Vegan Oatmeal Raisin Cookies
These vegan oatmeal cookies are an excellent snack for sweet cravings. They are soft and chewy with a lovely spiced flavor.
Equipment
- Stand or Hand Mixer
- Mixing bowls
- #24 (1.4oz) cookie scoop
- 18-by-13 inch half sheet pan
- Silicone Spatula
- Parchment paper or nonstick baking mat
Ingredients
- 2 tablespoons ground flaxseeds
- ½ cup plant-based milk I used oat milk.
- ½ cup vegan butter or margarine (not unsalted) stick or block form NOT spreadable. Softened but still cool.
- ⅓ cup light brown sugar
- ½ cup granulated cane sugar
- 2 teaspoons vanilla extract
- 1 cup unbleached all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1¼ cups quick-cooking oats or old-fashioned oats
- ⅓ cup raisins currants or cranberries are substitutes
Instructions
Make the Cookie Dough:
- Combine the flax seeds and plant-based milk in a small bowl. Set aside to thicken for about 10 minutes.2 tablespoons ground flaxseeds, ½ cup plant-based milk
- Cream the vegan butter, brown sugar and granulated sugar in a large bowl until lighter in colour. Scrape the bowl as needed.½ cup vegan butter or margarine (not unsalted), ⅓ cup light brown sugar, ½ cup granulated cane sugar
- Mix in the vanilla and flaxseed mixture until combined.2 teaspoons vanilla extract
- Add the flour, baking soda, baking powder, cinnamon and salt. Mix until most of the floury bits are moistened. Be sure to scrape the bowl as needed.1 cup unbleached all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Fold in the oats and raisins with a silicone spatula. Cover the dough with cling film and rest in the fridge for 30 minutes to make the dough firmer or overnight to develop more flavor.1¼ cups quick-cooking oats, ⅓ cup raisins
Bake the Cookies:
- Set a rack in the middle of the oven and preheat to 350°F/180°C. Line a baking tray with parchment paper or a nonstick baking mat.
- Using a #24 cookie scoop (50g or 3 tbsp dough), make 12 equal portions of cookie dough and place them on the tray at about 2 inches apart.
- Bake for 15 to 18 minutes or until golden brown on the edges and lightly browned on top.
- Cool the cookies for 3 minutes on the tray then transfer to a cooling rack. Enjoy warm or cool completely before storing.
Notes
- Always store these cookies in an airtight container at room temperature for up to 1 week. Storing the cookies in the fridge will make them hard and dry.
- These cookies can be frozen before baking and after scooping into individual portions. Place a tray full of scooped cookie dough in the freezer for 2-3 hours until fully frozen. Then, transfer to a freezer bag or container and store for up to 6 months.
- To bake frozen cookies, follow the same instructions in the recipe, you may need to add 2-3 more minutes!