp of flax seed meal with 2 tbsp of water. Let it sit for a bit and it has a texture very similar to an egg. This will help bind the cookies.
These Chewy Vegan Oatmeal Raisin Cookies are…
- Perfectly chewy and soft
- Vegan
- Simple and easy
- Oh so delicious
Perfectly chewy and soft vegan oatmeal raisin cookies. Better than the bakery and your grandmas? Maybe so.
- 1 ½ cups whole wheat flour
- 1 cup rolled oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tbsp flax seed meal
- 2 tbsp water
- ¾ cup melted coconut oil
- ½ cup cane sugar
- ½ cup coconut sugar
- 1 tbsp molasses
- 1 tbsp non-dairy milk
- 1 tsp vanilla extract
- ¾ cup raisins
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Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
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To a large mixing bowl, whisk together flour, oats, baking soda and powder, cinnamon, nutmeg, and salt. Combine flax seed meal and water in a small bowl. Set aside for 5 minutes.
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To a separate mixing bowl, whisk together the flax egg, melted coconut oil, sugars, molasses, milk, and vanilla. Pour wet mixture into dry. Stir with a spatula or wooden spoon until a soft dough forms. Fold in raisins.
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Use a small cookie scoop to distribute dough onto a baking sheet. Slightly press down the cookies with the palm of your hand. Bake for 12 minutes until light golden brown and slightly firm (but still a bit soft) to touch. Let cool for 5 minutes on the baking sheet before transferring to a wire cooling rack.
THese are simply wonderful! Rich, warm and deeply flavorful! I boiled my raisins first to make them juicy and big!
Author
Thank you so much! So happy you enjoyed them 🙂