I guess you could say that I’m on a cookie binge lately. I really love cookies, but I don’t make them very much because I don’t really like to share, which always means more for me! – but also means, more for my thighs! If only “vegan” preceding “cookie” meant calorie-free, bland, and boring in our household; I’m afraid it’s quite the opposite.
I have been meaning to try to find a vegan oatmeal raisin cookie recipe, but haven’t really spent the time and effort until just the other day. Luckily for me I found a winner on the first try which doesn’t always happen. This is an amazing recipe: plump and sugary raisins, a little crispy where the brown sugar didn’t get fully mixed into the rest of the batter and still chewy on the second day. It’s a rich and hearty cookie, too, so you only really need one or two before you’re satiated.
Oatmeal Raisin Cookies
Note: I halved this recipe and it still yielded me 14 cookies. For bigger cookies or for two dozen normal sized cookies you can make the full recipe.
- 1 cup vegan butter, softened
- 1 cup packed brown sugar
- 3/4 cup sugar
- 2 teaspoons pure vanilla extract
- Egg replacer for 2 eggs (If using flax, you can mix 2 tablespoons ground flax seed with 6 tablespoons of hot water)
- 1-1/4 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups oats
- 1-1/2 cups raisins
- 1 cup chopped walnuts (optional)
Preheat oven to 350°F.
In a large mixing bowl, beat margarine, brown sugar, sugar, and vanilla until light and fluffy.
Add egg replacer eggs and beat until well blended.
In another bowl, combine flour, cinnamon, baking soda and salt. Gradually add to margarine mixture (or vice versa, which is what I did!) until well blended.
Stir in oats, raisins, and nuts (if using).
On a baking sheet lined with parchment paper (or a nonstick cookie sheet) drop the dough by 1/4 cupfuls (or large spoonfuls) and pat down slightly. Bake for 15-17 minutes or until edges begin to brown.
Let stand for 3 minutes before removing from baking sheet.
A lot of cookies allow for a ton of creativity, but these cookies are kind of fun with how much you can do. Maybe next time I’ll add in some peanut butter and/or peanuts, and substitute chocolate chips for the raisins. How do you make your cookies?