Oatmeal Raisin Cookies (Vegan)
Ingredients:
- 135 g (1½ cups) rolled oats
- 120 g (1 cup) all-purpose flour
- 159.8 g (¾ cup) brown sugar
- 113.5 g (½ cup) vegan butter
- 15 g (1) flax egg
- 8.7 g (2 tsp) vanilla extract
- 2.7 g (1 tsp) ground cinnamon
- 0.6 g (¼ tsp) ground nutmeg
- 2.3 g (½ tsp) baking soda
- 2.3 g (½ tsp) baking powder
- 3 g (½ tsp) salt
- 145 g (1 cup) raisins
- 30 ml (2 tbsp) non-dairy milk
Equipments:
Features:
Soy-Free
Nut-Free
Nutrition:
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Soak the raisins in warm water for the full 10 minutes before draining and patting them dry — this plumps them back up so they stay soft and juicy in the baked cookie instead of turning into hard little pebbles.
Instructions:
- Make the flax egg: Mix 1 tbsp ground flaxseed with 3 tbsp water in a small bowl. Stir and set aside for 5 minutes until it becomes thick and gel-like. This acts as the egg binder.
- Soak the raisins (optional but recommended): Place the raisins in a small bowl and cover with warm water. Soak for 10 minutes, then drain and pat dry. This plumps them up so they stay juicy and tender inside the baked cookie rather than chewy or hard.
- Cream the butter and sugar: In a large bowl, beat the softened vegan butter and brown sugar together with an electric hand mixer or stand mixer for 2–3 minutes until light, fluffy, and slightly pale. This step incorporates air into the dough and is key to a tender, chewy cookie — don’t skip it.
- Add wet ingredients: Add the flax egg and vanilla extract to the creamed butter. Beat for another minute until fully combined and smooth.
- Add dry ingredients: Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to the bowl. Mix on low speed (or fold by hand) until just combined — don’t overmix. A few dry streaks are fine at this stage.
- Fold in oats and raisins: Add the rolled oats and drained raisins. Fold in gently with a spatula until evenly distributed. If the dough feels very stiff and dry, add the non-dairy milk one tablespoon at a time until it comes together. The dough should be thick, scoopable, and hold its shape.
- Chill the dough: Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours). Chilling is important — it firms up the fat in the dough so the cookies spread less and bake up thicker and chewier. Don’t skip this step.
- Bake: Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper. Scoop the dough into 16 equal balls (about 2 tbsp each) and place at least 5 cm apart on the sheets. Flatten slightly with your palm — these cookies spread a little but not a lot. Bake for 11–13 minutes until the edges are golden and set but the centres still look slightly underdone. They will continue to cook on the hot tray.
- Cool and serve: Leave on the baking sheet for 5–10 minutes — this is crucial, as they will be very soft and fragile straight from the oven. Transfer to a wire rack to cool completely. The texture transforms from soft and fragile to perfectly chewy as they cool.
Notes: Three things make the difference between a great oatmeal raisin cookie and a mediocre one: creaming the butter and sugar properly (don't rush it), soaking the raisins so they stay plump and juicy, and chilling the dough so the cookies bake up thick rather than flat. None of these steps are optional if you want the best result.
Storage: Store in an airtight container at room temperature for up to 5 days. They actually improve on day 2 as the moisture redistributes through the cookie. Freeze baked cookies for up to 2 months, or freeze unbaked dough balls and bake from frozen at 180°C for 14-16 minutes.
Prep in Advance: The dough keeps in the fridge for up to 3 days, or freeze scooped dough balls for up to 2 months. This means you can have fresh-baked cookies on demand.
Variations: Swap raisins for dairy-free chocolate chips (or use both) for a chocolate chip oatmeal version. Replace raisins with dried cranberries and add 1 tsp orange zest to the dough for a cranberry orange version. Fold in ½ cup roughly chopped walnuts with the oats for extra crunch and richness. Add ¼ tsp each of cardamom and cloves for a more complex, warming spiced version. Use certified GF rolled oats and a 1:1 gluten-free flour blend to make it gluten-free.
Serving Suggestions: Best enjoyed slightly warm with a glass of oat milk. Also excellent sandwiched with vegan vanilla ice cream for a classic ice cream sandwich.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The rolled oats adds hearty texture and a subtle nuttiness. The all-purpose flour provides structure and body to the finished dish. The brown sugar adds moisture and a warm, caramel-like sweetness. The vegan butter adds richness and helps create a tender, flavorful base.
Oatmeal Raisin Cookies (Vegan)
Ingredients:
- 135 g (1½ cups) rolled oats
- 120 g (1 cup) all-purpose flour
- 159.8 g (¾ cup) brown sugar
- 113.5 g (½ cup) vegan butter
- 15 g (1) flax egg
- 8.7 g (2 tsp) vanilla extract
- 2.7 g (1 tsp) ground cinnamon
- 0.6 g (¼ tsp) ground nutmeg
- 2.3 g (½ tsp) baking soda
- 2.3 g (½ tsp) baking powder
- 3 g (½ tsp) salt
- 145 g (1 cup) raisins
- 30 ml (2 tbsp) non-dairy milk
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The rolled oats adds hearty texture and a subtle nuttiness. The all-purpose flour provides structure and body to the finished dish. The brown sugar adds moisture and a warm, caramel-like sweetness. The vegan butter adds richness and helps create a tender, flavorful base.
Prep:
Soak the raisins in warm water for the full 10 minutes before draining and patting them dry — this plumps them back up so they stay soft and juicy in the baked cookie instead of turning into hard little pebbles.
Instructions:
- Make the flax egg: Mix 1 tbsp ground flaxseed with 3 tbsp water in a small bowl. Stir and set aside for 5 minutes until it becomes thick and gel-like. This acts as the egg binder.
- Soak the raisins (optional but recommended): Place the raisins in a small bowl and cover with warm water. Soak for 10 minutes, then drain and pat dry. This plumps them up so they stay juicy and tender inside the baked cookie rather than chewy or hard.
- Cream the butter and sugar: In a large bowl, beat the softened vegan butter and brown sugar together with an electric hand mixer or stand mixer for 2–3 minutes until light, fluffy, and slightly pale. This step incorporates air into the dough and is key to a tender, chewy cookie — don’t skip it.
- Add wet ingredients: Add the flax egg and vanilla extract to the creamed butter. Beat for another minute until fully combined and smooth.
- Add dry ingredients: Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to the bowl. Mix on low speed (or fold by hand) until just combined — don’t overmix. A few dry streaks are fine at this stage.
- Fold in oats and raisins: Add the rolled oats and drained raisins. Fold in gently with a spatula until evenly distributed. If the dough feels very stiff and dry, add the non-dairy milk one tablespoon at a time until it comes together. The dough should be thick, scoopable, and hold its shape.
- Chill the dough: Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours). Chilling is important — it firms up the fat in the dough so the cookies spread less and bake up thicker and chewier. Don’t skip this step.
- Bake: Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper. Scoop the dough into 16 equal balls (about 2 tbsp each) and place at least 5 cm apart on the sheets. Flatten slightly with your palm — these cookies spread a little but not a lot. Bake for 11–13 minutes until the edges are golden and set but the centres still look slightly underdone. They will continue to cook on the hot tray.
- Cool and serve: Leave on the baking sheet for 5–10 minutes — this is crucial, as they will be very soft and fragile straight from the oven. Transfer to a wire rack to cool completely. The texture transforms from soft and fragile to perfectly chewy as they cool.
