This easycookie recipe delivers perfect sweet treats every time (yes, they’re also vegan!). Each one is slightly crisp on the outside and soft and chewy on the inside. What’s more, you get in every bite, giving the cookies a sweet, fruity accent. In short, this recipe is oatally awesome!
Let’s Get Started!
Get ready to mix up theraisin cookie batter by whipping up a flax egg. To do this, stir 1 tablespoon of into 3 tablespoons of (or another plant milk). Rest this mixture for about 5 minutes to thicken.
Flax eggs are essential in our vegan baking recipes in general. They contain soluble fiber that forms a gel when dissolved in water. This gel helps fats blend with liquid ingredients, add structure, and gives dough some rise. We used instead of water to give the flax egg a little more flavor.raisin cookies, and in
While your flax is thickening, cream the, , and turbinado sugar together in a bowl. You can use a stand mixer, hand mixer, or even a whisk for this. After that, mix in the flax egg and .
Mix the Dough
Now mix all the dry ingredients in a separate bowl: oats, flour,, , and . Next, add the dry ingredients and blend with a or spatula. With that done, put the cookie dough in the fridge and let it chill for 30 minutes. This step makes sure the butter doesn’t melt in the oven too quickly, which makes the batter spread out too much.
Tip: chilling the dough is essential, but don’t chill it too much. If it goes rock hard, you won’t be able to work the dough, and the cookies won’t spread enough. If you’ve over-chilled the mixture, let it sit at room temperature until it’s soft but still a little cool.
How to Shape the Cookies
To shape theand raisin cookie mix, start scooping up the mixture with a spoon and rolling it into small balls (about the size of an unshelled ). Lay these pre-cookies out on a baking tray lined with or a silicone mat. The most important thing here is to leave enough space between the dough balls (about an inch each side). Otherwise, they’ll all join up into a single mega-cookie!
Get the cookies into the oven as quickly as possible and bake at 350F/175C. Be careful here – cook for 10-12 minutes and then take them out. They may seem a little soft, but trust me – they’ll continue cooking while they cool.
Note: everyone’s oven is a little different. If your cookies aren’t slightly golden brown and too soft for you, leave them in the oven for another minute or two next time. If they come out hard and crunchy, reduce the bake time instead.
After you remove the cookies from the oven, let them cool for about 5 minutes. Then transfer them to a wire rack so that they finish cooling evenly. The easiest way to do this is to slide the whole piece of baking paper orover with the cookies on top.
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