Delicious & Easy Vegan Oatmeal Raisin Cookies: Perfectly Crispy, Chewy, and Dairy-Free!
Discover the joy of baking these incredible vegan oatmeal raisin cookies – a delightful treat that’s crispy on the outside, wonderfully soft, and delightfully chewy in the middle. Entirely egg and dairy-free, they’re surprisingly quick and simple to whip up, making them the ultimate guilt-free snack for any time of day.
In the vast and varied world of cookies, oatmeal raisin often feels like an unsung hero, frequently overshadowed by the perennial favorite, chocolate chip. Yet, for many, myself included, these humble delights hold a special place. They offer a comforting, nostalgic flavor profile that’s both sweet and wholesome, making them an irresistible choice. If you’re looking for a genuinely satisfying treat that bridges the gap between indulgent and nourishing, look no further than these incredible vegan oatmeal raisin cookies.
I genuinely believe these vegan oatmeal raisin cookies are nothing short of perfect. Each bite delivers a fantastic contrast: beautifully crispy edges giving way to a luxuriously soft and chewy center, all elevated by a harmonious blend of warming spices. What makes them even more appealing is their incredible ease of preparation. You won’t need any obscure or hard-to-find ingredients, nor any complex egg replacers. Just simple pantry staples transformed into pure cookie magic. This recipe is designed to be straightforward, ensuring even novice bakers can achieve spectacular results.
There’s truly nothing quite like a freshly baked cookie, and these are no exception. Enjoying them warm, perhaps with a steaming cup of tea or a cold glass of plant-based milk, is one of life’s simple pleasures. They strike the perfect balance, being sweet enough to effortlessly satisfy any sugar craving, yet the inclusion of wholesome oats and plump raisins adds a touch of healthiness. The fiber from the oats helps keep you feeling full and energized for longer, making these cookies a smarter snack option that doesn’t compromise on flavor or texture. They are truly the ultimate vegan treat.
This delightful recipe is an adaptation of a wonderful creation by Crumbs and Corkscrews. I’ve fine-tuned the ingredient quantities and ratios slightly to achieve what I consider to be the ideal texture and flavor profile – the perfect balance of crispiness, chewiness, and spiced sweetness. While my tweaks bring a personal touch, the core inspiration for these delectable cookies undeniably comes from their original masterpiece.
Mastering Vegan Oatmeal Raisin Cookies: A Step-by-Step Guide
(For a complete list of ingredients and detailed instructions, please refer to the comprehensive recipe card conveniently located below.)
*For optimal baking results, meticulous adherence to the recipe is strongly advised. As is my consistent recommendation for all baking endeavors, utilizing gram measurements with a precise digital scale will yield superior accuracy compared to volumetric cup conversions. Relying solely on cup measurements can lead to inconsistencies in texture and overall outcome, and therefore, I cannot guarantee the best results if they are used.*
To begin your cookie adventure, gather your softened vegan block butter, light brown soft sugar, caster sugar, your chosen non-dairy milk, and a dash of vanilla extract. Place all these delectable ingredients into a spacious mixing bowl. Arm yourself with an electric mixer and beat the mixture vigorously until it transforms into a light, airy, and wonderfully fluffy consistency. Don’t be alarmed if, at this initial stage, the mixture appears a little curdled; this is perfectly normal. It will beautifully come together and smooth out once the dry ingredients are introduced into the mix.
Next, introduce the dry components into your bowl: self-raising flour, baking powder for that perfect lift, a generous swirl of ground cinnamon and nutmeg for their signature warmth, a pinch of salt to balance the sweetness, and finally, the essential porridge oats. Gently mix these ingredients until they are just combined. Be careful not to overmix at this stage; overworking the dough can lead to tougher cookies, and we’re aiming for that irresistible soft and chewy texture.
Now for the star of the show (besides the oats!): the raisins. Gently stir them through the dough until they are evenly distributed. If raisins aren’t quite your thing, or if you’re in the mood for a different kind of indulgence, feel free to swap them out for chocolate chips, dried cranberries, or even chopped nuts like pecans. The beauty of this recipe lies in its versatility, allowing you to customize it to your personal preference.
Once your dough is perfectly mixed, it’s time to shape your cookies. Roll the dough into uniform balls, roughly the size of a golf ball. Arrange these dough balls well-spaced apart on a couple of baking sheets that you’ve lined with baking parchment. This spacing is crucial to prevent the cookies from merging as they spread during baking. Gently flatten each ball very slightly with the palm of your hand. Be mindful not to press them too flat, as this could cause them to spread excessively thin in the oven, losing that desirable chewy center. If, at any point, you find the dough too soft to handle or roll easily, simply pop it into the fridge for about thirty minutes. This chilling period will firm it up beautifully, making it much more manageable. You can even prepare the dough a day in advance and store it, covered, in the refrigerator until you’re ready to bake.
Transfer your prepared baking sheets to a preheated oven and bake the cookies for approximately 12-15 minutes. Keep a close eye on them; you’re looking for a lovely golden hue around their edges, while the centers should still appear soft and slightly puffed. As soon as they reach this perfect state, remove them from the oven. This timing is key to achieving the ideal crispy-on-the-outside, chewy-on-the-inside texture. Without delay, carefully transfer the hot cookies from the baking tray to a wire rack. Allowing them to cool on the baking tray for too long can trap steam, potentially leading to soggy bottoms, which is definitely something we want to avoid!
While these cookies are undeniably at their absolute best when enjoyed fresh from the oven on the day they are baked, their deliciousness doesn’t fade instantly. If you have any leftovers (which is a big “if”!), they will remain wonderfully palatable when stored in an airtight container at room temperature for a period of 2-3 days. This ensures you can savor their comforting flavors for a little while longer.
Expert Tips for Flawless Vegan Oatmeal Raisin Cookies:
- **The Butter Choice Matters:** For superior baking results and the perfect cookie texture, it is absolutely crucial to use a firm vegan block butter or margarine. Avoid the spreadable varieties that come in tubs; these often contain a higher water content, which can negatively impact the consistency of your dough and the final crispness of your cookies. Brands like Naturli Vegan Block are excellent choices and highly recommended for their baking performance.
- **Customize Your Add-ins:** Not a fan of raisins? No problem at all! This recipe is wonderfully adaptable. You can easily omit them entirely or swap them out for other delightful additions. Consider incorporating vegan chocolate chips for a classic twist, dried cranberries for a tart counterpoint, chopped pecans or walnuts for extra crunch, or even a blend of your favorite dried fruits and nuts.
- **Flour Substitution Savvy:** If you don’t have self-raising flour on hand, you can easily create your own substitute. Simply use an equal amount of plain (all-purpose) flour and add an extra ½ teaspoon of baking powder to the dry ingredients. This will provide the necessary leavening for your cookies to rise beautifully.
- **Chill for Control:** If you find your cookie dough is too soft or sticky to comfortably roll into balls, a quick chill can work wonders. Pop the bowl of dough into the refrigerator for at least half an hour. The cooler temperature will firm up the fats in the butter, making the dough much easier to handle and shape without it sticking to your hands.
- **Freeze for Future Cravings:** These cookies are excellent candidates for freezing. Once you’ve shaped the dough into balls and flattened them slightly, place them spaced apart on a baking tray. Freeze until solid, then transfer the frozen dough balls to a freezer-safe ziplock bag or airtight container. This allows you to bake just a few at a time whenever a craving strikes! When you’re ready to bake, simply place them straight from the freezer onto a lined baking sheet. They may require an additional minute or two in the oven compared to fresh dough.
- **Don’t Overbake:** Pay close attention to the baking time. Oatmeal raisin cookies can go from perfectly chewy to overly crisp and dry very quickly. Look for lightly golden edges and a center that still looks soft – they will continue to set as they cool on the wire rack.
Explore More Irresistible Vegan Cookie Recipes:
If you’ve fallen in love with these oatmeal raisin cookies and are eager to expand your vegan baking repertoire, I have a treasure trove of other delightful egg-free and dairy-free cookie recipes waiting for you to discover. Each one offers a unique flavor and texture profile, perfect for any occasion or craving. From classic comforts to festive treats, there’s something for every cookie enthusiast.
Classic Vegan Chocolate Chip Cookies
Irresistible Vegan Peanut Butter Chocolate Chip Cookies
Festive Vegan Gingerbread Cookies
Crunchy Vegan Biscotti
Sweet & Aromatic Maple Cookies
Charming Vegan Easter Biscuits
Seasonal Vegan Pumpkin Chocolate Chip Cookies
Delightful Cinnamon Swirl Cookies
Indulgent Chocolate Raspberry Skillet Cookie for Two
Have you given this fantastic recipe a try? I’d absolutely love to hear about your experience! Please take a moment to rate the recipe, leave a comment sharing your thoughts, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess. Your feedback helps inspire future delicious creations!
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Vegan Oatmeal Raisin Cookies
Ingredients
- 120 g (½ cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
- 90 g (½ cup) light brown soft sugar
- 35 g (3 Tbsp) caster (superfine) sugar
- 2 Tbsp non-dairy milk (soy is best)
- 1 tsp vanilla extract
- 125 g (1 cup) self-raising flour
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 100 g (3 ½ oz / 1 cup) porridge oats (not jumbo)
- 100 g (3 ½ oz / ⅔ cup) raisins
Instructions
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Preheat your oven to 180°C (350°F / Gas Mark 4). Line two large baking sheets with baking parchment, ensuring they are ready for the cookie dough.
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In a large mixing bowl, combine the softened vegan block butter, light brown soft sugar, caster sugar, non-dairy milk, and vanilla extract. Beat with an electric mixer on medium-high speed until the mixture is visibly light, creamy, and fluffy. It might look slightly curdled initially, but this will smooth out with the dry ingredients.
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Add the self-raising flour, baking powder, ground cinnamon, ground nutmeg, salt, and porridge oats to the wet ingredients. Mix on low speed or by hand until just combined, taking care not to overmix. Then, gently fold in the raisins until they are evenly distributed throughout the dough.
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Roll the cookie dough into approximately 12-13 uniform balls, each about the size of a golf ball. Place them onto the prepared baking sheets, ensuring generous spacing between each cookie to allow for spreading. Lightly flatten each dough ball with your hand – avoid flattening too much. If the dough is too soft to roll, chill it in the refrigerator for 30 minutes to firm up.
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Bake the cookies for 12-15 minutes, or until their edges turn a beautiful golden brown and the centers appear set but still slightly soft. Remove the baking sheets from the oven. Immediately and carefully transfer the hot cookies to a wire rack to cool completely. This step is essential to prevent the bottoms from becoming soggy.
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These vegan oatmeal raisin cookies are truly best enjoyed on the day they are baked, when they are at their peak of crispiness and chewiness. However, any leftover cookies can be stored in an airtight container at room temperature for 2-3 days, retaining much of their deliciousness.
Notes
- For the best results, always follow the recipe closely. I highly recommend using gram measurements (with a digital scale) over cup conversions, as they provide far greater accuracy for baking, ensuring optimal texture and consistency.
- Ensure you use a firm vegan block butter or margarine, not a spreadable tub variety, which contains too much water and can compromise cookie texture. Naturli Vegan Block is an excellent choice.
- If raisins aren’t to your taste, feel free to substitute them with other add-ins like vegan chocolate chips, dried cranberries, or chopped pecans for equally delicious results.
- Should you not have self-raising flour, you can easily create your own by using plain (all-purpose) flour and adding an extra ½ teaspoon of baking powder to the dry ingredients.
- Unbaked cookie dough balls can be frozen. Shape and flatten them slightly, then freeze on a tray until solid before transferring to a freezer bag. They can be baked directly from frozen; just add 1-2 minutes to the baking time.
