Dairy-Free Oatmeal Raisin Cookies
I grew up with oatmeal raisin cookies at every family gathering, and this dairy-free version is the one I reach for when I want that same chewy, warmly spiced comfort but without butter or milk. Using melted coconut oil, a mix of cane and coconut sugar, and old-fashioned oats, these cookies are reliably soft in the middle with lightly crisped edges. They’re perfect for lunchboxes, an afternoon coffee break, or a simple holiday tray—especially when someone at the table avoids dairy.
Why you’ll love this dish
These cookies check a lot of boxes: dairy-free, quick to mix, and kid-approved. The combo of cane sugar and coconut sugar gives a deep caramel note without masking the cinnamon and raisins. Chilling the dough for an hour concentrates the flavors and prevents the cookies from spreading too thin, so you get a thicker, chewier bite every time. Make them when you need a reliable cookie that’s easy to scale up for parties or simple enough for a weeknight baking session.
“Perfectly chewy with just the right chew — even my non-dairy skeptical friends couldn’t tell the difference.” — a quick test-panel quote from my kitchen
How this recipe comes together
This recipe is straightforward: whisk the dry ingredients, combine sugars with melted coconut oil and egg, then fold everything together with oats, raisins, and a few chopped walnuts for texture. Chill scooped dough so the cookies hold shape, then bake until the edges are set and centers still look slightly underdone—this yields that soft, bakery-style center once they cool on the sheet.
I like to skim the process before I bake so I know how long chilling and cooling will take. If you’re doubling the batch, use two baking sheets and chill on racks to save time.
What you’ll need
- 3/4 cup plus 1 tablespoon all-purpose flour (spoon and level for accuracy; for gluten-free use a 1:1 blend and certified gluten-free oats)
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 teaspoon ground cinnamon
- 1/2 cup pure cane sugar (or granulated sugar)
- 1/4 cup coconut sugar (or lightly packed brown sugar)
- 1/3 cup melted coconut oil, cooled slightly (refined if you want no coconut flavor)
- 1 large egg (see tips for vegan swap)
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups old-fashioned rolled oats (not instant)
- 3/4 cup raisins (plump them in hot water for 5–10 minutes if they’re dry)
- 1/4 cup chopped raw walnuts (or additional raisins)
I sometimes keep a recipe index open while baking and pair this with lighter cookies like Buttery 3-Ingredient Shortbread Cookies for variety on a cookie tray.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, salt, and cinnamon until uniform.
- In a large bowl, whisk the cane sugar, coconut sugar, cooled melted coconut oil, egg, and vanilla for about 30 seconds until combined.
- Add the dry mixture to the wet and stir just until incorporated — stop as soon as there are no streaks of flour. Overmixing makes cookies tough.
- Fold in the oats, raisins, and walnuts until evenly distributed.
- Scoop about 1 1/2 to 2 tablespoons of dough per cookie and drop onto the prepared sheet, spacing 2–3 inches apart.
- Refrigerate the dough balls for about 1 hour, or until firm. Chilling helps them keep a thick, chewy shape.
- Bake for 11–12 minutes. The edges should be lightly browned and set; the centers will look slightly underdone. That’s intentional.
- Let the cookies cool on the baking sheet. They firm up as they cool and reach the ideal chewy texture after 10–15 minutes.
If you want more inspiration for similar quick cookies, see this playful take on Brown Sugar Pop-Tart Cookies while you plan your baking day.
Best ways to enjoy it
Serve warm with a tall glass of plant-based milk or a strong cup of coffee. For an afternoon treat, plate two cookies with a spoonful of plain coconut yogurt and fresh fruit. For a holiday platter, stack them with shortbread and chocolate-dipped cookies to offer contrasting textures and flavors. They’re also portable — wrap a few in parchment and tie with twine for a homemade gift.
If you’re assembling a cookie swap box, pairing them with a sturdier cookie like Chocolate Chip Gluten-Free Pumpkin Cookies adds a nice seasonal variety.
How to store & freeze
- Room temperature: Store cooled cookies in an airtight container for up to 3–4 days. Add a slice of apple or a crisp bread slice to the container to keep them soft (replace as it dries out).
- Refrigerator: Keep for up to 10–14 days in an airtight container. Let them come to room temperature before serving for the best texture.
- Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe bag for up to 3 months. Thaw on the counter or warm for 5–7 minutes at 300°F to refresh. You can also freeze raw dough balls on a tray, then bag them; freeze up to 3 months and bake from frozen with an extra 2–3 minutes.
- Food safety: Cool completely before storing to avoid condensation and potential mold growth.
Pro chef tips
- Measure flour properly: spoon into the cup and level off — too much flour dries cookies out.
- Use old-fashioned oats: they give chew. Quick oats make a softer, denser cookie.
- Coconut oil temperature: melt and cool slightly. If it’s too hot it will cook the egg; too solid and it won’t mix evenly.
- Chill for shape and flavor: at least 1 hour gives the best thick, chewy cookie. If rushed, pop the sheet in the freezer for 15–20 minutes.
- Don’t overbake: take them out when centers look a touch underdone; carryover heat finishes them as they cool.
- Plump dry raisins: soak in hot water for 5–10 minutes, drain and pat dry — plumped raisins give juicier bites.
- To make them gluten-free: use a 1:1 gluten-free flour and certified gluten-free oats; the texture will be slightly different but still tasty.
Creative twists
- Chocolate-hanky: swap 1/4 cup raisins for dark chocolate chips for a classic twist.
- Citrus raisin: add 1 teaspoon orange zest to the dough for bright lift.
- Nut-free: replace the walnuts with an additional 1/4 cup raisins or sunflower seeds.
- Vegan swap: replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water, set 5–10 minutes) and add 1–2 tbsp apple sauce or a little extra melted coconut oil if the dough seems dry.
- Spice it up: add 1/4 teaspoon each of nutmeg and cardamom for a warm, spiced cookie.
Helpful answers
Q: Are these truly dairy-free?
A: Yes — the recipe uses melted coconut oil instead of butter and no milk, so the cookies are dairy-free. If you need a nut-free kitchen, confirm your coconut oil is processed in a nut-free facility.
Q: Can I make these gluten-free?
A: Yes. Use a 1:1 certified gluten-free flour blend and make sure the rolled oats are labeled gluten-free to avoid cross-contamination. Texture will vary slightly.
Q: How long should I chill the dough?
A: At least 1 hour for best shape and flavor. If you’re short on time, freeze the scooped dough for 15–20 minutes instead — it won’t be quite the same, but it helps prevent spreading.
Q: Can I make these vegan?
A: You can try a flax egg (1 tbsp ground flax + 3 tbsp water) and add a tablespoon or two of applesauce or a touch more coconut oil if the dough seems dry. Results are good but slightly different — more fragile and cake-like.
Q: How do I keep them extra soft?
A: Store with a slice of apple or a piece of bread in an airtight container to keep moisture in. Don’t overbake; remove when centers still look slightly underdone.
Conclusion
If you want a dependable dairy-free cookie that tastes like home, this oatmeal raisin recipe delivers soft centers, warm cinnamon notes, and simple ingredients. For a different take on dairy-free oatmeal cookies, I often compare techniques from this dairy-free oatmeal raisin cookies post to refine chilling and mix-ins. And for ideas on making soft, chewy oatmeal cookies with whole-food swaps, this roundup on healthy soft & chewy oatmeal raisin cookies is a helpful resource.
Oatmeal Raisin Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, salt, and cinnamon until uniform.
- In a large bowl, whisk the cane sugar, coconut sugar, cooled melted coconut oil, egg, and vanilla for about 30 seconds until combined.
- Add the dry mixture to the wet and stir just until incorporated — stop as soon as there are no streaks of flour.
- Fold in the oats, raisins, and walnuts until evenly distributed.
- Scoop about 1 1/2 to 2 tablespoons of dough per cookie and drop onto the prepared sheet, spacing 2–3 inches apart.
- Refrigerate the dough balls for about 1 hour, or until firm.
- Bake for 11–12 minutes until the edges are lightly browned and set, while the centers look slightly underdone.
- Let the cookies cool on the baking sheet for 10–15 minutes to achieve ideal chewy texture.
