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.
Ingredients:
- 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.
Damn.
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?
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{ 234 comments… read them below or add one }
Ange strikes again!
Those look absolutely delicious!
Looks good! wow! Nice pick! you’ve done it again, ange!!!!
OK, i totally just got stuff out to make oatmeal raisin cookies before i saw this post. crazy!
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! :-)
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 ;)
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. ;)
I agree about the chewy factor!
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.
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!
Awesome!! Another amazing vegan cookie recipe to add to my collection :) Great job they look delish
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.
We really enjoyed this version: http://ohsheglows.com/2010/06/02/time-crunch-vegan-enchiladas/
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!
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…
I will def be making these as soon as I can! Thanks for sharing Angela!
Oatmeal raisin cookies are my fave! Thanks so much!
I would love a healthy and/or vegan version of lemon pound cake with icing :)
This is a bit late, but I just ended up on this page (loving this site and the many other yummies it’s given me!)
Can seriously vouch for the roux-based Vegan Pound Cake at http://www.veganricha.com/2014/02/mini-vanilla-pound-cake-loafs-vegan-soy.html — it was the only soy-free one I could find (semi-easily), and I’ve now had fantastic results with the vanilla version and the lemon variation she gives… though I’d bump up the lemon zest if you like things very lemony.
Of course, if Angela posts one here I’m going to make that too :-)
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.
Your posts make my mouth water. :-P
I love reading about your trial and error in the kitchen while cooking different things! It’s so fun;)
I would love a healthier/vegan recipe of a peanut butter roll – my absolute favorite dessert ever!
They do seem a little high maintenance, but they look and sound so good. So it’s okay. :)
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!!!
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. ;)
They look delicious! I wish it were possible for vegan cheesecake to taste as good as real cheesecake, but it doesn’t.
there are tons of great RAW vegan cheesecake recipes!! :)
Raw cheesecake IS delicious. Much better than that tofutti stuff.
Lemon Mereange (no idea how to spell that) pie!! :) Is that even possible vegan?
Yummy yummy! I made oatmeal cookies yesterday but these look even better!!
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!
They are so THICK! OMG I need one.
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:)
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!
I would like pie crusts to be able to be healthy, but still buttery and flaky and delicious…mmm mmm good
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!
LOL ALLIE. Yes. Angela does it again! Amazing.
I’d have to think real hard on that question. I think most things can be “healthified” by a few basic substitutions….
I would love a healthy, vegan, and delicious version of black bottom banana cream pie . . . I really think this would complete me :)
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?
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 :)
mmm cookies! Oatmeal raisin is probably my favorite cookie!
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 ;)
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!
I wish there were a way to make buttercream frosting healthy – but I have no idea how that could happen! :)
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. :)
Magic bars!
This looks incredible! I’ve never tried Kamut flour before, but I have had Kamut puff cakes before from Whole Foods and they’re really yummy.
I definitely want to make this recipe now!
I really want to learn how to make healthy lemon bars (usually require sticks of butter) and cinnamon rolls. Please show me the way! :)
Angela those look delicious!!!
I would love to see a healthy version of Banana Cream Pie — but a healthy version that tastes good. :) Or how about a Vegan Better Than Sex Chocolate PB Cake? :)
Angela, those look INCREDIBLE! I made your Pumpkin Scones this week and the famous Carrot Cake Scuffins these evening. Loved them both and I will make them both again :D Although boyfriend said that the Scuffins weren’t sweet enough. He’s a fool!
I would love a healthier creme brulee! It would be so fun to eat for breakfast.
Ohhhhh Angela, my favorite cookie ever! They sound incredible – already have it bookmarked! :)
Martha better watch her back because you are awesome!!! :-) Those cookies look yummy!
I’d love to find a healthier recipe for a really yummy ceasar salad dressing. Crazy, I know!
I just bought spelt flour inspired by your scones this past week, now I shall have to look for Kamut flour too! These look ah-mayyyy-zing.
Oh goodness, these look fabulous. I hope they will work with whole wheat flour!
The one recipe that I would like made healthier (or even vegan, although I am not a vegan) is coconut cream pie. It is seriously one of my favorite treats, but I rarely have it because of how unhealthy most are!
Look delicious like any one of your other cookies!
Lasagna!!! There is a really healthy version in Terry Walter’s Clean Food cookbook, made with (****GASP****) tofu and kale. I have made it and it is DELICIOUS and not weird at all!
Awesome job!
Hmm..I’ve never seen a healthified vegan version of those chocolate dessert/cakes, where they look like cake but when you cut them in half, all sauce and goo comes out :)
Wow those cookies look amazing! I made oatmeal choc-nut cookies yesterday (but not vegan ones just plain ole veggie ones!). I will be trying these at some point for sure!
I have tried to “healthify” brownies, eg subbing the butter for apple sauce and using less sugar, but I find it hard still keeping the balance of liquid and dry ingredients.
:)
Those cookies look amazing!
There’s just no stopping you in the kitchen! ;)
This look awesome! You sure do know how to make a cookie ;)
I love vegan cookies. It gives me an excuse to eat dessert. Its healthy, duh!
These look fantastic and my husband LOVES oatmeal cookies so I’ll have to make these tonight. Looks like you left the raisins out of the recipe. Is there a specific amount I should toss in or is it just to taste?
They do look delicious but do you ever have concerns about posting these recipes online? I mean, you said you were going to give the customer this batch for free, but surely now he can make them himself anyways!?
– CJ
Not really :) I find that most of my customers want the convenience of being able to purchase their baked goods due to their busy lifestyles.
Wow those look gorgeous!! If I could make 1 recipie healthier and vegan it would definately be baklava. My grandma always makes it, but its loaded with butter. Oh how I miss it so :-(
Looks yummy….
What would be another substitute for Oats? I have allergies and on the band list is gluten and that includes oats.
Hummm…I don’t know what recipe I would choose…I am usually pretty good at making
healthy substitutions when I want and indulging other times. I’ll think about it more and
get back to you.
Thanks for sharing the cookies…wish I was one of the lucky kiddies testing them out.
Biscuits and gravy. Ever since moving to the south, that’s all I crave but can’t have! I’ve perused online recipes but none appeal to me. Most vegan recipes have a dark gravy, and I so want the white, creamy one I always crave.
I learned to make a vegan white gravy for my husband who is obsessed with the stuff. I had never had or wanted to try traditional “breakfast gravy” because the sausage was a turn off but he definitely approves of the stuff I make and requests it frequently! (I like it also but don’t have a good point of reference.)
All you need to do is brown some veg sausage in about a Tbsp. oil, crumbling it as it cooks. I usually add minced onion also. Whisk 1/4 c. flour with 3 cups nondairy milk (I use soy, but I imagine almond would be great) in a separate bowl and add to the pan along with salt and pepper to taste. Bring to boil, then cover, reduce heat, and simmer until thick. Serve over split biscuits! I have the best luck when I make this in a wok! Maybe a more even heat?
Yuuuuuummmm! These look divine! Vegan cookies are truly the bomb aren’t they! Mind you, I think raw cookies even trump those!
Thanks for sharing your delish recipes Angela!
Casey
Thanks for the info about kamut flour. There are just too many types of flours! Soon I’m going to need an entire cupboard just to store them all! :P
I would love it if I could make a healthy version of pumpkin pie!
Yummy. A healthier version of peanut butter cookies and chocolate chip cookies would be great. I don’t see why PB cookies have to have butter/shortening in them.
I love oatmeal. These cookies look great!
I think I have the same dishes as you…
Those cookies look unreal! I’m trying to figure out what to have for breakfast and wish I had one to go with my morning cup o’ joe. :)
Hmm I don’t know what it is, but the combination of coconut, chocolate, and bananas really takes me to another world. I usually make it all into banana bread, but would love an alternative for that combination!
Mmmmmmm.. shortbread cookies! Is it possible?
I love your site an have linked it to my new blog. I will have everyone hooked like I am.
Jodie :)
These look incredible! I’ve never used kamut flour before. I’ll have to expand what I know about wheatless flours. I have so many in my pantry right now, but there are so many out there that I’ve never tried.
OMG those cookies look diVINE! I made some last weekend, but they ended up being more granola-like. I’ll have to go out in search of kamut flour today; I’ve never baked with it before.
One recipe I want to “health up” is my great-great aunt’s poundcake. That’s my next little baking project :D
These look wonderful! I’m sure he will love them!
I wish Grilled Cheese had 0 calories. I would just eat it non-stop all day :)
I have been trying my best to find a good vegan chocolate chip cookie recipe. I can omit the dairy no problem, but I run into trouble when I try to leave out the eggs. I have tried so many recipes that I finally gave up. I am still working up the courage to try flax eggs or bananas instead of the eggs. So…..almost there, but not quite.
And the other thing I would love to have a great vegan recipe for is brownies. I have a friend who is vegan and she is always lamenting the fact that she has never been able to find a good vegan brownie recipe…..there has to be a way!
My favorite cookie in my baking repertoire is Peanut Butter Oatmeal Chocolate Chip. Talk about the best of ALL worlds, right!?! I would love to figure out how to make this vegan and of course, a bit healthier. I think it has potential. I’ve never really tried to convert a recipe, help!!
oh my! These look amazing, they are the perfect size, chewy looking , they seem great for dunkin in almond milk(my favorite way to eat any cookie)! :)
I know the man and his family will love em!
I actually can’t really answer your querstion because I feel I can make just about anything I want for the most part to be vegan…another reason why I think vegan meals make even more sense!, everything to me taste better and is sooooo much healthier! Even nachos, pizza, and of couse baking just about anything! I will let you know when something comes to mind :)
Oh yum! I’m definitely going to have to try these. I would love to “veganize” my grandma’s carrot cake recipe.
Ps tried your Lentil-Walnut burgers last night, and they were so good! Second wknd in a row that I’ve tried one of your recipes (Scape Pesto last wk), and they’ve just been divine :) thx for sharing!
THese look amazing.
I would LOVE to see a vegan red velvet cake with “cream cheese” frosting. By far my favorite dessert!!!
the one recipe i’d make vegan is chicken fried chicken… hahahahahaa, that is the one thing i do miss since going vegetarian though!
What measurements for the raisins? Maybe I looked over it too quickly and missed it…
Those look SO DELICIOUS!! I have to make them! Could you substitute something else for coconut oil?
shepherd’s pie – definitely.
the cookies look sooooo delicious!
I just made these for a Trader Joe’s work party later today. I found ants in my raisins, so I used dried cranberries and dark chocolate chips instead. This is a truly great recipe…so chewy, hearty and rich from the sucanat and maple syrup. Everything an oatmeal cookie should be. :)
TO answer your food for thought q, i’d LOVE to find a delicious vegan bread pudding recipe! Got one for me? =)
I made these last night and everyone LOVED them!! I used cranberries and chocolate chips and they were so yummy!
THESE BISCUITS CHANGED MY LIFE. I’m not even kidding, I made these yesterday and they were absolutely incredible. Restored my faith in my ability to cook and they were by far the tastiest vegan food I’ve ever made. Thank you Angela!!!
I just made these cookies now and they are EPIC. Seriously, what an amazing recipe you’ve created!
Even with a few minor changes based on what ingredients I happened to have on hand, they are still the most amazing oatmeal raisin cookies I’ve EVER tasted…and I’m not even vegan! I’ve never made anything vegan before either…thank you thank you thank you :) Can’t wait to make these for parties!
Those cookies look yummy! The only way I eat raisins is in a oatmeal cookie. I plan on making this recipe later, but maybe with dried blueberries, almonds, and with whole wheat flour. My dad has been looking for a healthy oatmeal cookie recipe and he loves blue berries so i’m going to replace them with raisins. :) Can’t wait!
Just made these cookies and they are incredible!
I made these, here: http://www.piperillustration.com/blog/one-of-those-really-really-good-days/
….except with chocolate chips instead of raisins, and they turned out so great!
Thanks for sharing the great recipe!!
Can I sub butter or applesauce for the coconut oil??
im sure you could but im not sure exactly how they will turn out. if you try it, please let me know! Also, you can try reading the comments to see if anyone made this sub. Goodluck!
Ok these were really good and I am not vegan. Even hubby who makes fun of vegan baked goods loved them. The recipe was very forgiving to substitutions for what I had on hand too. Making these again even tho I am back on dairy.
These were delicious! My husband said that these were good by any standards – not just vegan, and that’s saying a lot for him :) I used whole wheat flour, raw sugar, and pumpkin purée in place of the oil. Wonderful! Can’t say enough!
Just made these and they’re awesome! The husband and I ate two each as soon as they were cool enough. Angela, you never disappoint.
Thanks for your feedback Kristina, I’m happy to hear you both enjoyed the cookies! I usually can’t wait until they’ve cooled and I burn my tongue…haha
Ijust made these cookies and they are absolute heaven! They’re chewy yet crunchy and taste like the very unhealthy cookies you could pick up from the bakery. The only problem I have with these cookies is that they are falling apart! Most of them, when cooled, arent holding together as a cookie. Any ideas for the next batch?
Hey Sonya, I’m glad you enjoy them but sorry to hear they are crumbly! Did you make any modifications to the recipe at all? I will have to revisit this recipe and test it out again. Thanks for letting me know!
Ignore me! I guess they spread out a little more than I would have liked in the oven, creating a thinner cookie.I was too excited so I had to try them while they were still warm and that’s when they would fall apart. However, After letting them cool completely, they were fine! Your recipe is wonderful and I will be making them again! :)
Man…I forgot the brown sugar this time. Not too bad though! I always seem to forget one ingredient…ha!
I’d love a tried and true, delicious, vegan recipe for pineapple upside-down cake
So, I’m transitioning to veganism, and was a little weary of getting rid of eggs and dairy. This cookie is AMAZING. I stayed up at 2am this morning making it (I tweaked it a bit, used soy instead of almond milk, honey instead of maple syrup, and toasted almonds instead of walnuts — working off of what I had in the kitchen). But this is SO good. :)
Hey Nikki, Im happy you enjoy it!
Just made em…they’re phenomenal.
These turned out great, I haven’t baked in a long time but you inspired me to try.
Love your site!
I have never heard of ‘kumut flour’ before. I’m going to have to explore that! Thanks for sharing. Looks super yummy!
My husband had a heart attack a few months ago and since then we have been looking for tasty things to eat that are good for his heart. He is not eating dairy or oils. So this recipe I think will be a great thing that we can try. I will use applesauce instead of the oil so I hope it turns out well. It worked great in the stuffed mushrooms I made. Absolutely delicious.
Thanks for the great recipe.
Norma
Is the batter supposed to come out ungodly sticky? It’s like paste.
Yes it is sticky…I used a bit of water on my fingers to roll out the balls :)
These look yummy!
I’m in desperate need of vegan vanilla frosting. All I found are 8 cups of confectioner sugar recipes! :( I’m aiming for this kind of frosting —> https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash4/377649_481465928539762_388505930_n.jpg
Help!
Can we replace the nuts with anything due to allergies? Thanks
I’m new to vegan cooking in general, but your cookie recipes are convincing me that this is going to be waaay easier than i thought! these cookies are fantastic!
Could whole grain Kamut flour be used instead of white?
I cant see why not! Let me know how it goes.
I have to admit, I was a little dubious when I saw the resulting dough. It was sticky and thick. Granted I took some liberties—substituting oat flour for the kamut, pecans for walnuts, and dried cranberries for raisins. My fears were unwarranted. These cookies were oh-so-delicious! Thanks for a great recipe being enjoyed on a snowy day in Colorado.
Just got done making these. Delicious :-) Thank you for the recipe!!
I don’t have a food processor… Any suggestions? This looks delicious! I might add some pumpkin puree I have leftover..
Do you have a ninja? It’s a “blender” per say, but it serves as a food processor in many cases! I successfully did these cookies with it:)
Made these for family to bring over this past weekend, had to use coconut flour but they were a hit!!!!! Thanks for all of your amazing ideas:)
These are amazing. I made them the other night for my husband, and he was a huge fan! Thank you so much–oatmeal raisin are his favorite, and it is nice to have a vegan version to bake for him!
One question–what do you think the calories are per cookie? I assume it would be higher than a normal cookie since there is a nut base.
Hi Angela.. I need some advice.
I was thrilled to find this recipe and I had all the ingredients EXCEPT for
-flour I used spelt flour as I could not find kamut flour
-used organic canola oil instead of coconut oil
When I made the wet dought, it turned out to be way too sticky and I am wondering why. I could not roll them into balls in my hand and ended up wetting my hands SLIGHTLY to rool and then used a spatula/ladle to press and flatten the cookies onto the wax paper. WHen I took them out after 10 minutes EXACTLY and cooled them, the cookies woul dnot release from the wax paper and were gooey underneath (as though they needed moer time in the oven). I now realize the cookies became too thin as well, but I am wondering why I had the gooey-ness problem with the dough and the ‘not releasing from the wax paper’ syndrome!
Tastewise – they are INCREDIBLE.. I have halves and pieces from trying to get them out.. :-)
Hey Veena! My guess is that it was due to the spelt flour. Spelt tends to produce very wet doughs so you usually need to increase the flour amount by a couple tablespoons per cup. Im glad you still enjoyed the flavour anyway!
thanks so much for your reply Angela! I will add more flour next time if I use spelt again. AND my husband thinks it might have been the canola oil substitution as well (instead of coconut oil).
I do have whole wheat flour always at home, so maybe I will use that instead of kamut..
Veena
SO good! I just made these and they are indeed D-lish. Substitutions + Additions(w/ what I had on hand): almonds instead of walnuts, whole wheat flour, toasted wheat germ.
these look AMAZING!!! I’m looking forward to trying them! Any advice for making these nut free? We have a nut allergy at our house and our kids’ school is a completely nut free zone!
I thought they were glorious, but I found they crumbled and fell apart.
I didnt use the 1/2 cup of maple syrup [way too much sweetness already] is that why they were so crumbly and fragile? I wound up adding water to the dry mixture before baking as well to keep all the stuff together.
Wow I made these today and they are fab even with my gluten free flour blend of (brown rice/buckwheat/cornflour/xantham gum). I’m new to all this gluten free flour so just trial and error at the moment. Wish I could send you a picture. The only way I can figure for you to see is to look at my twitter post @Aeastwood61 Thank you Angela. What a fantastic website you have.
Love these! I think think is now my new fav cookie. My life would be so boring without you Oh She Glows!
So I used this recipe as a base for some cookies today and WOW did they turn out well!
I used sunflower seeds in place of walnuts, 1/2 cup of oats and 1 1/2 cup of puffed rice cereal. I was also fairly liberal with the raisins. I looove raisins. And I used spelt flour.
My cookies were crisp around the edges and chewy in the middle. Oh, and I made them huge…saves me getting up to go back to the kitchen so many times :P
I wish you did this without walnuts :-(
They are my favorite!
These ARE the ultimate vegan oatmeal raisin cookie! I just made them for the first time. I added half raisins and half cherries! OMG! It will be a miracle if they survive the day!
Hi Angela~ Another winner! I made these for my dad because his very favorite cookie is oatmeal raisin. He’s not vegan or GF but these were a hit! A couple of days later, we added some semi-sweet chocolate chips. Mmmmm-mmmmm! Thanks :)
I must say after baking these I realize why you called them the “Ultimate Vegan Oatmeal-Raisin” cookie. These are LITERALLY the best cookies I’ve ever made! I’m gluten intolerant so I had to substitute (1/4 c sorghum flour, 1/2 brown rice flour), and coconut sugar for sucanat, but they still turned out fabulous!
awesome Hillary! Thanks for letting me know :)
Just made these little guys – they are amazing! I love your recipes!!! Thank you!
I know this is a very old post, but I just came across it a couple of weeks ago and these were amazing!! I only made two substitution, based on what I had on hand…almond meal for the ground walnuts and brown rice flour for the kamut flour. They were so delicious, even my 11yo son loved them. I would’ve never guessed they were vegan if I hadn’t made them.
Glad you enjoyed them! :)
Oh my good Mother of everything amazing. These cookies are unbelievable!! I am so excited to have found a good recipe for Vegan cookies…you wouldn’t think it would be so hard, but they are so often just not RIGHT. These ones are all KINDS of right!
I would also like to mention that I make your Butternut Squash mac n cheez about once a week. I really don’t have any desire to attempt a different cheez sauce because that one is absolutely delicious.
Thank you so much for being here!! You are a Vegan Goddess!!
hahah love this comment! Thank you so much Shannon :) Right back at ya
These are amazing! Oatmeal Raisin cookies are my favorite and I’ve recently had to become dairy-free and soy-free. I’m so glad I found this recipe!
I just made these for my moms bday but I think I used too many old fashioned oats NOT quick so they are very crumbly! I made the rest as raw dough balls and they are much tastier and hold together better! =)
Also I used honey as the ONLY sweetener
I made these the other day and OMG they were amazing. The next day they were equally amazing.
Tried these yesterday (with a few substitutions), and they were great! We used whole wheat flour, brown sugar, and substituted applesauce for the coconut oil, since we’re trying to watch fat content. My kids were crazy about these cookies and said we absolutely have to make them again!
Read about my plant-based life overhaul at http://www.risetomanhood.com/plant-based-diet/.
1/2 cup brown sugar and 1/2 cup honey?? shoot that’s loads of sugar!! lol :)
Hi Angela! These oatmeal cookies look AMAZING. I came across this recipe on your blog and knew I had to make them!! Could I sub coconut flour or gluten free AP flour for the same amount of kamut flour for these? Thanks!!! :)
Hey Taylor, Thank you! I would guess GF all purpose flour would work just fine..I think using all coconut flour might dry them out and make them crumbly? I find coconut flour is best used in moderation, in combination with other flours. Let me know how it goes!
I made these with chocolate chips (I was appealing to the non-vegan masses and wasn’t sure if they all liked raisins :P) and my flatmate proclaimed them to be one of her favourite things I have ever made… I’ve made a lot of stuff! Awesome recipe, the walnuts make it so buttery and delicious.
I made these cookies with regular white and whole wheat flour and using agave, however they were really crumbly…what could have caused that? They were delicious, just were falling apart as we were eating them..Your cookies look like were not even close to being crumbly..any help appreciated!
I just made these and they are amazing!!! I have been using your site for all of my recipes lately. Thank you for being amazing!
Hello,
I love your recipes and have used many. The one thing that I seem to need is a good way to print the recipe without getting all the comments along with it. I hate to waste all that paper. Maybe I missed the button for print if there is one, but sites with this are much more user friendly. I love the pictures though, just don’t really need them all for the recipe. A small little thumbnail photo would be good enough. Anyway, just a thought.
Thanks again for all your hard work. Keep up the good work.
It makes mine a lot easier.
Stacey
What can the maple syurp be substutite for?
Any liquid sweetener of your choice :)
I’m looking forward to making these sometime in the next few weeks! Out of curiosity, is there a possible variation for a recipe without walnuts?
These are unbelievable! Very, very yummy! So easy to make and my kids love them.
Absolutely divine! These are very soft and chewy and full of flavor. Thanks for an excellent recipe!
My 5 year old and I just made these together (used almonds instead of walnuts because she is allergic to walnuts) and they were amazing! Thanks so much for the recipe; this will be used many times!
Totally have to try this- just made flourless oatmeal cookies which turned out really well :)
raisins need to be organic…sugar needs to be organic…why doesnt anyone specify this when theyre baking ‘vegan’…being vegan and using what needs! to be organic is important (im a chef)
For the no-nut crowd: We have that situation in my house. I swapped the walnuts for 3/4 of a cup of ground flax (omega-3 is swappable, right?), and the almond milk for applesauce (because of course somebody had just polished off the rice milk and couldn’t leave two measly tablespoons), and I played with the flour a bit to eyeball the consistency in Angela’s photos. Results: the batter was delicious (and this could easily become a no-bake thing in my impatient world), and the cookies baked up (9 minutes instead of 10), but of course they are more dense. But for something tasty, vegan and won’t cause an allergic reaction, I call it a win the first time out.
Please tell me how many calories this Oatmeal Cookie has in it. Really trying to cut out sugar.
Angela,
these are delicious, thank you for sharing. I have made them twice in less than a week time.
My question is, how big are you making yours, or better, how thin, as I manage to make approx 13. decent size cookies, but maybe i make them too thick? Maybe an idea of the diameter? I used this time a ice cream spoon to measure out the dough.
Thank you :)
Elisa
Just took these out of the oven and they smell divine! Super easy to make as well. I substituted the Kamut flour for a gluten free baking mix I had on hand. I also really like the addition of walnuts in this recipe!
Thanks so much for the recipe! I made a batch for my mom’s temple – being Buddhist, it had to be completely vegan, which I thought would be a huge challenge. Your recipe was the perfect solution – they loved it! In fact, they loved it so much that they’ve asked me to donate/volunteer another 30 dozen of them for a big temple event in 1.5 weeks.. my oven’s going to be working overtime this week ;)
What could I substitute for the walnut? My daughter is allergic to dairy, eggs and nuts…
I love your recipes….. but, please, as one who advocates for healthy food, don’t use microwaves. I recommend you do some research on this. Much love.
well you’d be happy to know that I haven’t had one in my kitchen for over 2 years. :)
So happy to hear that! Hurray! :)
I made these for my b/f today…. Wow, they are delicious!! Even my 12 year old likes them..
Thank you for posting your recipe…
I made these cookies and they were awesome! I substituted pecans in place of walnuts (on account of an allergy), added a chopped-up dark chocolate bar, and omitted the raisins. I also used whole grain flour because it was what I had on hand. Definitely take the advice not to bake for more than 10min on 350. The cookies were very fragile when I took them out of the oven, but they cooled to a perfectly soft and chewy texture.
Thanks for another great recipe!
Mock chicken and dumplins – favorite comfort food from the South.
I made these yesterday and they have completely disappeared! I subbed oat flour and coconut flour for the kamut, and used agave nectar as a sweetener – they came out great! Thanks for another awesome recipe. I’m also working my way through your cookbook and it’s wonderful!
These vegan cookies are sooo delicious. I used untoasted nuts (1 cup walnuts and 1 cup cashews). Satisfying taste.
OMG. These were soooooo good. I just stumbled upon your blog- as I was looking for a resource for healthy, raw, vegan foods (I am newly converted). I am an avid baker and my specialty is specialty cookies. These are fantastic. I used whole wheat flour and they turned out great. One of the best oatmeal cookies I have ever baked. Thank you!
I just made these and they are awesome!!!!!!!!!!!!!! im going to make banana ice cream and make cookie sandwiches out of them!
Made these but substituted a mashed banana and dates for the brown sugar and 1/2 of the maple syrup–as I usually try to limit added sugar. Came out great!
Thank you Angela for creating this recipe! I’ve made two batches of these cookies in the last two weeks and I’ve been getting compliments left, right and centre! Everyone loves them, so crunchy on the outside and chewy on the inside… And it was my first time baking cookies! All the best!
I subbed rice flour & almonds as didn’t have kamut or walnuts, added a splash extra almond milk. Result? Delicious!! The smell while baking/cooling alone was amazing! Thanks for the great recipe.
I am always testing vegan cookie recipes and these are my FAVORITE TO DATE! The walnut flour realy adds a rich flavor that vegan cookies often lack. I didn’t do all of the food processor steps, just the nuts and dry ingredients, and they were still incredible. Nutty, just sweet enough, and PERFECT :)
I never thought I would love oatmeal raisin cookies so much. These are phenomenal! I made a few adjustments based on what I had and they came out great. I used spelt flour and date sugar, and upped the cinnamon a tad. Thanks for the recipe!
These just came out of the oven. They are absolutely delicious. I skipped the sweeteners and subbed with 6 packages of stevia (diabetic in the family). I didn’t have any walnuts, so used sunflower seeds.
This is a keeper. Thanks for the recipe.
I made mine with sunflower seeds instead of walnuts like you did since I also had no walnuts in the cupboard. But the next day the middle of my cookies were green. Is this normal?
Yum! Do you have any gluten free flour suggestions in replace of the kamut flour because I would love to make these!! :) ????
I am blessed with not having a sweet tooth.
However, on the rare occasion that I crave something sweet, my go to is either vegan carrot cake or vegan oatmeal raisin cookies.
These cookies blew my mind!
So easy to make, so yummy and so addictive.
Crunchy and chewy and not overly sweet.
In a word, perfect!
Thank you so much to coming up with these and sharing.
Just made these and they turned out great, nobody could tell they were vegan.
Hi Angela!
My family and I absolutely love your blog (and book)! We are mostly plant based and my mom has celiac disease so your blog has been a godsend! My dad’s all time favorite cookie is “Oatmeal Scotchies”. Do you think I could put butterscotch chips instead of the raisins in this?
I love your recipes. I am allergic to walnuts and hazelnuts. Are you able to suggest substitutions for these nuts? Thank you!
Just wondering what the nutritional info was on these cookies?
Hi Angel, I absolutely love your blog! I tried the vegan oatmeal raisin cookies (but with more oats rather than walnuts -I’m not a fan). One recipe I would really love to see made refined sugar, dairy and wheat free is caramel squares/millionaire’s shortbread. There are so many recipes online, but many a raw; its is a baked base one that I am looking for!
Thank you so much for all the great recipe ideas
Hi Angela, I absolutely love your blog! I tried the vegan oatmeal raisin cookies (but with more oats rather than walnuts -I’m not a fan). One recipe I would really love to see made refined sugar, dairy and wheat free is caramel squares/millionaire’s shortbread. There are so many recipes online, but many a raw; its is a baked base one that I am looking for!
Thank you so much for all the great recipe ideas
This recipe looks fantastic! I will definitely be making these in the near future. Unfortunately, my wife does not eat nuts. Is there a substitute since there is a fair amount of walnuts in the recipe? I’m sure she’d love to share with me.
I wish there was a healthy carrot cake recipe. With cream “cheese” icing. I’ve yet to find one that doesn’t call for so much white sugar that it makes my teeth decay just reading the recipe.
I came across this recipe on Facebook and decided to give it a try. Love the toasted walnuts, nice touch! The only thing I did differently was use date sugar instead of brown sugar. It usually requires a bit more liquid, but it was perfect here. Yum!
Perfect! One of the best oatmeal cookies I have ever tasted. Made a few (minor) replacements: sesame oil for coconut oil, honey instead of maple syrup, whole wheat flour, and added the rind and juice of one orange. Came out beautiful, crunchy around the edges, chewy in the middle, you can taste the toasted walnuts and the cinnamon, wholesome, great texture and sweet enough to satisfy your craving for something sweet after dinner! Thank you Angela, love your blog, and your book!!
I just made these cookies as they sounded gorgeous! And they are!! Just perfect! The batter is also to-die-for! Thank You once again Angela! I also substituted the kamut flour for wholemeal flour and the maple syrup for agave!
I was desperately craving oatmeal cookies tonight and thankfully found this recipe. The cookies are absolutely heavenly. I substituted kamut for spelt flour because it’s what I had in the pantry. The combination of brown sugar, maple syrup and pulverized walnuts make for a deliciously, multi-layered cookie. I can’t wait to make these again.
Hi Katherine, I’m glad to hear these cookies hit the spot! :)
Angela! These are amazing! We are having a spring snowstorm here in NB and these are just what we needed to warm hearts and bellies :)
Just made this amazing cookies!!! The yummiest!! Instead of raisings Inused cranberries…
I’ve been craving oatmeal cookies. I just made these but used craisins instead of raisins and they are delicious! I will be making these again. Thank you for the recipe.
That sounds like a great twist on the recipe, Sue! So glad you enjoyed the cookies.
I used whole wheat flour because I didn’t have kamut, I used apple sauce instead of maple syrup, I used coconut sugar instead of sucanat, I forgot to put in the baking soda, I didn’t put it in a food processor and I added 3 chopped dates, and they were still so so good!
Haha, I’m so glad they turned out with all the subs, Aly!! Thanks for sharing :)
WOW WOW WOW! Just made these and they are DIVINE! Used regular oil due to a coconut allergy and I baked for 15 mins since I used a 1/4 cup measure instead of 2 tbsp. I am in heaven. Thank you for this recipe!!
I am just finishing the second batch of these ‘eye glazing’ over treats. The ‘bite’ of these cookies is really satisfying. A delicate chew and a crunch.
Last night I made them splitting the batch in half, 1/2 with chocolate chips and 1/2 with raisins. Both excellent. The fam just has two preferences. I had a sweet mochi rice flour and substituted that with an 1/8 tsp xantham gum. And this morning I Salted the walnuts when they came out of the oven. Because last nights batch was a bit flat, so I ended up sprinkling salt on mine. Today’s are great! Thank you so very much for these healthy tasty treats!
So glad to hear you enjoyed the recipe, Phebe! :)
These were great, though I did have to make some substitutions.
I didn’t have enough Kamut flour so I also used unbleached, organic white, and I only had one cup of walnuts so I used almonds and hazelnuts to make up the difference. I don’t like coconut oil so I used organic canola, and I didn’t have almond milk so I used soy. I also used brown sugar. I made 13 cookies without raisins (for the raisin hater I married), and another dozen with raisins, and they all turned out perfectly. Thank you for the recipe.
Just made these – very nice, but very sweet. I think next time I’ll quarter the amount of brown sugar, or maybe leave it out altogether. Didn’t have kumut flour, so I used ordinary self-raising and halved the amount of baking powder.
Made this last night and am having trouble not eating the whole batch – Delicious!! Didn’t realize they wouldn’t flatten at all in the oven, so mine are a bit thick, but they’re still amazing!!
Happy to hear you’re enjoying them, Kelsa!
These look great! But I’m allergic to walnuts. Do you think ground almonds or hazelnuts or a mixture of both would work?
Hey Kelly, I believe readers have had success with subbing in both almonds and an almond/hazelnut combo. If you decide to give a swap a try, I hope you enjoy the results, too! :) I’d love to hear how it goes.
These better taste good, cos they are a pain in the ass to make.
Hi there!
Anyone tried to store these? Airtight container I guess? How long do they keep fresh for?
Thank you X
Hey Kat, I’d recommend storing these cookies in an airtight container or zip bag in the fridge for a few days, or in the freezer in a freezer-safe, airtight container or zip bag for 2 to 4 weeks. Hope this helps!
I will start by saying I love your recipes! I did make some changes to this oatmeal cookie, using whole purpose flour, leaving the nuts in chunks and using agave instead of maple syrup. I also used craisins instead of raisins. The flavor is amazing but they need something to bind them better. I think I will try a flax “egg” next time and see how that works. Thanks for another tasty recipe.
Fabulous recipe! I’ve been making these for years as dairy free Lactation cookies and they’re a lifesaver. To turn them into Lactation cookies I add 2 TBSP of flax meal mixed with 3 TBSP water with the wet ingredients, and 1 TBSP brewers yeast with the dry ingredients. They really work and taste delicious! I also substitute 1 1/3 cups ground almond meal for walnuts when I’m too busy to roast the nuts and they’re almost as good. Thank you
Thanks so much for sharing those adaptations, Lauren! That’s great to know.
Thanks Angela for the recipe. I used unbleached flour and craisins and it turned out amazing! I love oatmeal cookies and this is now my new favorite recipe. Thanks for all the good things you do!
Thanks for the glowing review, Elena! So glad you enjoyed the cookies. :)
Trader Joe’s sells fantastic vegan oatmeal cookies. Also vegan chocolate chip and vegan trail mix cookies in a white filed bag by their muffins, and pastry section.
Just made these with a couple of substitutions and they were delicious! Used quick-oats, and toasted almonds. Chewy, in a good way :)
Glad they were a hit, Kate! Happy eating ;)
I have a question, I’ve been searching for Vegan Oatmeal Raisin cookies for a while and this is the closest I can get to “easy” and I was wondering, can I substitute the walnuts with, or how should I grind them up because I don’t own a food processor or anything to grind them up with?
Hey Nicole, I’m sorry I haven’t tried these without the ground walnuts before…they would be tricky to replace without some experimentation involved. If you have a blender you can probably grind them in that. Another option would be to finely chop them (super finely though — would take some time and patience).
Nicole,
I know this is late – but I just made using packaged chopped walnuts (you can find them in baking sections, usually) and they seem to be turning out just fine :)
So delicious!!! Thank you!