Best Easy Vegan Oatmeal Raisin Cookies Recipe

Craving a ridiculously delicious cookie that’s also vegan?

Look no further! These Vegan Oatmeal Raisin Cookies are not only incredibly easy to make, but they’re also irresistibly chewy, perfectly spiced, and packed with sweet, plump raisins. Get ready to impress everyone (including yourself) with these little delights!

Why You’ll Love It

• They’re unbelievably chewy, not cakey or dry!
• The warm spices create a cozy and comforting flavor.
• Quick and easy to make, perfect for when that cookie craving hits.
• Completely vegan and dairy-free, suitable for a wide range of diets.
• Great for baking with kids or for sharing with friends and family.

What Makes This Recipe Unique?

This recipe uses a secret weapon for maximum chewiness: a touch of applesauce! It replaces the egg and adds moisture, ensuring that your cookies stay soft and delicious even days after baking. Plus, we don’t skimp on the spices, creating a depth of flavor that goes beyond your average oatmeal raisin cookie. We also use a specific ratio of brown sugar to white sugar to achieve the perfect balance of sweet and molasses-y notes.

Ingredient List

• 1 cup (2 sticks) vegan butter, softened
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup unsweetened applesauce
• 1 ½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 cups rolled oats (not instant)
• 1 cup raisins

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy.
3. Mix in the vanilla extract and applesauce until well combined.
4. In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Stir in the rolled oats and raisins.
7. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving a little space between each cookie.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

Feel free to get creative! Here are a few ideas:

• Add ½ cup chopped walnuts or pecans for a nutty crunch.
• Include ½ cup vegan chocolate chips for a richer, decadent experience.
• A sprinkle of sea salt on top before baking enhances the sweet and salty flavors.

Expert Tips

• Make sure your vegan butter is softened but not melted for the best texture.
• Don’t overmix the dough; it should be just combined to avoid tough cookies.
• Use a cookie scoop for even-sized cookies that bake uniformly.
• Press the dough balls down slightly before baking for a flatter, chewier cookie.
• Let the cookies cool completely on the baking sheet before moving them to a rack to avoid them falling apart.

Frequently Asked Questions (FAQs)

• Can I substitute another type of flour? While all-purpose flour works best for this recipe, you can try using a 1:1 gluten-free flour blend. Keep in mind that this will change the texture.
• Can I use quick-cooking oats instead of rolled oats? No, quick-cooking oats are too finely milled and will result in a different texture. Use rolled oats for the best results.
• Can I freeze the cookie dough? Yes! Scoop the dough onto a baking sheet lined with parchment paper, freeze until firm, and then transfer the dough balls to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the cooking time.
• How do I store these cookies? Store the cookies in an airtight container at room temperature for up to 5 days. They can also be stored in the fridge for up to a week or in the freezer for up to 3 months.
• Can I use coconut oil instead of vegan butter? Yes, you can substitute melted coconut oil for vegan butter. Keep in mind that this will slightly change the flavor profile and may result in a slightly less chewy texture.

Variations and Customization Options

Looking for ways to tweak this recipe? Here are some fun ideas:

• Spice it up: Add a pinch of ground cardamom or ginger for a warm and aromatic twist.
• Fruit Frenzy: Experiment with dried cranberries, chopped apricots, or dates instead of raisins.
• Nut Butter Boost: Add 2 tablespoons of peanut butter or almond butter to the wet ingredients for added flavor and richness.
• Citrus Zest: Add a teaspoon of orange or lemon zest to brighten the flavor.

Serving Suggestions

These Vegan Oatmeal Raisin Cookies are wonderful on their own with a glass of cold plant-based milk, a cup of hot tea, or as a sweet treat alongside a scoop of vegan ice cream. They’re also perfect for lunchboxes, potlucks, or a simple afternoon snack.

Conclusion

These Vegan Oatmeal Raisin Cookies are a guaranteed crowd-pleaser! They’re easy to make, incredibly delicious, and perfect for sharing. Whether you’re vegan or simply love a good cookie, this recipe will surely become a favorite. So, what are you waiting for? Get baking, and don’t forget to share your cookie creations with me! Tag me on social media, and let’s celebrate the joy of delicious vegan baking together!

Related Recipes You’ll Love

• Gluten-Free Chocolate Cake
• Flourless Almond Cake
• Gluten-Free Carrot Cake
• Apple Fritter Bread

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