These Vegan Oatmeal Raisin Cookies are the perfect blend of sweet and cinnamon-spice! Made without eggs or dairy and easily made gluten free!
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 22 minutesminutes
Servings 17Cookies
Calories 112kcal
Author FoodFaithFitness
Ingredients
1CupQuick oats(97g)
3/4CupAll purpose flour or GF 1:1 flour(105g) * READ NOTES FOR GF
1tspCinnamon
1/2tspBaking soda
1/2tspSalt
6TbspVegan butter,softened to room temperature
6TbspCoconut or brown sugar
6Tbsp White sugar
1tspVanilla
1tspApple cider vinegar
1TbspAlmond milk
1/2CupRaisins
Instructions
Heat your oven to 350 degrees and line 2 cookie sheets with parchment paper.
In a medium bowl, whisk the flour, oats, cinnamon, baking soda and salt.
In a separate large bowl, beat the butter and sugars using an electric hand mixer until fluffy. Add the vanilla, vinegar and milk and beat again.
Stir the dry ingredients into the wet ingredients along with the milk. I find it's easiest to use your hands as the dough is thick.
Stir in the raisins.
Drop onto the prepared pan by heaping 1 Tbsp balls. Press out JUST slightly, you want the balls higher than they are round.
Bake until the edges are VERY lightly brown, about 12-13 mins. The cookies firm up on the pan A LOT.
Cool on the pan for 5-10 minutes until set and then transfer to a wire rack to cool completely.
DEVOUR
Video
Notes
*If you use a GF 1:1 flour, I recommend removing about 2 Tbsp as I found it works better this way. You may need to play with this depending on your flour.