Vegan oatmeal raisin cookies

A chewy, hearty, oat cookie with lacey edges and a cinnamon sugar aroma that fills the home. Add in some walnuts and you’ve got a contrasting crunchy texture.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F (180°C).

Step 2

Add vegan butter and light brown sugar to a large bowl and cream them together with an electric mixer until smooth.

Step 3

Now add molasses and vanilla extract and mix once again with the electric mixer, set to the side.

Step 4

In a separate bowl add rolled oats, flour, Dessicated coconut, baking soda, salt, and cinnamon and mix together.

Step 5

Add the dry ingredients to the wet ingredients and mix with a large spoon into a crumbly cookie dough.

Step 6

Add in the almond milk and mix again. The dough should be very thick, but able to form into a ball. If not, add a tiny bit more almond milk.

Step 7

Add in the raisins and optional chopped walnuts (if using), fold in.

Step 8

Use an ice cream scoop or a spoon, scoop out around 3Tbsp of dough per cookie, roll the dough into balls and place them 1-2 inches apart onto a parchment lined baking tray. Aim for 20 cookies. Don’t press them flat!

Step 9

Place into the oven and bake for 12 minutes. They will be golden brown, soft in the middle and the edges will be firm.

Step 10

Let the cookies cool and firm up directly on the baking sheet for about 10 minutes, you may then transfer to a cooling rack or serve a little warmer now.