If you're a fan of oatmeal raisin cookies too then you're in for a treat! These vegan oatmeal raisin cookies are super tasty, vegan, gluten-free, and soy-free! Perfect for an afternoon snack, a fun dessert, or to bring to a party / get together!
I love simple baking recipes; ones that don’t call for special ingredients and are able to be made in one bowl. It’s not that I won’t take the extra steps required to make something special, but if it’s a recipe I’ll be making all the time then the more simple it is, the better. This oatmeal cookie recipe totally fits into this category: you can make it any time you’d like because the ingredients are simple and easy to come by.
My sister and I have always been big bakers. Growing up we didn’t usually buy baked goods like cake and cookies from the store. Whatever we wanted to get at the store we'd come home and make it from scratch. One of my favorite things to make on any given night (aside from chocolate cake) was cookies! I’d usually alternate between chocolate chip cookies and oatmeal cookies. Since going vegan, I’ve tried to make a new healthier (than the non-vegan version) oatmeal cookie recipe and I’m happy to say I feel like I’ve found our new staple! Plus, because they're vegan they don't weigh you down after one or two cookies!
This recipe makes 48 medium sized cookies. If you want to make bigger cookies or smaller cookies it’s up to you, or you could half the batch as well. All options taste amazing!
Vegan Oatmeal Raisin Cookies
- 1 Tsp Salt
- 1 Tsp Baking Soda
- ½ Cup White Sugar
- ½ Cup Brown Sugar
- 1 Tsp Cinnamon
- ¼ Tsp Ground Cloves
- ¾ Cups Water
- ¼ Cup Coconut Oil, Melted
- 1 Tsp Vanilla Extract (I use this)
- 3 Cups Oat Flour
- 1 Cup Whole Oats
- 1 ½ Cup Raisins
Preheat oven to 350F, 177C
In a medium bowl add the salt, baking soda, white sugar, brown sugar, cinnamon, and ground cloves. Mix well. Next add in the water, coconut oil, and vanilla extract, again mixing well. Then add in the oat flour, whole oats, and raisins. Mix well one more time then take two spoons and spoon it onto your cookie sheet.
Bake for 10-12 minutes depending on your oven and how crispy/soft you’d like them. Once done, let cool on cookie sheet for about 10 minutes. After baking you get to devour them!
Sometimes I’ll use olive oil instead of coconut oil so if you have one or the other they'll both work and they'll both taste amazing! I find that the coconut oil has a more buttery taste and the olive oil is less of a buttery taste so it all depends on what you're going for. For the oat flour you can either buy it, make it yourself using a food processor, a high powered blender, or like me and use a NutriBullet. Just pour regular old fashioned or quick oats into one of the suggested tools and blend until it reaches a flour like consistency.
What's your favorite type of cookie? The next one on the list aside from chocolate chip and oatmeal raisin cookies for me has to be gingerbread cookies! We only make them during the holidays and I already can't wait to make a large batch as soon as the earliest sign of winter comes! I hope you guys have a great weekend--and get a chance to whip up a batch of these tasty cookies!