These oatmeal raisin chocolate chip cookies are everything you want from a cookie. Chewy, sweet, and studded with juicy raisins and dark chocolate chips. Like a classic old fashioned oatmeal cookie, but levelled up.
Guys. I can't even believe how well these cookies turned out!
They have the chewy, slightly crumbly texture of your favourite old fashioned oatmeal cookies. They have the slight hint of cinnamon that takes oatmeal cookies to the next level. And (best of all, in my opinion) they're studded with dark chocolate chips to make a sometimes-boring cookie flavour not so boring at all.
With slightly crips edges but soft and fluffy centres, these cookies pass all my tests for what makes a cookie truly perfect.
Ingredients & Substitutions
To make these cookies even better, they're 100% vegan. They're also refined sugar free, using maple and coconut sugar rather than white or brown sugar. You can also make them gluten free, making these a perfect option for serving friends with special dietary needs.
- Old fashioned oats: You want to use rolled old fashioned oats for this recipe to achieve that perfect texture.
- Almond meal: Almond meal makes up part of the flour in this recipe. You can find it in some grocery stores and most health food/ specialty grocers.
- Oat flour: If you don't have oat flour, you can simply blend 50 grams of oats in a high speed blender or food processor to make your own.
- All purpose flour: This recipe already contains baking powder, so no need for self-rising flour. Just use regular all purpose (either white or wheat).
- Coconut sugar: Coconut sugar adds a subtle sweetness and contributes to the crunchy edge of the cookies. If you don't have it, you can substitute brown sugar instead.
- Cinnamon: Don't skip the cinnamon! It adds that classic oatmeal cookie flavour.
- Baking powder: Baking powder helps these cookies rise, so don't skip it.
- Sea salt: Just a pinch of sea salt helps balance the sweetness in these cookies.
- Maple syrup: Maple syrup replaces refined sugar in this recipe and the result is a perfectly sweet cookie. I haven't tried substituting with other liquid sweeteners so can't say whether it would work the same.
- Coconut oil: Coconut oil makes up the fat in this cookie. If you're skeptical about the flavour, never fear. You can't taste it at all. Make sure you use the liquid kind of coconut oil that is poured rather than solidified and scooped out of a jar.
- Dark chocolate chips: To keep these vegan, ensure that your dark chocolate chips are vegan-friendly. Chocolate chunks would also be amazing here!
Chilling the Dough
The dough for these oatmeal raisin chocolate chip cookies is quite thick and sticky.
Refrigerating the dough for half an hour before baking not only makes the cookies easier to handle/ form into balls, but it also prevents them from spreading while baking.
Simply cover your bowl and pop the dough in the fridge before baking to ensure the cookies come out perfectly.
Once cool, the dough will be super easy to scoop. I find that an ice cream scoop makes perfectly sized cookies!Print