These vegan Oatmeal Raisin Chocolate Chip Cookies are so simple to make and are absolutely delicious. Crafted with healthy, wholesome, and organic ingredients, these cookies promise not only a delightful burst of flavors but also nutrition. A gluten-free treat that caters to both vegans and cookie lovers alike.
Oatmeal Raisin Chocolate Chip Cookie Ingredients
- ½ cup vegan butter, melted, regular butter will work if you're not vegan
- 2 organic flax eggs (2 tablespoon flax seed meal + 4 tablespoon hot water), one regular egg will work in place of the flax eggs if you're not vegan.
- ? cup natural cane sugar
- 3 tablespoon organic coconut sugar
- 4 tablespoon pure maple syrup
- 1 tablespoon plant-based milk (oat or almond), regular milk will work if not vegan
- 1 teaspoon vanilla extract
- ½ teaspoon all-natural baking powder
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 1 cup regular or gluten-free all-purpose flour (Recommended: King Arthur Measure for Measure)
- 2 cups whole grain rolled oats
- ¼ cup sun-dried raisins or dates
- ½ cup dark chocolate chips
- ? cup crushed raw walnuts
How to Make Oatmeal Raisin Chocolate Chip Cookies
- Preheat the oven to 375°F.
- Prepare the flax eggs by merging flax seed meal with hot water, then let it rest until a gel-like consistency forms.
- In a mixing bowl, blend melted butter, flax eggs, sugars, maple syrup, milk, vanilla, cinnamon, baking powder, and sea salt. Incorporate the flour, then the oats. Finally, fold in raisins, chocolate chips, and walnuts.
- On a parchment-paper-lined baking tray, form the dough into round shapes (yielding about 24 cookies), pressing them slightly.
- Bake until golden, about 10-12 minutes. Best enjoyed warm with a side of oat milk.
Frequently Asked Questions
To store leftover chocolate chip oatmeal raisin cookies: Let cookies cool completely. Then, place them in an airtight container, separating layers with parchment paper. Store the cookies at room temperature for up to 5-7 days for best freshness.
Absolutely! To Freeze: Allow cookies to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Transfer frozen cookies to airtight freezer bags or containers, separating layers with parchment paper. Store in the freezer for up to 3 months.
To Reheat the Cookies In the Oven:
Preheat your oven to 300°F (150°C). Place frozen cookies on a baking sheet. Warm in the oven for 10-15 minutes or until heated through. They'll be almost as good as fresh-baked!
To Reheat the Cookies In the Microwave:
Place your cookies on a microwave-safe plate. Heat on a medium setting for about 10-20 seconds. Be cautious not to overheat as the chocolate chips can become scorching hot. Let them sit for a moment to even out the heat and enjoy!
Note: Microwaving might make the cookies a bit softer. If you had a crispy edge, this method will soften it.
Absolutely! Here is a link to our Classic and Soft Oatmeal Raisin Cookies!
Of course! Here is a link to our Bakery Style Chocolate Chip Cookies Recipe!
Oatmeal Raisin Chocolate Chip Cookies
Equipment
- baking sheet
- parchment paper
- Large Mixing Bowl
- measuring cups and spoons
- a spatula and fork for mixing the cookie dough
- an ice cream scoop or spoon for scooping the dough onto the baking sheet
Ingredients
Oatmeal Raisin Chocolate Chip Cookies Ingredients
- ½ cup melted regular or vegan butter
- 2 flax eggs (see directions)
- ⅓ cup cane sugar
- 3 tablespoon coconut sugar
- 4 tablespoon maple syrup
- 1 tablespoon oat or almond milk
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 2 cup old fashioned rolled oats
- ¼ cup raisins or dates
- ½ cup regular or vegan dark chocolate chips
- ⅓ cup crushed walnuts
Instructions
Oatmeal Raisin Chocolate Chip Cookies Instructions
- Preheat the oven to 375
- Prepare the flax eggs by mixing 2 tablespoon of flax seed meal with 4 tablespoon of hot water. Set aside until a thick gel forms. If using an egg, skip this step.
- In a large bowl, mix the melted vegan butter, flax mixture, sugars, maple syrup, almond milk, vanilla, cinnamon, baking powder, and salt together. Then, add the flour and oats and mix until a thick dough forms. Fold in the raisins, chocolate chips, and walnuts (if using).
- Line a baking sheet with parchment paper and use a tablespoon to scoop out the batter. Use your hands to carefully form each scoop of dough into a round mound and then gently press down with your fingers to create a cookie shape. They should be about ½ inch thick. You will have about 24 cookies.
- Bake for 10-12 minutes or until they lift easily off of the parchment paper and are lightly golden around the edges. Serve warm with a glass of oat milk and enjoy!
Nicole says
In the oven now, didn’t see how much cinnamon to put in so guessed on 1/2 teaspoon. But the raw batter taste really good so I figure the end result will be too. So far we’ve enjoyed everything we’ve tried in your recipes:)
Jillian says
Hi Nicole, hope you enjoyed the cookies! I will add that note to specify how much cinnamon is needed 🙂 you made a good guess!