Vegan Oatmeal Chocolate Raisin Cookies

These cookies are perfect for when you want a quick, tasty, less-guilt sweet treat. Just mix in a bowl and bake.

Course Dessert
Cuisine American
Keyword vegan cookies, oatmeal cookies, vegan oatmeal cookies
Prep Time 10 minutes
Cook Time 18 minutes
Servings 12 cookies
Author Jean | Lemons + Anchovies


  • 1 1/2 cups oats (See Note if using quick oats)
  • 3/4 cup all-purpose flour
  • 1 tablespoon sweetened cocoa Unsweetened is fine, too
  • 1/3 cup granulated sugar
  • 1 heaping teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup raisins
  • 1/3 cup chocolate chips I like to use smaller bittersweet chips
  • 3 ounces almond (or any plant-based) milk 6 tablespoons
  • 1/4 cup vegetable oil (or other neutral oil)


  1. Preheat your oven to 375ºF and line a baking sheet with parchment paper

  2. In a large bowl whisk together the flour, oats, cocoa powder, sugar, baking powder and salt. Stir in the chocolate chips and raisins.

  3. Once the oven is preheated stir in the oil and milk and use a spoon or small ice cream scoop to form the dough into roughly two-inch balls and arrange on the prepared baking sheet. Press each round lightly on top to flatten.

  4. Bake until they're slightly puffed up and turning golden at the edges, about 18-20 minutes, depending on the size of your cookies.

  5. Cool on a wire rack and enjoy.

Recipe Notes

Oats: If you use quick oats it's best to wait to stir in the wet ingredients until the oven has reached temperature so they don't turn to mush while the oven preheats.