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!