Dairy Free Oatmeal Raisin Cookies
Warm, chewy, and loaded with plump raisins and hearty rolled oats, these cookies hit every note you want from a classic oatmeal raisin — without a drop of dairy in sight. Vegan butter steps in seamlessly for traditional butter, creaming up with brown and granulated sugar into a fluffy, fragrant base that bakes into soft, golden rounds with perfectly set edges. The trick of chilling the dough for 30 minutes before baking is what keeps these thick and chewy rather than flat, so don't skip it. A full teaspoon of cinnamon woven through the batter gives every bite that cozy, spiced warmth that makes oatmeal raisin cookies so irresistible in the first place. Store-bought cookies are notoriously risky territory when you're avoiding dairy, with milk solids and butter hiding in ingredient lists you'd never expect. Making a batch of 24 at home means you know exactly what went in, and you'll have plenty to share — or stash for yourself all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
24 servings
- 1 cup (2 sticks) vegan butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups old-fashioned rolled oats
- 1 ½ cups raisins
Instructions
- 1
Beat the softened vegan butter, brown sugar, and granulated sugar together in a large bowl with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes.
- 2
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!