There’s nothing quite like the nostalgic comfort of a classic oatmeal raisin cookie. This vegan recipe delivers everything you love—a satisfyingly crunchy edge, a wonderfully chewy center, and the perfect balance of sweet raisins and warm cinnamon. Made with wholesome ingredients like coconut oil and whole wheat flour, these cookies are a delightful treat that proves you don’t need dairy or eggs for a truly spectacular bake. Get ready for these to become a new staple in your home!
Ingredients
• ½ cup / 120 ml organic virgin unrefined coconut oil, very soft
• 1/3 cup / 80 ml organic dark brown sugar, firmly packed
• 3 Tbsp / 45 ml plain, unsweetened soymilk or other plant-based milk
• 2 Tbsp / 30 ml whole-grain soy flour
• 1 tsp / 5 ml pure vanilla extract
• 1 cup / 240 ml whole wheat pastry flour
• 1 tsp / 5 ml baking soda
• 1 tsp / 5 ml ground cinnamon
• Pinch of sea salt
• 2 cups / 480 ml old-fashioned rolled oats
• ¾ cup / 180 ml raisins
Instructions
1. Preheat your oven to 350°F / 177°C and line two baking sheets with parchment paper.
2. In a large bowl or the bowl of a stand mixer, cream together the softened coconut oil and brown sugar on medium speed until light and fluffy, about 2 minutes.
3. Add the soymilk, soy flour, and vanilla extract. Mix on low speed until just combined.
4. In a separate medium bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, and sea salt.
5. Gradually add the dry to the wet , mixing on low speed until a dough forms. Be careful not to overmix.
6. Stir in the rolled oats and raisins by hand until they are evenly distributed throughout the dough.
7. Scoop rounded tablespoons of dough and place them on the prepared baking sheets. Gently press down on each ball to slightly flatten.
8. Bake for 12-15 minutes, or until the edges are golden brown. The centers may still look slightly soft.
9. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. They will become crunchier as they cool. Store in an airtight container for up to a week.
Nutritional Information
• PREP: 30 minutes | COOK: 12-15 minutes | YIELD: 3 dozen cookiesPer cookie: Calories: 73 | Total Fat: 3 g | Saturated Fat: 2.6 g | Carbs: 10 g | Fiber: 1 g | Protein: 1 g | Sodium: 36 mg | Cholesterol: 0 mg
Pro Tips
• For a chewier cookie, pull them from the oven when the edges are set but the center is still soft. They will firm up as they cool on the baking sheet.
• Don’t overmix the dough once you add the flour. Mix just until the flour is incorporated to ensure a tender, not tough, cookie.
• Customize your mix-ins! Swap raisins for vegan chocolate chips, dried cranberries, or chopped nuts like walnuts or pecans.
• If you don’t have whole wheat pastry flour, use half all-purpose flour and half regular whole wheat flour for a similar light texture.
FAQ
Q: Can I make these oatmeal cookies without soy
A: Yes, this recipe is easily made soy-free. Replace the soymilk with any other plant-based milk like almond or oat milk. For the soy flour, you can substitute an equal amount of all-purpose flour, or for a similar binding effect, use 2 tablespoons of ground flaxseed.
Q: What can I use instead of whole wheat pastry flour
A: If you don’t have whole wheat pastry flour, you can achieve a similar light and tender texture by using a 50/50 blend of all-purpose flour and regular whole wheat flour. Using only all-purpose flour will also work, but the cookies will be slightly less wholesome.
Q: How do I make these cookies gluten-free
A: To make these cookies gluten-free, substitute the whole wheat pastry flour and soy flour with a 1-to-1 gluten-free all-purpose baking blend. Also, ensure you are using certified gluten-free rolled oats to avoid any cross-contamination.
Q: How should I store these vegan oatmeal cookies to keep them fresh
A: Store the completely cooled cookies in an airtight container at room temperature. They will maintain their chewy texture and flavor for up to one week. For longer storage, you can freeze them for up to 3 months.
