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?
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…