Vegan Oatmeal Raisin Cookies with Coconut Oil

Here are the simple ingredients you need to make these vegan oatmeal raisin cookies without flax egg:

• Almond milk - to help moisten the dough. You can also use oat milk or soy milk.
• Coconut oil - I used virgin coconut oil and don't find these cookies to have a coconut taste, if there's any coconut taste it's very subtle. If you want absolutely no coconut oil taste whatsoever, use refined coconut oil instead. Use coconut oil at room temperature (72° to 74° Fahrenheit). If your coconut oil is completely liquid, refrigerate it until it becomes slightly solid and malleable. For reference, the coconut oil pictured is at 72°F - I checked it with my instant-read thermometer I use for baking.
• Cornstarch - to help hold the cookie together and contributes to a soft texture in the middle. This is optional, if you don't have it, no worries, the cookies will still turn out!
• Organic sugar - Organic sugar is always vegan. The brown sugar contributes to the chewiness and moisture of these cookies. You can use whichever brown sugar you like, or a mix of light and dark brown sugar, which is delicious!
• Raisins - I used a fresh box of Sun-Maid raisins which were perfect for this oatmeal cookie recipe, there was no need to hydrate them. If your raisins aren't plump, hydrate them in hot water for 10-15 minutes. Drain and dry with a clean kitchen towel. For additional flavor, soak the raisins in orange juice instead.
• Rolled oats - I used Bob's Red Mill old-fashioned rolled oats; do not use quick-cooking oats or steel-cut oats since this will change the texture and flavor. Stick to old fashioned oats for the best results.
• Sea salt to bring out the flavors. I use Himalayan pink salt or fine sea salt. Kosher salt is too coarse.
• Vanilla - Use pure vanilla extract for best results.

See the recipe card below for the complete ingredient list and exact measurements.

Substitutions & Variations

• All-purpose flour - You can try a 50/50 blend of whole wheat flour or whole wheat pastry flour and all-purpose flour, although all-purpose flour will yield the best result. You might need to add a little more plant milk with whole wheat flour.
• Brown sugar - You can use organic cane sugar in its place or coconut sugar instead, although the cookies will not be as moist.
• Coconut oil - You can also use cool room-temperature vegan butter (around 68°F). My favorites are Country Crock Plant Butter, Earth Balance, and Miyoko's stick butter. You can substitute a portion of the coconut oil with applesauce.
• Gluten-free - Use a 1:1 gluten-free flour like Bob's Red Mill and gluten-free rolled oats (not the thick kind).
• Nut butters - You can try subbing a portion of the vegan butter for some natural nut butter (like almond or cashew). This will add a slight nutty flavor to your cookies.
• Nuts - Add chopped toasted almonds, macadamia nuts, pecans or walnuts.
• Raisins - Not a fan of raisins? Try dried cranberries, dried cherries, or chopped softened dates. Or try chocolate chips. It'll transform your oatmeal cookies into incredible vegan oatmeal chocolate chip cookies!
• Spices - Feel free to use only cinnamon or baking spices you like.
• Vanilla extract - Use vanilla powder or vanilla paste instead.

5. Step 5: Bake for 13 - 15 minutes or until golden brown at the edges and looking a little soft in the middle. Cool for 5 minutes on the cookie sheet, then transfer cookies to the wire rack. Cool completely before storing in an airtight container for up to 7 days.

Storage

Place the cooled oatmeal and raisin cookies in an airtight container and keep them at room temperature for 5-7 days. 

For more extended storage, pop them into the freezer-well-protected with a freezer-safe wrap or container, they'll remain delicious for a couple of months.