Dairy Free Oatmeal Raisin Cookies
Soft, thick and perfectly chewy, these dairy free oatmeal raisin cookies are seriously good! Packed with nutty oats, sweet raisins, warm cinnamon, coconut oil and vanilla, they’re wonderfully classic and incredibly easy to make. And the best part? There’s no mixer involved. Soy free.
Step aside chocolate because today we talk about these wonderfully classic dairy free oatmeal raisin cookies.
Which, might I add, are seriously hard to resist.
Soft, thick and plenty chewy, they’re loaded up with all sorts of goodness.
We have nutty rolled oats. Warm brown sugar-y flavor. Spicy cinnamon and vanilla. Plus little pockets of extra chewy sweetness from the raisins.
And there’s no fake or actual butter involved thanks to melted coconut oil. Which I find helps give the cookies the perrrrfect texture.
PS – don’t dig raisins? You can absolutely substitute them out for something else. Try dried cranberries, dried blueberries or even chocolate chips!
How To Make Dairy Free Oatmeal Raisin Cookies
So, let’s talk about how these easy cookies go down:
Whisk the dry ingredients. First up, we’ll mix together some flour, baking soda, cinnamon and salt.
Combine the wet. In another bowl, we’ll whisk together two kinds of sugar, melted coconut oil, an egg and vanilla.
Mix em’ together. We’ll combine the two and then stir in plenty of rolled oats, raisins and optional walnuts.
Scoop and chill. Next, we’ll scoop the dough into balls and then transfer to the refrigerator to chill for about 1 hour, until firm.
Bake until set. Finally, we’ll pop the chilled cookie dough balls in the oven and bake until lightly browned and just set around the edges.
Tips & Tricks
- When measuring out your flour, fluff it in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much.
- I use unrefined virgin coconut oil in these cookies. I personally don’t think you can taste any coconut in the final product, but if this concerns you go for refined coconut oil instead (which is more neutral in flavor).
- Additionally, I like to melt the oil first and let it cool for about 5 or so minutes while I take out all the other ingredients, measuring cups, etc. I find this is just the right amount of time for it to cool slightly before using in the recipe.
- I have not tested these with dairy free butter (melted and cooled as well) but I think it should work just fine in place of the coconut oil if you want to go that route.
- Please be sure to stick with old-fashioned rolled oats – they help give the cookies the perfect chewy texture. You’ll wind up with a different result if you try to substitute.
- And finally, the dough will be soft and slightly sticky when scooping into balls. A cookie scoop will make the process much easier and neater.
How To Store
Counter: Let the cookies cool completely then transfer to an airtight container. They’ll keep at room temperature for about 3 to 5 days.
Freezer: You can also store the cookies in the freezer for up to 3 months.
Alternatively, you can freeze the cookie dough to bake off at a later time.
To do this, scoop the dough balls and chill as directed in the recipe. Once firm, add the balls to a freezer safe bag or container, then keep in the freezer until ready to enjoy.
Bake straight from the freezer, adding 1 to 2 minutes to the cook time (but keep an eye on them as you may not need to add any time at all).
Additional Dairy Free Cookies You Might Enjoy:
- Dairy Free Snickerdoodles
- Dairy Free Chocolate Cookies
- Dairy Free Thumbprint Cookies
- Coconut Oil Sugar Cookies
- Dairy Free Peanut Butter Cookies
- Dairy Free Pumpkin Chocolate Chip Cookies
- Dairy Free Macaroons
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- ¾ cup plus 1 tablespoon all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ½ cup pure cane sugar (or granulated sugar)
- ¼ cup coconut sugar (or lightly packed brown sugar)
- ⅓ cup melted coconut oil, cooled slightly*
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups old-fashioned rolled oats
- ¾ cup raisins
- ¼ cup chopped raw walnuts (or additional raisins)
- In a small bowl, whisk together the flour, baking soda, salt and cinnamon.
- In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla for about 30 seconds until well combined.
- Add the dry ingredients to the bowl with the wet ingredients and mix until just incorporated. Fold in the oats, raisins and walnuts (or extra raisins) until well combined - this will take a bit of arm power.
- Line a large plate with parchment paper, then scoop about 1 ½ to 2 tablespoons of dough and drop onto the prepared plate (they can be close together).
- Transfer to the refrigerator and chill the dough balls for about 1 hour, until firm.
- Toward the end of the chill time, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- Arrange the chilled dough balls on the prepared baking sheet about 2 to 3 inches apart. If baking in batches, keep the remaining dough balls in the fridge.
- Bake for about 11 to 12 minutes, until lightly browned and the edges are set (don’t over bake these - the centers may look slightly underdone when you pull them out). Let the cookies cool directly on the baking sheet.
*Melt your coconut oil first and then measure out the correct amount.
To keep these soy free - be sure to check the ingredients on your raisins.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 87mgCarbohydrates: 18gFiber: 1gSugar: 12gProtein: 2g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.