Oatmeal Raisin Cookies Vegan Gluten Free Recipes

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!

GLUTEN-FREE VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add all the other ingredients to the same bowl.
• Mix well, adding a tiny splash more milk if it's looking too dry.
• Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.
• Take a heaped tablespoon of the mixture and use your hands to form it into a little patty.
• Lay it out onto a baking tray lined with greased baking paper.
• Repeat until the rest of the batter is used up - you should be able to make 12 cookies.
• Bake in the oven for around 15 minutes until golden brown.
• Leave to cool completely before storing in an airtight container - keeps for a good few days.

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.

GLUTEN-FREE VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350° F.
• In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
• In a separate bowl, whisk together the oats, flour, cinnamon, baking soda and salt.
• In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.
• Gradually add the flour mixture until just combined. Add the raisins and stir to thoroughly combine.
• Using a 2 tablespoon measure, place cookie dough onto Silpat or parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.