Vegan Oatmeal Raisin Cookies
A comforting and delicious oatmeal cookie
24
cookies
Equipment
- Mixing Bowl x 2
- Electric Whisk
- Baking Sheets and Paper
Ingredients
- 1¼ cups Oatmeal - coarse
- 6 tbsp Brown Sugar - soft
- ⅙ cup White sugar
- ¾ cup Plain Flour - or Gluten Free
- ½ tsp Salt
- ¼ tsp Baking Powder
- 1 tsp Cinnamon
- 100 g Butter - vegan
- 1 tbsp Maple Syrup
- ½ tbsp Ground Flaxseed - whisked with 1 tbsp water
- 1 tsp Vanilla Extract
- 1 cup Raisins
- Orange Zest - optional
Instructions
- Preheat oven to 180c.
- In a bowl, sieve together the flour, cinnamon, salt and baking powder. Add 1 cup of the oatmeal and mix.
- In a blender, process the white and brown sugars, along with remaining ¼ cup of the oatmeal, until fine.
- In a large bowl using hand whisk or food mixer, blend butter and maple syrup. Then add the blended oatmeal/sugar mixture in two lots until blended. Add flax egg and vanilla, mix for another minute.
- Incorporate the dry ingredients in two lots until thoroughly mixed, then, using a wooden spoon, fold in the raisins The mixture will be pretty stiff at this point.
- Roll the mixture into balls, you can make them as large or as small as you like, I like to make them slightly smaller than golf balls. Place them onto a lined baking sheet and flatten them down. They won’t spread out much during baking, so again you can choose to make them as chunky or flat as you want.
- Bake for between 10-12 minutes or until just turning light golden. Don’t overbake!Cool on a wire rack, then eat!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.