Vegan Oatmeal Raisin Cookies

Name: Vegan Oatmeal Raisin Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 20
Ingredients: 1 tbsp ground flaxseeds; 2 1/2 tbsp water; 1/2 cup vegan butter, softened to room temperature; 1/2 cup light brown sugar, packed; 1/2 cup granulated sugar; 1 1/2 tsp pure vanilla extract; 1/2 tbsp molasses; 1 cup all purpose flour; 1 1/2 cup rolled oats; 1 tsp baking soda; 3/4 tsp ground cinnamon; 1/4 tsp salt; 3/4 cup raisins; 1/4 cup chopped walnuts, optional

By Nora · Nora CooksPublic

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Easy to make vegan oatmeal raisin cookies have chewy centers and slightly crisp edges. With brown sugar, molasses, oats, cinnamon and sweet raisins, these underrated cookies will soon become a family favorite!

Prep: 10 min
Cook: 13 min
Total: 23 min
Servings: 20

Vegetarian

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Recipe source

This recipe was taken from Vegan Oatmeal Raisin Cookies · by Nora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 20 people

Cooking for

1 tbspground flaxseeds
2.5 tbspwater
0.5 cupvegan butter, softened to room temperature
0.5 cuplight brown sugar, packed
0.5 cupgranulated sugar
1.5 tsppure vanilla extract
0.5 tbspmolasses
1 cupall purpose flour
1.5 cuprolled oats
1 tspbaking soda
0.75 tspground cinnamon
0.25 tspsalt
0.75 cupraisins
0.25 cupchopped walnuts, optional

Steps

1
Preheat the oven to 175°C and line two baking sheets with parchment paper or silicone liners.
2
Mix the ground flaxseed and water in a small bowl and set aside to make your flax egg.
3
In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter, brown sugar and granulated sugar for 1-2 minutes until creamy.
4
Mix in the flax egg, vanilla and molasses, scraping the sides of the bowl as needed.
5
Stop the mixer and add the flour, oats, baking soda, cinnamon and salt. Turn the mixer on low speed and mix until just combined. Stir in the raisins until fully incorporated.
6
Roll about 1.5-2 tablespoons of dough at a time into balls and place onto the prepared baking sheets, leaving a little room between each one. Slightly flatten each one; they will continue to spread out as they bake.
7
Bake for 12-14 minutes, until the tops of the cookies are set and the edges are golden brown.
8
Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. The cookies will firm up as they cool. Enjoy!
9
Cookies will keep at room temperature for 3-4 days in a covered container, or up to a week in the refrigerator. They also freeze well.

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Per portion

Calories: ~61.3 kcal
Protein: ~2 g
Fat: ~1.7 g
Carbs: ~19.6 g
Fiber: ~0.4 g
Sodium: ~30.9 mg

One ingredient still needs a USDA food link. pure vanilla extract, molasses, baking soda, raisins are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 20-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts
Wheat

Partial · 13/14 ingredients linked