Scrumptious oatmeal cookies similar to grandma made them, however with none eggs and dairy. These divine vegan cookies are studded with healthful rolled oats and golden raisins. They’ve a mushy and chewy texture and they’re completely sweetened with pure turbinado sugar.
These wonderful vegan oatmeal cookies with wholesome oats and raisins are one in every of our favourite cookies to make and eat. They’re mushy, thick, chewy and completely scrumptious, and the one-bowl recipe goes from scratch to complete in about half-hour!
Higher, you may make them with entire wheat pastry flour, making these one of many healthiest cookies you’ll ever eat.
These vegan oatmeal raisin cookies are the right little treats for these occasions whenever you want that little one thing to cheer you up, or whenever you simply need somewhat one thing that will not depart you feeling responsible afterwards. They’re additionally an ideal little deal with to pop into your toddler’s lunchbox, or your personal! Attempt ’em and you should definitely let me know in the event you do.
Desk of Contents
Why you’ll love these cookies
- Scrumptious, mushy, thick and chewy. These actually are probably the most excellent vegan oatmeal cookies. You’ll be able to tweak the baking time to get the feel you love–bake a pair minutes longer for crispier cookies.
- Straightforward, one-bowl recipe. Dump all of the elements within the bowl, scoop out cookies, and bake. It is as straightforward as that.
- Wholesome. I used all-purpose flour after I made the pictured cookies, however I’ve typically made this recipe with whole-wheat pastry flour and they’re simply as scrumptious. Oats, raisins and flax add extra healthfulness and the cookies are sweetened with turbinado sugar, which is minimally processed.
- Soy-free and nut-free
Elements
- Flour. Use unbleached all-purpose flour or entire wheat pastry flour, or a 50-50 combine of standard entire wheat flour and all-purpose flour.
- Leavening: baking soda and baking powder. Skip the baking powder for crispier oatmeal cookies.
- Flavoring: Floor cinnamon and pure vanilla extract. These make the cookies simply excellent. You may as well add a splash of nutmeg or floor cloves if you wish to.
- Vegan butter. Be sure that is at room temperature whenever you start making the cookie batter.
- Flax egg. This can be a mixture of 1 tablespoon flaxmeal with 3 tablespoons water.
- Apple cider vinegar
- Turbinado sugar. You may as well use brown sugar, coconut sugar or any granulated sugar.
- Rolled oats
- Golden raisins. Currants are high quality too.
Variations
- Vegan oatmeal chocolate chip cookies: Substitute the raisins with an equal quantity of vegan semisweet chocolate chips or darkish chocolate chips.
- Vegan oatmeal walnut cookies: Substitute the raisins with 1 cup chopped and evenly toasted walnuts, or use ½ cup raisins and ½ cup walnuts. For oatmeal pecan cookies use pecans.
- Vegan oatmeal cranberry cookies. Substitute the raisins with an equal quantity of cranberries.
- Vegan oatmeal coconut cookies. These are simply as scrumptious as they sound. Exchange the raisins with an equal quantity of sweetened coconut flakes.
- Vegan oatmeal ginger cookies. Add 1 ½ teaspoons floor ginger together with the cinnamon.
Useful ideas
- These cookies are mushy and chewy. To make crispier cookies, skip the baking powder and bake the cookies for 1-2 minutes extra.
- You’ll be able to bake two sheets of cookies at a time. If doing this, place one rack within the heart of the oven and the opposite within the decrease half. Midway by baking, flip the cookie sheets, shifting the one within the higher rack to the decrease rack and vice versa.
- In case you have one cookie sheet, simply await the cookies to chill after baking for about 5 minutes, switch them to a wire rack, evenly grease the cookie sheet with oil or, in the event you lined it with parchment paper, no have to do something. Then scoop out your cookies and bake a second batch!
- Use a lighter coloured baking sheet for completely golden-brown cookies.
- Cookies are all the time mushy once they come out of the oven–don’t be tempted to overbake them. Await them to chill somewhat earlier than you fastidiously switch them to a rack for cooling. They’ll agency up as they stand.
Recipe FAQs and Troubleshooting
This recipe ought to make completely chewy and mushy cookies. If the cookies nonetheless end up dry, you most likely allow them to go too lengthy within the oven. In that case cut back baking time by a few minutes and take the cookies out of the oven when the sides flip evenly golden-brown.
These cookies ought to unfold into good rounds of about a few inches every. Nevertheless, in the event you discover that they’re spreading an excessive amount of, refrigerate the batter for half-hour earlier than scooping it out on the baking sheet.
You should use an all function gluten-free flour combine to make these cookies, or use almond flour and ½ teaspoon xanthan gum.
Storage directions
- Retailer these cookies in an hermetic jar at room temperature for as much as per week. For longer storage, refrigerate for as much as two weeks or freeze for as much as three months. You’ll be able to wrap the cookies individually in freezer-safe wrap to maintain them from sticking to one another.
Extra yummy vegan cookie recipes
Love these vegan oatmeal cookies? You’ll want to take a look at extra scrumptious vegan dessert recipes at Holy Cow Vegan!
Vegan Oatmeal Cookies
Scrumptious oatmeal cookies similar to grandma made them, however with none eggs and dairy. These divine vegan cookies are studded with healthful rolled oats and golden raisins. They’ve a mushy and chewy texture and they’re completely sweetened with pure turbinado sugar.
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Servings: 28 cookies
Energy: 96kcal
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Directions
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Preheat the oven to 350 levels Fahrenheit/180 levels Celsius. Put together two cookie sheets by evenly oiling them or lining with parchment paper. In case you have just one cookie sheet, simply bake the cookies in batches.
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Make the flax egg by whisking collectively the flax meal and three tablespoons water in a bowl. Put aside.
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In a big bowl, beat collectively the sugar, vegan butter, pure vanilla extract and vinegar with an electrical hand mixer till fluffy, a few minute. You may as well do that utilizing the whisk attachment on a stand mixer.
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Beat within the flax egg for a number of seconds till integrated.
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Add the dry elements to the moist ingredients– flour, cinnamon, baking soda, baking powder and salt. Combine with a spatula till the cookie dough comes collectively.
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Stir within the rolled oats and raisins till they’re evenly dispersed. Do not overmix.
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Flippantly grease a cookie sheet or line it with parchment paper. Use a 1 ½ tablespoon cookie scoop or a spoon to drop balls of cookie dough on the baking sheet, leaving a minimum of two inches between every cookie as a result of these will unfold.
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Bake within the preheated oven for 14 minutes. For crispier cookies, bake a few minutes longer. Rotate the sheets midway by baking. If baking two sheets at a time, additionally transfer the sheet from the higher rack to the decrease rack and vice versa midway by.
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Let the cookie sheet stand on a wire rack for 5-10 minutes till the cookies are agency sufficient to switch on to the wire rack with a spatula. They’ll proceed to agency up as they cool.
Recipe notes
- Vegan oatmeal chocolate chip cookies: Substitute the raisins with an equal quantity of vegan semisweet chocolate chips or darkish chocolate chips.
- Vegan oatmeal walnut cookies: Substitute the raisins with 1 cup chopped and evenly toasted walnuts, or use ½ cup raisins and ½ cup walnuts. For oatmeal pecan cookies use pecans.
- Vegan oatmeal cranberry cookies. Substitute the raisins with an equal quantity of cranberries.
- Vegan oatmeal coconut cookies. These are simply as scrumptious as they sound. Exchange the raisins with an equal quantity of sweetened coconut flakes.
- Vegan oatmeal ginger cookies. Add 1 ½ teaspoons floor ginger together with the cinnamon.
Storage directions
- Retailer these cookies at room temperature in an hermetic jar for as much as per week. For longer storage, refrigerate for as much as two weeks or freeze for as much as three months. You’ll be able to wrap the cookies individually in freezer-safe wrap to maintain them from sticking to one another.
Vitamin
Serving: 1vegan oatmeal cookie | Energy: 96kcal | Carbohydrates: 15g | Protein: 1g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 1g | Sodium: 68mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g | Vitamin A: 0.3IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 1mg
