Oatmeal Raisin Cookies

These soft and chewy Oatmeal Raisin Cookies are irresistible and delicious! Infused with a hint of chai, they are vegan and gluten-free. Video.

This oatmeal raisin cookie recipe reminds me of the cookies my grandma used to bake.  She had this sweet little oatmeal cookie recipe plaque hanging in her kitchen.  Every time we came to visit, oatmeal cookies, among many other treats, would be stacked on the counter.  She lived for our visits.  Nurturing with food was definitely her love language.  Memories of being in my grandma’s kitchen fill me up with all the tenderness and love she generously bestowed.

This recipe is a bit healthier than the recipe on my grandmother’s plaque.  They are subtly sweet (add more sugar if you want!) and made vegan.  A little molasses deepens the flavor without overpowering.  Flax seeds bind them together without eggs and add wholesome nutrition.  The chai-soaked raisins add sweet-spicy flavor and contribute to their moist and tender crumb.  Just a warning, these cookies are really easy to eat!!

Ingredients in Vegan Oatmeal Cookies

• Rolled oats (medium oats for extra chew) - Provide hearty texture and classic oatmeal cookie chewiness.
• Raisins or currants - Add chewy sweetness and bursts of fruity flavor throughout the cookies.
• Chai tea - Used to soak the dried raisins, adds moisture and infuses warmth and spice; other tea, rum, or hot water can be used instead.
• Flour - Forms the structure and body of the cookies. Or sub GF flour.
• Baking soda - Helps the cookies rise and spread properly while creating a tender texture.
• Warm spices (cinnamon, nutmeg) - Add cozy depth and aromatic warmth that complements the oats and molasses.
• Salt - Balances sweetness and enhances overall flavor.
• Coconut oil - Adds richness and a subtle hint of coconut; vegan butter or regular unsalted butter work well as substitutes.
• Molasses - Brings deep caramel notes and moisture, contributing to a soft, chewy texture.
• Vanilla - Adds sweet aromatic depth and rounds out the flavors.
• Sugar - Lightly sweetens the cookie dough and helps create crisp edges with a chewy center.
• Flax egg -  ground flax and water, acts as a plant-based binder, helping hold the cookies together.

Expert Tip

Soak the raisins!  Plumping up the raisins (or currants) will make your cookies moister and add a nice hint of flavor.  You can use tea, rum, juice or even hot water.  The longer you soak them, the more flavor they will soak up.  Overnight is great, but 10 minutes works too.

How to make Oatmeal Raisin Cookies

Step one. Soak the raisins.  Soaking them for an hour or overnight is optimal to absorb flavor, but even 20 minutes with hot liquid is good.  Chai gives such a perfect flavor, but hot water works well too.

Step two. Mix together flour, oats,  baking soda, nutmeg, cinnamon, and salt.  Set aside.

Step three. Cream together softened coconut oil, molasses, vanilla, sugar, and flax egg.

Step four. Combine. Mix in oats and flour mixture.

Step five. Drain raisins and add to the dough.

Step six. Form. Scoop onto a parchment-lined baking sheet.

Step seven. Bake the oatmeal cookies at 350F for 11-13 minutes.

Storage

Store completely cooled cookies in an airtight container at room temperature for up to 4-5 days. To keep them soft, add a small piece of bread to the container - the cookies will absorb moisture from the bread and stay chewy.  They can be frozen for up to 3 months.

Serving Suggestions

Serve with a mug of masala chai or a London Fog latte. 

Variations

• Add toasted nuts or seeds.
• Swap out raisins for currants.
• For a softer cookie, use quick cooking oats.
• Add toasted coconut.
• Add chocolate chips.

More cookie recipes you may enjoy

• Spicy Chai Molasses Cookies
• Chocolate Tahini Cookies
• Vegan Pumpkin Chocolate Chip Cookies with Hazelnuts
• Thumbprint Cookies with Walnuts and Apricot Jam
• Chewy Triple Ginger Cookies
• Vegan Peanut Butter Cookies
• Vegan Chocolate Chip Cookies
• The BEST Vegan Breakfast Cookies

Treat yourself to these wholesome, delicious Oatmeal Raisin Cookies!  Perfect for sharing at gatherings or freeze some for later. Enjoy. ~Tonia

Oatmeal Raisin Cookie Video

Vegan Oatmeal Raisin Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 13 reviews

• Author: Tonia | Feasting at Home
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 33 minutes
• Yield: 22 cookies 1x
• Category: baked goods, cookies
• Method: Baking
• Cuisine: American
• Diet: Gluten-Free, Vegan

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Description

Lightly sweetened chewy Vegan Oatmeal Cookies with Chai Soaked Raisins.  Irresistible and delicious!

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Ingredients

Units USM Scale 1/2x1x2x

• 1/2 cup raisins or currants
• 1 chai tea bag (or see notes)
• 1/2 cup hot water
• 1 cup all-purpose flour or gluten-free flour blend
• 1 1/2 cups quick or medium rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 3/4 cup coconut oil (softened not melted) or vegan butter or regular unsalted butter
• 1 tablespoon molasses
• 2 teaspoons vanilla
• 1/2 cup sugar (add another 1/4 cup if you like a sweeter cookie)
• 1 flax egg (1 tablespoon ground flax seeds mixed with 2 1/2 tablespoons water) or use 1 regular egg

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Instructions

1. Preheat oven to 350°F.
2. Soak the raisins. Steep the tea bag in 1/2 cup hot water for 5 minutes, then pour the tea over the raisins in a small bowl. Let it sit for 10 minutes or overnight. See notes.
3. Dry ingredeints. In a medium bowl, mix together flour, oats, baking soda, nutmeg, cinnamon, and sea salt.  Set aside.
4. Wet ingredients. In a small bowl, cream together softened coconut oil, molasses, vanilla, sugar, and flax egg.
5. Combine.  Add wet ingredients to the dry ingredients.  Drain the liquid off the raisins and mix them into the dough.
6. Form. Scoop out 1-ounce cookies ( ping pong-sized balls) tightly packed, onto a parchment-lined baking tray.
7. Bake. Bake on the middle rack at 350F 11-13 minutes. Let cool on a wire rack.

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Notes

No chai? Feel free to soak raisins in hot water until plump. Or try different flavors of tea- Earl Grey, ginger, and rooibos are nice.

Flax egg: mix together 1 tablespoon ground flax seeds and  2.5 tablespoons water.

For a softer texture, use quick cooking oats.  For a little extra chewiness, use medium oats.

Refrigerate the dough 15-30 minutes before baking if your kitchen is warm or if your coconut oil is too soft.

They hold well for 4 days in an air-tight container on the counter.  They also freeze great.

Nutrition

• Serving Size: 1 cookie
• Calories: 148
• Sugar: 7.5 g
• Sodium: 82.6 mg
• Fat: 7.7 g
• Saturated Fat: 6.2 g
• Carbohydrates: 17.2 g
• Fiber: 1.1 g
• Protein: 1.6 g
• Cholesterol: 0 mg