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.
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!
No fancy schmancy ingredients here! Just simple, easy-to-find pantry items. You probably have everything waiting for you right now.
~ All-purpose flour
~ Rolled oats
~ Brown sugar
~ Baking soda
~ Vanilla extract
~ Vegan butter
~ Vegan chocolate chips
~ 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.
~ 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.
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’!
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.
- 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
Preheat oven to 350 degrees F.
Prepare flax eggs in a small bowl, by mixing together the ground flax & water. Set aside about 10 minutes.
Line a baking sheet with parchment paper. Set aside
In a large bowl, add the flour, rolled oats, baking soda, salt, cinnamon and optional nutmeg. Whisk to combine.
In a medium bowl, cream the butter, vanilla and milk together until smooth (*See note). Add the flax egg and combine.
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.
Gently fold in the chocolate chip and raisins.
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.
* 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.