Name: Dairy-Free Oatmeal Raisin Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 75 min
Ingredients: 3/4 cup all-purpose flour; 3/4 teaspoon baking soda; 1/4 teaspoon fine sea salt; 3/4 teaspoon ground cinnamon; 1/2 cup pure cane sugar (or granulated sugar); 1/4 cup coconut sugar (or lightly packed brown sugar); 1/3 cup melted coconut oil (cooled slightly); 1 large egg (can be replaced with a flax egg for a vegan version); 1 1/2 teaspoons vanilla extract; 1 1/4 cups old-fashioned rolled oats (not quick oats); 3/4 cup raisins; 1/4 cup chopped raw walnuts (or additional raisins)

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I remember the first time I made these dairy-free oatmeal raisin cookies: the kitchen smelled like cinnamon and buttered oats, but the cookies were entirely vegan-friendly because the fat came from coconut oil. They’re soft, slightly chewy in the middle, studded with raisins and walnuts, and quick enough for an afternoon bake. If you want a classic, crowd-pleasing cookie without dairy, this recipe hits the spot — kid-approved, packable for lunchboxes, and forgiving for home bakers.

For a slightly different texture or a more classic version, I sometimes compare techniques with this oatmeal raisin recipe while tweaking cold-time and add-ins.

Why you’ll love this dish

These dairy-free oatmeal raisin cookies are comforting and simple. They use pantry staples, replace butter with coconut oil, and still deliver a soft, slightly chewy center with crisp edges. They’re perfect when you need:

A quick bake for a school snack or office treat.
A dairy-free option for guests with sensitivities.
A recipe that scales up easily for cookie swaps or holiday platters.

“Soft, warmly spiced, and surprisingly indulgent without butter — a repeat-bake in our house.”

They also work well for meal prep (freeze dough balls) and are forgiving if you mix everything a little too energetically.

How this recipe comes together

Whisk dry spices and leavening together to evenly distribute cinnamon and baking soda.
Combine sugars, egg, vanilla and coconut oil to make a cohesive wet base.
Gently mix dry into wet and fold in oats, raisins and walnuts for texture.
Chill scooped dough to firm up fat and prevent spreading.
Bake briefly until edges set but centers remain tender; cookies finish on the hot sheet.

This short overview tells you what to expect: a little mixing, a short chill, and an 11–12 minute bake that yields tender cookies.

What you’ll need

Key ingredients:

3/4 cup plus 1 tablespoon all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
1/2 cup pure cane sugar (or granulated sugar)
1/4 cup coconut sugar (or lightly packed brown sugar)
1/3 cup melted coconut oil, cooled slightly*
1 large egg
1 1/2 teaspoons vanilla extract
1 1/4 cups old-fashioned rolled oats
3/4 cup raisins
1/4 cup chopped raw walnuts (or additional raisins)

Notes and substitutions inline:

Coconut oil: use refined if you want a neutral flavor; virgin coconut oil gives a subtle coconut note.
Sugar: cane + coconut sugar balances sweetness and adds depth; swap to all granulated if needed.
Oats: use old-fashioned rolled oats, not quick oats, for the best chewy texture.
Nuts: omit or replace with sunflower seeds for nut-free cookies.

Directions to follow

Preheat thoughts: you’ll finish chilling before the oven’s ready. Plan timing.
In a small bowl, whisk the flour, baking soda, salt, and cinnamon until evenly combined.
In a large bowl, whisk the cane sugar, coconut sugar, melted (but slightly cooled) coconut oil, egg, and vanilla for about 30 seconds until combined.
Add the dry mixture to the wet and stir just until incorporated. Don’t overmix.
Fold in the oats, raisins, and walnuts (or extra raisins). Mixing by hand gives better texture — it takes a bit of arm power.
Line a large plate with parchment. Scoop about 1 1/2 to 2 tablespoons of dough each and drop onto the plate; they can sit close together.
Chill the dough balls in the refrigerator for about 1 hour, or until firm.
Near the end of chilling, preheat the oven to 350°F and line a large baking sheet with parchment.
Arrange chilled dough balls on the baking sheet about 2–3 inches apart. Keep remaining dough in the fridge if baking in batches.
Bake for 11–12 minutes, until the edges are lightly browned and set. Centers may look slightly underdone — that’s good.
Let cookies cool directly on the baking sheet. They firm up as they cool.

Tip: If you’re curious how slight changes affect texture, compare timing and spread with a similar oatmeal raisin guide I reference for timing ideas.

Best ways to enjoy it

Warm from the oven with a cold glass of dairy-free milk or a scoop of coconut ice cream.
Packed in a lunchbox with apple slices for a balanced snack.
Stacked on a dessert platter with other cookies for holiday gatherings.
Crumble over yogurt or dairy-free yogurt for an oatmeal-cookie parfait.

Pairing ideas: black coffee, chai tea, or a cinnamon-spiced latte complements the cookie’s warm notes.

Storage and reheating tips

At room temperature: store in an airtight container for up to 3 days.
Refrigerator: keep up to 7 days if you prefer chilled cookies.
Freeze: freeze baked cookies in a single layer, then transfer to a zip-top bag for up to 3 months. Thaw at room temperature or warm for 10–15 seconds in the microwave.
Cookie dough: freeze scooped dough balls on a tray, then bag them for up to 3 months. Bake from frozen; add 1–2 extra minutes to the bake time.

Food safety: cool cookies completely before sealing to avoid condensation and sogginess.

Helpful cooking tips

Chill the dough: solid coconut oil prevents over-spreading and gives a thicker, chewier cookie.
Measure flour correctly: spoon into the cup and level off to avoid dense cookies.
Don’t overbake: pull when edges are set but centers look slightly soft; residual heat finishes baking.
Mix-ins: toss raisins in a tablespoon of flour if they tend to sink in your batches.
If you want a more classic butter flavor, use a dairy-free buttery spread (stick form) instead of coconut oil.

For an alternate gluten-free approach, see my notes and a related gluten-free option in this gluten-free cookie adaptation which covers flour swaps and binding tips.

Creative twists

Orange-raisin: add 1 teaspoon orange zest to the wet mix for a citrus lift.
Chocolate-raisin: replace 1/4 cup raisins with dark chocolate chips for a richer cookie.
Seed-packed: swap walnuts for pumpkin and sunflower seeds for a nut-free crunch.
Vegan egg swap: replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water) and bake time may need a minute or two longer.
Spiced variation: add 1/4 teaspoon nutmeg or a pinch of cardamom for holiday spice.

FAQ

Q: Can I make these cookies dairy-free and vegan? A: They are dairy-free as written. To make vegan, swap the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes). The texture will be slightly different—denser—but still tasty.
Q: What if I don’t have coconut oil? A: Use a neutral oil (light olive oil or canola) or a dairy-free stick butter. If using liquid oil, chill the dough longer so cookies don’t spread too thin.
Q: Can I use quick oats instead of old-fashioned rolled oats? A: Quick oats will produce a softer, less textured cookie. For the classic chewy bite, stick with old-fashioned rolled oats.
Q: How long do I chill the dough — is an hour necessary? A: Chilling for at least an hour gives the cookies better shape and chew. If short on time, 30 minutes helps; however, baking immediately may make flatter cookies.

Conclusion

If you want a tested dairy-free version with clear method notes, see the original inspiration at Cook Nourish Bliss’s dairy-free oatmeal raisin cookies for an alternate take. For ideas on making ultra-soft, healthy cookies and ingredient swaps, I also like the guidance in Amy’s Healthy Baking’s soft & chewy oatmeal raisin post.