These vegan oatmeal raisin chocolate chip cookies feature all the best cookie flavours all packed into one!

A stack of 5 vegan oatmeal raisins chocolate chips cookies against a white background with a few raisins scattered around.
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Recipe Features
Ingredient Notes
Step-by-Step Instructions
Recipe Notes
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Vegan Oatmeal Raisin Chocolate Chip Cookies

Recipe Features

  • Vegan, oil-free, can be gluten-free and nut-free.
  • Studded with chocolate chips and raisins.
  • Soft and chewy texture.
  • Easy to make in one bowl in under 30 minutes.

Ingredient Notes

  • Nut or Seed Butter: You can use any nut or seed butter such as peanut butter, almond butter, sunflower seed butter or tahini.
  • Applesauce: Unsweetened applesauce is recommended but you can use sweetened if that’s all you have.
  • Sweetener: Use cane sugar, coconut sugar or for sugar-free cookies, monk fruit sweetener.
  • Flour: The recipe calls for whole wheat flour but all-purpose flour or spelt flour also works. For gluten-free cookies, use a 1:1 gluten-free all-purpose flour.
  • Oats: Rolled oats, large flake oats or quick oats are all suitable.
  • Chocolate Chips: For vegan cookies, use dairy-free chocolate chips or chopped dark chocolate, otherwise, any chocolate chips work. For sugar-free, use sugar-free chocolate chips such as Lily’s.
  • Raisins: Any variety works or you can use chopped dates or cranberries.
A close of a vegan oatmeal raisin chocolate chip cookie sitting on a white surface.

Step-by-Step Instructions

Before You Start: Preheat the oven to 350 F and prepare a baking sheet.

Step 1: Mix the applesauce, almond butter and sugar in a large mixing bowl until fully combined, smooth and creamy.

Step 2: Add everything except the raisins and chocolate chips and mix into a thick cookie dough.

Sugar, applesauce and almond butter in a glass mixing bowl with a wooden spoon.

Step 3: Mix in the chocolate chips and raisins.

Whole wheat flour and rolled oats in a mixing bowl with a wooden spoon.
Chocolate chips and raisins being mixed into cookie dough in a glass mixing bowl.
Close up of a stack of 5 oil-free and vegan oatmeal chocolate chip cookies.

Recipe Notes

  • To make these nut-free, use sunflower seed butter for the nut butter.
  • To make these gluten-free, use an all-purpose gluten-free flour blend and gluten-free certified oats.
  • To make these vegan oatmeal chocolate chip cookies, omit the raisins and use 1/2 cup of chocolate chips.
  • To make these vegan oatmeal raisin cookies, omit the chocolate chips and use 1/2 cup of raisins.
  • To make these sugar-free, use granulated erythritol or monk fruit sweetener,

Here are some more tasty vegan cookies to try:

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A stack of 3 vegan oatmeal raisins chocolate chips cookies against a white background.

Vegan Oatmeal Raisin Chocolate Chip Cookies

★★★★★ 5 from 1 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
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Description

These sweet cookies feature all the good cookie flavours in one! Each bite is studded with dairy-free chocolate chips and raisins and they’re so yummy that no one will ever guess they’re vegan.

Ingredients

Scale
  • 1/4 cup nut or seed butter of choice such as almond butter or sunflower seed butter (60 g)
  • 1/2 cup unsweetened applesauce (120 g)
  • 1/2 cup coconut sugar, cane sugar or monk fruit sweetener (110 g)
  • 1 cup whole-wheat flour or spelt flour (120 g)
  • 1 cup rolled oats (100 g)
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 cup each dairy-free chocolate chips (40 g)
  • 1/4 cup raisins (40 g)

Instructions

  1. Pre-heat oven to 350 degrees F. Prepare a baking pan with parchment paper or use a good non-stick pan.
  2. Stir the nut butter, applesauce and sugar together in a large mixing bowl until smooth and fully combined.
  3. Add everything except the chocolate chips and raisins and stir into a thick cookie dough.
  4. Fold in the chocolate chips and raisins.
  5. Using your hands, create 12 evenly-sized balls from the cookie dough and place on the tray. Press each ball down into a cookie shape. They won’t spread much if at all when baking.
  6. Bake for 12 minutes then let cool completely on the pan.
  7. Store in a sealed container at room temperate for up to 4 days, in the fridge for up to 7 days or freeze for up to 3 months. 

Nutrition

  • Serving Size: 1
  • Calories: 160
  • Sugar: 14 g
  • Fat: 4.5 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 4 g

Keywords: vegan oatmeal raisin chocolate chip cookies, vegan oatmeal raisin cookies

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