Oatmeal Raisin Cookies Dairy Free Recipes

GLUTEN-FREE DAIRY-FREE OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 350°F.
• Beat the melted coconut oil and coconut sugar together. Add the vanilla extract and eggs, one at a time and mixing well after each addition. Continue stirring and add in the baking soda, cinnamon, nutmeg, and salt. Add the gluten-free flour and arrowroot flour and mix again. Stir in the oats and raisins.
• Using a cookie scoop or spoon, drop onto a baking sheet about 2" apart. Bake for 10-12 minutes or until the edges are just beginning to turn brown. Remove the oven and cool on a wire rack. Leave the cookies on the baking sheet for 10 minutes before removing.

CLASSIC GLUTEN FREE OATMEAL RAISIN COOKIES (DAIRY FREE)

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a medium bowl, stir together all the dry ingredients. Set aside.
• In a large bowl, whisk together all the wet ingredients. Whisk until well mixed.
• Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until no flour patches remain. Fold in raisins and walnuts, if using.
• Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature until just soft enough to scoop, but still very firm and chilled.
• Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Optionally, press raisins into cookies-this will help decrease sticking when flattening the cookies. Using a spoon, flatten the cookies about half way for thick cookies; flatten considerably for just slightly thick cookies. The dough will be a bit sticky.
• Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Then, using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

OATMEAL RAISIN COOKIES - DAIRY FREE

Steps:

• Preheat oven to 375 F (190C).
• In large bowl, cream together margarine, white sugar and brown sugar until smooth.
• Beat in the eggs and vanilla until fluffy.
• Stir together flour, baking soda, cinnamon and salt.
• Gradually beat into creamed mixture.
• Stir in oats and raisins.
• Drop by teaspoonfuls onto ungreased cookie sheet.
• Bake 8 - 10 minutes in the preheated oven, or until golden brown.
• Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.

DAIRY FREE OATMEAL RAISIN COOKIES

Steps:

• In a small bowl, whisk together the flour, baking soda, salt and cinnamon.
• In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla for about 30 seconds until well combined.
• Add the dry ingredients to the bowl with the wet ingredients and mix until just incorporated. Fold in the oats, raisins and walnuts (or extra raisins) until well combined - this will take a bit of arm power.
• Line a large plate with parchment paper, then scoop about 1 ½ to 2 tablespoons of dough and drop onto the prepared plate (they can be close together).
• Transfer to the refrigerator and chill the dough balls for about 1 hour, until firm.
• Toward the end of the chill time, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
• Arrange the chilled dough balls on the prepared baking sheet about 2 to 3 inches apart. If baking in batches, keep the remaining dough balls in the fridge.
• Bake for about 11 to 12 minutes, until lightly browned and the edges are set (don't over bake these - the centers may look slightly underdone when you pull them out). Let the cookies cool directly on the baking sheet.

EGG-FREE OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt, in a large bowl.
• Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. In a small bowl, whisk together ground flaxseed and water; mix into butter mixture along with vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
• Bake until golden and just set, about 14 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

OATMEAL RAISIN COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat shortening, brown sugar, white sugar, and vanilla extract together in a large bowl until smooth. Mix in soy milk until well combined.
• Mix flour, cinnamon, baking soda, salt, and nutmeg together in a separate bowl. Pour over the sugar mixture and mix well. Fold in oats, walnuts, and raisins; cookie dough will be thick.
• Scoop out tablespoon-sized balls of dough and drop onto cookie sheets. Press down slightly to flatten cookies.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 2 minutes before removing to cooling racks.