These are the best vegan cookies I know and it is one of the only recipes I follow to the T. I am talking about the Vegan Oatmeal Raisin Cookies by Lisa Jansen (@bigvegansister on Instagram). She used to make these amazing bakes for her company Taarten van Jansen, but has shifted into a new route. As the Big Vegan Sister she posts about self- love, activism and veganism and she is launching a book about positive activism this year, how cool?! Definitely check her out.
Luckily her recipes can still be found on taartenvanjansen.nl and this is an absolute winner. I call them the best vegan oatmeal raisin cookies for several reasons.
Why these are the best vegan oatmeal raisin cookies
- Because they are vegan they don’t require any fresh dairy ingredients/ eggs, which means I almost always have all the ingredients.
- The cookie dough is made within minutes and for real cookie cravings that is just the best.
- The texture is the perfect balance between chewy and crispy, yumm.
I have even made these as a “cake option” for a big birthday once. Just make a mega batch, they’ll be gone before you know it.
The original recipe is by Lisa and you can get it in Dutch here. I asked Lisa whether I could translate it so all my lovely international friends can enjoy them too, so here it is. I only rewrote the preparation method to a more point based description and I added the cookie scoop trick, the rest is all her amazingness.
Here it is!
Ingredients (for about 10 cookies)
- 100 g wheat flour
- 150 g rolled oats
- 1/2 tsp baking powder
- 1 tsp cinnamin
- 1/2 tsp salt
- 80 g dark brown sugar
- 55 g caster sugar
- 60 ml sunflower oil
- 60 ml oatmilk (or any other plant based milk)
- 70 g raisins
- Preheat the oven to 175°C and line a baking sheet with baking paper.
- Add the flour, oats, baking powder, cinnamon and salt to a bowl and stir. Combine both the sugars, oil and oat milk to another bowl and whisk through. Add the wet part to the dry part and mix with a spatula. Add raisins and stir.
- Use a icecream scoop of about 4.5cm diameter to scoop balls onto your baking sheet. Wet your fingers slightly and flatten the cookies. Bake them for 20 minutes.
- Let them cool on the sheet for 5 minutes before transferring to a cooling rack. Then let cool completely and store airtight.
We all know the storing tip is completely unnecessary, but I thought I’d include it anyway in case you want to make a really big batch, in the birthday case for example.
Let me know when you made them and what you think!
Tip: Have you made these tons of times and do you want to vary? Soon I’m posting a chai spiced version of these.