This cookie classic gone vegan is so SIMPLE to make and can be ready just shy of 30 minutes. Plump raisins, hearty oats with a touch of brown sugar and cinnamon make these delicious vegan oatmeal raisin cookies super soft and flavorful. You need this cookie recipe in your life STAT.
Cuisine Plant Based, Vegan, Vegetarian
Keyword vegan cookie recipe, vegan oatmeal raisin cookies
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a Silpat or parchment paper and set aside.
Make flax eggs: Combine ground flax and water. Stir well and place in the fridge to set. It will be a gelatinous consistency when ready.
Soak raisins in water and set aside.
Using a hand mixer, beat butter, cane sugar, and brown sugar on medium-high speed in a large mixing bowl until consistency is fluffy and resembles wet sand.
Add vanilla and flax eggs and beat for 3-5 seconds until just mixed.
In a separate mixing bowl, combine flour, baking powder, cinnamon, nutmeg, and salt
Slowly add dry mixture to wet mixture, beating the cookie dough until all ingredients are fully mixed. Cookie dough should be thick and pliable. If the dough is too runny, try adding some flour. If the dough is too thick, try adding a small amount of water
Drain raisins and soak up excess water with a kitchen towel.
Using a rubber spatula, stir rolled oats and raisins into the cookie dough.
Using a cookie scoop or spoon, spoon out the cookie dough and drop onto the baking sheet. Gently press the tops down.
Bake for 10-12 minutes until golden brown around edges.
Remove from oven and let cool for 1-2 minutes. Transfer cookies to a cooling rack.
To freeze cookies:
Let the cookies cool completely and transfer to a freezer bag or container.
To freeze cookie dough:
Drop cookie dough onto a baking sheet lined with parchment paper.
Place in the freezer for a couple of hours.
Transfer raw and frozen cookie mounds to a freezer bag.
When ready to bake, place on a cookie sheet and let thaw at room temperate for several hours or in the fridge overnight.