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Russian Oatmeal Cookies

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  • Author: Yuliya Childers
  • Total Time: 35 mins
  • Yield: 2 dozen 1x


Oatmeal cookies can be divisive, but if you’re a fan of these crunchy cookies try this vegan version which is great dipped in milk or even acting as a cracker to a spreadable cheese.


  • 20 g (21/2 Tbsp) dark seedless raisins (currants), roughly chopped
  • 198 g (scant 1 cup) coconut oil (margarine in the original version)
  • 295 g (11/2 cup) sugar
  • 8.5 (1-1/2 Tbsp) g ground cinnamon
  • 1 tsp vanilla extract
  • 34 g (31/2 Tbsp) molasses or dark corn syrup
  • 170 g (1 cup + 1 Tbsp) oatmeal flour
  • 75118 ml hot water
  • 5 g (1 tsp) salt
  • 4 g (1 tsp) baking soda
  • 397 g (3 cups + 1 Tbsp) all-purpose flour


  1. Chop raisins with a knife or in a processor.
  2. In a bowl, mix chopped raisins, coconut oil, sugar, cinnamon, vanilla, and molasses.
  3. Dissolve soda and salt in hot water (it should be quite hot and barely touchable by hand), and add to the bowl.
  4. Add oatmeal flour immediately and mix everything very well for at least 3-4 minutes, allowing oats to absorb as much liquid as possible.
  5. Add the all-purpose flour and make the dough. Dough should be kneaded well to create soft, rich, slightly tacky mass, but not longer than 6 minutes.
  6. Roll the dough out into a 3/8? thickness.
  7. Using a cookie cutter or a glass, cut out the cookies of the desired diameter.
  8. Re-roll scraps and cut again, until all the dough is used up.
  9. Transfer cookies onto parchment lined baking sheet, leaving a bit of space in between. They will not expand too much, but 1/2? distance is desirable.
  10. Bake in the oven preheated to 400°F for 12-15 minutes. Exact timing greatly depends on the cookie sheet quality and your individual oven properties. Cookies should be lightly browned and fully set.
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Category: Baking
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