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!
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.
Then I found the vegan oatmeal raisin cookie recipe in the wonderful Isa Does It cookbook by Isa Chandra Moskowitz. That book has been on my list of all-time favorite vegan cookbooks for years now. 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.
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 in this cookie recipe. 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.
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!
Frequently Asked Questions about Vegan Oatmeal Raisin Cookies
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.
- 3/4 cup whole wheat pastry flour or all purpose flour*
- 1 1/4 cup old-fashioned oats
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup raisins
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper.
- In a large mixing bowl, combine flour, baking soda, cinnamon and salt. Mix in oats and raisins.
- In a medium bowl, whisk together melted coconut oil, both types of sugar, aquafaba and applesauce until the sugar is mostly dissolved. Mix in vanilla.
- Add wet ingredients to the dry and mix with a wooden spoon. The mixture may seem too dry - in this case knead it lightly with your hands until everything is mixed together.
- Drop the batter onto the cookie sheet to make 12 cookies - leave about 2 inches in between as the cookies will expand during baking.
- Bake for 12-14 minutes until golden brown. Cool on a cooling rack until cool enough to handle. Enjoy!
*For gluten-free version, use gluten-free flour mix and certified gluten-free oats in 1:1 proportion.
Bob's Red Mill, Organic Pastry Flour, Whole Wheat, 5 lb
Boxiki Kitchen Nonstick Baking Sheet Pan | 100% Non-Toxic Rimmed Stainless Steel Baking Sheet
Ultra Cuisine 100% Stainless Steel Wire Cooling Rack - Heavy Duty Commercial Quality
This recipe contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!
Serving Size:1 cookie
Amount Per Serving: Calories: 174 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 4mg Sodium: 176mg Carbohydrates: 35g Fiber: 3g Sugar: 10g Protein: 5g
Question for you: What’s your favorite kind of vegan cookies?
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This post contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!