Vegan Oatmeal Raisin Cookies
Vegan oatmeal raisin cookies – these delicious egg and dairy-free cookies are crispy on the outside and soft and chewy in the middle. They are quick and easy to make and perfect for snacking on.
Servings 12 cookies
Ingredients
- 120 g (½ cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
- 90 g (½ cup) light brown soft sugar
- 35 g (3 Tbsp) caster (superfine) sugar
- 2 tablespoon non-dairy milk (soy is best)
- 1 teaspoon vanilla extract
- 125 g (1 cup) self-raising flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 100 g (3 ½ oz / 1 cup) porridge oats (not jumbo)
- 100 g (3 ½ oz / ⅔ cup) raisins
Instructions
- Preheat the oven to 180°C/350°F/gas mark 4. Line two baking sheets with baking parchment.
- Place the softened block butter, light brown soft sugar, caster sugar, milk and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy.
- Add the flour, baking powder, cinnamon, nutmeg, salt and oats and mix until well combined. Stir through the raisins.
- Roll the dough into golf ball sized balls and place them well spaced apart on the baking sheets. You should get about 12-13 cookies. Flatten them very slightly with your hand. If the dough is too soft to roll, pop it in the fridge for half an hour or so to firm up.
- Bake the cookies for about 12-15 minutes, until they are golden around the edges. Remove from the oven and immediately transfer them to a wire rack to cool.
- The cookies are best on the day they are baked but will keep in an airtight container for 2-3 days.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- Make sure that you use a block butter/margarine, not the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block.
- If you don’t like raisins no problem! Simply leave them out or swap for chocolate chips, dried cranberries, chopped pecans etc, etc.
- If you don’t have any self-raising flour you can use plain flour instead and add an extra ½ teaspoon of baking powder.
- The unbaked cookies can be frozen once they have been shaped into balls and flattened slightly. Place them spaced apart on a tray in the freezer then transfer to a ziplock bag once frozen. They can be baked straight from frozen but may need a minute or two longer in the oven.