4 INGREDIENT NO BAKE CHEWY OATMEAL RAISIN COOKIES (GLUTEN-FREE, VEGAN, DAIRY-FREE, PROTEIN-RICH)
4 Ingredient No Bake Chewy Oatmeal Raisin Cookies (V, GF): an easy recipe for delightfully chewy no bake cookies bursting with raisins and cinnamon flavor! Vegan, Gluten-Free, Dairy-Free.
Provided by Demeter | Beaming Baker
Categories No Bake
Number Of Ingredients 5
Steps:
- Line a baking sheet with wax paper or parchment paper. Set aside.
- In a large, microwave-safe bowl, add almond butter and maple syrup. Whisk together until well mixed.
- Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out and become fluffy (about 4-7 rounds). Whisk in between heating increments. *Stovetop instructions in Notes.
- Add oats, raisins, and cinnamon, if using, to the almond butter mixture. Stir and fold until thoroughly combined.
- Using a 2-tablespoon cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Using a fork, flatten cookies to desired thickness.
- Chill in the freezer for 15-25 mins, until firm. Enjoy! Storing instructions below.
VEGAN OATMEAL RAISIN COOKIES
I made these for a friend of mine and she loved them! The cookies have a crisp edge and soft, chewy center. Delicious vegan comfort cookies made with soy milk!
Provided by spwallace35
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat shortening, brown sugar, white sugar, and vanilla extract together in a large bowl until smooth. Mix in soy milk until well combined.
- Mix flour, cinnamon, baking soda, salt, and nutmeg together in a separate bowl. Pour over the sugar mixture and mix well. Fold in oats, walnuts, and raisins; cookie dough will be thick.
- Scoop out tablespoon-sized balls of dough and drop onto cookie sheets. Press down slightly to flatten cookies.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 2 minutes before removing to cooling racks.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 19.8 g, Fat 6.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 54.1 mg, Sugar 11.4 g
NO-BAKE OATMEAL RAISIN COOKIES
From April Ashcroft's book titled "Whole Food Goodness." You can grind the oats in a coffee grinder or probably a Magic Bullet or something.
Provided by Anabanna
Categories Grains
Time 25m
Yield 15 cookies
Number Of Ingredients 6
Steps:
- Whirl rolled oats in food processor if needed to make fine flakes, then empty into a large bowl. Add seeds, ground almonds, raisins with soak water adn cinnamon to food processor and grind to a dough-like consistency. Add to oats and mnis well. Drop by spoonful onto a plate. Leave in balls or smash with a fork. Let chill until firm.
OATMEAL RAISIN COOKIES - VEGAN
From Joy of Vegan Baking. These are AMAZING!! In this recipe, the eggs are replaced with ground flax seeds. When using ground flax seed to replace eggs in a baking recipe, the ratio is always 1 TBSP flax seed to 3 TBSP water. Ground flax seed has a bit of a nutty flavor and it is best used in recipes like pancakes, waffles, muffins, breads and oatmeal cookies, and as an added bonus, flax seeds are the most concentrated source of omega-3 fatty acids.
Provided by Kozmic Blues
Categories Dessert
Time 25m
Yield 3 1/2 dozen
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Spray cookie sheets with non stick spray.
- In a blender, or using a wisk, whip together the flax seed and water until thick and creamy.
- Cream together margarine, sugars, vanilla and flax seed mixture until well blended.
- I another bowl mix flour, oat bran, baking soda, baking powder, salt, cinnamon and nutmeg.
- Add to the wet ingredients, and mix until well blended and smooth.
- Stir in rolled oats and raisins until thoroughly combined.
- Use a tablespoon to scoop up dough and lighty press cookies to form about 1/2" thick rounds.
- Bake cokies until golden brown, about 12-15 minutes.
- Remove from oven and let cool 3 minutes on the cookie sheet before transfering to wire rack to cool.
Nutrition Facts : Calories 1324.7, Fat 34.1, SaturatedFat 6.7, Sodium 1023.5, Carbohydrate 245.6, Fiber 13.7, Sugar 131.8, Protein 20.4
OATMEAL COOKIES (RAW VEGAN)
We all love this recipe, especially my 6 year old daughter. We often have these for breakfast, so much better for you than processed cereals. This recipe is inspired by Juliano's recipe, but is quite different.
Provided by Debra1113
Categories Breakfast
Time 12h20m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Put oat groats in food processor and grind until fine. Transfer to a mixing bowl.
- Put almonds in food processor and pulse a few times to chop them until just coarsely chopped. Transfer to bowl with the oats.
- Add raisins and agave nectar to bowl and mix everything well.
- Grind cashews in coffee grinder, and use this to coat your palms as you handle the cookie batter.
- Take small chunks of dough and flatten into rounds on the mesh sheet of a dehydrator tray.
- Dehydrate for about 12 hours on 110 degrees. Dehydrating time needed will vary according to how thick you've made the cookies, and the desired chewy/crunchy-ness. :).
Nutrition Facts : Calories 169.8, Fat 6.1, SaturatedFat 0.8, Sodium 38.9, Carbohydrate 24.2, Fiber 3.7, Sugar 4, Protein 6.2
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