Sausage gravy is the ultimate comfort food. A long-time family favorite, homemade sausage and gravy is a southern classic staple. Spoon it over soft biscuits to soak up all that delicious sauce.
Sausage gravy is the ultimate comfort food. A long-time family favorite, homemade sausage and gravy is a southern classic staple. Spoon it over soft biscuits to soak up all that delicious sauce.
These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please…
These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please any type of eater (or are perfect if you’re out of eggs). Of all our vegan cookies, this recipe is a favorite!
Why we love this recipe
We’re big chocolate people around here. When it comes to cookies, our vegan chocolate chip cookies or brown butter chocolate chip cookies recipes reign supreme. Usually we pass up oatmeal raisin—except in the case of these vegan oatmeal raisin cookies!
These cookies are pure goodness: soft and chewy, with just the right scent of cinnamon and chewy pops of sweet raisin in every bite. The key to the flavor? Just the right hint of almond extract seals the deal. Eaters of all kinds love these, and I personally could not believe how delicious they are! They’re great if you’re out of eggs, and perfect for vegan baking. You will swoon! (We hope.)
Ingredient notes for vegan oatmeal raisin cookies
These vegan oatmeal raisin cookies are easy to put together with simple, regular ingredients that are easy to find at a normal grocery store. Applesauce helps bind the dough together instead of egg. Here are a few ingredient and substitution notes:
Refined coconut oil: Refined coconut oil has a neutral flavor; unrefined has more of a coconut-y flavor. Using coconut oil is important for the dough texture, since it is solid at room temperature, similar to butter. Do not substitute vegan butter, since it changes the texture.
Neutral oil: You can use grapeseed, canola or vegetable oil; we like to use grapeseed. We have had a few recipe testers that used avocado oil for the neutral oil with good results.
Granulated and light brown sugar: A mix of sugars is key for the flavor; the brown sugar adds hints of molasses to the flavor. Do not substitute liquid sweetener; using agave or maple syrup add too much moisture and the texture becomes cake-like.
Unsweetened applesauce: Applesauce works instead of egg to hold the dough together and add moisture. Substitute sweetened applesauce if desired.
Vanilla extract and almond extract: Vanilla extract is key to cookie dough. Another essential is almond extract, which brings a toasty, complex nuance to the flavor without overpowering it. In our recipe testing, we found this was helpful for a vegan cookie since it doesn’t have the richness of egg or butter.
All purpose flour, baking soda, cinnamon, and salt: These are the traditional baking characters. The salt is important since there is no butter or egg to add flavor.
Raisins: You can use any type of raisins, even golden raisins. You can also add ¼ cup finely chopped nuts like walnuts or pecans.
Tips for baking
These vegan oatmeal raisin cookies don’t require chilling the dough, which makes them quick and simple to mix up! There are just a few tips to watch out for when baking:
Use a cookie scoop. A 2 or 3 tablespoon cookie scoop is helpful for portioning the dough: just overfill it slightly. You can also weigh out the batter at approximately 50 grams per cookie (or weigh the entire dough and divide by 18).
Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes (the dough texture is best non-refrigerated).
Storing leftovers
These vegan chocolate chip cookies are delicious warm from the oven, after cooling about 20 minutes. The cookies also hold up well over time. This is a must for cookies in our opinion, since you’re making them in a big batch. Here’s what to note about storing these cookies:
Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
These vegan oatmeal raisin cookies are vegan and dairy-free.
Frequently asked questions
Can I use a different type of flour?
While all-purpose flour works well, you can experiment with using up to ¼ of the volume with whole wheat flour. We have not tested this recipe with gluten-free flour.
Can I use a different sweetener?
We have not tested with other types of sweeteners. We do not recommend using maple syrup or agave syrup since they add moisture and the texture becomes more cake-like.
Can I add other mix-ins?
Absolutely! Chopped nuts, chocolate chips, or dried cranberries would all make delicious additions.
These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please any type of eater (or are perfect if you’re out of eggs). Of all our vegan cookies, this recipe is a favorite!
Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds.
In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt, and Old Fashioned Oats. Turn on the mixer and gradually add the flour and oats mixture, mixing until just incorporated. Add the raisins and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out 50 grams each). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled.
While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).
Notes
*We highly recommend using the almond extract for the best flavor! 1/16 teaspoon equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible. We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.
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Prep Time: 15 minutes 
Yield: 18 to 19 cookies 
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegan
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