Oatmeal Raisin Cookies

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The ultimate oatmeal cookie

I love oatmeal raisin cookies, but I had a hard time finding one that I liked. Often the texture of dairy, egg, and soy free cookies can be pretty bread like.

When I was making this recipe, I wanted to add my favourite flavours and still have a chewy oatmeal cookie.

There is just something comforting about having a warm oatmeal cookie fresh out of the oven. Being able to curl up with a blanket, a warm mug of tea, some fresh baked cookies, and a movie. Now that’s a nice way to spend a night at home.

This recipe can certainly be adapted to meet your baking needs. If you want to make it gluten free, just be sure to go easy on the guar or xanthan gum used with your gluten free flour of choice. Otherwise they will get gummy.

For a gluten free option, use certified gluten free oats, and substitute the flour for an all purpose or chickpea flour, with 1/4 tsp of guar or xanthan gum.

I know raisins in cookies is a controversial thing, so I want to let you know its okay to use chocolate chips instead.

Or carob chips, if you don’t eat chocolate, like me.

I hope you enjoy this cookie as much as I do.

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Yield: 24
Prep Time: 10 minutes
Bake Time: 15 minutes
Total Time: 25 minutes

A classic staple of baking, the oatmeal cookie is both delicious, and nutricious in this vegan alternative.

Ingredients

  • 1 cup all purpose flour
  • 2 cups quick dry oatmeal
  • 1-1/2 cups brown sugar (1 cup for reduced sugar)
  • 3/4 cup canola oil (or margarine/vegan butter)
  • 1/4 cup ground flax seed
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbs cinnamon
  • 2 tbs ground flax seed mixed with 2 tbs water, let to sit until needed
  • 3/4 cup raisins (can be substituted for carob or chocolate chips)

Instructions

Pre-heat oven to 350F or 176C

  1. In a bowl combine flour, baking soda, salt, oatmeal, cinnamon, and dry ground flax seed.
  2. Stir well until mixture is evenly blended.
  3. In a separate large mixing bowl cream together the brown sugar, canola oil (or vegan margerine) and flax-water mixture. Add in Vanilla
  4. Add the dry ingredients to the wet, and continue to mix until all ingredients form a dough consistancy. If the dough is still too crumbly, you can add in water 1 Tbs at a time until the dough sticks together enough to form balls.
  5. Add in raisins, and mix until well distributed.
  6. On a lined cookie sheet place 1-1/2 inch diameter balls of dough
  7. press each ball of dough flat, to about 1/4" thick using a fork, or the palm of your hand
  8. Place in preheated 350 F (176C) oven and bake 12-15 minutes, until golden

Notes

Cookie sheets can be lined with parchment paper, or a silicone baking mat. You do not have to do this step, but it is much easier to remove cookies without them sticking to the cookie sheet.

Nutrition Information
Yield 20 Serving Size 1
Amount Per Serving Calories 176Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 107mgCarbohydrates 26gNet Carbohydrates 0gFiber 1gSugar 18gSugar Alcohols 0gProtein 2g

I would love to hear your thoughts on these cookies. Give them a try, and tag me on instagram with a photo of you enjoying yours @veggie_homestead.