Description
These Vegan Oatmeal Raisin Cookies are a delightful treat for anyone looking for a dairy-free and eggless dessert option. Chewy and flavorful, these cookies are easy to make and perfect for a sweet snack.
Ingredients
Scale
Flaxseed Mixture:
- 1 tablespoon ground flaxseed
- 3 tablespoons water
Cookie Dough:
- 1/2 cup coconut oil (solid, not melted)
- 3/4 cup brown sugar
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup raisins
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare Flaxseed Mixture: In a small bowl, mix the ground flaxseed with water and let sit for 5 minutes to thicken.
- Make Cookie Dough: In a large mixing bowl, cream together the coconut oil and brown sugar until smooth. Add the flax mixture, applesauce, and vanilla extract, and stir to combine. Mix in the baking soda, cinnamon, and salt. Stir in the oats and flour until just combined. Fold in the raisins and walnuts, if using.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with your fingers. Bake for 10–12 minutes or until the edges are golden and the centers are just set.
- Cool and Serve: Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, underbake slightly and let them finish setting on the pan.
- You can use dairy-free chocolate chips instead of raisins if preferred.
- Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
