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Plump raisins, hearty oatmeal, and scrumptious brown sugar all nestled correct proper right into a SOFT cookie? Ummm, signal me up! These vegan oatmeal raisin cookies are the final word phrase dairy-free maintain and are (arguably) healthful! Solely requiring easy components, you might whip up a batch of those cookies in beneath half-hour!

This publish was initially revealed in Could of 2018. Put up has been rewritten and new pictures have been added.

There are two varieties of individuals on this world. Individuals who LOVE oatmeal raisin cookies, and individuals who get upset after they mistake an oatmeal raisin cookie for a chocolate chip.

I’m all through the previous group. Oatmeal raisin cookies are filled with texture and have a splendidly candy, cinnamony fashion that’s merely irresistible. My guess is you’re an oatmeal raisin cookie lover too or else you wouldn’t be correct proper right here.

So let’s get to it!

Simple methods to Make Oatmeal Raisin Cookies

1. Begin by making the flax egg: Mix water and flooring flaxseed and let sit for 5-10 minutes. The combination will get gelatinous like a uncooked egg
2. Furthermore, soak your raisins! This helps to get them good and plump for the cookies.
3. Beat softened butter (on this case, vegan butter), sugars, and vanilla with a hand mixer till the combination is sweet and fluffy and resembles moist sand
4. Whisk dry components on the aspect, then slowly add to the moist combination, beating till merely blended.

Subsequent, it’s time to empty the raisins and pat them dry. Add them to the cookie dough together with the oats and fold into the cookie dough.

Kind the cookie dough into little mounds (I like utilizing a cookie scoop!) Put them onto a lined baking sheet and bake all through the oven set at 350F for 10-12 minutes.

1. Make sure you make the most of room temperature butter. By doing so, it creates cozy, fluffy cookies! SCIENCE is loopy, amiright?! Furthermore, in case you are baking with eggs make sure that these are room temperature as accurately.
2. Soak the raisins in water. Critically. Would you want plump, fats raisins in your cookies? Soaking them in water is essential. Notion me on the tip.
3. Not a fan of raisins in any case? Substitute with craisins!
4. Swap out all-purpose flour with a GF mix for a gluten-free cookie. Oats are naturally gluten-free, nonetheless make sure that to be taught the label to confirm they’re licensed.

Is there one factor extra satisfying than pulling aside a cozy, heat cookie from the oven? It doesn’t take a lot to make my coronary coronary coronary heart blissful.

Are you able to freeze oatmeal raisin cookies?

Constructive! Cookies usually are good freezer-friendly meals. Allow them to relax completely as rapidly as baked and put them in a freezer bag. They need to protect for 3-4 months.

In case you wish to freeze the cookie dough, I want to advocate forming them into little mounds on a cookie sheet and freezing them for a few hours. As rapidly as they’re frozen, change them to a freezer bag. When able to bake, put the frozen uncooked cookie mounds on a baking sheet and allow them to thaw (this takes just a few hours). Alternatively, you might pop them all through the fridge in a single day. As rapidly as they’re thawed, bake them primarily based totally on the directions!

Are vegan oatmeal raisin cookies healthful?

Eh, debatable. I actually really feel the entire thing is OK sparsely. There are positively worse factors within the market for you, nonetheless it’s a cookie. And in a cookie is sugar and fats. So use your judgment.

And if consuming ten cookies for breakfast is utilizing your greatest judgment, I help that.

Or consuming your entire uncooked cookie dough. I help that too.

In case you happen to tried this vegan oatmeal raisin cookie recipe, let me know all through the recommendations beneath and share {{a photograph}} utilizing #mindfulavocado. I’d wish to be all ears to from you! Should see extra recipes? Let’s get social! CONNECT WITH ME on Fb, Twitter, Instagram, or Pinterest to see what I’m at the moment cooking up!

• 2 flax eggs (2 Tablespoons flooring flax seed + 5 Tablespoons water)
• 1/2 cup vegan butter room temperature; I like Earth Steadiness
• 1/2 cup cane sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1.5 cups rolled oats
• 1 cup raisins

• Preheat oven to 350 ranges Fahrenheit. Line a baking sheet with a Silpat or parchment paper and put aside.

• Make flax eggs: Mix flooring flax and water. Stir accurately and place all through the fridge to set. It will seemingly be a gelatinous consistency when prepared.

• Soak raisins in water and put aside.

• Utilizing a hand mixer, beat butter, cane sugar, and brown sugar on medium-high velocity in an unlimited mixing bowl till consistency is fluffy and resembles moist sand.

• Add vanilla and flax eggs and beat for 3-5 seconds till merely blended.

• In a separate mixing bowl, mix flour, baking powder, cinnamon, nutmeg, and salt

• Slowly add dry combination to moist combination, beating the cookie dough till all components are utterly blended. Cookie dough should be thick and pliable. If the dough is simply too runny, attempt along with some flour. If the dough is simply too thick, attempt along with a small quantity of water

• Drain raisins and absorb extra water with a kitchen towel.

• Utilizing a rubber spatula, stir rolled oats and raisins into the cookie dough.

• Utilizing a cookie scoop or spoon, spoon out the cookie dough and drop onto the baking sheet. Gently press the tops down.

• Bake for 10-12 minutes till golden brown spherical edges.

• Take away from oven and let cool for 1-2 minutes. Swap cookies to a cooling rack.

To freeze cookies:

1. Let the cookies cool completely and alter to a freezer bag or container.

To freeze cookie dough:

1. Drop cookie dough onto a baking sheet lined with parchment paper.
2. Place all through the freezer for a few hours.
3. Swap uncooked and frozen cookie mounds to a freezer bag.
4. When able to bake, place on a cookie sheet and let thaw at room temperate for lots of hours or all through the fridge in a single day.
5. Bake primarily based totally on directions!

Serving: 1cookie, 1.5 inch in diameter | Vitality: 98kcal | Carbohydrates: 17.4g | Protein: 1.7g | Fats: 2.5g | Saturated Fats: 1g | Ldl ldl ldl cholesterol: 3mg | Sodium: 53mg | Potassium: 73mg | Fiber: 1.2g | Sugar: 7.7g | Calcium: 10mg | Iron: 0.9mg

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