vegan oatmeal raisin cookies
Tracking down the best vegan oatmeal raisin cookie recipe can turn into a lifetime quest, but it doesn’t have to be so taxing. If you have an idea of which egg substitutes work best for cookies and the flavor of a butter substitute you like most, you’re well on your way to finding or crafting that elusive recipe.
Best Vegan Oatmeal Raisin Cookie Recipe
Oatmeal raisin cookies have earned a reputation as a healthy dessert, but the truth is they can be stuffed just as full of fat and calories as the more popular chocolate-chip or sugar cookies. Pinning them down as healthy fare also downplays their fantastic taste. The best vegan oatmeal raisin cookie recipe yields cookies that not too sweet, crisp on the outside but chewy on the inside, with plump raisins and an appealing hint of cinnamon. It’s tough to satisfy all of those criteria, but give the following recipe a try and then tweak ingredient amounts or substitutes to your liking.
Vegan Oatmeal Raisin Cookies
The below recipe is based on a version from VeganYumYum and makes a batch of about three dozen medium-sized cookies.
- 1 c. vegan margarine, such as Earth Balance, at room temperature
- 1 c. sucanat or dark brown sugar
- 3/4 c. granulated sugar
- 2 tsp. vanilla extract
- 6 T. water plus 2 T. ground flaxseeds
- 3/4 c. all-purpose flour
- 1/2 c. whole-wheat pastry flour
- 3 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 c. rolled oats (not quick-cooking)
- 1 1/2 c. raisins
- 1 c. chocolate chips (optional)
- Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Place your raisins in a small bowl. Heat several cups of water on the stovetop, and pour the hot water over the raisins. Let them sit to plump for about five minutes.
- Whisk the ground flaxseeds with the 6 T. water.
- Combine the margarine, brown sugar, granulated sugar, and vanilla in a large bowl. Using a stand mixer or hand mixer, beat the ingredients for at least 60 seconds or until they turn light and fluffy.
- Add the ground flaxseeds and water (or another substitute equivalent to two eggs). Beat the mixture again until the egg substitute is completely incorporated.
- In a separate bowl, combine the flours, cinnamon, baking soda, salt, and oats.
- Slowly combine the flour mixture with the wet ingredients. When you have a uniform batter, fold in the raisins and chocolate chips.
- Gather large spoonfuls of the batter and place them about two inches apart on the prepared cookie sheets.
- Bake the cookies for about 15 minutes or until the edges are crisp and golden brown. Let the cookies cool for several minutes before transferring to a wire rack. Store any uneaten cookies in an airtight container.
If the above recipe doesn’t fulfill your cookie quest, try the following alternatives:
- Cookies made with kamut flour
- A version with all whole-wheat flour
- Cookies with walnuts and soy milk
- A recipe with spelt flour, coconut oil, and maple syrup
- Gluten-free and vegan oatmeal raisin cookies
You can also use the above recipe as a base and try adding a couple of extra touches to give the batch some flair and make it your own. Stir in:
- Dried cranberries
- Dried blueberries
- Dried cherries
- White-chocolate chips
- Chopped bittersweet chocolate
- Toasted pecans
- Toasted walnuts
- Crushed pistachios
- Pine nuts
- Peanut butter
- Almond butter
Finally, make sure to have a tall, cool glass of soy milk or other non-dairy milk on hand so you can enjoy a cookie right out of the oven!
Healthy oatmeal raisin pecan cookies that are packed with protein, fiber, and healthy fats. Vegan, gluten-free, oil-free, and naturally sweetened.
Does anyone else get Memorial Day and Labor Day mixed up when referencing the holidays, like two bookends, that hug summer from either side?
Well, I do.
But Labor Day is fast approaching, which, to me, symbolizes the unofficial end of summer.
Overnight the pools close, the stores start showing sweaters, and everyone starts craving pumpkin.
This year, it’s also going to be moving weekend for F&V HQ.
I’m starting to think about “back to school” recipes and themes for my eats to share with you and to fuel the next chapter in my life.
And we all know that moving requires LOTS of fuel (read: cookies).
These Oatmeal Raisin Pecan Cookies (Oil-Free!) are perfect to whip up for an easy back-to-school snack no matter what you’re going “back to”.
Do you love or hate oatmeal raisin?
I know Oatmeal Raisin Cookies can be a bit polarizing– but they’re my favorite, so hear me out.
I think it’s something about the fact that they’re delicious but don’t feel overtly dessert-y or decadent.
They’re the first cookie I ask for at a cookie shop, and the last cookie I’ll give away at a cookie exchange.
These Oatmeal Raisin Pecan Cookies (Oil-Free!) aren’t your average store-bought oatmeal raisin cookies, anyway.
Typically, oatmeal raisin cookies are accented by walnuts, but I went with pecans in this blend for an entirely different flavor profile!
They’re hearty, lightly sweet, and packed with oat-y texture, crushed pecan crunch, and plump juicy raisins.
You know you’re winning when the cookie yield tally number is more than ingredients listed.
These cookies require TEN ingredients to get TWELVE delicious cookies.
Here’s what you need before you start baking:
- ground flaxseed
- gluten-free oat flour
- old-fashioned rolled oats
- almond flour
- baking powder
- Purely Pecans Nuttin’ But Pecans Pecan Butter*
- maple syrup
- chopped pecans
Good to go?
These cookies hit all of the F&V dessert criteria checklist.
Vegan, gluten-free, oil-free, refined sugar-free, check, check, MATE.
Hearty gluten-free old-fashioned rolled oats, oat flour, and almond flour create the easy gluten-free base.
Pure maple syrup lightly sweetens the cookies without any refined sugars.
[Note: Liquid sweetener is necessary here to add moisture to the batter!]
The cookies are oil-free with the use of Purely Pecans Nuttin’ But Pecans Pecan Butter, which, as the name suggests, is nothing but pecans!
This creamy nut butter is Paleo Certified, Paleo Vegan Certified, Gluten Free Certified, and Kosher and you can now find it at Whole Foods Market.
Throwing it in the batter adds moisture, whole foods fats, and nutty flavor to these cookies.
After you mix all of the MVPs up, the dough should be thick and sticky.
If the contents are well combined and still crumbly, add another Tablespoon or two of pecan butter to soften things up.
I rolled my cookies into giant 1/4 cup balls then flattened them with my hands to make a dozen perfect cookies.
You can also use a Tablespoon cookie scoop to make smaller cookies.
The bake time is dependent on the size of your cookies, so watch closely after the 15 minutes mark!
I found mine were golden brown on the bottom and sides after about 18 minutes.
Cookies will feel underdone when first removed from the oven, so let them sit for 5 minutes before you decide to throw them back in!
Let’s Talk Substitutions…
If you don’t have pecan butter on hand, try subbing any nut or seed butter in its place.
Because the recipe is oil-free, you want a really runny nut butter with lots of naturally occurring oils.
Freshly stirred is best– no dried out bottom of the nut butter jars, here, please!
You can also swap out the chopped pecans for another nut, like almonds or walnuts, instead.
If you absolutely hate raisins, try replacing them with dried cranberries, cherries, or chocolate.
As these are *oatmeal* cookies, I don’t recommend any grain-free substitutes here, but there are other excellent grain-free cookies on this website!
These Oatmeal Raisin Pecan Cookies (Oil-Free!) are perfect to have on hand for a healthy hearty cookie.
They can easily be a sweet dessert, satiating snack, or nutritious breakfast.
I usually refrigerate my cookies after baking for a week, then transfer any remaining to the freezer.
Cookies will be firm after cooling, making them easy to store, pack, and transport.
They’re ideal to throw into lunch boxes for on-the-go enjoyment!
These cookies know no age boundaries, so share them with your full grown human companions and little ones, too!