These Vegan Oatmeal Raisin Chocolate Chip 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 and oil-free.

A stack of 5 vegan oatmeal raisins chocolate chips cookies against a white background with a few raisins scattered around.

This cookie recipe is vegan and oil-free and can be made gluten-free by using a gluten-free flour blend. It can also be made nut-free by using sunflower seed butter instead of almond or peanut butter.

The texture of these cookies is soft and chewy and they’re especially delicious after chilling in the fridge.

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How to Make These Cookies

These cookies are easy to make in one bowl, in under 30 minutes. Let’s take a look at the process.

Step 1: Mix the applesauce, almond butter and sugar.

While the oven is heating to 30 degrees F, add the applesauce, almond butter and sugar to a large mixing bowl. Stir together until completely combined, smooth and creamy.

Step 2: Add everything except the raisins and chocolate chips.

Once the applesauce and sugar mixture is smooth and creamy, add the oats, whole wheat flour, baking soda, salt and cinnamon. Stir into a thick dough.

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

Whole wheat flour and rolled oats in a mixing bowl with a wooden spoon.

Step 3: Fold in the chocolate chips and raisins.

Finally, fold in the dairy-free chocolate chips and raisins.

Chocolate chips and raisins being mixed into cookie dough in a glass mixing bowl.

Step 4: Bake the cookies.

Once you’ve mixed up the cookie dough, shape it into 12 roughly equal sized balls and pop them on a baking tray. They won’t spread during baking so press each ball down to form a cookie shape. Bake at 350 degrees F for 12 minutes then let them cool and enjoy!

A close of a vegan oatmeal raisin chocolate chip cookie sitting on a white surface.
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 refined sugar-free, use date sugar, coconut sugar or turbinado (minimally processor raw cane sugar).
  • To make these sugar-free, use granulated erythritol or monk fruit sweetener,

Related Recipes

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

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

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.

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Ingredients

  • 1/4 cup nut butter of choice or sunflower seed butter for a nut-free recipe (60 g)
  • 1/2 cup unsweetened applesauce (120 g)
  • 1/2 cup dry sweetener such as coconut sugar, raw cane sugar or monk fruit sweetener
  • 1 cup whole wheat 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 and raisins (or 1/2 cup of either)

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Stir the nut butter, applesauce and sugar together in a large mixing bowl until smooth.
  3. Add everything except the chocolate chips and raisins and stir to combine.
  4. Fold in the chocolate chips and raisins.
  5. Line a baking tray with parchment paper, give it a quick spritz of non-stick cooking spray or just use a good quality non-stick pan.
  6. 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.
  7. Bake for 12 minutes.
  8. Let cool on the pan for 5 minutes then transfer to a cooling rack. Let cool completely on the rack.
  9. 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. They’re best stored in the fridge.

Keywords: oil-free, plant-based, dairy-free, easy, one bowl