Dessert - Oatmeal raisin cookies recipe vegan
Author: Donald Boyda
These Vegan Oatmeal Raisin Cookies are delicious soft and chewy breakfast cookies filled with oats and raisins These classic gluten-free cookies get natural sweetness from rehydrated raisins. 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.
Vegan Oatmeal Raisin Cookies
These Vegan Oatmeal Raisin Cookies are delicious soft and chewy breakfast cookies filled with oats and raisins
Provided by: Carine Claudepierre
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 12
Provided by: Carine Claudepierre
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- 1 tablespoon Flaxmeal
- 2 1/2 tablespoons Water (lukewarm)
- 1 cup All-Purpose Flour
- 1 1/2 cup Old-Fashioned Rolled Oats
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt (if vegan butter is unsalted)
- 1/2 cup Vegan Butter (softened)
- 1/2 cup Soft Brown Sugar
- 1/4 cup White Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Raisins
Nutrition:
- Serving Size: 1 cookie
- Calories: 222.1 kcal
- Carbohydrate: 37.7 g
- Protein: 2.9 g
- Fat: 7.2 g
- Saturated Fat: 1.7 g
- Trans Fat: 0.04 g
- Sodium: 162.1 mg
- Fiber: 2.3 g
- Sugar: 13.2 g
- Unsaturated Fat: 4.8 g
- Prepare the flax egg, in a small bowl, whish flaxseed meal, and water. Set aside 10 minutes or until a gel-like texture forms.
- In a large mixing bowl, stir together flour, oats, cinnamon, baking soda, and salt.
- In another bowl, add softened vegan butter, brown sugar, and sugar. Beat with an electric beater or paddle attachment of a stand mixer until creamy and smooth - about 90 seconds.
- Add flax egg and vanilla extract and stir few seconds until incorporated.
- Stir the dry ingredients into the bowl until a creamy cookie batter forms. Stir in raisins.
- Cover bowl and store cookie dough for 30 minutes in the fridge.
- Preheat the oven to 350°F (180°C). Line one or two cookie sheets with parchment paper, and lightly grease with coconut oil or vegan butter. Set aside.
- Scoop out 2 tablespoons of batter, roll between lightly greased hands into a ball, and place onto the prepared cookie sheet. Press them slightly with your hand to flatten.
- Repeat with the remaining cookie dough, leaving some space between each ball as the cookies expand in the oven.
- Bake in the center rack of the oven for 15-18 minutes or until golden brown and crispy on the edges.
- Cool down on the cookie sheet for 10 minutes, they are still soft, hot, and that's normal, they firm up as they cool down. When easy to handle, slide a spatula under each cookie and transfer them to a wire rack before eating.
- Storage
- Store up to 3 days at room temperature or 4-6 days in the fridge in a sealed cookie jar. Freeze in zip-lock bags and thaw at room temperature the day before.
Vegan Oatmeal Raisin Cookies
These classic gluten-free cookies get natural sweetness from rehydrated raisins. To vary the flavor, add chopped nuts or other dried fruits.
Total time: 60 minutes
Yields: 2 items
Number of ingredients: 8
Total time: 60 minutes
Yields: 2 items
Number of ingredients: 8
Ingredients:
- 1 cup gluten-free rolled oats, divided
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup no-salt-added cashew butter
- 1 teaspoon pure vanilla extract
- 1 cup raisins, divided
Nutrition:
- Calories: 70 calories
- Fat: 3 grams
- Saturated Fat: 0.5 grams
- Cholesterol: 0 milligrams
- Sodium: 45 milligrams
- Carbohydrate: 9 grams
- Protein: 2 grams
- 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 Raisin Cookies
These Vegan Oatmeal Raisin Cookies are deliciously soft and chewy, and will just melt in your mouth. They have a caramelly centre and are loaded with juicy raisins. Quick and easy to make cookies that are ready in only 20 minutes.
Provided by: NATALIA @ SIMPLE GREEN RECIPES
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 12 servings
Number of ingredients: 10
Provided by: NATALIA @ SIMPLE GREEN RECIPES
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 12 servings
Number of ingredients: 10
Ingredients:
- ½ cup vegan block butter, (at room temperature)
- ½ cup brown sugar
- ¼ cup agave syrup
- 1 teaspoon vanilla extract
- 1 ½ cup rolled oats
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup raisins, (small and seedless)
Nutrition:
- Calories: 146 kcal
- Carbohydrate: 17 g
- Protein: 2 g
- Fat: 8 g
- Saturated Fat: 1 g
- Trans Fat: 1 g
- Sodium: 153 mg
- Fiber: 1 g
- Sugar: 3 g
- Unsaturated Fat: 6 g
- Serving Size: 1 serving
- To make the cookies: preheat oven to 350ºF / 180ºC. Line a baking sheet with parchment paper, don’t grease it.
- Add the butter and the sugar to a medium bowl or the bowl of your stand mixer, and beat for about 1 minute until soft and fluffy.
- Add in the agave syrup and vanilla, mix until combined.
- Add the rolled oats and mix again.
- Sift in the flour, baking soda, cinnamon and salt. Mix everything together until evenly distributed. Don’t over mix.
- Fold in the raisins.
- Using a cookie scoop, scoop the cookie dough. Alternatively, you can roll the dough into golf sized balls using your hands. Place them well spaced apart on the baking sheet.
- Bake for 13-15 minutes, or until they are golden brown. Remove from oven. They will still be very soft and look underbaked, it’s normal, don’t worry. They will set as they cool.
- Allow the cookies to cool on the baking sheet completely.
Oatmeal Raisin Cookies
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
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 3 servings
Number of ingredients: 15
Provided by: Kozmic Blues
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 3 servings
Number of ingredients: 15
Ingredients:
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup margarine, non-hydrogenated (I use Earth Balance)
- 1 1/2 cups brown sugar (light or dark)
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour, unbleached
- 1/2 cup oat bran
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg, freshly ground
- 3 cups rolled oats
- 1 cup raisins
Nutrition:
- Calories: 1324.7 calories
- Fat: 34.1 grams
- Saturated Fat: 6.7 grams
- Cholesterol: 0 milligrams
- Sodium: 1023.5 milligrams
- Carbohydrate: 245.6 grams
- Fiber: 13.7 grams
- Sugar: 131.8 grams
- Protein: 20.4 grams
- 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.
