Ingredients
- 1 cup quick-cooking oats
- 3/4 cup all-purpose flour or GF 1:1 flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons vegan butter, softened to room temperature
- 6 tablespoons coconut or brown sugar
- 6 tablespoons white sugar
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 1 tablespoon almond milk
- 1/2 cup raisins
Instructions
- Heat your oven to 350°F 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. 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-tablespoon 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.
