Vegan Oatmeal Raisin Cookies Recipes

VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
• Soak 1/2 cup of the raisins in warm water for at least 10 minutes. Drain and reserve 1/4 cup of the soaking liquid.
• Meanwhile, pulse 3/4 cup of the oats in a blender or food processor until finely ground and powdery. (Do not wash the food processor)
• In a large bowl, whisk together oat flour, baking powder, cinnamon, nutmeg and salt; set aside.
• Combine raisins and 1/4 cup of the soaking liquid in the food processor.
• Pulse to chop, then purée until smooth.
• Add cashew butter and vanilla and purée until creamy.
• Add raisin mixture, remaining 1/2 cup whole raisins and remaining 1/4 cup oats to oat mixture. Stir thoroughly until all of the oat flour is absorbed.
• Drop heaping teaspoons of dough on the prepared baking sheets, spacing cookies about 1 inch apart. Gently flatten each cookie with the back of a spoon.
• Bake until cookies are lightly browned on the bottom, 10 to 12 minutes.
• Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let cool completely.
• Cookies will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 weeks.

VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat shortening, brown sugar, white sugar, and vanilla extract together in a large bowl until smooth. Mix in soy milk until well combined.
• Mix flour, cinnamon, baking soda, salt, and nutmeg together in a separate bowl. Pour over the sugar mixture and mix well. Fold in oats, walnuts, and raisins; cookie dough will be thick.
• Scoop out tablespoon-sized balls of dough and drop onto cookie sheets. Press down slightly to flatten cookies.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 2 minutes before removing to cooling racks.

CLASSIC GLUTEN FREE OATMEAL RAISIN COOKIES (DAIRY FREE)

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a medium bowl, stir together all the dry ingredients. Set aside.
• In a large bowl, whisk together all the wet ingredients. Whisk until well mixed.
• Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until no flour patches remain. Fold in raisins and walnuts, if using.
• Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature until just soft enough to scoop, but still very firm and chilled.
• Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Optionally, press raisins into cookies-this will help decrease sticking when flattening the cookies. Using a spoon, flatten the cookies about half way for thick cookies; flatten considerably for just slightly thick cookies. The dough will be a bit sticky.
• Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Then, using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350°F (180°C).
• Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
• Add maple syrup, molasses and vanilla extract and mix in.
• In a separate bowl add rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon and mix together.
• Add the dry ingredients in with the wet and mix with a spoon into a crumbly cookie dough.
• Add in the soy milk and mix again. Your dough should be very thick, but you should be able to roll it into a ball and have it stick together perfectly at this stage. If not, add a tiny bit more soy milk.
• Add in the raisins and chopped walnuts and mix in.
• Roll the dough into balls and place them evenly onto a parchment lined baking tray. Aim to get around 20 cookies. Try to ensure the raisins are spread out in the cookie dough so that you don't end up with some cookies having no raisins and some cookies having a lot of raisins.
• Place into the oven and bake for 12 minutes. The tops will be golden brown and the edges will be firm, but the cookies will still be very soft in the middle.
• Let the cookies cool and firm up directly on the tray.

VEGAN OATMEAL COOKIES (GF)

Steps:

• Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
• In a large mixing bowl, stir together almond flour, oats, gluten-free flour, raisins, baking powder, cinnamon, salt, and brown sugar.
• In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, which will take much longer) until light and fluffy and loose peaks have formed. (Add 1/8 tsp cream of tartar to help them along if not whipping.)
• To the aquafaba, add the almond butter and oil and beat or whisk to combine. (The mixture will deflate a little - that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If not baking immediately, cover and chill in the refrigerator for up to 2-3 days (the cookies will develop a bit more flavor and slightly firmer texture if the dough chills, but chilling this long is not necessary).
• Scoop dough into roughly 2-Tablespoon amounts (I like this scoop) and place on prepared baking sheet with about a 1-inch gap in between each cookie to allow for spreading. Press down slightly with your palm to form a disc. Then use fingers to tuck in any raisins that might be sticking out. There should be about 12 cookies.
• Bake for 12-14 minutes, or until the edges are slightly golden brown and they've puffed up and expanded a bit. Remove from oven and let cool for 5 minutes on the pan before enjoying (they will continue firming up as they cool).
• Store leftovers in a loosely sealed container at room temperature up to 2-3 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooled to help retain their crispy exterior. These are so delicious when warm and dipped in homemade almond milk or a chai latte!

GLUTEN-FREE VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add all the other ingredients to the same bowl.
• Mix well, adding a tiny splash more milk if it's looking too dry.
• Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.
• Take a heaped tablespoon of the mixture and use your hands to form it into a little patty.
• Lay it out onto a baking tray lined with greased baking paper.
• Repeat until the rest of the batter is used up - you should be able to make 12 cookies.
• Bake in the oven for around 15 minutes until golden brown.
• Leave to cool completely before storing in an airtight container - keeps for a good few days.

VEGAN OATMEAL COOKIES

Steps:

• Preheat oven to 350˚F and line a baking sheet with parchment paper.
• In a small bowl, mix the flaxseed and water together. Set aside and allow flax seed to absorb the liquid.
• In a medium bowl, whisk the flour, baking soda, cinnamon, and salt together.
• In a large bowl with an electric mixer, beat the butter and sugars at a medium speed until light and fluffy.
• Add vanilla, and the flax mixture to the bowl, and mix until incorporated.
• Slowly add the flour mixture to the bowl, mixing until each addition has been incorporated, scraping the sides as needed.
• Mix in oats and raisins until evenly distributed in the dough.
• Using a cookie scoop, drop 2 tablespoon balls of dough onto a prepared baking sheet. Bake for 10 - 11 minutes, or until the dough has just set on the top.
• Remove from oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.

FLOURLESS OATMEAL RAISIN COOKIES (VEGAN | GF)

Steps:

• In a mixing bowl, combine all the ingredients to make the cookie dough. If your cookie dough feels too dry add some more Cashew Butter. If its too thin, then add some rolled Oats.
• Roll 1 tablespoon size of the cookie dough and flatten it between your palms. Place it in a greased baking dish. Bake @350F or 180C for 10-12 minutes. Allow the cookies to stay in the hot oven for 5 extra minutes before you transfer them to a wire rack to get further cooled. Enjoy!