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.
an ice cream scoop or spoon for scooping the dough onto the baking sheet
Ingredients
Oatmeal Raisin Chocolate Chip Cookies Ingredients
½cupmelted regular or vegan butter
2flax eggs (see directions)
⅓cupcane sugar
3tablespooncoconut sugar
4tablespoonmaple syrup
1tablespoonoat or almond milk
1teaspoonvanilla
½teaspoonbaking powder
¼teaspoonsalt
½teaspooncinnamon
1cupregular or gluten free all purpose flourIf 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.
2cupold fashioned rolled oats
¼cupraisins or dates
½cupregular or vegan dark chocolate chips
⅓cupcrushed 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!