Apple Raisin Oatmeal Cookies

Last Updated on November 9, 2025

These Apple Raisin Oatmeal Cookies are the perfect start to the fall season!

I love to add in-season varieties of apples in these cookies each time I make them.

They are so easy to make, chewy and very similar to a granola bar.

It’s a healthy cookie that is not only vegan, but also gluten free!

You can customize these cookies by adding different dried fruits, such as cranberries or currents.

Don’t like peanut butter?

Try a different nut butter, such as sunflower, walnut, cashew, pecan, hazelnut, or pistachio.

Make these cookies ahead of time, throw them in the freezer, grab for a quick breakfast or treat, and enjoy!

Ingredients for these cookies

• Egg Substitute – I used a powdered egg substitute in these cookies.
• Apple – Add your favorite apple variety to this recipe. My favorites are gala, pink lady, fuji, or the honey crisp.
• Raisins – I love raisins, so I like to add them to my cookies. You can use dark raisins, or the light raisins. Don’t like raisins? Try dried cranberries or currents.
• Peanut Butter – Choose between creamy or chunky peanut butter for the cookies, or try a different nut butter, such as almond, sunflower, hazelnut, walnut, cashew, pecan, or pistachio butter.
• Real Maple Syrup – Maple syrup is my sweetener of choice, it adds a vanilla and caramel flavor to the cookies.
• Plant Based Milk – For all of my desserts that I substitute milk, I add an unsweetened vanilla almond milk. Add your favorite plant based milk to your cookies.
• Oats – Old fashioned or quick oats work best in the cookies.
• Flour – Use any flour in your cookies. I like to use oat flour or almond flour.
• Baking Soda – Baking soda is the leavening agent in the cookies. It makes the cookies chewy.
• Ground Cinnamon – This warming spice pairs perfectly with all the ingredients in these cookies.
• Salt – Salt enhances the flavor of all the ingredients in the cookies.
• Pure Vanilla Extract – Vanilla extract enhances all the flavors in the cookies as well as add just a hint of vanilla.

How to make the Apple Raisin Oatmeal Cookies

Preheat the oven to 350°.

Line a baking sheet with parchment paper and set aside.

In a small sauce pan add the raisins and enough water to cover the raisins, heat on a medium high heat and boil until the raisins are plump.

Once the raisins are plump, remove the sauce pan from the heat to cool.

Clean and dice the apple into little pieces, set aside.

In a small bowl, mix together the egg substitute to the package direction and set aside.

Add to a medium sized mixing bowl the diced apple, peanut butter, maple syrup, plant based milk, and vanilla, stir until well combined.

Then add and stir the egg substitute until well combined.

Next drain the raisins from the water (save the water for another recipe or add to your breakfast oatmeal), add to the medium mixing bowl, and stir to combine.

Continue by adding the oats, flour, ground cinnamon, baking soda, salt, and stir until well combined.

Scoop and drop about 1/4 cup of dough onto the baking sheet, keeping the cookies about 2 inches apart from each other.

Once the baking sheet is full, place the sheet into the oven and bake for about 6 to 8 minutes, then rotate the baking sheet and continue to bake another 6 to 8 minutes.

You will know when the cookies are done, they should be slightly brown and firm to the touch.

After the cookies are done, remove from the oven and leave them to cool for a few minutes on the baking sheet until the cookies are cool to the touch.

Then place them onto a wire cooling rack to completely cool.

Enjoy!

Storing the cookies

I do recommend storing the cookies in the refrigerator or the freezer in a air tight contain with a lid.

Store the cookies in the refrigerator for up to a week or freeze up to 3 months.

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