Thick & Chewy Oat and Raisin Cookies (Dairy-Free!)

If you’re looking for an easy everyday bake that’s guaranteed to deliver comfort in every bite, these Oat and Raisin Cookies are just the thing. Thick, chewy, and full of wholesome oats, they’re perfect with a cup of tea, in a lunchbox, or as a quick after-dinner treat. Best of all, they come together in just 20 minutes (plus soaking time) with no fancy equipment required.

This recipe is naturally dairy-free, and with a couple of simple swaps, it can be made vegan or gluten-free too—making it a versatile go-to for any household.

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Why You’ll Love This Recipe

Quick & simple: Ready in 20 minutes (plus cooling).

Chewy & hearty: Packed with oats and plump, juicy raisins.

Adaptable: Easily made vegan or gluten-free.

Perfect portions: Make them big and bakery-style, or small and snack-friendly.

Ingredients (Makes 12–15 cookies)

100g raisins

50ml boiling water

200g golden caster sugar

150ml sunflower oil

1 large egg (beaten)

1 tsp ground cinnamon or ginger

140g plain flour

¼ tsp bicarbonate of soda

Pinch of salt

300g oats

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Method

1. Soak the raisins – Cover the raisins with boiling water and leave to soak for 15 minutes. This plumps them up so they stay juicy in the bake.

2. Preheat the oven – Heat your oven to 160°C fan / 350°F / Gas 4. Line a baking tray with parchment paper.

3. Mix the wet ingredients – In a large bowl, use a hand mixer to combine the sugar and oil. Add the beaten egg and mix again.

4. Add the dry ingredients – Stir in the flour, spice, bicarbonate of soda, and salt with a spoon.

5. Combine – Add the soaked raisins with their water, then fold in the oats until everything is well mixed.

6. Shape the cookies – Spoon portions of dough onto the baking tray, leaving about 2 inches between each one (they spread slightly).

7. Bake – Place in the oven for 12–15 minutes. Larger cookies will need a little longer.

8. Cool – Leave on the tray for 5 minutes, then transfer carefully to a wire rack to cool completely.

Variations

Gluten-free: Swap in gluten-free plain flour and gluten-free oats.

Vegan: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and left to thicken).

Spice it up: Try adding mixed spice, nutmeg, or even a pinch of cardamom for a twist.

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Top Tip

For smaller cookies, use a tablespoon to scoop the dough—this will make around 24 bite-sized treats. For big, bakery-style cookies, use an ice cream scoop and you’ll get 12 soft, perfectly portioned cookies.

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These Oat and Raisin Cookies are the kind of bake you’ll find yourself making on repeat—they’re simple, satisfying, and always hit the spot. Bake a batch today, and you’ll see why they’re such a classic.