Vegan Oatmeal Raisin Chocolate Chip Cookie Recipes

VEGAN OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a large bowl, combine the oats, flour, sugar, baking powder, salt, chocolate chips and walnuts.
• When the oven is heated, add the oil and plant-based milk to the dry ingredients and mix well.
• Form the dough into balls. You can use a cookie or ice cream scoop, I just get in there with my hands and press the dough together into balls. You can make them as big or small as you like. I generally get about 10 cookies from this recipe.
• Place the balls on the prepared baking sheet and gently flatten them with the palm of your hand.
• Bake for 20 minutes, or until they no longer appear wet on top and the bottoms are beginning to turn golden brown.
• Remove from the oven and let cool on the pan.

VEGAN OATMEAL-RAISIN CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• Combine 1 Tbsp. flaxseed meal with 3 Tbsp. warm water, mixing well. Set aside. This is your "flax egg."
• In the bowl of a stand mixer fitted with a paddle attachment, cream the shortening, granulated sugar, and light brown sugar, mixing on medium speed for about 3 minutes. Add the vanilla extract and the flax egg. Mix about 30 seconds on low speed until combined.
• In a separate bowl, whisk together flour, the remaining 1/4 cup flaxseed meal, gum, baking soda, baking powder, cinnamon, and salt. Add oats and mix.
• Add dry mixture to stand mixer bowl, and mix on low speed until combined. Add raisins and chocolate chips, mixing on lowest possible speed until just combined.
• Using a 2-Tbsp. scoop, place dough balls on a baking sheet and flatten them slightly.
• Bake in the center of the oven 13 minutes, until lightly golden. Let cookies cool for about 5 minutes before transferring to a cooling rack.

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.

VEGAN OATMEAL RAISIN COOKIES

Steps:

• In a large bowl use a fork to vigorously mix together the non-dairy milk and flax seeds. Add in the sugar and oil and mix for about 2 minutes until it reaches a caramel colour. Mix in vanilla extract.
• Sift in flour, spices, baking soda and salt. Fold in oatmeal and raisins.
• Drop dough in generous tbs onto a paper-lined (or greased) baking sheet, about 2 inches apart. Flatten the tops a bit.
• Bake for 10-12 minutes in the preheated oven at 350°F/180°C.
• Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

CHEWY VEGAN OATMEAL-RAISIN COOKIES

Steps:

• PREHEAT OVEN to 350 degrees fahrenheit and lightly grease two baking sheets.
• In a large bowl, combine the oil, brown rice syrup, soy milk, brown sugar, and vanilla, and beat until smooth.
• Sift in the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt, and combine to beat just until a dough begins to form.
• Fold in the oats and raisins.
• Roll out the dough into walnut sized balls (about 1 heaping tablespoon) and place about 2 inches apart on the baking sheets.
• Press the cookies down lightly with your fingers.
• Bake for 10-12 min, until the cookies have spread and are lightly browned.
• Remove from the oven and allow to cool on their baking sheets for about 2 min before transferring to a wire cool rack.
• Cool the cookies completely before storing in a tightly covered container.