Vegan Oatmeal Raisin Cookies
Flavourful and chewy one-bowl vegan oatmeal raisin cookies that are done in under 30 minutes! With a soft center, crisp edges and just the right thickness!
Ingredients
- 1 tsp almond powder
- 35 g neutral oil, (grapeseed, canola, vegetable...)
- 35 g plant based milk
- 55 g brown sugar
- 25 g white granulated sugar, make sure it’s vegan
- 1 tsp cornstarch
- ½ tsp vanilla extract or paste
- ¼ tsp baking soda
- ⅛ tsp baking powder
- ⅛ tsp salt
- ⅛ tsp cinnamon
- 60 g all-purpose flour
- 85 g old fashioned rolled oats
- 30 g dried raisins
Instructions
- Preheat your oven to 180°C/350°F, sprinkle the almond powder on a baking sheet and toast it for around 8 minutes. Keep an eye on it as it burns easily. Then set aside to cool.
- In the meantime, in a medium-sized bowl whisk together the oil, milk, sugars, cornstarch, vanilla, baking soda, baking powder, salt and cinnamon.
- Whisk in the slightly cooled almond powder and line the baking sheet with parchment or a silicone baking mat.
- Stir in the flour and once it’s almost all incorporated, add in the oats and raisins and stir until an even dough forms. Avoid overmixing to prevent tough cookies.
- Scoop 35-40 g balls onto the lined baking sheet and bake for 10-12 minutes until the edges are golden. They might look underbaked but avoid overbaking them as they’ll get too crunchy as they cool.
- Let them set on the baking sheet for about 1 minute before transferring to a wire rack to cool completely.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- The dried raisins can be replaced with chocolate chips, nuts, cranberries or omitted altogether.
- They can be kept in an airtight container for up to 5 days at room temperature, but they’ll probably lose their crisp outer edge.