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vegan oatmeal raisin chocolate chip cookies

Oatmeal Raisin Chocolate Chip Cookies

Jillian Glenn
Experience a healthier breakfast cookie or dessert with these vegan oatmeal raisin and chocolate chip cookies. Made with wholesome, organic ingredients, they are a delightful fusion of flavor and health. This gluten-free treat is perfect for both vegans and cookie enthusiasts.
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24
Calories 134 kcal

Equipment

  • baking sheet
  • parchment paper
  • Large Mixing Bowl
  • measuring cups and spoons
  • a spatula and fork for mixing the cookie dough
  • an ice cream scoop or spoon for scooping the dough onto the baking sheet

Ingredients
  

Oatmeal Raisin Chocolate Chip Cookies Ingredients

  • ½ cup melted regular or vegan butter
  • 2 flax eggs (see directions)
  • 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
  • cup crushed walnuts

Instructions
 

Oatmeal Raisin Chocolate Chip Cookies Instructions

  • 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!

Nutrition

Serving: 1 cookiCalories: 134kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 67mgPotassium: 64mgFiber: 1gSugar: 8gVitamin A: 0.4IUVitamin C: 0.1mgCalcium: 22mgIron: 1mg
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