Vegan Oatmeal Raisin Cookies

Why This Recipe Works:

• This recipe offers a delicious vegan twist on the classic oatmeal raisin cookie, ensuring everyone can enjoy this beloved treat.
• By using plant-based ingredients, such as vegan butter and flaxseed meal, these cookies achieve the perfect texture and flavor without the need for dairy or eggs.
• The combination of oats, raisins, and warm spices creates a comforting and satisfying cookie experience that’s suitable for vegans and non-vegans alike.

Ingredients:

• 1 tablespoon ground flaxseed meal
• 2 tablespoons water
• 1/2 cup vegan butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups rolled oats
• 1/2 cup raisins

How to Make This Recipe:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a small bowl, mix together the ground flaxseed meal and water. Let it sit for 5 minutes to thicken, creating a flax “egg”.
3. In a large mixing bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy.
4. Stir in the flax “egg” and vanilla extract until well combined.
5. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the rolled oats and raisins until evenly distributed throughout the dough.
8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQs):

• Can I use a different egg replacer instead of flaxseed meal? Yes, you can use other vegan egg replacers such as chia seeds, mashed banana, or applesauce.
• Can I substitute raisins with other dried fruit? Absolutely! Feel free to use dried cranberries, chopped dates, or any other dried fruit you prefer.

Expert Tips:

• To ensure the cookies have the right texture, do not overmix the dough.
• For extra flavor, you can add a dash of nutmeg or cloves to the dough along with the cinnamon.
• If you prefer softer cookies, slightly underbake them and allow them to cool completely on the baking sheet before transferring them to a wire rack.

How to Store This Recipe:

• Store the cooled cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. They can be stored in the freezer for up to 3 months. To thaw, simply leave them at room temperature for a few hours or overnight.