Description
These Vegan Oatmeal Raisin Cookies are a delightful treat that’s perfect for anyone looking for a dairy-free and egg-free dessert option. Packed with wholesome oats, sweet raisins, and a hint of cinnamon, these cookies are both delicious and satisfying.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup coconut oil (melted)
- 1/2 cup brown sugar (packed)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
Add-Ins:
- 1/2 cup raisins
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven: Heat your oven to 350°F and line a baking sheet with parchment paper.
- Prepare flax egg: In a small bowl, combine ground flaxseed and water to make a flax egg. Let it sit for 5 minutes to thicken.
- Mix dry ingredients: In a large bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
- Combine wet ingredients: In another bowl, mix melted coconut oil, brown sugar, maple syrup, vanilla, and the flax egg.
- Mix wet and dry: Add the wet mixture to the dry ingredients and stir until a dough forms.
- Add raisins and walnuts: Fold in the raisins and walnuts if using.
- Bake: Scoop dough onto the baking sheet, flatten slightly, and bake for 10–12 minutes until golden.
- Cool: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, slightly underbake and let them finish setting on the baking sheet.
- Swap raisins for dried cranberries or chocolate chips for variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
