15-Minute Oatmeal Raisin & Chocolate Chip Cookies

These oatmeal raisin chocolate chip cookies are made in less than 20 minutes, they're vegan, gluten free, and so delicious!

5 from 2 votes

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 135 kcal

½ cup melted regular or vegan butter
2 flax eggs (see directions)
⅓ cup cane sugar
3 tablespoon coconut sugar
4 tablespoon maple syrup
1 tablespoon oat or almond milk
1 teaspoon vanilla
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
2 cup old fashioned rolled oats
¼ cup raisins or dates
½ cup regular or vegan dark chocolate chips
⅓ cup crushed walnuts

Preheat the oven to 375
Prepare the flax eggs by mixing 2 tablespoon of flax seed meal with 4 tablespoon of hot water. Set aside until a thick gel forms. If using an egg, skip this step.
In a large bowl, mix the melted vegan butter, flax mixture, sugars, maple syrup, almond milk, vanilla, cinnamon, baking powder, and salt together. Then, add the flour and oats and mix until a thick dough forms. Fold in the raisins, chocolate chips, and walnuts (if using).
Line a baking sheet with parchment paper and use a tablespoon to scoop out the batter. Use your hands to carefully form each scoop of dough into a round mound and then gently press down with your fingers to create a cookie shape. They should be about ½ inch thick. You will have about 24 cookies.
Bake for 10-12 minutes or until they lift easily off of the parchment paper and are lightly golden around the edges. Serve warm with a glass of oat milk and enjoy!

Serving: 1gCalories: 135kcalCarbohydrates: 20gProtein: 2gFat: 6g

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