Cinnamon Raisin Oat Cookies

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These vegan Cinnamon Raisin Oat Cookies make the ultimate winter treat. They’re packed with old-fashioned rolled oats, juicy raisins and a generous helping of cinnamon to make a cosy treat that are begging to be dipped in a glass of warm oat milk!

Oat raisin is such a classic flavour combination and one that pairs perfectly with warming cinnamon. One of my personal favourite cookie flavours, I knew that I had to create a vegan version for the blog and I’m so pleased with how these have turned out!

These baked cookies are chewy and oaty; delicious served warm or cold with a glass of dairy free milk.

Cinnamon oat raisin cookies laid out on a table top, studded with juicy raisins

What you’ll need to make these cinnamon raisin oat cookies

The ingredients for these vegan cookies are kept simple so you are likely to already have them in your pantry, cupboard or fridge. Here’s what you need:

  • Refrigerated items: Dairy free milk and margarine. We used almond milk and the spreadable kind of margarine because it creams really well with the sugars.

  • Sugars: A 50/50 mix of dark brown sugar and caster sugar are used to give the ultimate chewy texture and sweet, rich flavour.

  • Flour: This recipe uses standard plain flour.

  • Pantry items: Vanilla essence, salt, cinnamon and bicarbonate of soda are used to make sure these cookies end up deliciously flavoursome, thick and chewy.

  • Rolled oats: Old fashioned rolled oats are our recommendation for this recipe. We don’t recommend using steel cut oats.

  • Raisins: Last but not least, a generous helping of juicy raisins!

A plate of chunky cinnamon oat raisin cookies with the top cookie broken open to display the soft, squishy interior studded with juicy raisins

Tips for making these delicious cinnamon raisin oat cookies

  1. Creaming the wet ingredients: First up you’ll be creaming the margarine, sugar, milk and vanilla. You want to give it a vigorous beating so a wooden spoon is best here! The mixture may look sightly grainy or split, don’t worry about this, it’ll disappear once the dry ingredients are added.

  2. Mixing in the dry ingredients: Next you’ll be adding the dry ingredients (flour, bicarbonate of soda, salt, cinnamon, oats and raisins) to the wet ingredients. At this stage, don’t overmix, just enough to combine the ingredients to make sure they’re evenly spread. Don’t beat the mixture here – gently does it.

  3. Scooping: This recipe makes 10-12 cookies. I like to use a small/medium sized ice cream scoop, or a tablespoon, to scoop out the mixture and give even sized cookies. I also squish them down slightly to flatten them before baking.

  4. Baking: The cookies should take around 15-17 minutes to bake. This will vary depending on the size so if you’ve ended up with 10 slightly larger cookies it’ll be more like 17 minutes, or 15 minutes if you’ve got 12 slightly smaller cookies. They’re ready when they’re just starting to go a nice golden colour on top. I always bake in a fan oven so timings and temperatures are for the same with conversions on the recipe card below.

  5. Cooling and enjoying: Let the cookies sit out of the oven on the baking sheet for 5-10 minutes to cool slightly before transferring them to a wire rack to finish cooling. They can be enjoyed when they’re still slightly warm or when they’re fully cooled.

  6. Storing: Once fully cold, store the cookies in an airtight container.

More delicious vegan sweet treats to try

I hope you LOVE these Cinnamon Raisin Oat Cookies! If you try them be sure to leave a comment and rating below and tag @aveganvisit on social media – I love to see your re-creations! Enjoy 🙂 x

A stack of cinnamon oat raisin cookies on a table top with a miniature bottle of oat milk in the background

The Video Recipe:

The Cinnamon Raisin Oat Cookies Recipe:

A stack of cinnamon raisin oat cookies with a bottle of oat milk

Cinnamon Raisin Oat Cookies

These vegan Cinnamon Raisin Oat Cookies make the ultimate autumn and winter treat. They're packed with old-fashioned rolled oats, juicy raisins and a generous helping of cinnamon to make a cosy treat that are begging to be dipped in a glass of warm oat milk!
5 from 2 votes
Print Pin Rate
Course: Snack, Sweet Treat
Cuisine: British
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Serves: 12 cookies
Calories: 216kcal
Author: Tara

Ingredients
 
 

  • 125 g dairy free margarine
  • 75 g dark brown sugar
  • 75 g caster sugar
  • 25 g dairy free milk
  • ½ tsp vanilla extract
  • 190 g plain flour
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • ¾ tsp ground cinnamon
  • 75 g rolled oats
  • 100 g raisins

Instructions
 

  • Preheat the oven to 175°C Fan (195°C conventional / 385°F / gas mark 5).
  • Line two flat trays (without edges) with non stick baking paper.
  • Add the margarine, both sugars, milk and vanilla to a bowl and beat until light and creamy.
    125 g dairy free margarine, 75 g dark brown sugar, 75 g caster sugar, 25 g dairy free milk, 1/2 tsp vanilla extract
  • Add the flour, bicarbonate of soda, salt, cinnamon and rolled oats and stir until combined.
    190 g plain flour, 1/2 tsp bicarbonate of soda, 1/2 tsp salt, 3/4 tsp ground cinnamon, 75 g rolled oats
  • Add the raisins and stir through.
    100 g raisins
  • Use a small ice cream scoop or tablespoon to spoon the mixture onto the lined baking trays. Don't put the cookies too close together as they will expand in the oven. Press the cookies down a little to flatten them slightly.
  • Bake for 15-17 minutes until golden.
  • Leave the cookies on the baking tray to cool slightly before transferring them to a cooling rack.

Video

Notes

Vegan / Dairy Free / Egg Free
Recipe inspired by:  Scotland/UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 216kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 219mg | Fiber: 2g | Sugar: 12g | Net Carbohydrates: 34g
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Tara

Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.