Who’s ready for Oatmeal and Raisin Cookies? This easy recipe delivers sweet, chewy oatmeal cookies every time (and they’re also vegan!).
- 1 tablespoon ground flax seeds
- 3 tablespoons oat milk
- 1/2 cup vegan butter, softened
- 1/2 cup brown sugar
- 1/4 cup turbinado sugar (granulated sugar)
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 3/4 cup all-purpose flour or 1:1 gluten-free flour
- 3/4 cup raisins
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- Pinch of salt
- Prepare flax egg by mixing together ground flax seed with oat milk. Set aside to thicken.
- Into a mixing bowl add softened vegan butter, brown sugar and turbinado sugar. Using a stand mixer, hand mixer or whisk, cream the ingredient together until well combined. Next mix in the flax egg and vanilla extract.
- Mix the the dry ingredients together in a separate bowl: rolled oats, flour, raisins, cinnamon, baking powder and salt. Then tip the dry ingredients into the bowl of wet ingredients (the vegan butter/sugar mixture), and use a wooden spoon or spatula combine.
- Place the bowl of oatmeal cookie dough into fridge and let it chill for 30 minutes. (See Notes)
- Preheat the oven to 350F/175C and line two cookie sheets with parchment paper or silicone baking mat. (See Notes)
- Remove the oatmeal cookie dough from the fridge, then start shaping the cookies. to do this, start by sopping up the mixture with a spoon and rolling it into small balls (see photo example in post above, the balls need to be about the size of an unshelled walnut). Place the cookie dough balls out on the prepared cookie sheets, leaving enough space between the dough balls to spread during baking (about 1 inch / 2.5cms each side).
- Place the cookies dough balls into the oven and bake for 15-17 minutes, until the edges just start to turn golden.
- Remove the cookies from the oven, let them cool for about 5 minutes. Then transfer them to a wire rack so they can finish cooking.
Store cookies in an airtight container on the counter, and consume within 3 days.
- 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.
- 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.
Keywords: oatmeal cookies with raisins, oatmeal cookie recipe, oatmeal cookie easy, oatmeal cookie vegan, The Plant Riot