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As you could have guessed by the title, my favorite cookie ever is a vegan oatmeal raisin cookie. So, you can say that I have spent a lot of time developing this recipe. Personally, I don’t mind crunchy cookies, but I tend to lean more towards a soft and chewy cookie. This is how my soft and chewy vegan oatmeal raisin cookie recipe came to life!
I had to tweak this recipe a couple times to get it right. I started off going too thick on one batch and too thin on another. I was looking to get a cookie with amazing flavor, with just the right amount of crispiness on the outside that is predominantly chewy throughout.
I enjoy a challenge but getting a vegan oatmeal raisin cookie to meet these requirements seemed almost impossible. Challenging myself in creating products and recipes that stand out from the rest is the mindset that I draw most of my success. So, after trying a few different recipes and tweaking the ingredient ratios over the years, I have formulated the recipe that, I believe, is good enough to post on freshvegplate.com!
Following this recipe is a must! If you want a simple and fast oatmeal raisin cookie, then check out this recipe for Super Simple Vegan Oatmeal Raisin Cookies. If you are looking for one of the BEST or a GRAND SLAM soft and chewy oatmeal raisin cookie, then this is the recipe for you!
Vegan Oatmeal Raisin Cookie Ingredients
Ap Flour- This recipe uses all purpose flour, so it does contain gluten. If you are eating gluten free now days, the best alternative (I have found) is Bobs Red Mill Gluten Free All Purpose Flour.
Vegan Butter- Vegan butter definitely has some gray areas. It can be really good, or just awful. In my opinion, the best vegan butter for baking cookies is Earth Balance Olive Oil Buttery Spread. This particular product may be hard to find in person. Here is a link to buy on amazon.
If you need some vegan butter now, there is also Melt Organic. This vegan butter can be found at Publix or Kroger! ALTHOUGH…… if you really want the best results then you should try my Homemade Vegan Butter Recipe! This recipe blows store bought varieties out of the water.
Sugar- This recipe calls for white sugar and dark brown sugar. Both of these sugars are necessary for the soft and chewy vegan oatmeal raisin cookie recipe. While they add sweetness, they also help with flavor profile and textural functionality.
Oats- Obviously, we going to have oats in a vegan oatmeal raisin cookie, right? I use rolled oats or “old fashioned oats”. These oats are important because they absorb more moisture and cook quicker than steel cut.
I typically use the Quaker Oats Organic Rolled Oats. These are just an all around good product. Here is a link to view on amazon. Again, I’m not going to leave my gluten free people hanging! Bobs Red Mill makes a quick cooking gluten free rolled oat. Check them out here on amazon!
Plant-Based “Vegan” Milk- I’ve tried both oat milk and almond milk, and both are exceptional for this recipe. I typically have almond milk on hand, so I use almond milk in this recipe. You can find almond milk at your local grocery store. Just be sure to get the unsweetened and unflavored varieties.
If you want the best tasting almond milk, be sure to check out my recipe on Fresh Veg Plate! You’ve never tasted almond milk this good! Try out my Homemade Almond Milk Recipe!
Raisins- Best raisins to use for your vegan oatmeal raisin cookie recipe? Red raisins or Golden raisins? Believe it or not, golden raisins usually come from the same grapes as red raisins. Its all about how they are dried.
It doesn’t really matter to me I like using the traditional raisin for my cookies. Red raisins have a slight bitterness that I think goes well in a sweet cookie. Golden raisins are sweeter and don’t have the slight bitterness of red raisins.
If you want to try using golden raisins, Minu Organic has the best golden raisins by far! You can check them out here on Amazon!
- If you want to know more about the difference of raisins, check out the article by epicurious here!
Other Flavorings- These vegan oatmeal raisin cookies have ingredients like cinnamon and vanilla extract to add a bit of flavor! There are endless possibilities, so get creative.
How to Make a Soft and Chewy Vegan Oatmeal Raisin Cookie
Making these cookies is truly a simple process. You use a simple creaming method of the vegan butter. The hardest part about this recipe is measuring the ingredients properly. So, if you can do that, then you are golden!
First things first, you will want to preheat your oven. While the oven is preheating, you should gather your ingredients and measure them accurately. I don’t pack the measuring cups or spoons; I just scoop and level off.
Next, in a mixing bowl or a stand mixer you cream the butter with the sugars until its light and fluffy. While the butter is fluffing up, mix the dry ingredients together in a separate bowl. Once the butter is fluffy, you then add the dry ingredients to the mixer and let them fully incorporate into a shaggy dough.
Once your dough has come together, its time to add the almond milk into the mix. Do so in increments so you don’t get it everywhere! After the almond milk is incorporated, simply fold in your golden raisins last minute.
Now that the dough is complete, its time to portion your vegan oatmeal raisin cookie dough into balls. This step is important to be thorough and precise. You want all of your balls to be the same size, so they all cook at the same rate.
Once the dough balls are portioned and placed on a lined sheet tray, you simply bake them off! You are going to love this soft and chewy vegan oatmeal raisin cookie recipe!
Why do my oatmeal raisin cookies get hard?
The most common reason this happens is due to over mixing. The gluten develops fast when using a mixer. The best way to avoid this is to keep a close eye on your dough while mixing, when the dough has just barley come together, turn it off!
Also be sure you are properly measuring your ingredients. If you scoop your flour out of the bag, chances are you are packing the flour into the cup making it more than what the recipe needs.
Can I use quick oats for my cookies?
Yes, you can. I have never used this in this recipe, so you may have to play with the amounts of ingredients.
Can I add more moisture to my vegan oatmeal cookie dough?
Yes, that is why almond milk is in this recipe actually. If you need more, I will add the almond milk one tablespoon at a time until the dough looks happy!
Can you make a soft and chewy vegan oatmeal raisin cookie gluten free?
Yes, you will just need to switch two ingredients in the recipe. I have listed how to do so in the ingredients section above.
Why aren’t my cookies spreading in the oven?
Either the dough was too dry or too cold. If the dough is to dry it needs more fat. If the dough is too cold, it needs to slack out a bit before getting placed in the oven.
Soft and Chewy Vegan Oatmeal Raisin Cookie Pro Tips
Measure Ingredients with Accuracy
The very first step is where most people fall short. If you take the measuring cup and scoop flour from the container, chances are you are packing it down. The proper way to ensure you get a real cup of flour scoop, it to use a spoon to scoop flour into your measuring cup.
Another tactic to ensure you measure the ingredients the way the recipe intended is to level off measuring cups and spoons. I’m telling you; this is what makes or breaks recipes!
Make sure your ingredients are quality ingredients. If you are using old baking soda, baking powder, flour, or oats then your cookies won’t be as good as you want them to be. If you haven’t bought these ingredients in 6 months, then you should buy more. You should keep these ingredients more than 4 to 5 months.
Vegan Oatmeal Raisin Cookie Add-ins
This is a category that can get out of control really quick as creativity starts to rise. Traditional add-ins included ingredients like walnuts, chocolate, white chocolate, peanuts, sprinkles, candied ginger, and shredded coconut.
If you like to live on the wild side, then maybe you would like to check out a more unorthodox selection of soft and chewy vegan oatmeal raisin cookie add-ins. Chopped up candy bars, candy canes, toffee bars, cereal, or even other cookies are a few unorthodox mix ins.
Maybe you like an underlying tone of salt in your vegan oatmeal raisin cookie. You may like a bit of crushed pretzels, potato chips, sea salt, or even tahini.
Chill the Dough
After you have mixed the dough, chance is the dough is to warm to scoop. This is normal due to the fact you had to bring the butter to room temp to start the recipe. Chill your vegan oatmeal raisin cookie dough in the fridge for 15 minutes before you portion it. This will make your life so much easier.
Portion your cookies with a scoop or with a kitchen scale. This will make sure everything cooks at the same rate. Make sure everything is precise as possible.
Do not cook these too much. Bake these cookies for the exact time so you don’t overcook them. The cookies will appear to be undercooked in the center, but they will cook the rest of the way on the tray.
Uncooked: Store uncooked cookie dough in an airtight container in the fridge for up to 3 days and in the freezer for up to 2 months.
Cooked: These soft and chewy vegan oatmeal raisin cookies at room temperature for 3-5 days in an airtight container. You can store them in the fridge for up to a week, and the freezer for 1 month.
1 mixing bowl
1 stand mixer
1 cookie scoop
1 baking sheet
Soft and Chewy Vegan Oatmeal Raisin Cookie Recipe
- ½ cup Vegan Butter softened
- ½ cup Dark Brown Sugar
- ½ cup White Sugar
- 1 tsp Vanilla Extract
- 1 1/3 cup AP flour
- 1 ½ cup Rolled Oats
- 1 ½ tsp Ground Cinnamon
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ¼ Cup Almond Milk
- 1 tsp Salt
- 1/3 Cup Raisins
- Preheat your oven to 350 F. While the oven is preheating, line a baking sheet with parchment paper and gather your ingredients.
- In a mixing bowl whisk the AP Flour, Rolled Oats, Ground Cinnamon, Baking Powder, Baking Soda, and Salt then set aside.
- In a stand mixer with a paddle attachment, beat vegan butter for a few seconds then add both the white and dark brown sugars to the bowl. Beat this mixture until light and fluffy. This should take 3-5 minutes.
- Once the vegan butter is creamed properly, add the dry ingredient mixture to the bowl and beat the mixture until barley incorporated. This will form a shaggy dough. Then fold in the raisins by hand to avoid over mixing.
- Using a small ice cream scoop or a cookie scoop, portion the dough into three ounce balls (about 2 tablespoons), then place them in the fridge for 15 minutes to cool down.
- Once the dough is completely chilled down, make sure they are spaced apart on the baking tray and the place in the oven.
- Bake for 15 to 16 minutes then remove the cookies from the oven. The cookies will appear undercooked when you are pulling them out of the oven. Leave the cookies on the tray while cooling at room temperature. Once the cookies are cool, they are ready to eat or store!