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–+ servings
Vegan Oatmeal Raisin Cookies

Irresistibly Soft Vegan Oatmeal Raisin Cookies Recipe

Delight in these Vegan Oatmeal Raisin Cookies, a guilt-free treat with wholesome ingredients.
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Prep Time 10 minutes
Cook Time 17 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Whole Wheat Flour substitute with gluten-free flour for a gluten-free version
  • 2 cups Rolled Oats use old-fashioned oats for best results
  • 1 teaspoon Cinnamon adjust to 1 teaspoon for a milder aroma
  • 1 tablespoon Milled Flaxseed replaceable with ground chia seeds if needed
  • 1 teaspoon Baking Powder can be replaced with baking soda
  • 0.5 teaspoon Baking Soda optional if only using baking powder
  • 0.5 teaspoon Salt use optional based on preference
For the Sweetness
  • 1 cup Unsweetened Applesauce substitute with mashed banana if desired
  • 0.25 cup Maple Syrup honey can be used but alters the flavor slightly
For Creaminess
  • 0.5 cup Almond Butter substitute peanut butter or sunflower seed butter for a nut-free option
  • 1 teaspoon Vanilla Extract optional for taste preference
For Chewiness
  • 1 cup Raisins swap with chocolate chips, walnuts, or dried fruits for variety

Equipment

  • Mixing Bowl
  • whisk
  • Spatula
  • Cookie Scoop
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together whole wheat flour, rolled oats, cinnamon, milled flaxseed, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the unsweetened applesauce, maple syrup, almond butter, and vanilla extract until smooth.
  4. Gently combine the wet mixture into the dry ingredients until just incorporated, avoiding overmixing.
  5. Fold in the raisins or any alternative add-ins of your choice.
  6. Scoop tablespoon-sized portions of dough onto the lined baking sheet, leaving space between each.
  7. Bake in the preheated oven for 15-17 minutes, until firm to the touch and lightly browned on the bottom.
  8. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 150mgFiber: 3gSugar: 5gCalcium: 4mgIron: 5mg

Notes

Keep cookies in an airtight container at room temperature for optimal freshness and freeze any leftovers for future use.

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