Vegan Oatmeal Raisin Cookies (Easy!)
Soft, chewy, and just as delicious as the classic version... but made with no eggs, butter, oil, or refined sugar! Easy to assemble in one bowl with 10 simple ingredients.
Servings: 18 cookies
Ingredients
For the wet ingredients:
- 1/3 cup applesauce
- 1/3 cup pure maple syrup
- 1/4 cup peanut butter (creamy, natural)
- 1 tsp. pure vanilla extract
For the dry ingredients:
- 1 cup old-fashioned rolled oats (GF if needed)
- 2/3 cup all-purpose flour (GF if needed)
- 2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Stir-in:
- 1 cup raisins
Instructions
- Oven: Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper and set aside.
- Wet ingredients: In a large mixing bowl, add all wet ingredients. (If your peanut butter is extra-dry & thick, slightly warm it to soften. This helps it combine better.) Whisk the wet ingredients until smooth.
- Dry ingredients: Then add the dry ingredients to the bowl. (For better accuracy, check my metric measurements by weight for the oats and flour.) Stir with a spatula until fully combined.
- Add raisins & let sit: Stir in the raisins. Then set aside and let the mixture sit for about 10 minutes.
- Scoop & form: Using a 2-tablespoon cookie scoop, begin scooping out dough balls. (I get about 18 cookies using a 2-Tbsp. cookie scoop with tightly packed dough.) Then gently pat down and flatten out the cookies with damp fingers until they're about 2" wide. The cookies only slightly expand during baking (to about 2.5" wide) so I'm able to fit all 18 on a single large baking sheet. Or you can leave them in balls for dome-shaped cookies.
- Bake: Place in the oven and bake for about 14-16 minutes* or until the bottoms are lightly golden. Take care not to overbake. They'll be soft when they come out of the oven, but firm up as they cool.
- Cool: Carefully transfer the cookies to a wire rack. Then let them cool about 10-15 minutes.
Notes
*Baking time: I find 15-16 minutes is just about right for my oven. But baking time can slightly vary based on your oven, desired texture (soft or firm), and how large or flat you formed the cookies. Bake them slightly less for more soft, moist cookies or longer for more dry, firm cookies.
Storing: Allow the cookies to cool completely. Then transfer to an airtight container, and store in the refrigerator for 4-5 days. They will firm up more in the fridge. So if you want them softer before enjoying, let them sit out at room temperature for 10-15 minutes first or gently heat in the microwave for about 10 seconds.
For gluten-free: Use GF oats and flour.
Nutrition Per Serving (Estimate)
Calories: 97 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 121 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 2 IU | Vitamin C: 0.5 mg | Calcium: 18 mg | Iron: 1 mg
