Chewy Quinoa Oatmeal Raisin Cookies – Healthy Plant-Based Treat

If you’re craving a wholesome cookie that’s sweet, satisfying, and good for you—these Quinoa Oatmeal Raisin Cookies are it. Think of them as the upgraded version of your childhood oatmeal raisin cookie: packed with protein-rich quinoa, fiber-filled oats, chewy raisins, crunchy walnuts, and just the right touch of natural sweetness.

What makes this cookie stand out isn’t just the taste—it’s the powerhouse ingredients that make each bite nutritious and energizing. Whether you enjoy them as a grab-and-go breakfast, a mid-afternoon snack, or a light dessert, these cookies check all the boxes: plant-based, nutrient-dense, delicious, and easy to make.

Why Make These Quinoa Oatmeal Raisin Cookies?

These cookies combine classic flavor with modern nutrition. Here’s why you’ll want to make them again and again:

1. Naturally Sweet & Satisfying

Thanks to the natural sugars in raisins and a drizzle of maple syrup or agave, these cookies hit the sweet spot without refined sugar. Applesauce (or banana) adds moisture and subtle sweetness, balancing the texture perfectly.

2. Loaded with Plant-Based Goodness

With cooked quinoa, oats, and walnuts, each cookie delivers protein, complex carbs, omega-3s, and fiber—great for energy, satiety, and digestive health.

3. Easy One-Bowl Recipe

Everything comes together in a couple of mixing bowls. No electric mixer required. You don’t even need to chill the dough.

4. Perfect for Meal Prep

Make a batch at the beginning of the week and you’ll have healthy snacks, lunchbox fillers, or breakfast cookies ready to go.

Tip: If you love batch-cooking snacks, the Plant-Based Cookbook – 200 Vegan Recipes has an entire section dedicated to freezer-friendly meals and treats.

Ingredients List

Here’s everything you’ll need to make about 18 cookies:

Dry Ingredients:

• 1 cup rolled oats – use certified gluten-free oats if needed

• ¾ cup whole wheat or oat flour – oat flour keeps it gluten-free and naturally sweet

• ½ teaspoon baking soda – helps the cookies rise and stay soft

• ½ teaspoon ground cinnamon – for that warm, cozy flavor

• ¼ teaspoon sea salt – balances the sweetness and brings out the nutty notes

• ½ cup raisins – naturally sweet and chewy

• ½ cup chopped walnuts – optional, but adds crunch and healthy fats

Ingredient Note: You can also add 2 tablespoons of ground flaxseed for extra fiber and binding.

Wet Ingredients:

• 1 cup cooked quinoa – cooled and fluffed (not sticky)

• ½ cup unsweetened applesauce – or use mashed ripe banana for extra sweetness

• ⅓ cup maple syrup or agave nectar – adjust to taste

• ¼ cup melted coconut oil – adds richness; olive oil or avocado oil works too

• 1 teaspoon vanilla extract – enhances flavor depth

Read More: Vegan Stuffed Sweet Potatoes

How to Make Quinoa Oatmeal Raisin Cookies

This recipe comes together in under 30 minutes from start to finish.

Step 1: Preheat the Oven

• Set your oven to 350°F (175°C).

• Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix Dry Ingredients

• In a large mixing bowl, combine oats, flour, baking soda, cinnamon, and salt.

• Stir in raisins and chopped walnuts. Mixing them into the dry ingredients helps keep them evenly distributed in the dough.

Step 3: Whisk the Wet Ingredients

• In a medium bowl, whisk together the applesauce, maple syrup, melted coconut oil, vanilla extract, and cooked quinoa.

• Make sure your quinoa has cooled to room temperature so it doesn’t melt the coconut oil.

Step 4: Combine Wet and Dry

• Pour the wet ingredients into the bowl of dry ingredients.

• Stir thoroughly using a rubber spatula or wooden spoon until everything is evenly incorporated.

• Let the dough rest for 10 minutes to allow the oats and flour to hydrate. This results in a chewier texture and helps the cookies hold their shape.

Step 5: Scoop and Shape

• Use a cookie scoop or heaping tablespoon to scoop out dough onto the baking sheet, spacing about 2 inches apart.

• Lightly flatten each dough ball with your fingers or the back of a spoon—these cookies don’t spread much on their own.

Step 6: Bake

• Bake for 12–15 minutes, or until the edges are golden brown and the tops feel set.

• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For more easy, one-bowl baking inspiration, the Plant-Based Cookbook – 200 Vegan Recipes includes healthy, whole-food desserts and quick snacks you’ll love!

Tips and Substitutions

• No flour on hand? You can blend oats in a blender to make oat flour in seconds.

• Add-ins to try: Chia seeds, chopped dried apricots, shredded coconut, hemp seeds, or dark chocolate chips.

• For crunchier cookies: Bake 2–3 minutes longer and let cool completely before storing.

• For softer cookies: Store in an airtight container with a slice of apple or bread.

Read More: Vegan Shepherd’s Pie

Recipe Variations

Try these creative takes to switch things up:

Chocolate Chip Quinoa Cookies

Replace raisins with dairy-free chocolate chips for a dessert-like twist.

Trail Mix Cookies

Add sunflower seeds, pumpkin seeds, cranberries, and shredded coconut for a hearty, trail mix–inspired version.

Carrot Cake Cookies

Fold in ½ cup shredded carrots and a pinch of nutmeg and cloves for a cookie that tastes like carrot cake.

Banana Bread Cookies

Use mashed banana instead of applesauce and add a handful of chopped pecans and cinnamon.

And if you’re looking to add more recipes like this to your lifestyle, the Plant-Based Cookbook – 200 Vegan Recipes is filled with simple, satisfying meals and treats that make plant-based living fun and delicious.

Nutritional Information (Per Cookie)

Storage and Serving Suggestions

Storage Tips:

• Room Temp: Store in an airtight container for 4–5 days.

• Refrigerator: Extend shelf life up to 10 days in a sealed container.

• Freezer: Freeze cooled cookies for up to 2 months. Use parchment between layers to prevent sticking.

To Reheat:

• Microwave for 10–15 seconds or warm in the oven at 300°F for 5 minutes.

Serving Ideas:

• Enjoy with a glass of almond, oat, or soy milk.

• Crumble into a vegan yogurt parfait or smoothie bowl.

• Pair with fresh fruit or nut butter for a balanced breakfast.

Want even more healthy snack ideas that store well and travel easily? Don’t miss the Plant-Based Cookbook – 200 Vegan Recipes, where you’ll find high-energy snacks for every occasion.

Common Questions

Can I make these cookies gluten-free?

Absolutely! Use certified gluten-free oats and substitute oat flour for the wheat flour. The texture may be slightly softer, but still delicious.

What type of quinoa works best?

Any variety (white, red, or tri-color) will work, but be sure it’s cooked and fluffed—not mushy. You can also cook quinoa in advance and freeze portions for later baking.

Can I reduce the sugar?

Yes. If you’re using ripe banana instead of applesauce, you can reduce the maple syrup by 1–2 tablespoons. The cookies will still taste sweet and satisfying.

Are these kid-friendly?

Very! They’re nut-free (if you skip the walnuts), soft, and mildly sweet—perfect for lunchboxes or after-school treats.

Can I use steel-cut oats?

Steel-cut oats are too hard and coarse for this recipe. Stick with rolled oats or quick oats for the best texture.

Conclusion

These Quinoa Oatmeal Raisin Cookies are more than just a treat—they’re a feel-good, nutrient-packed snack that doesn’t compromise on taste. With chewy oats, nutty quinoa, plump raisins, and the crunch of walnuts, every bite is a nourishing delight.

Whether you’re exploring plant-based eating or just want to sneak more superfoods into your day, this cookie recipe is a winner.

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1. Vegan Breakfast Burrito Recipe

2. Vegan German Potato Salad

3. Vegan Pesto Pasta Salad

4. Refreshing Watermelon Cucumber Salad