Soft, chewy, and loaded with oats and raisins - These are the perfect oatmeal raisin cookie! They're golden on the outside and super moist on the inside! They're low on sugar, healthy, easy to make, and super filling! This is a family-friendly vegan cookie that you'll want to make over and over again!
½cupmelted vegan butterregular butter will work if not vegan
2tablespoonflax seed meal + 4 tablespoon warm waterswap with ¼ cup applesauce or 1 regular egg
½cupcoconut or cane sugar
¼cupmaple syrup
1tablespoonunsweetened almond or oat milkregular milk will work if not vegan
1teaspoonvanilla
½teaspooncinnamon
½teaspoonbaking powder
¼teaspoonsalt
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.
1 ½cupquick oats
⅓cupraisins
Instructions
Oatmeal Raisin Cookies
Preheat the oven to 375. Prepare the flax seed meal mixture by mixing 2 tablespoon of flax seed meal with 4 tablespoon of warm water. Set aside.
In a large bowl, mix the melted vegan butter, flax seed meal, sugar, maple syrup, almond milk, vanilla, cinnamon, baking powder, and salt. Then, add the flour and quick oats and mix until a cookie dough forms. Fold in the raisins.
Prepare a baking sheet with parchment paper and use a tablespoon to scoop a heaping scoop of the batter. Use your hands to form the batter into balls, place them onto the baking sheet, and then press down on them to make them into round cookie shapes about ⅓ inch thick. You should have about 24 cookies.
Bake for 13-15 minutes until the cookies are lightly golden on the bottoms. Serve warm!