Description
These Vegan Oatmeal Raisin Cookies are irresistibly chewy with crispy edges, made using coconut oil and wholesome rolled oats. This simple and delicious treat offers a perfect balance of warm spices, natural sweetness, and hearty texture, making them a wonderful dairy-free, egg-free dessert option.
Ingredients
Dry 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
Wet Ingredients
- 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
Others
- 1 ½ cups rolled oats (159 g; not quick-cooking or steel cut oats)
- ⅔ cup raisins (104 g)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (177°C). Line two large rimmed cookie sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Sift dry ingredients: In a bowl, sift together the all-purpose flour, cornstarch, ground cinnamon, ground ginger, baking soda, salt, ground cloves, and ground nutmeg to ensure even distribution of spices and leavening agents.
- Cream coconut oil and sugars: In a large mixing bowl, use a handheld electric mixer or stand mixer to beat the coconut oil with the brown sugar and organic cane sugar on medium-high speed for 1 to 2 minutes until the mixture is well combined and smooth.
- Add vanilla extract: Mix in the vanilla extract to add aromatic flavor to the cookie dough.
- Incorporate plant-based milk: Add the unsweetened plant-based milk and mix for another minute to ensure a smooth batter consistency.
- Combine dry ingredients with wet: Gradually add the sifted flour mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing.
- Add oats and raisins: Stir in the rolled oats and raisins by hand or at low mixer speed, distributing them evenly throughout the dough.
- Scoop and chill dough: Using a cookie scoop, drop spoonfuls of dough onto the prepared cookie sheets, leaving space between dough balls. Chill the dough on the cookie sheets in the refrigerator for 30 minutes to firm up, which helps maintain shape during baking.
- Bake: Bake the cookies in the preheated oven for 13 to 15 minutes, or until the edges turn golden brown but the centers still appear slightly soft.
- Cool: Remove cookies from the oven and cool for 5 minutes on the cookie sheets. Then transfer to a wire rack to cool completely before storing.
- Store: Once fully cooled, store cookies in an airtight container for up to 7 days to maintain freshness.
Notes
- To ensure cookies remain soft in the center, remove them from the oven when edges are golden brown and the center looks slightly underbaked; they will firm up while cooling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
