Vegan Oatmeal Raisin Cookies
Nothing beats a soft, chewy oatmeal raisin cookie! These cookies are super easy to make and exceptionally delicious!
Ingredients
- 113 grams vegan butter (½ cup)
- 180 grams all purpose flour, regular or gluten free 1:1 (1½ cups)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1¼ teaspoons ground cinnamon
- 100 grams sugar (½ cup)
- 110 grams light brown sugar (½ cup, packed)
- 80 grams oat milk (⅓ cup)
- 1½ teaspoons vanilla extract
- 200 grams old fashioned oatmeal (2½ cups)
- 120 grams raisins (¾ cup)
Instructions
- Place the vegan butter in a microwave safe bowl and microwave, just until fully melted. Alternatively, place the vegan butter in a small pot and, over the lowest flame possible, melt the vegan butter.
- In a small bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a large bowl, mix together the sugar, light brown sugar and the melted vegan butter. Add in the oat milk and vanilla. Stir until fully combined.
- Stir in the dry ingredients, just until the flour is almost fully incorporated. Add the oatmeal, stirring just until combined, and then add the raisins, stirring until they appear evenly distributed.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 48 hours.
- Preheat oven to 350° F.
- Scoop the dough with a small cookie scoop (1½ Tablespoons) or weigh out 30 grams worth of dough per cookie. Spread the cookies approximately 2 inches apart on a parchment lined baking sheet.
- Bake for 12-14 minutes, just until the edges barely start to brown. The middle of the cookies may look raw, but they will continue to cook from the residual heat when they come out of the oven. Cool completely on pan.
Notes
For a slightly airier cookie, do not melt the vegan butter. Instead, allow it to get to room temperature. Beat it, together with the sugars, by hand or with an electric or hand mixer. Beat in the oat milk and vanilla. Then add the dry ingredients as instructed.
Don't like raisins? No problem! Replace the raisins with 227 grams (1½ cups) of vegan chocolate chips. My chocolate chips of choice is these from Endangered Species or Guittard Akoma Extra Semisweet.
For gluten free cookies, use any 1:1 gluten free blend, and be sure to use gluten free oatmeal.
Nutrition
Calories: 96kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 140mg | Potassium: 56mg | Fiber: 1g | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1mg