Oatmeal Raisin Cookies
These soft and chewy vegan oatmeal raisin cookies are warmly spiced, naturally sweetened, and packed with wholesome ingredients for the perfect nostalgic treat.
Servings: 20 Cookies
Equipment
- Stand Mixer or Electric Mixer Optional
- Mixing Bowls
- Baking Sheets
Ingredients
- 1 tbsp Ground Flax Seeds
- 3 tbsp Water
- ½ cup Vegan Butter Softened to room temperature
- ½ cup Brown Sugar Lightly packed
- ½ cup Cane Sugar
- 1½ tsp Vanilla Extract or Vanilla Bean Paste
- ½ tbsp Blackstrap Molasses
- 1 cup AP Flour Can use a 1:1 Gluten-Free flour here, I have had success with both
- 1½ cups Oats Gluten-Free, if needed
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- ¼ tsp Sea Salt
- ¾ cup Raisins
- ¼ cup Walnuts Optional and roughly chopped
Instructions
- Place the raisins in a bowl and cover with boiling water. Set aside and let soak while making the cookies. This will make the raisins extra plump and juice in the cookies!
- Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone baking mats.
- Mix the ground flaxseed and water in a small bowl and set aside to make your flax egg. Let this rest for at least 5 minutes
- In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter, brown sugar, and granulated sugar for 1 to 2 minutes until creamy.
- Mix in the flax egg, vanilla, and molasses, scraping the sides of the bowl as needed.
- Drain the raisins and gently pat dry.
- Stop the mixer and add the flour, oats, baking soda, cinnamon, and salt. Turn the mixer on low speed and mix until just combined. Stir in the raisins until fully incorporated.
- Using a 1½ Tablespoon cookie scoop, scoop a cookie and place on the prepared baking sheet. Make sure to leave a little room between each cookie as they will spread while baking. Note you can freeze this as cookie dough here. Just the sheet pans with the dough in the freezer. Then when ready to make, thaw and cook according to instructions.
- Slightly flatten each dough ball so they will bake evenly.
- Bake for 10 to 12 minutes, until the tops of the cookies are set and the edges are golden brown. The cookies will still be soft but take them out! They will continue to bake and firm up while cooling. Please do not overbake!
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack for an additional 10 minutes. The cookies will firm up as they cool.
- These cookies will keep at room temperature for 5 to 7 days in a covered container. They also freeze well, place the baked cookies in an airtight container, and freeze for up to 3 months.