Description
These Easy Vegan Oatmeal Raisin Cookies are a delightful and wholesome treat perfect for anyone craving a plant-based sweet snack. Made with vegan butter, flax egg, rolled oats, and plump raisins, they offer a wonderfully chewy texture combined with warm cinnamon spices. The recipe is simple to follow, yielding soft, perfectly baked cookies that can be enjoyed fresh or stored for later.
Ingredients
Scale
Wet Ingredients
- 150 g vegan block butter (room temperature)
- 100 g soft brown sugar
- 100 g granulated sugar
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes)
- 1 tablespoon vanilla extract
Dry Ingredients
- 175 g plain flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
Add-ins
- 100 g rolled oats
- 100 g raisins
Instructions
- Preheat Oven: Preheat your oven to 180°C (356°F) and line the base of two baking trays with parchment paper to prevent sticking and ease cleanup.
- Cream Butter and Sugars: In a large mixing bowl, whisk the vegan butter with an electric mixer or stand mixer for 1-2 minutes until light and fluffy. Add both the soft brown sugar and granulated sugar, then continue beating for a couple more minutes to fully cream the sugars into the butter.
- Add Wet Flavorings: Incorporate the prepared flax egg and vanilla extract into the mixture, whisking well to combine all wet ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, mix together plain flour, baking soda, baking powder, sea salt, and ground cinnamon. Gradually add these dry ingredients into the wet mixture, folding with a spatula until a dough forms that holds together.
- Fold in Oats and Raisins: Stir in the rolled oats and raisins, ensuring they are evenly distributed through the cookie dough for texture and sweetness.
- Shape Cookies: Use an ice cream scoop or cookie scoop to portion out dough balls onto the lined trays, spacing them at least 2 inches apart to allow spreading during baking.
- Bake: Place the trays in the preheated oven and bake for 12-14 minutes until the edges are golden and centers are set but still soft.
- Cool and Shape Edges: Remove trays from oven and let cookies cool on the trays for about 5 minutes. While still warm, use a large cookie cutter to round off the edges for a neat shape.
- Transfer to Cooling Rack: Carefully slide the parchment paper with cookies onto a wire rack and allow them to cool completely for 15-20 minutes until they reach room temperature.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to one week or freeze for up to three months for longer preservation.
Notes
- Note 1: Ensure vegan butter is softened to room temperature for easy creaming.
- Note 2: Granulated sugar can be substituted with coconut sugar for a different flavor profile.
- Note 3: The flax egg acts as a vegan binder; prepare by mixing ground flaxseed with water and letting it sit until gelled.
- Cookies will be soft when taken out of the oven but will firm up as they cool.
- Using parchment paper helps to prevent sticking and eases the process of transferring cookies to a cooling rack.
