Vegan Oatmeal Raisin Cookies

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 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

  1. Because they are vegan they don’t require any fresh dairy ingredients/ eggs, which means I almost always have all the ingredients.
  2. The cookie dough is made within minutes and for real cookie cravings that is just the best.
  3. 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
  1. Preheat the oven to 175°C and line a baking sheet with baking paper.
  2. 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.
  3. 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.
  4. 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.

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