Do I need to chill the oatmeal raisin cookie dough?

No chilling needed here. Because these are oil-free and use cashew butter , the dough naturally spreads less than butter-based versions.

Why didn’t my vegan oatmeal cookies spread?

For even cookies, gently press each scoop to about ¾-inch thick before baking and pull them out at 12–13 minutes (13 is the sweet spot). Let them rest on the pan for 10 minutes so they set chewy instead of crumbly. If yours still didn’t spread, flatten a touch more while they are still warm or add 1–2 teaspoons plant milk to the bowl on the next batch.

Rolled vs quick vs extra-thick oats, which should I use?

Any oats you prefer will work for this recipe. When I tested this recipe I used extra-thick rolled oats, but regular rolled and quick will work fine!

A cup of dry oats is approximately 170-180 grams, why do my grams not match?

I intentionally did not list grams for the oats since oat weights vary by brand and cut , so 1 cup can weigh more with extra-thick oats than with standard rolled or quick oats. For best results, measure oats by cups for this recipe. If using very thick oats and the dough seems dry, add 1–2 teaspoons plant milk until it looks cohesive. If it’s too soft, fold in a tablespoon of oats.

Vegan Oatmeal Raisin Cookies (Soft and Chewy)

Name: Vegan Oatmeal Raisin Cookies (Soft and Chewy)
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 2 cups rolled oats; 2 teaspoons cornstarch (6 g); ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; ½ teaspoon ground cinnamon; ¾ cup cashew butter (190 g); ½ cup pure maple syrup (160 g); 1 Tablespoon molasses (20 g); 2 teaspoons vanilla extract (10 g); ½ cup raisins (75–80 g)

Description

These Vegan Oatmeal Raisin Cookies deliver a nostalgic trip down memory lane! They remind me of the ones my Grandma used to make. This fully plant based version bakes up soft and chewy just like the classic recipe you grew up loving but without the use of butter or oil.

Ingredients

Scale

2 cups rolled oats

2 teaspoons cornstarch (6 g)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 teaspoon ground cinnamon

3/4 cup cashew butter (190 g)

1/2 cup pure maple syrup (160 g)

1 Tablespoon molasses (20 g)

2 teaspoons vanilla extract (10 g)

1/2 cup raisins (75-80 g)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the oats, baking powder, baking soda, salt, and cinnamon.
In a separate medium bowl, stir together the cashew butter, maple syrup, molasses, and vanilla until smooth.
Add the wet ingredients to the dry and stir until fully combined. The dough will be thick and sticky.
Fold in the raisins until evenly distributed.
Scoop dough with a 1 ½ tablespoon cookie scoop and place on the prepared baking sheet about 2 inches apart. Gently press each mound to about ¾ inch thick.
Bake for 12–13 minutes, until the edges are set and the centers still look soft.
Let cookies cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.

Equipment

Baking Sheets

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Cookie Scoop

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Measuring Cups and Spoons

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Mixing Bowls

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Notes

For the best results, gently press each dough ball to about ¾ inch thick before baking. This helps the cookies bake evenly and keeps the centers chewy.
Bake for 12–13 minutes, with 13 minutes usually giving the perfect soft center and golden edges. Let cookies cool on the pan for 10 minutes before moving to a rack so they set and hold together.
Use rolled oats (extra-thick if you love a heartier texture); since oat weights vary by brand, measure in cups for accuracy.
Variations: Swap raisins for dried cranberries, chopped dates, or mini vegan chocolate chips. Cashew butter is best for a neutral flavor, but almond butter can be used if you don’t mind a slight flavor change.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Cookies, Dessert
Method: Baking
Cuisine: American