Vegan Oatmeal Raisin Cookies
The most moreish vegan cookies: oatmeal raisin! These are super easy to make, with crispy edges and a chewy middle. Packed with oats and raisins for that classic flavour.
Servings 22 cookies
Ingredients
- 100 g (7 tbsp) vegan block butter* see notes for substitutions
- 150 g (3/4 cup) granulated sugar or caster sugar
- 1 tsp treacle or molasses* optional/see notes
- 60 ml (4 tbsp) aquafaba*
- 75 g (1/2 cup + 2 tbsp) plain white flour
- 1 tsp ground cinnamon
- ½ tsp baking powder
- pinch fine table salt
- 140 g oats jumbo or rolled
- 60 g raisins, dried fruit or vegan chocolate chips
- 40 g chopped nuts, seeds or desiccated coconut optional
Instructions
- Preheat the oven to 160°C fan / 180°C non-fan (320°F fan / 350°F non-fan) and line a baking tray with baking paper.
- Mix the butter, sugar, treacle/molasses (if using) and aquafaba in a bowl until smooth and lump-free. The mix may look curdled, this is fine.100 g (7 tbsp) vegan block butter*, 150 g (3/4 cup) granulated sugar or caster sugar, 1 tsp treacle or molasses*, 60 ml (4 tbsp) aquafaba*
- Add the flour, cinnamon, baking powder and salt and stir together.75 g (1/2 cup + 2 tbsp) plain white flour, 1 tsp ground cinnamon, 1/2 tsp baking powder, pinch fine table salt
- Add the oats, raisins and nuts (or whatever mix-ins you're using). Mix together until fully combined.140 g oats, 60 g raisins, dried fruit or vegan chocolate chips, 40 g chopped nuts, seeds or desiccated coconut
- Roll heaped teaspoons of dough into balls and place onto the lined tray, spacing them a few centimetres apart as they will spread. Flatten slightly and then bake for 8-12 minutes, until the edges are set and browned. They will crisp up as they cool.
- Transfer to a wire rack to cool completely then place into an airtight container at room temp. They will keep for up to 2 weeks.
Video
Notes
No vegan butter? You can replace the vegan butter with 80g of vegetable oil, sunflower oil, peanut oil, walnut oil or coconut oil.
No treacle? Leave it out altogether OR leave it out and replace the granulated sugar with 150g light brown sugar.
Aquafaba is the liquid from a can of cooked beans. We've successfully used the liquid from cans of chickpeas, butterbeans, kidney beans, black beans and cannellini beans in this recipe.
If you don't have any aquafaba, you can instead use:
- 1 flax egg (combine 1 tbsp ground flaxseed with 3 tbsp warm water)
- 4 tbsp unsweetened, smooth applesauce
- 1 flax egg (combine 1 tbsp ground flaxseed with 3 tbsp warm water)
- 4 tbsp unsweetened, smooth applesauce