Why you’ll love these oatmeal cookies
Raisins or chocolate chips? You don’t have to choose because these cookies have both. I promise you will wonder why you didn’t add both sooner.
I started with the same base as my vegan oatmeal cookies, made with a real egg. If you need them to be egg free, you can easily make that version instead!
We added double the amount of mix-ins to the dough because I honestly couldn’t decide what I wanted. Turns out, it was the best decision, because these might just be the ultimate oatmeal cookies.
→ If you like this recipe, you should try these: dairy free snickerdoodles / chewy ginger molasses cookies / lucky charms cookies / vegan spritz cookies
Ingredient notes:
- Dairy free butter – We normally use Earth Balance buttery sticks. Any brand of dairy free butter should work just as well.
- Oats – You want the old-fashioned, rolled oats for this recipe, not instant, quick or steel cut. The recipe will not work if you use a different kind.
- Egg – If you need to make these egg free, use a flax egg per the directions in my vegan oatmeal cookie recipe.
- Chocolate chips – Make sure you chocolate chips are dairy free! We like to use semi-sweet, dairy free chocolate chips, such as Enjoy Life or Guittard.
- All-purpose flour – I haven’t tried this recipe with anything other than unbleached all-purpose flour. If you want to swap it out for something gluten free, I recommend finding a recipe that is developed for exactly that.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips & tricks
- Want soft and chewy cookies? Take your cookies out of the oven when they just set and the edges are starting to get golden. They might seem like they aren’t quite done, but they will continue to cook as they rest on the baking sheet for a few minutes.
- Make them extra pretty. Before baking, press a few extra chocolate chips into the top of the dough. This will make sure you can see the mix-ins. I usually add about 3 – 5 depending on how many I can already see already.
- Make them round. When your cookies are fresh from the oven, take a round cookie cutter or even a wide enough glass cup, and swirl the cookie inside to bring the edges back into a circle shape. This will give you that perfect, bakery look.
Frequently asked questions
No. You don’t have to soak your raisins before adding them to the cookie dough. I know some people do this to add extra moisture, but I’ve never found that the raisins need it. If you do choose to soak, make sure you really dry any excess liquid before adding them to the dough.
Follow on Instagram
More dairy free cookie recipes
Oatmeal Raisin Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour, 120g
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon coarse salt
- 1 1/2 cups old-fashioned, rolled oats, 135g
- 1/2 cup dairy free butter, 1 stick
- 1/2 cup lightly packed brown sugar, 110g
- 1/3 cup sugar, 67g
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup raisins
- 3/4 cup semi-sweet chocolate chips*
Instructions
- Mise en place. Preheat oven to 350˚F and line a baking sheet with parchment paper. Then, measure out your ingredients before you begin.
- Dry ingredients. Whisk the flour, baking soda, cinnamon and salt together until evenly distributed. Then, stir in the oats. Set aside.
- Cream the butter. In a large bowl with an electric mixer, beat the butter and sugars at a medium speed until light and fluffy, scraping the sides as needed.
- Wet ingredients. Next, add the egg and vanilla extract. Continue to beat until the mixture is combined.
- Combine everything. Then, add the oat mixture, about a 1/4 at a time, mixing with each addition until incorporated. Be careful not to over mix, and scrape the sides of the bowl as needed.
- Add the mix-ins. When the dough is combined, stir in the raisins and chocolate chips until evenly distributed.
- Bake the cookies. Using a cookie scoop, drop 2-tablespoons sized balls onto prepared baking sheet and bake cookies for 10-12 minutes, or until cookies are set on the top but still soft. Remove from the oven and allow them to sit on the baking sheet for about 5 minutes, before transferring to a cooling rack.
Like this? Leave a comment below!
