I’ve been trying to share this recipe for my vegan oatmeal raisin cookies for over a year now. Every time I bite into one of these when they’re still warm from the oven, I think, “Oh man, these cookies are so good, I should share this recipe on the blog! Well, I’ll definitely write it down next time!’ And when that next time comes, the story repeats 🙂
Finally last time before I set out to make a batch of these cookies, I got all my things in order, wrote down the recipe, and took pictures.
So today I’m finally sharing my recipe for these vegan oatmeal raisin cookies, and I hope that you’ll love them as much as my family does!
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Before I went vegan, I baked oatmeal raisin cookies using a recipe from the back of a box of Quaker oats. That recipe was solid, and the cookies went fast, but they weren’t my all time favorite.
In my pre-vegan days, I didn’t like how time-consuming most baking recipes were – who has the time to wait till those sticks of butter soften when a craving for something sweet hits? Those oatmeal raisin cookies were no exception in the waiting game.
Then almost six years ago I went vegan. I soon discovered that vegan baking was easier and more enjoyable – no more waiting till the butter softens! 🙂
I tried lots and lots of cookie recipes from all over the blogosphere, and came up with a few of my own (this one is still one of my favorites).
Even with all that baking, vegan oatmeal raisin cookies weren’t on top of my culinary priority list. I still remembered the oatmeal raisin cookies from my pre-vegan days, and they weren’t anything I particularly craved.
I just didn’t think that there could be a recipe that would get me all excited about this type of cookies again.
I could say a lot of wonderful things about Isa’s recipes, but you probably know all about them from your own experience.
Most of Isa’s recipes don’t need any further improvement. When I tried her vegan oatmeal raisin cookies, however, I loved the flavor but wasn’t sold on the texture.
I decided to experiment with that recipe and see what I could get. I went on to adjust the flour-to-oats proportion, and liked the texture of the resulting cookies much better.
This was happening around the time when the vegan food blogosphere exploded with excitement over aquafaba – the thick, starchy liquid left over after draining a can of beans, most commonly chickpeas.
Bloggers and cookbook authors were putting aquafaba into everything, so I decided to add some of it to my vegan oatmeal raisin cookies.
Aquafaba on its own has a texture that closely resembles egg whites. It was only logical to try using it in the same manner as eggs, in particular to bind ingredients in baked goods. I’ve seen some stunning examples of using aquafaba to make meringue, but we’re not going there today.
More recipes with aquafaba from the blog: Vegan Banana Bread (oil free), Vegan Irish Soda Bread with Raisins and Caraway Seeds, ultra fudgy aquafaba brownies.
Isa’s original recipe for vegan oatmeal raisin cookies used ground flax seed to bind the ingredients. I’m OK with flax seed, but my husband Rob says that for him foods with flax have a weird aftertaste that resembles bleach (yuk!). Ain’t nobody got time for that!
That’s why it was a no-brainer for me to try replacing flax seed with aquafaba. It took me a few tries to adjust the proportion of liquids to get it just right.
When that happened, I knew that my search for the perfect vegan oatmeal raisin cookies was over.
Another example of using aquafaba in baking: my vegan Irish soda bread recipe. Aquafaba replaces eggs that are often used in the non-vegan soda bread with raisins and caraway seeds. The result is beautiful and delicious!
The very first time I made this recipe, Rob couldn’t stop talking about how good these cookies tasted. I had a friend come over with her baby daughter for a playdate with baby J, and she loved them so much that she took a few cookies home for her husband.
That’s when I knew I finally hit it right. So today I’m excited to share my recipe for these oatmeal raisin cookies with you in the hope that you’ll love them as much as we do in my family!
This recipe is featured on my list of 15 of my 2 year-old daughter’s favorite kid friendly vegan recipes from the blog.
What kind of raisins do I need to use in vegan oatmeal raisin cookies?
I use medium-sized seedless brown raisins that can be easily found in most grocery stores. No need to go for anything fancy here unless you want to 🙂 One note: if your raisins feel dry and have a bit of white-ish coating (that’s crystallized sugar), that means they are old. Try to use fresher raisins – those feel soft and look dark and glossy.
Can these vegan oatmeal raisin cookies be made gluten-free?
I haven’t tried using gluten-free flour to make these cookies, but I don’t see why it wouldn’t work. I suggest using all-purpose gluten-free flour (I’ve heard great things about this kind from Bob’s Red Mill) and certified gluten-free oats. If you use this recipe to make gluten-free cookies, please let me know how they turned out!
How long can I store these vegan oatmeal raisin cookies?
In our house a batch of these cookies gets eaten within a couple days, so I haven’t tried to keep them much longer past that. I’d say, they should definitely survive 3-4 days in a cookie jar.
I don’t have aquafaba – can I omit it in this recipe?
That should be fine as long as you add in another type of binder like flax egg (2 Tbsp of ground flax seed mixed with 5 Tbsp water) or store-bought egg replacer. You’ll need to adjust the liquids in that case: if your batter is too thick, add in 1-2 tbsp of water or unsweetened applesauce.
Question for you: What’s your favorite kind of vegan cookies?
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