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 ?).
I teased these cookies quite a few times on my Instagram stories as I was testing the recipe. It’s another one that Courtney helped me formulate and I really love how they turned out!
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.
The Directions:
- 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:
Thick & Chewy Vegan Oatmeal Cookies
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 12 large cookies 1x
Description
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
Ingredients
- 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
Instructions
- 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!
Notes
*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
This post may contain affiliate links. Please read my disclosure policy.
24 Comments on “Thick & Chewy Vegan Oatmeal Cookies”
Excellent recipe, Easy to follow and with great results. As for making this a one bow recipe, these recipes are easily converted. Simply sift the dry ingredients through a mesh strainer and it’s very similar to whisking. That’s how I made these. I just folded in the oats at the end with the raisins. Keep up the good work!
★★★★★
Just made these! The whole family LOVED them! Added a little more milk for the cookies to come together but they are perfect! Thank you for the recipe :)
★★★★★
I’ve made these twice now and I’m in love. As an amateur baker and mom of 3 kiddos 4 and under… straight forward and fast is a must. Raisins, walnuts and cinnamon are our additions and I have to restrain myself from eating the whole batch myself!
★★★★★
SOO GOOD! really enjoyed them! i added some natural peanut butter and cinnamon to them and they where a hit in my house, highly recommend, super easy!
★★★★★
Is it 3tbsp of dough or 2tbsp? The recipe says 2 but the text says 3. Making them now and 2tbsp of dough makes around 16 for me. Can’t wait to bake them soon!
My whole family (even the non-vegans!) love this recipe. I did it with dark chocolate chips and dried cranberries due to what was in the pantry. Thanks Brita!
★★★★★
I am vegan and used gluten free flour, and my non-vegan husband and family LOVED these! I appreciate you so much. Thank you!!!
aww yay!! So glad that y’all liked them! This is one of my FAVORITE cookie recipes ever!
★★★★★
Tried these this weekend, and they came out great. I added some dried figs for a different twist and it was really tasty.
★★★★★
Not bad but needs a little salt.
★★★★
Way too sweet… what’s the point of the white sugar
★★
they were so good
★★★★★
they were so good thanks, Brita ????
★★★★★
so glad that you liked them!! ❤️
They’re easy to make
★★★★★
Could these be made ahead and kept in the freezer until ready to bake? I like to make a couple batches at a time and then bake them as needed. Thanks!
Just made these,and ate the first one still slightly warm. Absolutely perfect!! Exactly the recipe I was looking for. I did have to add a bit more milk than the recipe called for, and I added chocolate chips -no raisins. Thank you for this recipe, it’s definitely a keeper!!
★★★★★
Great recipe! I added coconut and unsweetened peanuts, sunflower seeds, raisins and craisins. I did add a half teaspoon of sea salt. ❤️
★★★★★
Simple quick and delicious. The only change I make is adding a little cinnamon. Love this recipe
★★★★★
Mine were not chewy, they got hard even though I put them in a ziplock freezer bag as soon as they cooled. Not sure what went wrong. Very hard and not chewy
★
We made cookie said above. We received biscuit instead! Cookie made was crumble and made dry. There was no happy given, only accident! 2 parts ground nutmeal also 1 chocolate added but not better. The disappointment down struck the family when served to them. We did have great laughter though when read cooker’s story. What a tale!
★★
I added vegan egg replacer to the recipe as well to help bind the cookies together better. I did not find the cookies to be very flavorful. I would recommend adding a little more sugar, some vanilla extract, and some spices like cinnamon, nutmeg, etc.
★★★
Simple and DELICIOUS! Thanks for making a vegan recipe that didn’t involve all kinds of difficult to find ingredients. We added a lot of pumpkin pie spice and only used raisins and they. are. incredible!! Slightly doughy out of the oven, like you said, and set just right when cooled (we loved them fresh and cooled!). Doubled the recipe and ended up with 30 cookies!
★★★★★
Really delicious oatmeal cookies (I added raisins to half the batch – I like them, hubby doesn’t). I did, however, have to double the milk in order to get them to form balls. I’ll make these again – no doubt about it!
★★★★★