These vegan oatmeal cookies are perfectly sweet, chewy, and ready to be served with non-dairy milk or made into cream pies.
It’s time to make vegan oatmeal cookies! Let’s Get Started!
First, you’ll want to assemble your ingredients shown below.
Making the Cookies:
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
- cookie sheet
- nonstick liner or parchment paper
- 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
- 1/4 teaspoon cinnamon optional
- 3/4 cups brown sugar (or evaporated cane juice crystals)
- 1/3 cup vegan butter
- 1 teaspoon vanilla extract
- 3 tablespoons cold almond milk or other non-dairy milk
- 1/4 cup walnuts finely chopped
- 1/3 cup raisins (optional)
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, combine oats, flour, cornstarch, baking powder, salt, and cinnamon.
- 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.
- Fold wet ingredients into the dry ingredients until a soft dough develops.
- Use a heaping tablespoon sized scoop to place approximately 16-18 dough balls on 2 lined cookie sheets. Flatten each mound just slightly with your fingers or a spoon.
- Bake at 350 degrees Fahrenheit for 15 minutes, or until a very slightly golden brown rim is forming around the edges of your cookies.
- Allow cookies to cool for a few minutes before lifting off of the baking sheets.
- Once cooled, cookies can be stored for up to a week in an airtight container at room temperature.