Vegan Oatmeal Raisin Cookies
Hello & Happy Thursday!!
If there is one cookie that remains to be iconic, it’s the oatmeal raisin cookie. However, it’s one of those cookies either you love or you hate and if you’ve had a bad one chances are.. you probably hate it lol. With today be National Raisin Day, it seemed like the perfect opportunity to explore this staple cookie and make a vegan version!
Believe it or not, the last time I made an oatmeal raisin cookie, with perhaps in home economics in high school. That long ago! Needless to say I was psyched to reinvent this cookie to be vegan friendly, and I’m just so glad I did.
What’s fab about this vegan version, is just everything! It’s fairly quick, easy, doesn’t feature any fancy vegan ingredients, it mirrors the traditional variety exactly, has a buttery soft texture, is packed with oats and golden raisins, they are perfect for any season, can easily be made in bulk, you could add in chocolate chips if desired, the applesauce serves as your vegan egg, and they are just too good!
If you’re looking to revisit this classic cookie, I promise, you’ll love these vegan Oatmeal Raisin Cookies!!
Why this recipe is great:
Perfect for any season
Packed with oats and golden raisins
Mirrors the traditional variety exactly!
Eat Drink Shrink
Yields 8 large cookies
35 minPrep Time
15 minCook Time
50 minTotal Time
- 1 cup flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup applesauce
- 1 teaspoon vanilla
- 1 1 /2 cups old fashioned rolled oats
- 1 cup golden raisins
- In a large bowl whisk together the flour, salt, baking soda, and cinnamon. Set aside.
- In the bowl of a standing mixer combine the vegan butter, brown sugar, and granulated sugar. Cream together for 3 minutes until fully combined and fluffy.
- Add the applesauce and vanilla extract and combine again scraping down the sides.
- Now add the flour mixture in segments while combining on low.
- Cover the cookie dough tightly and refrigerate for 30 minutes.
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Once chilled, take 2 tbsp or more of the cookie dough and roll into a ball. Lightly press them down. The cookies will spread so just gently.
- Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from oven and cool on baking sheet for 5 minutes. Then transfer to a cooling rack to finish.