Vegan Oatmeal Raisin Cookies

Healthy and beyond delicious vegan oatmeal raisin cookies made with whole food ingredients but taste like decadence. They will win over any cookie lover!

Chocolate chip cookies are a favorite of mine, but there is something about the deep rich flavor of a good oatmeal raisin cookie that speaks to me.

Vegan Oatmeal Raisin Cookies

Cookies are definitely known as a treat, but when you take out the bad for you ingredients, and create a recipe using all whole foods, they can be something you eat more than once in a while.

I made these healthy oatmeal raisin cookies with just that in mind. I want them to be a snack I can give my kids and since they are pretty darn healthy, but still taste like a cookie, I feel like I hit the target.

I also give a few options for an even healthier version, so check the notes in the recipe. The original recipe makes a crispier chewy cookie, and the lower sugar versions make a softer fluffier cookie.

Are oatmeal raisin cookies bad for you?

Like I said before, you need to look at the ingredients. If you use whole foods, things that give you nutrients, they are definitely not bad for you. Here are the main ingredients in these vegan cookies that we consider providing some healthy nutrients:

1. oats
2. almond flour
3. almond butter
4. applesauce
5. raisins (ours are purely dried grapes with no added sugar)
6. pecans
7. using maple syrup and coconut sugar instead of refined sugar

Are oatmeal raisin cookies healthier than chocolate chip?

The only reason I’m going to say yes, is that the chocolate chips themselves can have a lot of added sugar. However, it really depends on the ingredients used. If both kind of cookie uses whole food healthy ingredients, then I wouldn’t say one is much better than the other.

You could also use chocolate chips without the refined sugar, or even dark chocolate without much sugar at all. So in this case you’re good to go shoveling either in your mouth like cookie monster.

What kind of oats do you use for cookies?

When baking with cookies, you want to use regular rolled oats (or gluten free if needed). I don’t like steel cut oats because they don’t give the same end texture nor do they bake well. I also don’t like quick oats because they aren’t hearty enough.

Why are my oatmeal cookies hard?

Usually the texture of a cookie is a direct result of the dry versus wet ingredients combination. If you use too much flour, or too little of the wet ingredients, it will end in a dry hard cookie.

It also can be that you swapped out an ingredient. Baking is a science so altering one thing in a recipe can cause a very different end result.

If you are in altitude, this can also cause your cookies to end up hard because liquids and moisture evaporate faster the higher up you are.

How long do these vegan cookies last?

Because these are vegan and don’t contain any dairy ingredients, you can easily keep these on the counter overnight after you bake them. They are best fresh but if you don’t finish them, they will still be good for a few days.

You can also keep them in the fridge. If you do, pop them in the toaster oven or a few second in the microwave to warm them just a tad before eating.

How do I store oatmeal raisin cookies?

You definitely want to make sure that the cookies are completely cool before storing them or they will soften. I leave these on the counter overnight to fully ensure they are cool. Then store in an airtight container. I keep them out of the fridge, but you could also store them in.

Can I freeze oatmeal raisin cookies?

If you want to freeze these, I would freeze the dough. You can freeze it in balls so it’s separated for when you are ready to bake them, or freeze the dough in entirety.

I like to wrap it in plastic wrap, then put in an airtight glass container. You can also use a freezer bag. When you are ready to bake, allow the dough to get to room temperature then bake.

How to Make Vegan Oatmeal Raisin Cookies

These are a fairly easy, mix in a bowl and bake type of cookie. The ingredients are basic but in order to get the best flavor I added some molasses and cinnamon to give them a deep rich flavor.

1. Mix everything except the raisins and pecans in a bowl.
2. Add the raisins and pecans.
3. Put spoonfuls on a cookie sheet.
4. Bake.
5. Devour!

What can I mix into these vegan oatmeal cookies?

My husband isn’t a fan of raisins, so whenever I make these I experiment with other options for mix ins. Here are some ideas that we loved:

• chocolate chips
• walnuts
• peanuts
• slivered almonds
• dried blueberries
• dried cranberries
• shredded coconut

Other vegan cookies you will love

Here are some of my favorite vegan cookies from my site:

• Grainfree Chocolate Chip Cookies
• Peanut Butter Banana Oatmeal Cookies
• Vegan Breakfast Cookies
• Chocolate Chip Raisin Oatmeal Cookies
• Oatmeal Chocolate Chip Cookie Dough Balls

Vegan Oatmeal Raisin Cookies

Sophia DeSantis

Healthy and beyond delicious vegan oatmeal raisin cookies made with whole food ingredients but taste like decadence. They will win over any cookie lover!

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Dessert

Cuisine American

Servings 12

Calories 171 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3/4 cups rolled oats , gluten-free if needed (1 cup for softer cookie version, see notes)
• 3/4 cup fine grain almond flour (1 cup for softer cookie version, see notes)
• 1/2 cup coconut sugar (leave out for softer cookie version, see notes)
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/2 cup maple syrup
• 1/4 cup apple sauce (1/2 cup for softer cookie version, see notes)
• 1/4 cup almond butter
• 1 teaspoon molasses
• 1/2 cup raisins
• 1/2 cup chopped pecans , optional

Instructions

 

• Preheat oven to 350F/180C
• Mix oats, almond flour, sugar, cinnamon, baking powder and salt in a large bowl.
• Add the maple syrup, apple sauce, almond butter, and molasses and mix well.
• Add the raisins and pecans if using. Mix until combined.
• Drop spoonfuls onto a parchment lined cookie sheet. Press down to slightly flatten the cookie if you want.
• Bake for 20-23 minutes or until golden brown and crisp at the edges. Cookies will harden a bit more as they cool.

Notes

• This makes a chewy crispier cookie. For other options, see below.
• You can sub date paste for the maple syrup if you want a less sweet cookie. You will need to add a bit of water to thin out the batter a bit depending on how runny your date paste is. See the photo in the post for what the consistency of the dough should look like. Keep in mind the consistency will change.
• If you want another lower sugar option, make the following changes but keep in mind this yields a softer fluffier cookie:
  • 1 cup oats
  • 1 cup almond flour
  • no coconut sugar
  • 1/2 cup apple sauce
• The softer cookie maintains a better texture the next day.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 171kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 60mgPotassium: 166mgFiber: 2gSugar: 14gVitamin C: 0.3mgCalcium: 62mgIron: 0.8mg

Nutrition and metric information should be considered an estimate.

Keyword cookies with oats, healthy vegan cookies

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