Vegan Oatmeal Raisin Cookies Food

HEALTHY VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat an oven to 350º F and line a baking sheet with a silicone baking mat or parchment paper.
• In a large mixing bowl, combine dry ingredients & mix well (oats, flour, baking soda, salt, cinnamon).
• Add the wet ingredients & mix well (applesauce, vanilla, maple syrup, & soy milk) and mix well.
• Add the raisins & coconut and combine.
• Make about 1- 1 1/2 inch balls and place on the baking mat leaving enough space in between. Makes about 20 cookies. Then wet your fingers and mash each ball flat into a cookie shape.
• Bake for 15 minutes. Let cool for at least 10 minutes. Store cookies in an airtight container the refrigerator for up to 5 days.

VEGAN OATMEAL RAISIN COOKIES

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.

GLUTEN-FREE VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350° F.
• In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
• In a separate bowl, whisk together the oats, flour, cinnamon, baking soda and salt.
• In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.
• Gradually add the flour mixture until just combined. Add the raisins and stir to thoroughly combine.
• Using a 2 tablespoon measure, place cookie dough onto Silpat or parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.

VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350°F (180°C).
• Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
• Add maple syrup, molasses and vanilla extract and mix in.
• In a separate bowl add rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon and mix together.
• Add the dry ingredients in with the wet and mix with a spoon into a crumbly cookie dough.
• Add in the soy milk and mix again. Your dough should be very thick, but you should be able to roll it into a ball and have it stick together perfectly at this stage. If not, add a tiny bit more soy milk.
• Add in the raisins and chopped walnuts and mix in.
• Roll the dough into balls and place them evenly onto a parchment lined baking tray. Aim to get around 20 cookies. Try to ensure the raisins are spread out in the cookie dough so that you don't end up with some cookies having no raisins and some cookies having a lot of raisins.
• Place into the oven and bake for 12 minutes. The tops will be golden brown and the edges will be firm, but the cookies will still be very soft in the middle.
• Let the cookies cool and firm up directly on the tray.

VEGAN OATMEAL COOKIES

Steps:

• Preheat oven to 350˚F and line a baking sheet with parchment paper.
• In a small bowl, mix the flaxseed and water together. Set aside and allow flax seed to absorb the liquid.
• In a medium bowl, whisk the flour, baking soda, cinnamon, and salt together.
• In a large bowl with an electric mixer, beat the butter and sugars at a medium speed until light and fluffy.
• Add vanilla, and the flax mixture to the bowl, and mix until incorporated.
• Slowly add the flour mixture to the bowl, mixing until each addition has been incorporated, scraping the sides as needed.
• Mix in oats and raisins until evenly distributed in the dough.
• Using a cookie scoop, drop 2 tablespoon balls of dough onto a prepared baking sheet. Bake for 10 - 11 minutes, or until the dough has just set on the top.
• Remove from oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.

VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
• Soak 1/2 cup of the raisins in warm water for at least 10 minutes. Drain and reserve 1/4 cup of the soaking liquid.
• Meanwhile, pulse 3/4 cup of the oats in a blender or food processor until finely ground and powdery. (Do not wash the food processor)
• In a large bowl, whisk together oat flour, baking powder, cinnamon, nutmeg and salt; set aside.
• Combine raisins and 1/4 cup of the soaking liquid in the food processor.
• Pulse to chop, then purée until smooth.
• Add cashew butter and vanilla and purée until creamy.
• Add raisin mixture, remaining 1/2 cup whole raisins and remaining 1/4 cup oats to oat mixture. Stir thoroughly until all of the oat flour is absorbed.
• Drop heaping teaspoons of dough on the prepared baking sheets, spacing cookies about 1 inch apart. Gently flatten each cookie with the back of a spoon.
• Bake until cookies are lightly browned on the bottom, 10 to 12 minutes.
• Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let cool completely.
• Cookies will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 weeks.

VEGAN OATMEAL COOKIES (GF)

Steps:

• Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
• In a large mixing bowl, stir together almond flour, oats, gluten-free flour, raisins, baking powder, cinnamon, salt, and brown sugar.
• In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, which will take much longer) until light and fluffy and loose peaks have formed. (Add 1/8 tsp cream of tartar to help them along if not whipping.)
• To the aquafaba, add the almond butter and oil and beat or whisk to combine. (The mixture will deflate a little - that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If not baking immediately, cover and chill in the refrigerator for up to 2-3 days (the cookies will develop a bit more flavor and slightly firmer texture if the dough chills, but chilling this long is not necessary).
• Scoop dough into roughly 2-Tablespoon amounts (I like this scoop) and place on prepared baking sheet with about a 1-inch gap in between each cookie to allow for spreading. Press down slightly with your palm to form a disc. Then use fingers to tuck in any raisins that might be sticking out. There should be about 12 cookies.
• Bake for 12-14 minutes, or until the edges are slightly golden brown and they've puffed up and expanded a bit. Remove from oven and let cool for 5 minutes on the pan before enjoying (they will continue firming up as they cool).
• Store leftovers in a loosely sealed container at room temperature up to 2-3 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooled to help retain their crispy exterior. These are so delicious when warm and dipped in homemade almond milk or a chai latte!

OATMEAL RAISIN COOKIES - VEGAN

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.