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Oatmeal Raisin Cookies

Hi Friends!

In case you haven’t noticed, I’ve been trying to eat more vegetables lately.


What? Those aren’t vegetables?

Okay, so a really bad craving hit this week, and, no, I’m not pregnant. :) These cookies are just really that good. Lately, I’ve decided that a little treat every once in awhile is not going to kill me.

And, in case your wondering, I do eat vegetables that I don’t blog about. For example, I’ve been going nuts over this vegan Thai cabbage “chicken” salad lately. Hopefully, I can post a recipe for that soon, but, in the meantime, have a cookie.


Or two.


This recipe was adapted from an apricot oatmeal cookie recipe in one of my favorite little vegan cookbooks, Cooking for Two with the Micheff Sisters: A Vegan Vegetarian Cookbook.

Vegan Oatmeal Raisin Cookies

Serves 20-24
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Vegan, Vegetarian
Meal type Dessert
Misc Child Friendly, Pre-preparable


  • 1 1/4 cup quick oats
  • 1/2 cup whole wheat flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon aluminum-free baking powder (I use Rumford.)
  • 1/4 teaspoon salt
  • 3/4 cups sugar
  • 1/3 cup vegan margarine (I use Earth Balance.)
  • 1 teaspoon vanilla extract
  • 2 1/4 tablespoons cold almond milk (or other non-dairy milk)
  • 1/4 cup walnuts (finely chopped)
  • 1/3 cup raisins
  • 1 pinch cinnamon or cardomom (optional)


Step 1
Preheat oven to 350 degrees Fahrenheit.
Step 2
In a bowl, combine oats, flour, cornstarch, baking powder, and salt.
Step 3
In a second bowl, combine sugar and margarine with fork, whisk, or beater until well incorporated. Add almond milk, vanilla, walnuts, and raisins, and mix gently.
Step 4
Fold wet ingredients into the dry ingredients until a soft dough develops.
Step 5
Use a heaping tablespoon sized scoop to place approximately 20-22 dough balls on 2 lined cookie sheets. Flatten each mound just slightly with your fingers or a spoon.
Step 6
Bake at 350 degrees F for 9-12 minutes, or until a very slightly golden brown rim is forming around the edges of your cookies.
Step 7
Allow cookies to cool for a few minutes before lifting off of the baking sheets.
Step 8
Once cooled, cookies can be stored for up to a week in an airtight container at room temperature.


Recipe adapted from "Apricot Oatmeal Cookies" from Cooking for Two With the Micheff Sisters: A vegan Vegetarian Cookbook.

And here’s some of the most important food:

“Wherefore, my beloved brethren, let every man be swift to hear, slow to speak, slow to wrath: For the wrath of man worketh not the righteousness of God. Wherefore lay apart all filthiness and superfluity of naughtiness, and receive with meekness the engrafted word, which is able to save your souls.”  James 1: 19-21 (King James Version)

P.S. If you haven’t voted yet for Vegan Yumminess yet, I’d LOVE it if you would. Right now we’re in 7th place, and I’d be SO thrilled to win! Vote everyday, if you can, for as many recipes as you’d like. Thanks a million!

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{ 25 comments… add one }

  • Kelly @ Vegan Iowan April 30, 2013, 9:34 am

    Thank you for sharing! I have so many great memories of eating my grandma’s oatmeal raisin cookies. I’m glad to have your recipe so I can continue to enjoy them!

    • Lindsay April 30, 2013, 5:14 pm

      Thanks, Kelly! Sometimes I feel guilty for making vegan sweets, but I really think that knowing that some of our favorite comfort desserts can still be made vegan is super important. Thanks for reminding me of that. :)

  • Mrs. Herb April 30, 2013, 12:53 pm

    Ahh! Another tempting treat! I’m trying to fit in a bikini – 2 days! Must. Not. Look. At. Cookies.

    Seriously, though. Yum!

    • Lindsay April 30, 2013, 5:15 pm

      LOL. I don’t think I’d look good in a bikini in 6 weeks if I worked out everyday and ate nothing but kale. Have a great cruise!!

  • Abby @ The Frosted Vegan April 30, 2013, 3:13 pm

    Vegetables..cookies, it’s all the same, right?!

    • Lindsay April 30, 2013, 5:14 pm

      haha! for sure!

  • Kame' June 21, 2013, 9:50 am

    Great recipe, these tasted amazing. My cookies were super soft though, fell apart. That may have been because i used nonstick spray instead of parchment paper, didn’t have any on hand or because i didnt let them cook long enough, not sure. I also made the lemon cookie recipe you have and they came out perfect. Im going to try again with parchment paper and see what happens. Thanks!!

    • Lindsay June 21, 2013, 10:00 pm

      Great, Kame! Maybe the oatmeal cookies needed to bake just a tiny bit longer if they were falling apart for you. Every oven is just a little bit different.:)

  • Monique October 29, 2013, 8:37 pm

    This recepie is way too sweet! I’ll try 1/2the quantity of sugar next time.

  • Allie December 17, 2013, 2:02 pm

    Please find a substitute for palm oil. The demand in the USA for palm oil is causing the destruction of habitat of orangutans. Thank you.

    • Skye June 13, 2014, 9:58 pm

      Allie, I also try to avoid palm oil. Earth Balance claims to source it sustainably and not from orangutan habitats, but I haven’t read up on the impact of their specific practices. For those wanting to avoid palm oil products- I usually substitute canola oil for Earth Balance/margarine in recipes and it works just fine. It worked great in this cookie recipe. If you want to do more work you can also find recipes for homemade vegan margarine. :)

      • Lindsay June 14, 2014, 8:32 pm

        Yes, I’ve also seen some great recipes for homemade vegan margarine based from coconut oil. :)

  • Megs January 13, 2014, 6:30 pm

    Way too dry!!

  • JD January 25, 2014, 10:52 pm

    Great little gems of sweetness. Turned out just perfect. Can’t stop at just one!

  • Susan January 29, 2014, 3:49 pm

    I used slightly less sugar than what the recipe says after reading Monique’s comment, and I still found these cookies to be way too sweet. Unless you like overly sweet cookies, I suggest that you use half the amount of sugar. Overall though, a good, simple recipe. Thanks for sharing!

  • Luminous Transcendental Serpent February 6, 2014, 12:52 pm

    I made these exactly as stated and they were not moist enough to stick together at all. :( I added no sugar and it was better. I also added more vanilla soy milk until it began to stick together.

  • Grace May 6, 2014, 8:49 pm

    I just made these, They are delicious! However, I did need to bake them for about 20 to 30 minutes! Don’t know if it’s my oven, but be prepared to cook a little longer!

  • Mel May 18, 2014, 4:01 pm

    I made these tonight, but they spread out so bad in the oven, it was like one gigantic cookie… What did I do wrong? I used oat flour instead of whole wheat, along with whole oats, and everything else you listed. I put the dough into the refrigerator until it was time to make them, but only for about 10 minutes. I don’t know where I went wrong…

    • Lindsay May 19, 2014, 5:55 pm

      Hi Mel, Sorry these cookies didn’t work for you. I’m guessing the problem lies in using oat flour instead of whole wheat. Oat flour tends to retain a lot more moisture than wheat flour when cooked, and I’m guessing that’s what caused the cookies to spread out a little too much. Without having experimented with oat flour in this recipe myself, I couldn’t tell you exactly what to do to fix them. I’m guessing that if you are going to use oat flour, decreasing the amount of oil/margarine used and perhaps replacing any needed moisture with some soymilk might help. Additionally, more time in the fridge (or even freezer if you’re in a hurry) might help keep them from spreading as well.

  • Skye June 13, 2014, 10:05 pm

    These were delicious! I used canola oil instead of the margarine, halved the sugar based on other comments, left out the nuts, and added a whole teaspoon of cinnamon. I thought they were sweet enough with half the sugar, and I like things sweet. I’m really happy to find a vegan oatmeal raisin cookie recipe to replace my childhood favorite non-vegan one! :)

    • Lindsay June 14, 2014, 8:32 pm

      Good thoughts! I haven’t made these cookies in awhile myself, and I really should try them with less sugar. :)

  • Bruce September 17, 2014, 11:53 pm

    I resisted my usual instinct to alter a recipe and made these according to the directions. I did cut back to 1/2 cup of sugar based on the reviews, and I thought they were just about perfect. I eat them with unsweetened tea, so I like them a bit on the sweet side. I mixed them for over a minute to get a good dough that would hold together, and finished squishing them onto the baking sheets to ensure they’d make a solid cookie without eggs. The yield was 18 small cookies. This one’s a keeper. I’ll bag the dry ingredients for several heat sealed batches, with the raisins and walnuts in adjacent heat sealed plastic bag compartments so everything is bagged and ready to go. Print a label for them with abbreviated directions and I have pre-packaged homemade cookie kits. Cream the sugar and margarine, add the wet ingredients, then mix in the dry stuff and it’s cookie time! The hardest part will be restricting myself to only three of these cookies a day so a batch lasts a week. Thanks for the awesome recipe!

    • Lindsay September 18, 2014, 10:27 am

      I love that you are making homemade cookie kits out of them! Great idea!

    • Triona October 20, 2014, 7:18 pm

      Loved these! I made them as written, except I added a handful of ground flaxseeds and put in a little more almond milk to compensate. I think they’re the perfect level of sweetness. :-)

  • Jessica March 1, 2015, 8:13 pm

    We just moved to Utah from San Diego and don’t have a ton of experience with high altitude baking. When we first made these, we thought they were ruined because they spread out all over the pan. Tried them anyway and they were amazing to the point that our family finished them off in one go. Now it’s our favorite pan cookie recipe. We add a little extra milk and flour, spread them out intentionally now :) and bake at 375. Thanks!


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