Vegan Oatmeal Cookies – DAIRY & EGG-FREE
Soft, chewy vegan cookies made with coconut oil, maple syrup, and rolled oats. Packed with raisins for natural sweetness, these plant-based delights are quick to make and perfect for satisfying any sweet craving.
Ingredients
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups rolled oats
- 1 cup raisins
Instructions
- Preheat oven to 350°F (175°C)
- Line a baking sheet with parchment paper
- Combine melted coconut oil, maple syrup, and vanilla extract in a large bowl until smooth
- In another bowl, sift together flour, baking soda, and salt
- Gradually add dry ingredients to wet ingredients until just combined
- Fold in rolled oats and raisins until evenly distributed
- Drop rounded tablespoons of dough onto the prepared baking sheet
- Bake for 10-12 minutes until edges are golden brown
- Let rest for 5 minutes on the baking sheet before transferring to a wire rack to cool completely
Notes
Use room temperature melted coconut oil to avoid over-mixing
Try substitutions like chocolate chips or nuts
Underbake by 1-2 minutes for a softer center
Let cool fully for optimal texture
Store in an airtight container at room temperature for up to 5 days
For a healthier option, substitute 1/2 cup flour with whole wheat or gluten-free blend
Reduce maple syrup by 1/4 cup for a less sweet version
Add chia seeds or shredded coconut for extra texture
Try substitutions like chocolate chips or nuts
Underbake by 1-2 minutes for a softer center
Let cool fully for optimal texture
Store in an airtight container at room temperature for up to 5 days
For a healthier option, substitute 1/2 cup flour with whole wheat or gluten-free blend
Reduce maple syrup by 1/4 cup for a less sweet version
Add chia seeds or shredded coconut for extra texture