Easy Wholesome Cinnamon Raisin Oatmeal Cookies (Vegan)

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These Cinnamon Raisin Oatmeal Cookies have everything that I want in a cookie: Crunchy, crispy, spot-on-sweet. They are perfect snacks in the morning or whenever you fancy.

全素肉桂葡萄乾燕麥餅乾 Vegan Cinnamon Raisin Oatmeal Cookies

To me, oatmeal cookies are just like peanut butter cookies: There’s no such thing as too many of them. And you know that I like to share simple but yummy recipes that echo my heart’s desire. That’s how these cinnamon raisin oatmeal cookies come in.

全素肉桂葡萄乾燕麥餅乾 Vegan Cinnamon Raisin Oatmeal Cookies

A sneak peek inside these oatmeal cookies:

  • Made with only 8 pantry ingredients
  • Super easy to make, basically mixing and shaping
  • Amazing with the mild fruity sweetness from the raisins and the delicate taste from the cinnamon
  • They can last quite a long time, so you can make them for a rainy day (or any day).
全素肉桂葡萄乾燕麥餅乾 Vegan Cinnamon Raisin Oatmeal Cookies

Ingredients You Need

  • Rolled Oats: Old-fashioned oats will create the crunchies texture.
  • Whole Wheat Flour: I like to use some whole wheat flour to give these cookies a nutty taste.
  • Raisins: Oatmeal and raisins are really good friends. Trust me.
  • Baking Powder: I like my cookies a little crispy, so a little baking powder should do the work.
  • Walnuts: I like to add extra texture and flavor, so here come the walnuts.
  • Ground Cinnamon: We need some cinnamon to give these cookies a gentle spice note.
  • Coconut Oil: I like to use coconut oil in cookies because the texture is really great. I use extra-virgin coconut oil. If you don’t like coconut taste, you can use refined coconut oil.
  • Maple Syrup: I think you know that cinnamon and maple syrup are super awesome together, right?

How to Make Cinnamon Raisin Oatmeal Cookies

Like many of my recipes, this cinnamon raisin oatmeal cookies are super easy to make.

  • First, mix the dry ingredients: add oats, flour, ground cinnamon, and baking powder in a big bowl. Mix all together. Then mix in the rest ingredients. Save some raisins for the topping if you like.
  • Portion the cookies: Use a tablespoon and a spatula to scoop out a tablespoon of the mixture and place it on a lined baking sheet. Repeat to use up all mixture.
  • Shape the cookies: Use your palm to press down the cookie mixture to form cookies. Keep them evenly spaced. They won’t spread in the oven, so shape them into the ideal cookie size. Place the saved raisins on top, if you had picked up some before.
  • Bake in the preheated oven at 177 C for 15–18 minutes. Then transfer the baking sheet onto a wire rack to cool down completely. This step is really important to let the cookies crisp up. Then EAT!

Tips for Success

  • These cookies are not the easiest to shape. If you have a hard time shaping them, you can portion them roughly first, then use a cookie cutter or ring with a small silicone spatula to help to shape the cookies. Check out the video for demonstration.
  • Too sticky? Use some water! Due to the syrup inside and the flour, these cookies will be a bit sticky. Dip you fingers with some water to help the shaping process.
全素肉桂葡萄乾燕麥餅乾 Vegan Cinnamon Raisin Oatmeal Cookies

Final Words

These cinnamon raisin oatmeal cookies are crispy, crunchy, and yummy. They are very easy to put together with minimalist effort. I hope you could give them a try and let me know your thoughts by commenting down below! Happy baking (and eating)!

More Vegan Snack Recipes for You:

Cinnamon Raisin Oatmeal Cookies (Vegan)

These Cinnamon Raisin Oatmeal Cookies have everything that I want in a cookie: Crunchy, crispy, spot-on-sweet. They are perfect snacks in the morning or whenever you fancy.
Author: Nora Hsu
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Cuisine: Ameriacan, vegan
Keyword: cookies, dairy-free, vegan
Servings: 5 people

Ingredients

  • 68 g (1/2 + 1/4 cup) rolled oats, jumbo oats
  • 30 g (1/4 cup) whole wheat flour, wholemeal flour, or wholemeal spelt flour
  • 3 Tbsp raisins
  • 3 Tbsp walnuts, finely chopped
  • 1/2 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 2 Tbsp extra-virgin coconut oil, melted
  • 2 Tbsp maple syrup, or palm syrup, agave syrup

Instructions

  • Preheat the oven to 177 C / 350 F. Line a baking sheet with a baking mat or parchment paper.
  • In a big bowl, add oats, flour, ground cinnamon, and baking powder. Mix all together.
  • Then mix in the rest ingredients. Save some raisins for the topping if you like.
  • Use a tablespoon and a spatula to scoop out a tablespoon of the mixture and place it on a lined baking sheet. Repeat to use up all mixture.
  • Use your palm to press down the cookie mixture to form a cookie. Keep them evenly spaced. They won’t spread in the oven so shape them into the ideal cookie size. Place the saved raisins on top if you had picked up some before.
  • Bake in the preheated oven at 177 C for 12–15 minutes. Then transfer the baking sheet onto a wire rack to cool down completely. This step is really important to let the cookies crisp up. Then EAT!

Video


Notes

  • Pro-tip 1: These cookies are not the easiest to shape. If you have a hard time shaping them, you can portion them roughly first, then use a cookie cutter or ring with a small silicone spatula to help to shape the cookies. Check out the video for demonstration.
  • Pro-tip 2: Too sticky? Use some water! Due to the syrup inside and the flour, these cookies will be a bit sticky. Dip your fingers with some water to help the shaping process.
  • Storage: Store in an airtight jar or container for 1–2 weeks. 
Nora
Nora

我是 Nora 葉子,一個從 ED 恢復、熱愛烘焙料理的創作者,2018 年轉變成 Vegan,希望透過分享能讓大家更認識全植物食物的美好。

Hi, I'm Nora, a creative who loves baking, cooking, and sharing. After turning vegan in 2018, I hope to share my joy and wonderful plant-based recipes with the world.

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