Vegan Oatmeal Raisin Cookies
by: claire cary
These vegan oatmeal raisin cookies are naturally gluten free, so easy to make, soft, chewy and perfectly sweet. I added chocolate chips for extra flavor, but you can leave as is for a healthier treat!
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12
Ingredients
Wet
- ½ cup vegan butter softened
- ½ cup brown sugar
- ⅓ cup white sugar
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 3 tablespoons apple sauce
- 2 teaspoons vanilla extract
Dry
- 1 cup all purpose flour I used GF, regular works too
- 1 ½ cups quick oats
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup raisins
- ½ cup chocolate chips or chopped walnuts optional
Instructions
- Cover raisins with hot water and soak for 10 minutes. Drain and very lightly squeeze with a paper towel to dry.
- Whisk together the ground flax seeds and water and set aside to thicken.
- In a large mixing bowl or bowl of a stand mixer, cream together the butter and both sugars for 1 minute.
- Add in all wet ingredients and beat until combined.
- Add in the flour (making sure to spoon and level) and cinnamon, baking soda, baking powder and salt.
- Beat to combine.
- Fold in the oats.
- Finally, fold in the raisins and chocolate chips/chopped walnuts if using.
- Add the dough to the fridge to chill for 30 minutes.
- During the final 15 minutes, preheat the oven to 350 degrees Fahrenheit.
- Scoop the dough into 2 tablespoon balls and add to a baking sheet lined with parchment paper, keeping enough space between each cookie.
- Bake for 12-16 minutes or until the edges are lightly golden brown. They will continue to firm as they cool.
- Let cool completely, then enjoy!
Notes
You can sub the quick oats for rolled oats, I just prefer the texture of quick oats!
Serving: 1cookie / Calories: 198kcal / Carbohydrates: 36g / Protein: 3g / Fat: 7g / Fiber: 2g / Sugar: 13g
