Scrumptious oatmeal cookies identical to grandma made them, however with none eggs and dairy. These divine 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 superb vegan oatmeal cookies with wholesome oats and raisins are one in all 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 complete 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 instances once you want that little one thing to cheer you up, or once you simply need a bit of one thing that will not depart you feeling responsible afterwards. They’re additionally an excellent little deal with to pop into your infant’s lunchbox, or your individual! Strive ’em and make sure to let me know when 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 may 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 substances 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 complete wheat pastry flour, or a 50-50 combine of normal complete 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 also add a touch of nutmeg or floor cloves if you wish to.
- . Ensure that that is at room temperature once 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 also use brown sugar, coconut sugar or any granulated sugar.
- Rolled oats
- Golden raisins. Currants are tremendous 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 frivolously 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 suggestions
- These cookies are mushy and chewy. To make crispier cookies, skip the baking powder and bake the cookies for 1-2 minutes extra.
- You may bake two sheets of cookies at a time. If doing this, place one rack within the middle of the oven and the opposite within the decrease half. Midway via baking, flip the cookie sheets, shifting the one within the higher rack to the decrease rack and vice versa.
- When you have one cookie sheet, simply look ahead to the cookies to chill after baking for about 5 minutes, switch them to a wire rack, frivolously grease the cookie sheet with oil or, when you lined it with parchment paper, no must 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. Look forward to them to chill a bit of earlier than you fastidiously switch them to a rack for cooling. They are going to 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 in all probability allow them to go too lengthy within the oven. In that case scale back baking time by a few minutes and take the cookies out of the oven when the perimeters flip frivolously golden-brown.
These cookies ought to unfold into good rounds of about a few inches every. Nevertheless, when 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 may 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? Be sure you try extra scrumptious at Holy Cow Vegan!
Vegan Oatmeal Cookies
Scrumptious oatmeal cookies identical 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.
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 frivolously oiling them or lining with parchment paper. When 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 also 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 substances 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 not less than 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 via baking. If baking two sheets at a time, additionally transfer the sheet from the higher rack to the decrease rack and vice versa midway via.
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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 are going to 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 frivolously 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.
- 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 may wrap the cookies individually in freezer-safe wrap to maintain them from sticking to one another.
Diet
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
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