Ridiculously delicious and super chewy vegan oatmeal raisin cookies, bursting with raisins and cinnamon-y goodness!
There is something nostalgic about the combination of cinnamon and raisins for me. While I didn’t eat a lot of cinnamon raisin cookies growing up, I was definitely a frequent eater of cinnamon raisin toast.. which is the most likely source of my obsession for this flavour combo now that I think about it.
I remember when I was a youngin’ and first learned that raisins were basically just “old” grapes. I decided to run my own experiment. To start, I stole a couple grapes from the fridge and stashed them in the drawer of my night table. I patiently waited for them to magically turn into raisins before my mom noticed that her produce was making its way into the darkness of my drawer. Finally, it happened! They were no longer grapes – the transition to raisinhood was complete. My very own night table raisins.
After the initial excitement wore off, I just, well, I ate them. The end.
I never understood the kids that thought raisins were gross. In fact, I still don’t understand people who think raisins are gross. I was/am definitely not one of those kids/adults that was/is disappointed when the “chocolate chip” was/is actually an oatmeal raisin cookie in disguise. Just sayin’.
Cinnamon on the other hand, is a whole other story. I am an addict. It is probably the only flavour that can go head to head with chocolate or cocoa and actually have a good chance of winning. It is without a doubt the most used spice/flavour I use. Everything from coffee to toast to fruit are subjected to healthy dump of cinnamon. I say dump because I usually get impatient and end up tapping the bottom of the container too hard and literally end up with a nice dump of cinnamon on whatever I am trying to get all cinnamon-y. But hey, I am totally okay with that.
Now onto the cookies. These are super duper soft and thick. The chew of the oats makes for a hearty bite as expected, and the raisins are like little explosions of sweet counterbalanced by the boldness of the cinnamon. Simple, but oh so delicious.
Soo, give them a try! If you’re an oatmeal/cinnamon raisin enthusiast like I am, these are definitely right up your alley. And be sure to use the hashtag #sweetlikecocoa on social media so I can peep all the yumminess! For more oatmeal based cookies, check out my vegan double chocolate oatmeal cookies recipe!
- 1 ½ cups rolled oats
- ¾ cup all-purpose flour
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup raisins (I used golden raisins)
- 1 flax egg (1 tbs ground flax + 3 tbs warm water)
- ¼ cup coconut oil, melted
- ½ cup brown sugar
- ¼ cup cane sugar
- 1 tbs dairy free milk
- ½ tsp vanilla extract
- For the flax egg, combine ground flax and warm water in a small bowl. Set aside to thicken
- In a medium bowl, add rolled oats, flour, baking soda, cinnamon, nutmeg, and salt, and stir to combine
- In a large bowl, whisk together melted butter and both types of sugar
- Add flax egg, dairy free milk, and vanilla extract and continue to whisk
- Add dry ingredients to wet, and stir until fully incorporated
- Fold in raisins
- Chill dough for (at least) 30 minutes
- Preheat oven to 350 °F
- Scoop 1.5 tbs of dough and place onto a parchment lined baking sheet
- Flatten the cookies as they will not spread much during baking
- Bake for 10-12 minutes, or until edges begin to turn golden brown
- Let cool on pan for a couple minutes, then transfer to a wire cooking rack to continue cooling