Vegan Oatmeal Raisin Cookies with Coconut Oil
These soft and chewy vegan oatmeal raisin cookies are made with coconut oil for a rich, dairy-free flavor and packed with plump raisins and warm cinnamon. They're a classic cookie made completely plant-based, perfect for satisfying your sweet tooth.
Ingredients
Ingredients
- 1 cup rolled oats old-fashioned, not instant
- 1 cup all-purpose flour
- 0.5 tsp baking soda
- 1 tsp ground cinnamon
- 0.25 tsp salt
- 0.5 cup coconut oil solid, at room temperature
- 0.5 cup brown sugar packed
- 0.25 cup granulated sugar
- 2 tbsp flaxseed meal mixed with 5 tbsp water to make a flax egg
- 1 tsp vanilla extract
- 1 cup raisins
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. Make-Ahead: The cookie dough can be made ahead, shaped into balls, and frozen on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time. Variations: Add 1/2 cup of chopped walnuts or pecans for extra crunch. For a gluten-free version, use a 1:1 gluten-free baking flour blend. Serving Suggestion: Enjoy these cookies with a glass of dairy-free milk or as a sweet snack with your afternoon tea.