Why You’ll Love this Vegan Oatmeal Raisin Cookies Recipe
If you’re looking for a deliciously satisfying treat that’s also kind to the planet, you’re going to love this Vegan Oatmeal Raisin Cookies recipe. Not only do these cookies taste amazing, but they’re also packed with wholesome ingredients that make guilt-free snacking a reality.
The combination of oats and raisins creates a chewy texture, while the warm spices add a comforting flavor. Plus, they’re easy to make! I love whipping up a batch when I need something sweet without compromising my values.
Trust me, once you try these cookies, you’ll be hooked on their delightful taste and texture!
Ingredients of Vegan Oatmeal Raisin Cookies
When it comes to baking, having the right ingredients is key to creating something delicious, and these Vegan Oatmeal Raisin Cookies are no exception. The beauty of this recipe lies in its simplicity, with ingredients you likely already have in your pantry, minus maybe the egg substitute—and if you don’t have that, don’t sweat it; I’ll show you how to make it work.
Each ingredient plays a role in crafting the soft, chewy goodness you’ll be indulging in. So, let’s gather what we need to bake these delightful cookies together.
Here’s the list of ingredients you’ll need to whip up these scrumptious Vegan Oatmeal Raisin Cookies:
- 3/4 cup vegetable oil
- 1/3 cup peanut butter
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup almond milk (or any dairy substitute)
- 1 1/2 cups whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup raisins
- 1 cup rolled oats
- 1 1/2 teaspoons egg substitute (mix 1 1/2 teaspoons Ener-G egg replacer with 1 tablespoon warm water)
Now, let’s chat about some of these ingredients. If you’re like me, you might be a bit picky about your peanut butter. Creamy or crunchy? I say go for creamy in this recipe, since it blends into the batter beautifully.
And if you’re not a fan of peanut butter, you can swap it for almond butter or even sunflower seed butter. The sugars? Well, they not only add sweetness but also help in achieving that chewy texture we all crave.
And don’t forget the spices—cinnamon and nutmeg are what make these cookies taste like a warm hug. If you’re feeling adventurous, consider adding some chopped nuts or even a sprinkle of chocolate chips.
Who can resist a chocolatey cookie? Just remember, the magic is in the balance, so don’t go overboard. Happy baking!
How to Make Vegan Oatmeal Raisin Cookies
Making Vegan Oatmeal Raisin Cookies is as easy as pie—or should I say, as easy as cookies? Let’s plunge into the fun part, shall we? First things first, preheat that oven of yours to a cozy 350 degrees Fahrenheit.
While that’s warming up, grab a cookie sheet, cover it with tin foil, and give it a spritz of Pam or a dab of vegan margarine. This is essential, folks—nobody wants a cookie catastrophe where they’re stuck to the sheet like glue.
Now, onto mixing! In a medium bowl, let’s whip up our egg substitute. You’ll need 1 1/2 teaspoons of Ener-G egg replacer mixed with 1 tablespoon of warm water. Give it a good stir until it’s nice and frothy.
Then, add in 1/2 cup of white sugar, 1 cup of brown sugar, 3/4 cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix that all together until it’s well combined.
Next, pour in 1/2 cup of almond milk. It might look a little strange at this point, but trust the process. Now, gently fold in 1 1/2 cups of whole wheat pastry flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg. You want everything to be blended together, but don’t stress if it’s a little lumpy.
If your peanut butter is chillin’ in the fridge, heat up 1/3 cup in the microwave for about 30 seconds until it’s smooth and easy to mix in. Pour that into your batter and stir until everything is combined.
Now, add 1 cup of rolled oats and 1 cup of raisins—this is where the magic happens. The dough will be slightly runny, but that’s just how we like it. Using a spoon, drop tablespoon-sized dollops of the cookie dough onto your prepared cookie sheet.
Remember, don’t overcrowd them; these beauties are going to spread out while baking. Pop them into your preheated oven and let them bake for about 10 minutes, or until the edges are golden brown.
And just like that, your kitchen will smell like a bakery, and you’ll have a batch of warm, chewy Vegan Oatmeal Raisin Cookies to enjoy. Who knew baking could be this easy and tasty?
Vegan Oatmeal Raisin Cookies Substitutions & Variations
Wondering how to customize your Vegan Oatmeal Raisin Cookies? You can easily swap raisins for other dried fruits like cranberries or apricots for a twist.
If you’re feeling adventurous, add in some chopped nuts or chocolate chips for extra texture and flavor.
For a gluten-free option, use almond flour or a gluten-free blend instead of whole wheat pastry flour. I’ve even tried adding a splash of maple syrup for a richer sweetness.
And don’t forget, you can adjust the spices—try adding ginger or cardamom to change things up.
The possibilities are endless, so have fun experimenting!
What to Serve with Vegan Oatmeal Raisin Cookies
Vegan Oatmeal Raisin Cookies are a delightful treat on their own, but pairing them with the right accompaniments can elevate your experience.
I love serving these cookies alongside a glass of almond milk, which complements their flavors beautifully. For a cozy touch, try warming them slightly and enjoying with a cup of herbal tea.
If you’re feeling adventurous, a scoop of vegan ice cream makes a decadent pairing, too! You could even create a fun dessert platter by adding fresh fruit like apple slices or bananas.
These combinations will take your cookie enjoyment to the next level!
Additional Tips & Notes
When enjoying Vegan Oatmeal Raisin Cookies, there are a few extra tips that can enhance your baking experience.
First, feel free to substitute the raisins with other dried fruits like cranberries or apricots for a twist.
If you prefer a chewier cookie, chill the dough for about 30 minutes before baking.
I also recommend using parchment paper instead of foil for easier cleanup.
Don’t forget to check your cookies a minute or two early, as ovens can vary.
Finally, store any leftovers in an airtight container to keep them fresh.
Happy baking!