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Vegan Oatmeal Raisin Cookies

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Ingredients

Warning0 allergens identified

Vegan Oatmeal Raisin Cookies

6 tablespoons refined coconut oil(melted)

½ cup light brown sugar(packed)

⅓ cup granulated sugar

1 tbsp molasses

½ cup nondairy milk

1 tbsp flaxseed meal

2 teaspoons vanilla extract

1 cup all purpose flour(plus 2 Tbsp)

1 ¼ cups quick cooking oats

1 tsp ground cinnamon

⅛ tsp ground nutmeg

½ tsp baking soda

½ tsp baking powder

¼ tsp salt

½ cup raisins(scant)

¼ cup finely chopped walnuts

Instructions

Preheat the oven to 350°F.

Line a baking sheet with a silicone baking mat or parchment paper. Set aside.

Place the coconut oil, brown sugar, granulated sugar, molasses, nondairy milk, flaxseed meal, and vanilla extract in a medium bowl. Whisk until smooth and combined.

Add the flour, oats, spices, baking soda, baking powder, and salt to the bowl. Mix with a rubber spatula until a smooth dough forms. Fold in the raisins and walnuts.

Allow the dough to rest for 10 minutes to allow the oats to absorb the excess liquid. Divide the cookie dough into 16 balls, using roughly 1 1/2 tablespoons of dough for each, and arrange them spaced 1 1/2 inches apart on the baking sheet. Transfer the sheet to the freezer for 10-15 minutes. (Alternately, freeze the dough balls on a small tray or large plate and transfer to the baking sheet after freezing.)

Bake the cookies on middle rack of oven until puffy and golden brown at the edges, 13-15 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to rest on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Flaxseed Egg Replacement Timing ⏱️
Mix flaxseed meal with nondairy milk and let sit for 5 minutes before adding to the dough to fully activate its binding properties and achieve the perfect chewy texture.
Coconut Oil Temperature Control 🌡️
Use room-temperature refined coconut oil rather than melted to prevent the dough from becoming too greasy, which will help maintain the ideal cookie structure and chewiness.
Plump Your Raisins 🍇
Soak raisins in warm nondairy milk for 10 minutes before mixing into the dough to plump them up, ensuring juicy pockets of flavor throughout each cookie.
Brown Sugar Moisture Advantage 🤎
Don't skip the light brown sugar—its molasses content combined with the molasses in the recipe creates extra moisture and chewiness that granulated sugar alone cannot achieve.
Strategic Cooling for Perfect Texture 🍪
Leave cookies on the baking sheet for 5 minutes before transferring to a cooling rack; this allows them to set slightly while retaining chewiness rather than cooling too quickly and becoming crispy.