Vegan Oatmeal Raisin Cookies Healthy Version Recipes

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.

HEALTHY VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat an oven to 350º F and line a baking sheet with a silicone baking mat or parchment paper.
• In a large mixing bowl, combine dry ingredients & mix well (oats, flour, baking soda, salt, cinnamon).
• Add the wet ingredients & mix well (applesauce, vanilla, maple syrup, & soy milk) and mix well.
• Add the raisins & coconut and combine.
• Make about 1- 1 1/2 inch balls and place on the baking mat leaving enough space in between. Makes about 20 cookies. Then wet your fingers and mash each ball flat into a cookie shape.
• Bake for 15 minutes. Let cool for at least 10 minutes. Store cookies in an airtight container the refrigerator for up to 5 days.

VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350°F (180°C).
• Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
• Add maple syrup, molasses and vanilla extract and mix in.
• In a separate bowl add rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon and mix together.
• Add the dry ingredients in with the wet and mix with a spoon into a crumbly cookie dough.
• Add in the soy milk and mix again. Your dough should be very thick, but you should be able to roll it into a ball and have it stick together perfectly at this stage. If not, add a tiny bit more soy milk.
• Add in the raisins and chopped walnuts and mix in.
• Roll the dough into balls and place them evenly onto a parchment lined baking tray. Aim to get around 20 cookies. Try to ensure the raisins are spread out in the cookie dough so that you don't end up with some cookies having no raisins and some cookies having a lot of raisins.
• Place into the oven and bake for 12 minutes. The tops will be golden brown and the edges will be firm, but the cookies will still be very soft in the middle.
• Let the cookies cool and firm up directly on the tray.

VEGAN OATMEAL RAISIN COOKIES (HEALTHY VERSION)

Steps:

• Put raisins (or dried fruit of choice) into a medium sized bowl. Cover with hot water and allow to soak until ready to use. Drain well before using.
• In a large bowl use a fork to vigorously mix together the non-dairy milk and flax seeds. Add in the sugar and applesauce 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.

VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350. Cover a cookie sheet with tin foil and grease with a spray of Pam or a bit of vegan margarine.
• In medium bowl, mix your egg-replacer (follow directions on box). Add sugar, oil, and vanilla. Mix, then add milk. Stir in flour, baking soda, salt, and spices. If peanut butter has been refrigerated, melt (carefully) in the microwave until soft and smooth(if you burn it, throw out and try again). I put in for 15 seconds, mixed, then put in for another 15. Add to batter, and mix until texture is consistent. It will be slightly lumpy and runny.
• Add batter to cookie sheet via small spoon, like a tablespoon. Do not add more or you will have an entire cookie sheet covered in cookie. Be warned! These grow very big in the oven. Bake for about 10 minutes or until the edges are brown.