The best-ever vegan cookies are here. Classic, soft and chewy oatmeal and raisin cookies that are dairy-free! Trust me; you will be making these batch after batch; they are so darn perfect! 

A few days ago, I posted my dairy-free oatmeal cookie recipe, and many of you asked to show any variation for it. So, I decided to bake the classic pairing of oatmeal and raisin for you all. The addition of raisins makes the cookies perfectly sweet. 

Why You’ll Love This Recipe? 

• Classic flavor: oatmeal and raising pairing go way back, and it never goes wrong. The oats’ crunch and the raisins’ soft chewiness complement each other amazingly. 

• Versatile: there can be a few who do not like raisins. For them, it’s a perfect versatile recipe as you can simply replace raisin with any other nut of your liking or with dried cranberries. 

Important Ingredients Used In The Recipe

• Raisins: use good quality raisins to get the best result when baked. 

• Rolled oats: it is best to use rolled oats over any other type of oats. They give the crunch needed and make the cookies delicious. 

• Vanilla essence: a dash of vanilla does wonders for your baked product. It enhances the overall flavor a lot. 

How To Make Vegan Oatmeal and Raisin Cookies

• Mise en place: collect your ingredients and preheat the oven to 180c (OTG mode: upper rod + lower rod + fan). Also, prepare a baking tray by lining it with butter paper or a silicon mat.

• Creaming: Like most cookies, the first step is to cream the butter with brown and castor sugar. Beat it until it is light and airy. 

• Add liquids: Next, add soy milk and vanilla essence to the creamed butter. Mix this well. 

• Add dry ingredients: Now, sieve the dry ingredients, which are flour, baking soda, and salt. Add them to the creamed mixture. 

• Oats and raisins: Add oats and raisins and combine everything to form a dough. 

• Shaping: once the dough is ready, make balls out of it weighing 60g each. Flatten them out a little and roll them into oats. 

• Freezing: place the coated cookie dough on a lined baking tray. Put the tray in the freezer for 15-20 minutes. 

• Bake: after freezing, bake the cookies in a preheated oven at 180c (OTG mode: upper rod + lower rod + fan) for 15-18 minutes or until the edges turn golden brown. 

Chef’s Tips For The Recipe

Plump the raisins

A quick top for raisins-if you feel the raisins are old and seem too dry, you can soak them in water for a while. Take them out and pat them dry on a clean towel. This way, you will have plump raisins. 

Tip for vegan milk

If soy milk is not something you like or drink, you can opt for any other vegan milk, like almond milk. 

How To Store Vegan Oatmeal and Raisin Cookies

Baked cookies should be stored in an airtight box at room temperature. They will stay good for up to a week. 

Any leftover dough can be stored in the freezer for two months by cling-wrapping the dough. 

More Easy Recipes

Check my other delicious vegan recipes, like dairy-free chocolate-chip cookies and vegan red velvet cookies.