The Ultimate Vegan Oatmeal Raisin Cookie



This week I had a request from a local customer who wanted to purchase vegan oatmeal cookies. He said that he has been looking for a vegan oatmeal cookie that would obtain the approval of his children.

The only specification was that they could not have chocolate chips which is normally how his kids prefer oatmeal raisin cookies.

Not wanting to crush his dreams and tell him I actually didn’t have a vegan oatmeal cookie recipe in my ‘baking holster’, I smiled and said, ‘Of course I can make you some oatmeal raisins cookies. No problem!’

I knew I had some work to do. *gulp.

Batch #1 was an excellent attempt, but not quite there yet.

Batch #2 had me hook, line, and sinker.

That wasn’t as bad as I thought it would be.


The Ultimate Vegan Oatmeal Raisin Cookie

Inspired by Salt Kissed Chunky PB Chocolate Chip Cookies & Vegetarian Times.


  • 1 & 3/4 cups walnuts, toasted
  • 2 cups regular oats, divided
  • 3/4 cup white Kamut flour (other flours probably work!)
  • 1/2 cup Sucanat (or brown sugar)
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup pure maple syrup
  • 2 tbsp almond milk
  • 3.5 tbsp coconut oil
  • 2 tsp pure vanilla extract
  • 2/3 cup raisins


Directions: Preheat oven to 350F and grease a baking sheet. Place 1.75 cups of walnuts on the baking sheet. Toast walnuts in oven for about 10-12 minutes, until golden in colour. Watch carefully so as not to burn. When walnuts are toasted remove from oven and cool for a few minutes. Dump walnuts into food processor and process until just finely ground, no more. In a medium sized bowl, mix together the flour, baking soda, 1 cup oats, cinnamon, and Sucanat (or brown sugar). Now add the dry ingredients to the food processor and process for about 20-30 seconds until mixed. In a small bowl add the coconut oil and microwave for 20 seconds to soften (if necessary). In the same bowl, stir in the maple syrup, almond milk, and vanilla, and pour into food processor. Process until the mixture is thoroughly combined. Remove bowl from processor and dump contents into a large bowl. Mix in the remaining 1 cup of oats by stirring or with hands. Fold in the 2/3 cup of raisins. Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat. Bake for 10 minutes at 350F and no longer. Remove from oven and let sit on baking sheet for 2 minutes before placing onto a cooling rack for 10-15 minutes. Makes about 16 large cookies.

This was my first time baking with Kamut flour!


Kamut (pronounced ka-moot) is an ancient whole grain cultivated by the Egyptians in 8,000 B.C.

Like spelt, it may be a healthy alternative for people who are sensitive to wheat products. The benefit of Kamut over spelt flour is that Kamut is much lighter than spelt and won’t weigh the baked goods down. I have been excited to try it out ever since my friend Heather told me about it!

I bought some white Kamut flour and some whole grain Kamut flour. I started with the white Kamut flour first to ‘test the waters’.



After grinding the toasted walnuts and then processing with the dry ingredients…


Next, I processed in the wet ingredients and then folded in the oats and raisins…


=> the most delicious & rich & buttery cookie dough in the world.

Baking for just 10 minutes (not a second longer!) at 350F.



The result was the most delicious oatmeal raisin cookie I think I have ever tasted. The toasted walnuts were magnificent and I am so glad I toasted them. The recipe is slightly ‘fussy’ but well worth the effort and it still didn’t take longer than about 35-40 minutes or so.


I have a feeling my customer’s kids will love these cookies.

Eric was silent for a while as he ate one and his eyes went into a far off daze. After snapping him out of it, he said, ‘These are incredible…mmmm…..’ and then he went back into a daze as he ate them.

He hasn’t been the same since.

I’m going to give my customer this batch on the house so he can test them out and see how they all like them.


I also made some mini cookies- just 1 inch in diameter (but they look much bigger in this deceiving picture!)


Mini cookies are fun for lunches when you want just a little something sweet.

Or you can go big or go home. ;)


Food for thought: If you could have one recipe made healthier and/or vegan what would it be?

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

Previous Posts

{ 198 comments… read them below or add one }

Allie (Live Laugh Eat) September 11, 2010

Ange strikes again!


Nicole September 11, 2010

Those look absolutely delicious!


Sophie December 18, 2014

Looks good! wow! Nice pick! you’ve done it again, ange!!!!


Heather (Heather's Dish) September 11, 2010

OK, i totally just got stuff out to make oatmeal raisin cookies before i saw this post. crazy!


Alice September 11, 2010

Angela wow you have been sharing the most amazing recipes lately!!! YUM!!!

I think I will go through your blog and print out all the ones I want to try…
you should definitely make an ‘oh she glows’ recipe book! :-)


Charlie September 11, 2010

My favorite dessert is creme caramel (kind of impossible to make healthy or vegan :(). I only eat it when my grandmother makes it for me, which is every 1-2 year, so it isn’t that bad ;)


Crystal September 11, 2010

I think a healthier version of basic chocolate chip cookies would make me happy! The recipes I use always have shortening or tons of butter in them.

Vegan gingersnap cookies would be great! But they have to be chewy. ;)


Angela (Oh She Glows) September 11, 2010

I agree about the chewy factor!


Vlyandra September 15, 2010

For vegan gingersnaps, I heartily recommend the Sparkled Ginger Cookies from Vegan with a Vengeance. They are absolutely hands down amazing. I bake mine so they come out a little crunchy on the outside and chewy on the inside, full of wonderful ginger flavor and not too sweet.


Katey (Bonne Sante) September 11, 2010

Oh my, the list of Oh She Glows recipes I have printed out in my ‘to make’ pile is growing at an unhealthy rate! I just ate breakfast but, dayam! suddenly hungry again haha!


Emily September 11, 2010

Awesome!! Another amazing vegan cookie recipe to add to my collection :) Great job they look delish


Rachel R September 11, 2010

Your treats always look soooooooo good! Another cookie recipe I need to try :-) Thanks! One thing I miss since going dairy free is “Enchiladas” Cheesy Enchiladas…that’s what I would LOVE to make over and still feel like the real deal.


Angela (Oh She Glows) September 11, 2010
Maissa (Run, Rant, Realize) September 11, 2010

These look amazing! You have been on a roll with cookie recipes lately! I made your pb chocolate chip ones yesterday and they were some of the best cookies I have ever had, soft, chewy, perfectly sweet and I LOVED the spelt flour in them, it made them so nice and hearty tasting. My boyfriend adored them too and he can be hard to please with ‘healthy’ baked goods.

I can’t wait to make these!


Martha September 11, 2010

Those look awesome. If I could have one recipe veganized/healthified it would be butter chicken. Everything about BC is horrible for you/filled with animal products… but it’s AH-MAZE-ING! Angela, you should totally check out the Toronto Vegetarian Food Fair this weekend- I hit it up today and it was pretty cool… Demos and samples from lots of Canadian veggie food companies (Manitoba Hemp, The SImply Bar) and Vita-Mix was there…


Brooke September 11, 2010

I will def be making these as soon as I can! Thanks for sharing Angela!


Maria @ Oh Healthy Day September 11, 2010

Oatmeal raisin cookies are my fave! Thanks so much!

I would love a healthy and/or vegan version of lemon pound cake with icing :)


Kiersten September 11, 2010

Those look perfect! Oatmeal cookies have always been my favorite. A few years ago, my answer to your question would have been ice cream. I have finally learned how to make my own vegan ice cream though, so I don’t miss it anymore.


Alaina @ The Jogging Concierge September 11, 2010

Your posts make my mouth water. :-P


Joslyn @ missfitbliss September 11, 2010

I love reading about your trial and error in the kitchen while cooking different things! It’s so fun;)


Meagan September 11, 2010

I would love a healthier/vegan recipe of a peanut butter roll – my absolute favorite dessert ever!


stacey-healthylife September 11, 2010

They do seem a little high maintenance, but they look and sound so good. So it’s okay. :)


Claire September 11, 2010

I’d like to order some bars from your bakery online. Which bars do you think have the least amount of calories?

PS. Thanks for the amazing recipes. My husband, 4 year old, and one year old devour everything I make from OSG. PLEASE PLEASE make an OSG recipe book!!!


Tina September 11, 2010

Those look amazing! I hope his kids like them. I don’t see why they wouldn’t though.

I would say icecream….but that’s what banana softserve is for. ;)


Krystina September 11, 2010

They look delicious! I wish it were possible for vegan cheesecake to taste as good as real cheesecake, but it doesn’t.


Jessica @ Dairy Free Betty September 11, 2010

there are tons of great RAW vegan cheesecake recipes!! :)


Krystina September 11, 2010

Raw cheesecake IS delicious. Much better than that tofutti stuff.


Jessica @ Dairy Free Betty September 11, 2010

Lemon Mereange (no idea how to spell that) pie!! :) Is that even possible vegan?


Mary @ Bites and Bliss September 11, 2010

Yummy yummy! I made oatmeal cookies yesterday but these look even better!!


Angela @ Eat Spin Run Repeat September 11, 2010

Yummmmm! Those look so so good and I can almost taste them just by looking at the photos! I’m sure you’ll have some very impressed customers!


Jessica @ How Sweet It Is September 11, 2010

They are so THICK! OMG I need one.


Traci September 11, 2010

These cookies look FAB! Can’t wait to give them a try. The one recipe I would love to have would be a vegan healthy version of a ranch dressing:)


Tara September 11, 2010

These looked so good I just had to make them tonight and they definitely did not disappoint!! The walnuts were just perfect and I subbed whole wheat flour with no problems. Another amazing recipe!


Amanda September 11, 2010

I would like pie crusts to be able to be healthy, but still buttery and flaky and delicious…mmm mmm good


Junia September 11, 2010

Thanks for the info about Kamut flour! I “veganized” my pumpkin bread recipe the other day and tried it with oat and rye flour, but the batter wasn’t cooking well without the gluten. The cake wasn’t rising and it wasn’t sticking together and was very dense (looked like manna bread). When I made it with the wheat flour, it was perfect! Nice and bready. Just like the original recipe. I can eat gluten, but have a hard time with wheat flour. Do you think spelt or kamut flour would work? Let me know!


Wei-Wei September 11, 2010

LOL ALLIE. Yes. Angela does it again! Amazing.


Sportsgirl September 11, 2010

I’d have to think real hard on that question. I think most things can be “healthified” by a few basic substitutions….


kellie September 11, 2010

I would love a healthy, vegan, and delicious version of black bottom banana cream pie . . . I really think this would complete me :)


Shannen September 11, 2010

HOLY YUM. I was wondering though, Angela- what do you do with your not-so-close-to-perfection a.k.a. ‘rejected’ (just sounds bad) baked goods?


Andrea September 11, 2010

Yummm those look great! I actually had a similar-looking cookie today at the Veg Food Fair in Toronto, and it was delicious. I love oatmeal raisin :)


Jillian @ Reshape Your Life September 11, 2010

mmm cookies! Oatmeal raisin is probably my favorite cookie!


elyssa September 11, 2010

the healthy dessert recipe i would most like would be something modeled off of whole food’s DELICIOUS dairy free orange cake. it tastes amazing! and not so unhealthy…so i guess i’m just looking for a cheaper, rather than healthier, alternative to buying cake at whole foods every other day ;)


Meredith September 11, 2010

I would like to have a healthy, veganized recipe for Egg Custard Pie. It is probably not possible. BTW, I’ve been reading your blog for awhile now and am totally impressed with your recipes. You are an inspiration to me and it has really helped me to read about your struggles with binging and weight. I do have a question about maple syrup, agave nectar, brown rice syrup, etc. I am trying to watch my calorie intake and these products are so high in calories that it really eats into my calorie budget. I am really trying to stay away from fake sugars. Many of your recipes call for one of these syrups and I am wondering if you eat these in moderation or if (because you are so active) that you don’t have to worry about it? Thank you so much for this blog!


Stacie @ Imperfectly Healthy September 11, 2010

I wish there were a way to make buttercream frosting healthy – but I have no idea how that could happen! :)


Bee Goes Bananas September 11, 2010

VEGAN VANILLA CUPCAKES! Or anything vanilla cake batter flavoured. Maybe cake batter oatmeal? I just can’t get enough of cake batter! Like birthday-cake flavoured ice cream. Can you tell I’m obsessed?! Ok, maybe a little. :)


Sana September 11, 2010

Magic bars!


Page 1 of 512345»

Leave a Comment

Previous post:

Next post: