Vegan Oatmeal Raisin Cookies
Serves | 20-24 |
Prep time | 10 minutes |
Cook time | 10 minutes |
Total time | 20 minutes |
Dietary | Vegan, Vegetarian |
Meal type | Dessert |
Misc | Child Friendly, Pre-preparable |
Ingredients
- 1 1/4 cup quick oats
- 1/2 cup whole wheat flour
- 1 tablespoon cornstarch
- 1/2 teaspoon aluminum-free baking powder (I use Rumford.)
- 1/4 teaspoon salt
- 3/4 cups sugar
- 1/3 cup vegan margarine (I use Earth Balance.)
- 1 teaspoon vanilla extract
- 2 1/4 tablespoons cold almond milk (or other non-dairy milk)
- 1/4 cup walnuts (finely chopped)
- 1/3 cup raisins
- 1 pinch cinnamon or cardomom (optional)
Directions
Step 1 | |
Preheat oven to 350 degrees Fahrenheit. | |
Step 2 | |
In a bowl, combine oats, flour, cornstarch, baking powder, and salt. | |
Step 3 | |
In a second bowl, combine sugar and margarine with fork, whisk, or beater until well incorporated. Add almond milk, vanilla, walnuts, and raisins, and mix gently. | |
Step 4 | |
Fold wet ingredients into the dry ingredients until a soft dough develops. | |
Step 5 | |
Use a heaping tablespoon sized scoop to place approximately 20-22 dough balls on 2 lined cookie sheets. Flatten each mound just slightly with your fingers or a spoon. | |
Step 6 | |
Bake at 350 degrees F for 9-12 minutes, or until a very slightly golden brown rim is forming around the edges of your cookies. | |
Step 7 | |
Allow cookies to cool for a few minutes before lifting off of the baking sheets. | |
Step 8 | |
Once cooled, cookies can be stored for up to a week in an airtight container at room temperature. |
Note
Recipe adapted from "Apricot Oatmeal Cookies" from Cooking for Two With the Micheff Sisters: A vegan Vegetarian Cookbook.