DessertRecipes

Oatmeal Raisin Chocolate Chip Cookies (Vegan)

posted by Melissa Huggins April 4, 2017 8 Comments
These vegan Oatmeal Raisin Chocolate Chip Cookies are tender, chewy, chocolatey, and deliciously sweet.

These vegan Oatmeal Raisin Chocolate Chip Cookies are tender, chewy, chocolatey, and deliciously sweet. 

These vegan Oatmeal Raisin Chocolate Chip Cookies are tender, chewy, chocolatey, and deliciously sweet. It’s Friday, and it’s time for cookies! Not just any cookies, these are Oatmeal Raisin Chocolate Chip Cookies. A total classic!

BUT, the difference is, they’re a veganized version of that old-time favorite.

They are packed to the brim with heavenly sweet flavors…just like mom used to make.

These vegan Oatmeal Raisin Chocolate Chip Cookies are tender, chewy, chocolatey, and deliciously sweet.

You guys have spoken, and I have listened!

I’ve received quite a few reader emails lately, requesting a simple recipe for cookies. One that calls for easy-to-find ingredients, and uses a basic method. Many of the requests also suggested a plain flour, not a gluten-free blend. Even though I’m not gluten intolerant, I try to keep my intake to a minimum, but I still consume it. Moderation is key!

When I first went vegan, I decided to make my favorite Oatmeal Raisin Chocolate Chip Cookies in a veganized version. The first batch was a success, and I’ve been making them ever since. The method is almost identical to the original version, so it was really easy. It’s mostly just swapping this for that.

This recipe is straight forward, simple, and totally veganized just for you!

BUT, if you are looking for a gluten-free cookie recipe, you can try out my Pumpkin-Peanut Butter Chocolate Chip Cookies. Now If you are just on the hunt for chocolate chips recipes, you can try out these Banana Chocolate Chip Muffins or my Chocolate Chip Pancakes. They are super delicious and chocolatey, too!

These vegan Oatmeal Raisin Chocolate Chip Cookies are tender, chewy, chocolatey, and deliciously sweet. Simple ingredients

No fancy schmancy ingredients here! Just simple, easy-to-find pantry items. You probably have everything waiting for you right now.

You’ll need:

~ All-purpose flour
~ Rolled oats
~ Brown sugar
~ Sugar
~ Salt
~ Baking soda
~ Cinnamon
~ Nutmeg
~ Vanilla extract
~ Vegan butter
~ Vegan chocolate chips
~ Raisins
~ Ground flax seed (*optional)

The flax eggs can be omitted

The cookies will still be scrumptious. I prefer adding them though, because it yields a puffier cookie, with a chewier texture. Flax seed is great for baking, and is the perfect replacement for eggs. It’s super healthy, too. I love adding some to my morning smoothie.

These vegan Oatmeal Raisin Chocolate Chip Cookies are tender, chewy, chocolatey, and deliciously sweet. Simple method

~ Preheat oven to 350 degrees F.
~ Prepare flax eggs and set aside.
~ Line a baking sheet with parchment paper.
~ In a large bowl, whisk together the flour, rolled oats, baking soda, salt, cinnamon and nutmeg.
~ In a medium bowl, cream the butter, vanilla & milk together until smooth. Add the flax egg and combine.
~ Add the butter mixture to the large bowl and combine until a dough is formed.
~ Gently fold in the chocolate chip and raisins.
~ Roll dough into 1 1/2 inch balls, and place onto baking sheet. Bake for 12-15 minutes.
~ Remove from oven and let cool on baking sheet for 10 minutes. Transfer to a cooling rack.
~ Enjoy right away or store in air tight container.

These vegan Oatmeal Raisin Chocolate Chip Cookies are tender, chewy, chocolatey, and deliciously sweet. Perfect for dunking!

These aren’t some wimpy crumbly cookies that fall apart easily, and they will withstand some serious dunking! They are slightly crispy on the outside, with a tender and chewy inside. This is one hearty cookie, so go ahead and pour that glass of plant-based milk and get to dunkin’!

These vegan Oatmeal Raisin Chocolate Chip Cookies are tender, chewy, chocolatey, and deliciously sweet. I’d love to hear from you

If you make this recipe, I’d love to get your feedback. You can leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

These vegan Oatmeal Raisin Chocolate Chip Cookies are tender, chewy, chocolatey, and deliciously sweet.

 

5 from 1 vote
These vegan Oatmeal Raisin Chocolate Chip Cookies are tender, chewy, chocolatey, and deliciously sweet.
Print
Oatmeal Raisin Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
These vegan Oatmeal Raisin Chocolate Chip Cookies are tender, chewy, chocolatey, and deliciously sweet.
Course: Dessert
Recipe Type: Vegan
Servings: 24 Cookies
Calories: 121 kcal
Author: Melissa | Vegan Huggs
Ingredients
  • 2 flax eggs (2 Tbsps ground flax seed + 5 Tbsps water)
  • 3/4 cup vegan butter, slightly softened
  • 1/4 cup sugar
  • 3/4 cup light brown sugar
  • 1 tablespoon vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 1/2 cups rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup raisins
  • 1/2 cup vegan chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. Prepare flax eggs in a small bowl, by mixing together the ground flax & water. Set aside about 10 minutes.
  3. Line a baking sheet with parchment paper. Set aside
  4. In a large bowl, add the flour, rolled oats, baking soda, salt, cinnamon and optional nutmeg. Whisk to combine.
  5. In a medium bowl, cream the butter, vanilla and milk together until smooth (*See note). Add the flax egg and combine.
  6. Add the butter mixture to the large bowl and combine until a dough is formed. Dough will be slightly sticky & slightly crumbly. If dough is too crumbly, add 1-2 teaspoons of vegan milk to help it stick better. Don't overwork the dough.
  7. Gently fold in the chocolate chip and raisins.
  8. Roll dough into 1 1/2 inch balls, (about 2 tablespoons) and place onto baking sheet. Bake for 12-15 minutes, or until edges are light golden brown. Don't over cook. They will look slightly undercooked on top & that's normal. Remove from oven and let cool on baking sheet for 10 minutes. Transfer to a cooling rack. Enjoy right away or store in air tight container.
Recipe Notes

* If you only have whole flax seed, you can grind the seeds in a coffee grinder.

 

* I've made these cookies without the flax eggs and they are just as delicious. The flax yields a puffier cookie, and a bit softer texture inside. If you decide to skip the flax eggs, You may need to add a few tablespoons of non-dairy milk to the dough. If it's too crumbly, add a tablespoon at a time, until the dough sticks together.

 

* You can cream the butter with an electric mixer or by hand. If you cream it by hand, just make sure your butter is soft before starting (not melty). Use the back of a long fork and beat the butter, vanilla, and sugar together, until, there's a creamy uniform texture and a lighter whitish-yellow color. Takes about 2-5 minutes.

 

Nutrition Facts
Oatmeal Raisin Chocolate Chip Cookies
Amount Per Serving (1 Cookie)
Calories 121 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Sodium 142mg 6%
Potassium 36mg 1%
Total Carbohydrates 17g 6%
Sugars 8g
Protein 1g 2%
Vitamin A 5.4%
Calcium 0.9%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.


These vegan Oatmeal Raisin Chocolate Chip Cookies are tender, chewy, chocolatey, and deliciously sweet.

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8 Comments

Hanne April 9, 2017 at 11:30 am

I did a little happy dance when I saw this. These will be waiting for me after my long run this afternoon. Um oatmeal = healthy post-work-out. Right? I tasted one after they came out of the oven this morning and they were dreamy.
Thank you-Hanne

Reply
Melissa Huggins April 9, 2017 at 9:22 pm

Hi Hanne, oatmeal totally equals healthy post workout 😉 Thank you for making them. I’m so happy you liked them!

Reply
jacquie April 9, 2017 at 5:58 pm

Awesome. My favorite type of cookies. Thanks. Any thoughts on swapping the vegan butter for coconut oil. Do you think that would work?

Reply
Melissa Huggins April 9, 2017 at 9:16 pm

Hi Jacquie, I haven’t made these with coconut oil, but I have used it to replace butter in recipes a lot. It should work fine. Just don’t use melted coconut oil. I’d love to hear how they turn out for you. Thank you for stopping by 🙂

Reply
Sarah April 11, 2017 at 9:53 am

These cookies look delicious! I love the simple, straight-forward approach and the photographs look great!

Reply
Melissa Huggins April 22, 2017 at 7:50 pm

Hi Sarah, thank you! It’s nice to make simple recipes sometimes. Especially when it’s cookies! Have a great weekend! 🙂

Reply
Jasmin May 15, 2017 at 2:35 pm

My husband loves cookies. Especially eating the chocolate chip cookie dough. I’m curious if he would like them too. I need to find out this 🙂 Quick question for you: did you try the recipe with whole wheat flour, spelt flour or even kamut? I am trying to avoid white flour especially the wheat flour…

Reply
Melissa Huggins May 19, 2017 at 4:04 pm

Hi Jasmin, thank you for stopping by. I made these cookies with organic whole wheat. I’m still working on a gluten-free version of these. However, I have flour-free cookies posted, if you’re interested. 🙂

Reply

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