Name: Vegan Oatmeal Raisin Cookies with Coconut Oil Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: American
Ingredients: ½ cup all-purpose flour (66 g); 1 tablespoon cornstarch; ¾ teaspoon ground cinnamon; ¾ teaspoon ground ginger; ½ teaspoon baking soda; ½ teaspoon salt; Pinch ground cloves; Pinch ground nutmeg; ⅓ cup coconut oil at room temperature (virgin or refined, 70 g); ⅓ cup lightly packed light brown sugar (70 g); ⅓ cup organic cane sugar (80 g); 2 teaspoons vanilla extract; 3 tablespoons unsweetened plant-based milk; 1 ½ cups rolled oats (159 g; not quick-cooking or steel cut oats); ⅔ cup raisins (104 g)

Jump to Recipe· 3.9 from 86 reviews

If you’re on the hunt for a treat that feels like a warm hug in cookie form, look no further than this Vegan Oatmeal Raisin Cookies with Coconut Oil Recipe. These cookies strike the perfect balance between chewy and crispy, with wholesome oats and the subtle tropical richness of coconut oil working together to create a flavor that’s simply unforgettable. Whether you’re vegan, just exploring plant-based baking, or craving something naturally delicious, this recipe is a little slice of comfort that’s ready to brighten your day.

Ingredients You’ll Need

The image shows multiple small bowls and cups arranged on a white marbled surface, each holding different ingredients for baking. Starting from the top right, there is a white bowl filled with light beige rolled oats, next to it is a beige bowl with white flour. Below these, there is a white ribbed bowl filled with light brown soft sugar on the right and a similar bowl with white granulated sugar on the bottom side. In the middle, there is a beige bowl with a white solid fat-like substance. Smaller bowls and cups are scattered on the left side: a small glass cup with dark brown liquid, a small clear bowl with a white powder, another glass bowl with a creamy light tan liquid, a small white dish with ground spices including brown cinnamon and yellow ginger, and a bright blue bowl at the bottom left filled with dark brown raisins. The items are neatly placed showing a variety of textures and colors, all on a clean white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a starring role, combining simplicity and purpose to bring you the most delightful texture and taste. These pantry staples come together with ease, proving that creating wonderful vegan treats can be straightforward and rewarding.

½ cup all-purpose flour: The base that gives structure to the cookies, ensuring they hold their chewy shape.
1 tablespoon cornstarch: Adds softness and lightness to the cookie crumb, preventing toughness.
¾ teaspoon ground cinnamon: A warm spice that brings a subtle depth and comforting aroma.
¾ teaspoon ground ginger: Adds a gentle zing that complements the sweetness beautifully.
½ teaspoon baking soda: Helps the cookies rise just right and get that perfect texture.
½ teaspoon salt: Balances sweetness and enhances all the other flavors.
Pinch ground cloves: A hint of spice that deepens the flavor complexity without overpowering.
Pinch ground nutmeg: Earthy and warm, it pairs perfectly with the cinnamon and ginger.
⅓ cup coconut oil at room temperature: The star ingredient that lends moisture and a subtle tropical richness.
⅓ cup lightly packed light brown sugar: Brings natural sweetness and a slight caramel flavor.
⅓ cup organic cane sugar: Balances the sweetness and helps create a crisp edge.
2 teaspoons vanilla extract: Adds an inviting aroma and rounds out the flavor profile.
3 tablespoons unsweetened plant-based milk: Keeps the dough moist and helps bind everything together.
1 ½ cups rolled oats: The heart of the cookie, delivering chewiness and wholesomeness.
⅔ cup raisins: Natural bursts of sweetness that contrast beautifully with the warm spices.

How to Make Vegan Oatmeal Raisin Cookies with Coconut Oil Recipe

Step 1: Prepare Your Oven and Dry Ingredients

Start by preheating your oven to 350°F and lining two large rimmed cookie sheets with parchment paper. Sifting the dry ingredients together is key here. Combine the all-purpose flour, cornstarch, ground cinnamon, ginger, baking soda, salt, cloves, and nutmeg in a bowl and sift well. This step ensures that your spices and leavening agents are evenly distributed, which sets the stage for perfectly flavored cookies.

Step 2: Cream Coconut Oil and Sugars

Grab a large mixing bowl and use a handheld mixer or stand mixer to beat the coconut oil with the brown sugar and organic cane sugar for about 1 to 2 minutes on medium-high speed. This helps create a creamy, airy mixture that will give your cookies their tender texture. Then, mix in the vanilla extract to infuse that classic sweet aroma.

Step 3: Add Plant-Based Milk

Pour in the unsweetened plant-based milk and continue mixing for another minute. This small addition helps bind your cookie dough and keeps every bite moist without adding heaviness or excess oiliness.

Step 4: Combine Dry and Wet Ingredients, Add Oats and Raisins

Gradually add your sifted dry mixture into the wet ingredients, mixing on low speed until everything just comes together. Then stir in the rolled oats and raisins gently by hand. Using rolled oats rather than quick-cooking or steel-cut oats preserves that chewy texture that makes these cookies so comforting.

Step 5: Chill and Bake the Cookies

Using a cookie scoop, drop spoonfuls of dough onto your prepared cookie sheets, leaving ample space between each to allow for spreading. Chill the dough on the cookie sheets for 30 minutes — this step is crucial for preventing too much spreading and enhancing the cookie’s flavor. Bake them for 13 to 15 minutes until the edges are a lovely golden brown. Remember, the centers might look slightly soft, but they’ll firm right up as they cool.

Step 6: Cool Before Enjoying

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack. Cooling fully before storing helps maintain their perfect chewy texture, making every bite as delicious as the first.

How to Serve Vegan Oatmeal Raisin Cookies with Coconut Oil Recipe

A metal baking tray lined with light brown parchment paper holds twelve small cookie dough balls. Each dough ball is rough in texture and made of oats with visible dark chocolate chips and other small bits mixed in. The balls are spaced evenly in three rows of four on the tray. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these cookies shine on their own, you can boost their appeal by dusting them lightly with cinnamon powder or even sprinkling a few coarse sugar crystals right before baking for a hint of extra sparkle and crunch. A drizzle of vegan icing or melted dark chocolate also pairs beautifully if you want to get a bit fancy.

Side Dishes

Pairing these vegan oatmeal raisin cookies with a hot cup of spiced chai tea or creamy non-dairy latte makes for a cozy snack or dessert time treat. Fresh fruit on the side, like sliced apples or a handful of berries, adds a lovely contrast to the sweetness and heartiness of the cookies.

Creative Ways to Present

Serve these cookies stacked high on a rustic wooden board for a charming gathering centerpiece, or box them individually with a ribbon as a thoughtful homemade gift. They also make a fun sandwich cookie when filled with vegan cream cheese or nut butter, turning this classic recipe into a playful twist sure to impress.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your Vegan Oatmeal Raisin Cookies with Coconut Oil Recipe in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week, making them perfect for batch baking. If you notice them getting a bit soft over time, a quick toast in the oven restores that fresh-baked texture.

Freezing

You can freeze these cookies baked or as dough balls. For baked cookies, layer with parchment paper in an airtight container or freezer bag and freeze for up to 3 months. To freeze dough, scoop onto a tray, freeze until firm, then transfer to a bag. When ready, bake from frozen, adding a couple of extra minutes to the baking time.

Reheating

Reheat frozen or stored cookies in a 300°F oven for about 5 minutes or until warmed through to revive their delightful chewiness and flavor. Avoid microwaving if possible, as it can make cookies tough or rubbery.

FAQs

Can I use a different oil instead of coconut oil?

Yes, you can substitute coconut oil with other neutral oils like vegetable or canola oil, but coconut oil adds a lovely richness and subtle flavor that complements the spices beautifully. Using other oils might alter the taste and texture slightly.

Do these cookies need to be chilled before baking?

Chilling the dough is recommended as it prevents the cookies from spreading too much in the oven, leading to thicker, chewier results. It also enhances the flavor as the ingredients meld together. You can skip it, but expect thinner cookies.

Are rolled oats necessary, or can I use quick oats?

Rolled oats are best because they maintain their chewy texture when baked. Quick oats absorb more moisture and can result in a softer, less distinct chew. Steel-cut oats are too coarse and won’t bake properly in the cookie batter.

How can I make these cookies less sweet?

You can reduce the sugar amounts slightly if you prefer. Keep in mind that sugar affects both sweetness and texture, so cutting too much might make the cookies denser or drier.

Are these cookies gluten-free?

This recipe uses all-purpose flour, so it is not gluten-free as written. To make it gluten-free, substitute with a gluten-free flour blend that can be used cup-for-cup, and ensure your oats are certified gluten-free.

Final Thoughts

I truly hope you give this Vegan Oatmeal Raisin Cookies with Coconut Oil Recipe a try because it’s such a joy to bake and eat. These cookies bring together familiar flavors in a wholesome, plant-based way that satisfies sweet cravings without compromising on texture or taste. Once you try them, I bet they’ll become a favorite you return to again and again. Happy baking!