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Ridiculously delicious and super chewy vegan oatmeal raisin cookies, bursting with raisins and cinnamon-y goodness!


Servings

16 Cookies

Total time

25 minutes

Courses

Dessert


Ingredients

  • dry Ingredients:
  • 1½ cups rolled oats
  • ¾ cup all-purpose flour
  • 1 tsp cornstarch
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ cup Raisins (I used golden raisins)
  • wet Ingredients:
  • 1 flax egg
  • ¼ cup coconut oil (melted)
  • ½ tbsp brown sugar
  • ¼ cup cane sugar
  • 1 tbs dairy free milk
  • ½ tsp vanilla extract


Method

  1. For the flax egg, combine ground flax and warm water in a small bowl. Set aside to thicken
  2. In a medium bowl, add rolled oats, flour, baking soda, cinnamon, nutmeg, and salt, and stir to combine
  3. In a large bowl, whisk together melted coconut oil and both types of sugar
  4. Add flax egg, dairy free milk, and vanilla extract and continue to whisk
  5. Add dry ingredients to wet, and stir until fully incorporated
  6. Fold in raisins
  7. Chill dough for (at least) 30 minutes
  8. Preheat oven to 350 °F
  9. Scoop 1.5 tbs of dough and place onto a parchment lined baking sheet
  10. Flatten the cookies as they will not spread much during baking
  11. Bake for 10-12 minutes, or until edges begin to turn golden brown
  12. Let cool on pan for a couple minutes, then transfer to a wire cooking rack to continue cooling
  13. Enjoy!

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