Thick & Chewy Vegan Oatmeal Cookies
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I’m seriously obsessed with these Vegan Oatmeal Cookies and can’t wait for you to give them a try! They’re easy to make and you can add whatever mix-ins that you like (ie, leave out the raisins if they’re not your thing ?).
When she first started working on the recipe, she asked if I wanted thick and chewy oatmeal cookies or if I was going more for the thin and crunchy ones. 1000% I wanted chewy but she still made the thinner ones too and you can see that particular recipe on her instagram HERE. HOWEVER- I’m telling you, these thick and chewy are WHERE IT’S AT!
I shouldn’t have had to test these cookies as many times as I did BUT it was the first thing I made in our new oven and that thing is VERY different than the oven in our last house. 2 oven calibrations and a new oven-safe thermometer later, I MASTERED the oven and these Vegan Oatmeal Raisin Cookies.
How to make the BEST Vegan Oatmeal Cookies:
I like using a standmixer to make these cookies because it allows me to reach maximum levels of laziness and I love it for that. I want to call these one bowl cookies but the truth is that it’s ideal if you first whisk the dry ingredients together in a separate bowl before adding them to the wet. BUT, these TWO bowl cookies are still super easy to make ?
First up, the main ingredients:
- Vegan Butter– while not all vegan butters are created equal, there really are some great ones on the market these days. My new favorite is the plant based butter from Country Crock. It comes in sticks and in a tub. I’m also a big fan of the Mykonos vegan butter as well as the vegan butter sticks from Earth Balance. The 2 later options are on the saltier side so just be aware of that. Still great for baking with but they do make things a tad bit saltier.
- White and dark brown sugar– sweeten those babies up! I’ve never tested these with coconut sugar but I’m hoping to try that out soon!
- All purpose flour– super plain and simple. If desired/ needed, you could easily swap out the all purpose flour for a gluten free 1-1 flour. I’m planning to test these soon with oat flour in place of the all purpose and will let you know how that works out!
- Old fashioned oats– gotta have those in OATmeal cookies, right? ?
- Plant based milk– I tested these with almond milk and oat milk and both of them worked out great! I’m confident that any plant based milk with a similar consistency to almond milk will work just fine.
- Mix-ins of choice I’m a HUGE fan of oatmeal raisin cookies so naturally mine have raisins in them. Courtney tested them as well with white chocolate and craisins and said they were amazing. Moral of the story: use whatever mix-ins strike your fancy. I left a few different ideas down in the recipe card for you.
- Very first- pre-heat your oven and line a baking sheet with parchment paper or a silpat mat.
- Using a standmixer, cream the butter and sugars together into light and fluffy.
- Whisk together all of the dry ingredients and then mix them into the butter mixture just until a shaggy dough beings to form.
- Now mix in the almond milk until incorporated and then pick out your mix-ins :)
- Once everything is mixed together, roll large balls of the dough (each one should be about 3 tablespoons of dough) and then chill them for 15 minutes before baking them for 15 minutes.
- Now just let them cool slightly and ENJOY!
SUPER easy right? I’m really excited for you to try these!
Storing the cookies and/or the dough:
If you want to, you can actually make the dough ahead of time. Once rolled into balls, the dough will keep for a good few days in the fridge and even a few weeks in the freezer! If you freeze them, I suggest letting the dough come to room temperature before baking them according to the recipe instructions.
To store the baked cookies, I suggest putting them in an air tight container and keeping them on the counter for up to 5 days. They never last in our house longer than that anyways ?
If you end up making these cookies, please remember to snap a picture and tag me over on Instagram @foodwithfeeling! I always love seeing what recipes y’all are making!
See how to make the Vegan Oatmeal Cookies here:
These Vegan Oatmeal Raisin Cookies are thick and chewy and everything that cookie dreams are made of! They’re also ridiculously easy to make! SCORE
- ½ cup (1 stick) vegan butter, room temp
- ½ cup dark brown sugar, packed
- ½ cup granulated sugar
- 1 ½ cup all purpose flour
- 1 ½ cup old fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ cup almond milk
- Optional add-ins: ⅓ cup vegan chocolate chips and ⅓ cup raisins OR ⅓ cup vegan white chocolate chips and ⅓ cup craisins
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
- Whisk together the oats, flour, powder, and soda in a bowl and set aside.
- In a stand mixer with the paddle attachment, beat the butter and both sugars together until light and fluffy.
- Add in the dry ingredients and beat until combined with the butter and sugars – dough will be crumbly.
- With the stand mixer on medium-low, pour in the almond milk. Beat only until a dough has formed – about 45 seconds to 1 minute.
- Fold in the optional mix-ins.
- Scoop and roll into 2 tablespoon balls and set in the fridge for 15+ minutes.
- Place dough balls 2 inches apart and bake for 14-16 minutes*, until golden around the edges.
- Allow to cool on a wire rack and ENJOY!
*Don’t bake them more than this. Mine usually have this dough, slightly under baked look in the middle after about 15 minutes but they don’t need to bake any longer than 16 minutes. Once they cool, they set and are PERFECT!
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: vegan cookies, vegan oatmeal cookies, oatmeal raisin cookies