Description
Learn how to make the best classic vegan oatmeal raisin cookies. These cookies are soft and chewy, perfectly sweet, and just so dang good!
Ingredients
- 2/3 cup (102g) organic raisins
- 1 cups boiling water
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1/2 cup (110g) vegan butter, softened to room temperature
- 1/2 cup (79g) organic brown sugar, packed
- 6 tablespoons (92g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (136g) all purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon (2g) baking soda
- 1/4 teaspoon (1g) salt
- 1 1/2 cups (157.5g) rolled oats
Instructions
- In a medium-sized bowl, add in the raisins along with the boiling water and allow the raisins to soften while you prepare the remaining ingredients.
- Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
- Preheat to 350°F and line 2 large baking sheets with parchment paper or silicone baking mats.
- In a large bowl (or the bowl of a standing mixer fitted with paddle attachment), add in the soften vegan butter and whip on medium speed for about 30 seconds to 1 minute until it starts to fluff up. Add in both sugars and mix again until fluffy, 1 to 2 more minutes. Add in the prepare flax egg and vanilla extract and mix once more until combined. Set aside.
- In another medium bowl, add in the all purpose flour, salt, baking soda and cinnamon. Mix together until everything is evenly distributed and then pour the dry ingredients into the large bowl with the wet ingredients. Using your hand mixer on low speed (or standing mixer), mix together the dry ingredients with the wet until a smooth cookie dough forms. Be sure to scrape any excess dough off of the mixer attachments. Set aside.
- Drain the raisins in a colander and then transfer them to a clean kitchen towel. Gently squeeze them to dry. Be sure not to squeeze too hard as you don’t want to mash them.
- Add the raisins into the cookie dough mixture along with the rolled oats and mix them through using a spatula until they are well incorporated into the moist cookie dough.
- Using a tablespoon-sized cookie scooper, scoop out some cookie dough, roll it into a ball in the palm of you hands and place it onto the baking sheet. Continue until you have rolled out all of the dough (we rolled out 18 cookies total). Be sure to spread the cookies apart of the baking sheet as they will spread out while they bake. We put a max of 12 cookie dough mounds on 1 baking sheet.
- Place the baking sheet(s) into the oven and bake for 13-15 minutes, or until golden brown. The cookies will be very soft when you pull them out but don’t worry! They will set as they cool.
- Allow the cookies to cool on the pan for at least 5 minutes and then using a spatula, transfer them to a cooling rack to cool for 10-15 minutes more to set.
- Serve with a tall glass of plant-based milk and enjoy!
Notes
- These cookies can be stored in an airtight container on your counter for up to 1 week.
- If you would like to save this dough for later, you can freeze it! Line a baking sheet with parchment paper and use a cookie scooper to evenly scoop mounds of the dough. You can line them up close together since you are not baking them. Once you have scooped out all of the dough, place the baking sheet into the freezer for 30-60 minutes (the longer the better). Remove the dough mounds from the trays and transfer them to a freezer safe bag. Be sure to keep note of when you freeze them + what time and temperature you need to bake them at! Since the dough is frozen, it might require 1 to 2 minutes or even longer for baking.
- If you don’t have flaxseed meal, you can also use chia seeds.
- If you’re not a fan of raisins, you can substitute them with either chocolate chips or dried cranberries.
- We recommend Miyoko’s or Earth Balance stick butter for this recipe.
- All-Purpose Flour works best for this recipe, but if you’d like to add some whole wheat flour, you can substitute up to 50% of it.
- To make these cookies gluten-free we recommend that you use gluten-free rolled oats. To swap out the flour, the Bob’s Red Mill 1:1 Gluten-free Baking Flour is what we would recommend– we have not tested it in this recipe but based on success with similar recipes in the past, it is what we would use.
- We just stuck with cinnamon for spicing this up but feel free to add whatever else you would like!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Oven
