Chewy Oatmeal Raisin Cookies

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It’s Monday. You look like you could use a cookie.

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But not just any cookie – a cookie that’s perfectly crispy around the edges, chewy in the center, and the right balance of healthy and indulgent. Satisfying and buttery, while light enough to eat a couple in one sitting and not feel like you’re going to have a sugar crash an hour later.

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Oatmeal raisin cookies are one of my favorite kinds of cookies. There’s something about the combination of the hearty oats, chewy raisins, and sweet brown sugar that makes me want to do a little happy dance.

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And who doesn’t need that feeling after a too-short weekend in the peak of winter?

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Chewy Vegan Oatmeal Raisin Cookies
Prep time
Cook time
Total time
I used a mixture of applesauce and Earth Balance in my cookies, but I think using pumpkin in place of the applesauce would probably be equally awesome.
Recipe type: Cookies
Serves: about 24 cookies
  • ½ C. Whole Wheat Flour
  • ½ C. All-Purpose Flour
  • 1 C. Rolled Oats
  • 1 Tsp. Baking Soda
  • ½ Tsp. Sea Salt
  • ½ Tsp. Cinnamon
  • ½ C. Earth Balance
  • ¼ C. Granulated Sugar
  • ⅓ C. Brown Sugar, loosely packed
  • ½ C. Unsweetened Applesauce
  • 1 Tsp. Vanilla
  • ½ C. Raisins
  1. Pre-heat oven to 350 degrees F.
  2. Using a stand or hand mixer, cream together the Earth Balance and granulated and brown sugars until light and fluffy.
  3. Add the applesauce and vanilla and mix to combine.
  4. Sift in the whole wheat and all-purpose flours, baking soda, sea salt, and cinnamon. Add the rolled oats and mix until well-incorporated.
  5. Fold in the raisins.
  6. Scoop dough onto a lined or greased cookie sheet, 2 inches apart, using a heaping tablespoon or cookie dough scoop. Lightly flatten the dough with a spatula before baking.
  7. Bake for 10-12 minutes, or until golden brown on the bottom.
  8. Allow to cool slightly before serving.

What’s your favorite kind of cookie? Do you try to bake healthier desserts (using whole wheat flour, applesauce in place of butter/oil, etc), or are you of the mindset that if you want a cookie, eat a cookie?

As you’ll see in most of my posts, I tend to like recipes that fall somewhere in the middle. I think it’s possible to create desserts that are a little lighter, without compromising flavor. Then again, sometimes you just want a double-stuffed, chocolate-dipped oreo. It happens, and that’s good too.

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  1. says

    I’m a sucker for cookies- and oatmeal raisin are definitely up there in my top 5 favorite kinds. I’m all about a healthy cookie- really, to me- they generally taste just as good. There are definitely certain things that I’d rather splurge and have the “real” thing as opposed to a low-cal version (like ice cream). But, I also really like a lot of “healthified” foods because I’m used to them. Someone who always eats a lot of fat and sugar might not always agree with me that something tastes good. :)

    • says

      Yeah, I think a lot of it is learning to re-train your taste buds if you’re used to the more traditional versions. Growing up, my parents were both health-conscious, so I learned to appreciate the “healthier” recipes. That’s not to say that I don’t love something super rich every once in a while, but I’d generally rather eat the lightened-up version. It often tastes better to me anyway. :)

  2. says

    “It’s Monday. You look like you could use a cookie.”

    True. story. Where can I pick some of those up?

    I’m all about healthier desserts as one of the major things I try to watch is my sugar intake. I often cut the sugar in half and if sweetener is listed as “optional,” I never use it. My tolerance for sweet has dropped drastically since I began actively working towards cutting sugar out so now things like Mama Pea’s My Kind Bars (from the book, kind of a health-ified seven layer bar…my fave type of cookie) or a perfectly ripe piece of fruit taste decadent.

    I actually posted on Fbook this morning how I love that if you are eating nutrient-dense, healthy foods, even rich ones, you don’t feel weighed down because you are fueling your body right! That isn’t to say I don’t love something rich once in a while, especially when my bestie is a baker extraordinaire!

    • says

      I completely agree with your last point. When I was living in SF, I used to eat at a raw, vegan restaurant called Cafe Gratitude. The food was dense and heavy on things like nuts and avocado, but it never left me feeling lethargic afterwards. I’d could totally eat like that all the time if someone else was preparing the food (and footing the bill!). :)

  3. says

    I definitely prefer the healthier substitutions. I guess I’ve trained my tastebuds to like it better because now when I eat a sugar and butter laden cookie, I feel kinda gross. I hate biting into something and tasting butter. I know, that’s weird. 😉

  4. says

    Peanut Butter cookies are probably my all-time favorite. But, oatmeal is a close runner-up! This recipe sounds delicious. Chewy cookies are the best. (:
    I usually try to incorporate Whole Wheat flour in my baking as much as possible, and I obviously use all vegan ingredients. I personally prefer using healthy substitutions. But, if it’s for a celebration or special occasion, I don’t stress tooo much about it!

    • says

      My husband LOVES peanut butter cookies, but for some reason, I rarely make them. It might be because I’m too busy eating the peanut butter straight out of the jar… 😉 Perhaps I’ll make some soon. Thanks for the idea!

    • says

      It does! I bet you could even use a little more applesauce and a little less earth balance without compromising the crispy/chewy texture too much.

  5. susan says

    Just made your cookies. The batter is delicious, so I’m sure the cookies will be, too. Thanks for the recipe and for sharing your story. It is very inspiring.

  6. Ryan Green says

    Just made this recipe with pumpkin, pecan, craisins, and dates. We love “healthy” food…..just need to find a way to sub the white sugar for syrup or agave.

  7. says

    This is it. This is THE cookie. I am an oatmeal raisin beast, and I’ve been on the hunt for the perfect vegan recipe. I can now scratch that off my to-do… and just go on baking them cuz they’re AWESOME. :) I’ve blogged you here: (scheduled for the 25th). Thanks so much for fulfilling one of my life-long missions! Now to explore the rest of your recipes…

      • says

        Hi Amanda! I just wanted to let you know that I made my second batch of these today… you know, to confirm my initial diagnosis that this is the best oatmeal raisin cookie ever. On a whim, I took an idea from some other cookies I had tried, and added about 2T of maple syrup. Oh my gosh. Heaven. In cookie form. Oh, and in case that wasn’t clear, it IS the best oatmeal raisin cookie ever. 😀

        • says

          That is awesome! I’m so honored that you’ve declared them the best oatmeal raisin cookies. I’m thinking I need to make a batch myself and try your maple syrup suggestion!

  8. Farzana says

    I cant wait to try this. The only thing different I will do is soak the raisins into the applesauce and vanilla for about 1 hr so the raisins become nice and plump :-) My 2 year old gets anaphylactic shock to eggs so this is great. Thanks for sharing and I will let you know how they turn out !

  9. Farzana says

    I just made these but they seem a little softer than normal (kinda like cake-like). How much does it harden by the next day??

    • says

      Hi Farzana. The cookies should be crispy at the edges, but softer and chewy in the middle. You can always bake them a little longer for a more crisp texture. Refrigerating them will also make them harder.


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