Oatmeal Raisin Cookies Just Like the ’40s—Only Now They’re Vegan and Guilt-Free

There’s something oddly comforting about biting into a soft oatmeal raisin cookie.
It’s warm, cozy, and tastes like a hug from grandma—if grandma had swapped butter for coconut oil.

This vegan version keeps all the old-fashioned charm.
We’re talking chewy centers, sweet raisins, and that nostalgic cinnamon smell wafting through the kitchen.

No eggs, no dairy.
Just pure, plant-based joy.

History

Oatmeal raisin cookies took off during the 1940s.
They were cheap to make and packed well for lunchboxes or war-time care packages.

Oats were easy to get, even with rationing.
Raisins gave natural sweetness without needing too much sugar.

Home cooks leaned on these cookies as a way to stretch what they had.
Now, we’re just stretching the ingredients in a different way—without the animal stuff.

Equipments

You won’t need anything fancy.
Here’s what to grab:

• Mixing bowl (I love this mixing bowl set)
• Wooden spoon (Love environmet & style? Get this bamboo spoon set) or silicone spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cooling rack

Optional but handy:

• Hand mixer (for creaming if your coconut oil is firm)

Ingredients

• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup coconut sugar or brown sugar
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• Pinch of salt
• 1/3 cup melted coconut oil
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 cup raisins
• 2 tbsp plant-based milk (as needed for dough consistency)

Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.

2. Mix Dry Stuff

In a bowl, combine oats, flour, baking soda, cinnamon, and salt.
Give it a good stir so everything’s blended.

3. Mix Wet Stuff

In another bowl, whisk together melted coconut oil, sugar, applesauce, and vanilla.
Make sure it’s smooth and even.

4. Bring It All Together

Add the dry mix into the wet bowl.
Stir gently until you get a thick dough.
If it looks too dry, add a splash of plant milk.

5. Add Raisins

Fold in those raisins.
Try not to eat too many while doing this (we know it’s hard).

6. Scoop and Shape

Scoop out tablespoon-sized dough balls and place them on the baking sheet.
Leave a little space between each.
Flatten them slightly with your fingers or a spoon.

7. Bake and Cool

Bake for 10–12 minutes.
You want the edges golden but the centers still a little soft.

Let them rest on the sheet for 5 minutes, then move to a cooling rack.
They’ll firm up as they cool.

Special Notes

Don’t skip the applesauce—it helps bind the dough like eggs would.
You can also swap raisins for chopped dates or dried cranberries.
These cookies freeze well too. Just store them in a sealed bag and thaw before eating.

If your coconut oil is rock solid, warm it slightly before mixing.
No need to melt it into hot lava—just soft enough to stir.

Nutrition (per cookie, approx.)

• Calories: 140
• Fat: 6g
• Carbs: 20g
• Sugar: 10g
• Fiber: 2g
• Protein: 2g