Vegan Oatmeal Cookies
These vegan oatmeal raisin cookies are the best! They’re soft and chewy with slightly crispy edges, and super easy to make without butter or eggs. With nutty old-fashioned oats and sweet raisins in ever bite, I promise you won't be disappointed.
Servings: 30 cookies
Calories: 83kcal
Ingredients
- 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon coarse salt
- 1/2 cup vegan butter softened
- 1/3 cup + 2 tablespoons brown sugar
- 1/3 cup + 2 tablespoons sugar
- 1 teaspoons vanilla extract
- 1 1/2 cups old-fashioned oats
- 3/4 cup raisins
Instructions
- Preheat oven to 350˚F and line a baking sheet with parchment paper.
- In a small bowl, mix the flaxseed and water together. Set aside and allow flax seed to absorb the liquid.
- In a medium bowl, whisk the flour, baking soda, cinnamon, and salt together.
- In a large bowl with an electric mixer, beat the butter and sugars at a medium speed until light and fluffy.
- Add vanilla, and the flax mixture to the bowl, and mix until incorporated.
- Slowly add the flour mixture to the bowl, mixing until each addition has been incorporated, scraping the sides as needed.
- Mix in oats and raisins until evenly distributed in the dough.
- Using a cookie scoop, drop 2 tablespoon balls of dough onto a prepared baking sheet. Bake for 10 - 11 minutes, or until the dough has just set on the top.
- Remove from oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Nutrition
Calories: 83kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Trans Fat: 0.02g | Sodium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin C: 0.2mg