Vegan Spiced Oatmeal Raisin Cookies
These warm and cozy Vegan Spiced Oatmeal Raisin Cookies are dairy free oatmeal raisin cookies that even your butter loving friends will swoon over! Soft, chewy, and lightly spiced, these simple cookies are quick and easy to make!
If you’re looking for more vegan cookies, be sure to check out some of my other favorites like Vegan Oreo Chocolate Chip Cookies, Vegan Raspberry Chocolate Chip Cookies, Vegan Pumpkin Spice Almond Butter Cookies, or Vegan Sourdough Chocolate Chip Cookies.
A Quick Look At The Recipe
- Recipe Name: Vegan Spiced Oatmeal Raisin Cookies
- Ready In: 25 minutes
- Makes: 12 cookies
- Main Ingredients: vegetable shortening, light brown sugar, all purpose flour, oats
- Flavor Profile: cozy spiced oatmeal raisin cookies
- Dietary Info: vegan, eggless, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: soft and chewy spiced oatmeal raisin cookies without dairy
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Why You’ll Love This Recipe
- Soft and Chewy: Crisp edges and chewy centers, these cookies are soft and so delicious!
- Eggless: Eggless cookies can have more moisture than those with eggs because egg whites are made up of mostly water and water can dry out baked goods. So, if you love chewy cookies you’ll love making these vegan oatmeal raisin cookies.
- Fall Vibes: This treat has all the fall vibes! I add cinnamon, cloves, and nutmeg to these hearty oatmeal cookies for warm and cozy spices that go so well with coffee or tea.
- Easy AF: These cookies have no chill time, so they’re quick and easy!
- Make Ahead: These are a wonderful make ahead cookie as they store well. You can even freeze these easily!
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Ingredients
- Baker’s Tips for Vegan Spiced Oatmeal Raisin Cookies
- How to Make Vegan Spiced Oatmeal Raisin Cookies
- Make Ahead & Storage Instructions
- Recipe FAQ’s
- More Ways to Bake with Oats
- More Vegan Dessert Recipes
- Vegan Spiced Oatmeal Raisin Cookies
- The Bake Shop
Ingredients
- Butter or Shortening: I use organic vegetable shortening, but vegan butter also works. If you’re not vegan, you can make this recipe with regular butter too as I’ve tested it both ways.
- Brown Sugar: I use my homemade light brown sugar, but store bought also works!
- Dairy Free Milk: I use organic coconut milk to replace eggs (no flax egg here!), but you can use any dairy free milk of your choice. Almond milk or oat milk will also work. And if you’re not vegan, you can use cow’s milk too.
- All Purpose Flour: I love Cairnspring Mills, which is my favorite organic all purpose flour from a small fresh milled flour company.
- Baking Soda: I use baking soda for leavening because there’s brown sugar and these are cookies. If you want more info on what kind of leavening to use when, check out my post the Difference Between Baking Soda and Baking Powder.
- Raisins: I use organic raisins. You can use traditional raisins or golden raisins, both will work. If you're not a fan of raisins, feel free to substitute cranberries or chocolate chips in their place.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Vegan Spiced Oatmeal Raisin Cookies
- Always use a digital food scale for the best results.
- I use my stand mixer for ease, but if you prefer to use a hand mixer you can.
- Make sure the shortening or butter is soft.
- You can use vegetable shortening, vegan butter, or regular butter if you’re not vegan as well.
- I use organic coconut milk, but any milk will work. You can use almond, oat, pistachio, or even cow’s milk if you’re not vegan.
- You can use a cookie scoop if you prefer, but I just use my hands.
- If you want even thicker cookies, you can chill the dough for at least 1 hour before baking.
- Make sure to store these in an airtight container so they stay soft and chewy.
- You can freeze these cookies in an airtight container or zip bag for up to 3 months. Simply thaw (or microwave!) and they are ready to enjoy!
- Gluten Free: Replace the all purpose flour with 184 grams (1 cup plus 3 tablespoon) gluten free flour blend, I use Namaste Perfect Flour Blend for testing.
- High Altitude: Bake at 375°F for 13 to 15 minutes or until golden brown on the bottoms.
How to Make Vegan Spiced Oatmeal Raisin Cookies
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, light brown sugar, and vanilla extract. Mix on low speed until combined and there are no chunks of shortening.
- Add the coconut milk and then the dry ingredients: flour, oats, cinnamon, cloves, nutmeg, baking soda, and salt in that order.
- Mix on low until combined into a stiff dough.
- Last, add in the raisins.
- Mix on low until combined.
- Using your hands, form the dough into 12 balls and place on the prepared baking sheets spacing evenly apart. You’ll get 6 cookie dough balls per cookie sheet. Flatten them slightly they are about 2-inches in diameter.
- Bake for 15 to 17 minutes or until golden brown around the edges and set on the middle. Allow to cool completely on the baking sheets. (If you’re baking at high altitude be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Make Ahead & Storage Instructions
Easily make these homemade oatmeal raisin cookies ahead of time if need be. You can bake the day in advance and store in an airtight container to keep fresh.
You can also freeze these cookies by storing in an airtight container or zip bag in the freezer for up to 3 months. You can thaw in the fridge or on the counter and they are ready to eat! You can even microwave for a few seconds to enjoy that freshly baked cookie vibe!
Recipe FAQ’s
I use dairy free milk to replace eggs in these vegan cookies.
Yes! Vegan cookies can actually be softer and more chewy than cookies with eggs. This is because eggs are made up of mostly egg white, which is mostly water, and water can dry out cookies. So, using a full fat milk instead can make cookies softer and even stay softer longer.
Using milk in place of eggs will actually result in a softer and chewier cookie than using eggs. So, these vegan cookies are very soft and chewy! These cookies stay soft and chewy thanks to the balance of brown sugar, coconut milk, and the oat texture — combined with a gentle bake that keeps moisture in. You can read more about baking without eggs in Easy Egg Replacers for Baking.
No, these just taste like delicious oatmeal raisin cookies!
You can replace the vegetable shortening with real butter and the coconut milk with cow's milk if you are not vegan.
Yes, you can replace the all purpose flour with 184 grams (1 cup plus 3 tablespoon) gluten free flour blend. I use Namaste Perfect Flour Blend for testing, so using a different flour may give you different results.
Yes, feel free to use almond milk, oat milk or even pistachio or cashew. They all work!
Yep, feel free to add or swap nuts and dried fruit that you like. You could use dried cranberries, blueberries or apricots. And, you can add in nuts like almonds, pecans, walnuts, cashews or almonds. If adding in nuts, start with 85 grams and go from there.
Incorrect measuring or over baking can lead to dry cookies. Always use a digital food scale for the best results, as too much flour can dry out cookies. And, ensure you are not over baking. These cookies are vegan, so there is no worry of under baking and if your oven runs hot, you can always do a few minutes less to test.
Yes, you can freeze the dough balls on a baking sheet. Once frozen, transfer to an airtight container for up to 3 months. Thaw for 24 hours in the fridge before baking. If you bake chilled, cookies won't spread as much and cookies will be thicker and smaller. Allow dough to come to room temperature before baking for the best results.
Store in an airtight container so they stay soft and chewy. You can keep them at room temperature for up to a week. But, you can freeze them for up to 3 months too!
More Ways to Bake with Oats
If you're looking for more ways to bake with oats, try some of my other favorite recipes using rolled oats. I love making Maple Cinnamon Olive Oil Granola and Honey Almond Coconut Granola. Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard are a delightful spin on the classic Girl Scout cookie! And Eggless Chocolate Oatmeal Raisin Cookies are another fun twist on homemade oatmeal raisin cookies!
More Vegan Dessert Recipes
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Vegan Spiced Oatmeal Raisin Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams vegetable shortening
- 170 grams light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup coconut milk
- 170 grams all purpose flour
- 113 grams rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 155 grams raisins
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, light brown sugar, and vanilla extract. Mix on low speed until combined and there are no chunks of shortening.
- Add the coconut milk and then the dry ingredients: flour, oats, cinnamon, cloves, nutmeg, baking soda, and salt in that order. Mix on low until combined into a stiff dough.
- Last, add in the raisins and mix on low until combined.
- Using your hands, form the dough into 12 balls and place on the prepared baking sheets spacing evenly apart. You’ll get 6 cookie dough balls per cookie sheet. Flatten them slightly they are about 2-inches in diameter.
- Bake for 15 to 17 minutes or until golden brown around the edges and set on the middle. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
- Always use a digital food scale for the best results.
- I use my stand mixer for ease, but if you prefer to use a hand mixer you can.
- Make sure the shortening or butter is soft.
- You can use vegetable shortening, vegan butter, or regular butter if you’re not vegan as well.
- I use organic coconut milk, but any milk will work. You can use almond, oat, pistachio, or even cow’s milk if you’re not vegan.
- You can use a cookie scoop if you prefer, but I just use my hands.
- If you want even thicker cookies, you can chill the dough for at least 1 hour before baking.
- Make sure to store these in an airtight container so they stay soft and chewy.
- You can freeze these cookies in an airtight container or zip bag for up to 3 months. Simply thaw (or microwave!) and they are ready to enjoy!
- Gluten Free: Replace the all purpose flour with 184 grams (1 cup plus 3 tablespoon) gluten free flour blend, I use Namaste Perfect Flour Blend for testing.
- High Altitude: Bake at 375°F for 13 to 15 minutes or until golden brown on the bottoms.
Nutrition
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So delicious!