Vegan Oatmeal Raisin Cookies (One Bowl)
I mentioned in another post that I would eventually make some classic vegan oatmeal raisin cookies. Well, today is the day people. These cookies are reminiscent of those giant ones they serve at school cafeterias and vending machines, but in a good way. Without the unpronounceable ingredients and questionable amount of time they’ve been there. These are the bakery-style version of those, if you will.
They have the same soft center but are chewy, flavourful and slightly crisp around the edges. You could even make them jumbo for the full effect.
And for everybody thinking to themselves “she’s crazy those things were absolutely disgusting”, fear not! These vegan oatmeal cookies are nothing but delicious and have none of the bad parts of the manufactured ones. I was just really obsessed with those for some reason. My teenage diet was truly excellent.
Some notes about these vegan oatmeal cookies
– This recipe includes cornstarch for extra chew and toasted almond powder, which adds depth of flavour similar to what you might get from butter. With the brown sugar, it makes these vegan oatmeal raisin cookies taste like the most scrumptious form of oats you could ever have.
– The recipe is also really easy and quick to whip up! No vegan butter to beat so no hand mixer required, just one bowl needed and no rest or chill time so they can be done in under 30 minutes.
– Avoid overmixing the dough once the flour is added to prevent tough cookies. Right when everything is well incorporated, stop stirring. Also avoid overbaking them. They might look underbaked when you take them out of the oven but they will set as they cool. Overbaking will result in crunchier and harder cookies, which isn’t exactly what we’re going for here.
– And for all the weirdos people who don’t like raisins, you can replace them with chocolate chips, nuts, cranberries or simply omit them altogether. Although the cookies will be missing a vital ingredient (in my humble opinion), they’ll be delectable nonetheless!
If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!
Vegan Oatmeal Raisin Cookies
Ingredients
- 1 tsp almond powder
- 35 g neutral oil, (grapeseed, canola, vegetable…)
- 35 g plant based milk
- 55 g brown sugar
- 25 g white granulated sugar, make sure it’s vegan
- 1 tsp cornstarch
- ½ tsp vanilla extract or paste
- ¼ tsp baking soda
- ⅛ tsp baking powder
- ⅛ tsp salt
- ⅛ tsp cinnamon
- 60 g all-purpose flour
- 85 g old fashioned rolled oats
- 30 g dried raisins
Instructions
- Preheat your oven to 180°C/350°F, sprinkle the almond powder on a baking sheet and toast it for around 8 minutes. Keep an eye on it as it burns easily. Then set aside to cool.
- In the meantime, in a medium-sized bowl whisk together the oil, milk, sugars, cornstarch, vanilla, baking soda, baking powder, salt and cinnamon.
- Whisk in the slightly cooled almond powder and line the baking sheet with parchment or a silicone baking mat.
- Stir in the flour and once it’s almost all incorporated, add in the oats and raisins and stir until an even dough forms. Avoid overmixing to prevent tough cookies.
- Scoop 35-40 g balls onto the lined baking sheet and bake for 10-12 minutes until the edges are golden. They might look underbaked but avoid overbaking them as they’ll get too crunchy as they cool.
- Let them set on the baking sheet for about 1 minute before transferring to a wire rack to cool completely.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- The dried raisins can be replaced with chocolate chips, nuts, cranberries or omitted altogether.
- They can be kept in an airtight container for up to 5 days at room temperature, but they’ll probably lose their crisp outer edge.
I found this recipe three weeks ago and I can’t tell you how many times I’ve made it already. Sooooo perfect. I use Trader Joe’s chocolate chips instead of the raisins and have always just upped the corn starch instead of the almond powder since I haven’t gotten my hands on almond powder yet and they’re delectable. Sometimes I double the cinnamon because I loooove that stuff. Thank you so much for sharing!!!
That’s awesome Danielle I’m so happy you like the recipe!! Good to know it works with just some extra cornstarch too! Thank you so much for your kind comment ☺️
I love this recipe so much for its simplicity, accuracy, and awesome flavour. It’s the only recipe that says 30 minutes that I’ve actually finished from bowl to bake in half an hour. Despite being so easy, it has a more complex flavour than other oatmeal choco chip recipes out there with the perfect texture! The serving size is also accurate – I always get 10 cookies from a batch. This is my go-to recipe for oatmeal choco chip cookies and I do not plan on changing that anytime soon.
Notes: I substitute the toasted almond powder with kinako to keep it nut-free and pantry accessible. I also increased the amount of salt and cinnamon 1/2 tsp each because I use chocolate chips and I need to offset their sweetness.
Thank you so much Hazel for the kind feedback and taking the time to leave it! I’m so glad you like the recipe and that everything’s accurate, especially since I’m never sure if the total time I put would be the same for other people! And using kinako instead is such a good idea 👌🏻
Great information.
Lucky me I discovered your website by accident (stumbleupon).
I’ve saved it
for later!
Thank you so much Lesley!