Most other nut/seed butter will work, but I recommend something like cashew butter or sunflower butter for the most neutral flavor. almond butter → This is the healthy fat source in the cookies that keeps them chewy and moist without the need for added oil or vegan butter.Alternatively, you could use brown sugar. coconut sugar → For a bit of that caramel-like flavour, coconut sugar is another great refined sugar-free sweetener.Any liquid sweetener should work as a substitute. maple syrup → My choice of refined sugar-free sweetener that not only adds natural sweetness to the recipe but also moisture.
oats → Rolled oats are traditionally used, and I recommend certified gluten-free oats if you are allergic to gluten.They’re vegan, gluten-free, refined sugar-free, and made with no added oils, dairy, or even salt!īUT they’re still soft and chewy and perfectly sweet. If you know anything about me, I love cookies, and I especially love making cookies with nourishing ingredients. These easy-to-make cookies come together in one bowl, and it’s a classic recipe I just had to share! A warm, chewy cookie made with 10 simple ingredients without any added oils or junk! With the perfect texture and delicious flavor, this is the ultimate cookie lover’s cookie! What Makes This Recipe GreatĬomforting Chewy Vegan Oatmeal Raisin Cookies, but healthy and made with only 10 simple ingredients. These Vegan Oatmeal Raisin Cookies are the perfect dessert. You can also easily half this recipe although I think you should just make the full recipe…you can always share! □ I’ve brought these cookies at get togethers and given to friends and I always get asked for the recipe.This page may contain affiliate links, which means I will make a small commission for products purchased through my link. When I want a cookie I either eat one frozen straight out of the freezer (I swear it’s good!) or pop them in the microwave for 20-30 seconds at 50% power to soften and slightly warm. I put my cookies in the freezer in a Tupperware and place wax or parchment paper between the layers. The recipe as written makes around four dozen cookies but they freeze very well. I also recommend eating several warm from the oven. I let the cookies cool completely on a wire rack before putting away. For roasting veggies and the like, I have no problem using cheap cookie sheets/baking pans. I like to bake them on a silpat mat over top of this cookie pan. The ingredients list is short and simple!Īfter your 12-hour or overnight chill, the cookies bake in a 350 degree oven for about 11 minutes. The dough could not be easier to prepare and you can have it mixed up and ready to chill in the fridge in under 10 minutes. It prevents excessive spreading and thin cookies. They bake up so much better when the dough is chilled. I know it’s hard to exercise the patience to wait and bake cookies after you’ve prepared the dough but it’s oh so worth it for the results. The key to this is a long chill in the fridge. These oatmeal raisin chocolate chip cookies are so thick and chewy. I HIGHLY recommend using coarse salt in this recipe so you get some noticeable salty tastes with the sweet. This recipe has almost a teaspoon of coarse kosher salt mixed in. You get bigger chunks of chocolate this way.Īnother thing that I always add to my baked goods (especially cookies) that ups the tasty quotient? Sea or kosher salt! Well-salted baked goods are where it’s at. True story…I once made oatmeal cookies with chocolate covered raisins and while they turned out well, it’s way better to add the two items separately. It’s like a chocolate covered raisin oatmeal cookie. This is not at all to knock the raisins…you 100% need both of them in there together. Let me just tell you that adding chocolate chips in along with the raisins takes it to the next level of deliciousness. I love the chewiness of oatmeal cookies and oatmeal raisin has always been my favorite type of cookie. These oatmeal raisin chocolate chip cookies are to die for but before we get started you just have to promise me that no matter what, you’ll let the dough chill in the fridge overnight (or for at least 12 hours). Welcome to probably the best cookie recipe that I have ever shared on my blog.