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Dairy-free oatmeal raisin cookies on a wooden table

Oatmeal Raisin Cookies

These dairy-free oatmeal raisin cookies are soft and chewy with a hint of warm spices, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3/4 cup 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
Wet Ingredients
  • 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 1/4 teaspoons vanilla extract
Mix-ins
  • 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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda, salt, and cinnamon until uniform.
  3. In a large bowl, whisk the cane sugar, coconut sugar, cooled melted coconut oil, egg, and vanilla for about 30 seconds until combined.
  4. Add the dry mixture to the wet and stir just until incorporated — stop as soon as there are no streaks of flour.
  5. Fold in the oats, raisins, and walnuts until evenly distributed.
Chilling & Baking
  1. Scoop about 1 1/2 to 2 tablespoons of dough per cookie and drop onto the prepared sheet, spacing 2–3 inches apart.
  2. Refrigerate the dough balls for about 1 hour, or until firm.
  3. Bake for 11–12 minutes until the edges are lightly browned and set, while the centers look slightly underdone.
  4. Let the cookies cool on the baking sheet for 10–15 minutes to achieve ideal chewy texture.

Notes

Store cooled cookies in an airtight container for up to 3–4 days. For longer storage, freeze baked cookies for up to 3 months.