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?
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