Mimi's Organic Eats » Recipes » Cookies » Vegan Spiced Oatmeal Raisin Cookies
Vegan Spiced Oatmeal Raisin Cookies
Cookies • Eggless • Gluten Free • Vegan • High Altitude • Fall | Published October 30, 2024 by Mimi Council
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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 Cookies, Vegan Dark Chocolate Chunk Cookies, or Vegan Raspberry Chocolate Chip Cookies.

Table of Contents
This recipe for dairy free oatmeal raisin cookies is soft and chewy! These spiced oatmeal raisin cookies strike the perfect balance of hearty oatmeal cookies with warm and cozy spices.
I love making vegan cookies because they are always so soft and chewy because there’s no eggs! Cookies without eggs can actually be chewier than those with eggs, shocker! So if you love soft and chewy cookies like me, you’ll love these Vegan Spiced Oatmeal Raisin Cookies!


Why You’ll Love This Recipe
Soft and Chewy: These cookies are so soft and chewy. 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 Spiced Oatmeal Raisin Cookies.
Fall Vibes: This recipe 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!

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!
- Vanilla Extract: My favorite is Simply Organic.
- Dairy Free Milk: I use organic coconut milk, 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.
- Oats: I use organic rolled oats.
- 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.
- Salt: Make sure to use a fine sea salt.
- Raisins: I use organic raisins. You can use traditional raisins or golden raisins, both will work.


Tools Needed
- Scale: I always recommend using a digital food scale for the most accurate and best results.
- Stand Mixer: I prefer to use my stand mixer when making cookies, but if you want to use a hand mixer you could do that as well.
- Half Sheet Pan: You’ll need two half sheet pans for baking.
- Parchment Paper: I use parchment paper for ease and I think cookies bake better with it.

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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of shortening.
Add the coconut milk, 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.






Step 3
Using your hands, form the dough into 12 balls and place on the prepared baking sheets spacing evenly apart. You’ll get 6 cookies per sheet. Flatten them slightly they are about 2-inches in diameter.
Step 4
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).

Baker’s Tips
- 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.
- Make sure to store these in an airtight container so they stay soft and chewy.


FAQ’s
While oatmeal raisin cookies are still cookies, they can have some extra health benefits because of the oats and raisins. Oats can boost your immune system, are a good source of fiber, and have antioxidants. Raisins can improve skin health, bone health, heart health, and aid in digestion. So, when making these cookies with organic ingredients and enjoying in moderation, I’d consider them healthy!
You can replace the vegetable shortening with real butter and the coconut milk with cow's milk if you are not vegan.
Make sure to store in an airtight container. You can also freeze them to last longer.

Craving More?
- Vegan Raspberry Chocolate Chip Cookies
- Eggless Chocolate Oatmeal Raisin Cookies
- Glazed Oatmeal Raisin Biscotti
- Oatmeal Coconut Blueberry Chocolate Chip Cookies
- Vegan Banana Chocolate Chip Cookies

Vegan Spiced Oatmeal Raisin Cookies
Mimi CouncilIngredients
- 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 until combined and there are no chunks of shortening.
- Add the coconut milk, 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 cookies per 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
Nutrition
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