Name: Vegan Oatmeal Raisin Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 16
Ingredients: 3/4 cup Brown Sugar -; 1/2 cup Vegan Butter -; 1 tablespoon Maple Syrup -; 1 teaspoon Vanilla Extract; 3/4 cup All-purpose Flour -; 1 ½ cups Rolled Oats -; 1 teaspoon Ground Cinnamon; 1 teaspoon Baking Soda; Pinch of Salt - if using unsalted butter; 1 tablespoons 1-3 Dairy-free Milk - if needed; 3/4 cup Raisins; 1/2 cup Walnuts - optional

Enjoy your delicious vegan oatmeal raisin cookies!

I’ve always loved the aroma of freshly baked cookies, and when it comes to vegan oatmeal raisin cookies, there’s something uniquely comforting about them.

As I cream together the vegan butter and brown sugar, I can’t help but anticipate the delightful texture that the rolled oats will bring to each bite.

The addition of maple syrup and raisins promises a natural sweetness that’s both indulgent and wholesome. But it’s not just about the taste; the process of making these cookies offers its own rewards.

As you’ll discover, there are tips and tricks to ensuring your vegan oatmeal raisin cookies turn out perfectly every time.

Ingredients for Vegan Cookies

To make these delicious vegan oatmeal raisin cookies, I’ll need just a few simple ingredients. First, I’ll gather some brown sugar, vegan butter, maple syrup, and vanilla extract for that perfect sweet and rich flavor.

Then, I’ll mix in the dry ingredients: all-purpose flour, rolled oats, cinnamon, baking soda, and a pinch of salt. If the dough feels a bit dry, I might add a splash of dairy-free milk to get that perfect consistency.

Finally, I’ll fold in the star ingredients – raisins and walnuts – for a delightful texture and nutty flavor in every bite.

With these easy-to-find ingredients, I’ll whip up a batch of warm, comforting cookies that’ll make your kitchen smell like heaven.

Preparing the Cookie Dough

With all my ingredients gathered, it’s time to plunge into the fun part – preparing the cookie dough.

First, I beat the vegan butter, brown sugar, maple syrup, and vanilla in a large bowl until it’s fluffy and light. This step is essential for achieving that perfect cookie texture.

Then, I mix in the dry ingredients: flour, oats, cinnamon, baking soda, and a pinch of salt. If the dough feels a bit dry, I’ll add some dairy-free milk, just a tablespoon at a time, until it reaches the right consistency.

Baking and Cooling Instructions

Once the dough is ready, I preheat my oven to 180°C (350°F) and line two baking sheets with parchment paper.

The aroma of the cinnamon and vanilla is already wafting through my kitchen, making it hard to wait for the cookies to bake.

I scoop the dough into 16 balls, flatten them slightly, and place them on the sheets with some space in between.

Here’s how I guarantee perfect cookies every time:

I bake the cookies for 11-13 minutes until the edges turn a lovely golden color.
After baking, I let them cool on the sheets for about 15 minutes. This is essential for them to set properly.
Finally, I transfer them to a wire rack to cool completely, though it’s tempting to sneak a warm one right away.

Nutritional Information per Cookie

Each cookie contains 154 calories, making them a delightful treat that doesn’t overindulge.

You’ll get a sweet fix with 8 grams of sugar, but it’s balanced with 1 gram of fiber. I’ve made sure to pack in 2 grams of protein for a little extra goodness.

The sodium is kept at 110 milligrams, which I think is just right for a snack. There’s also 53 milligrams of potassium to keep things interesting.

With 23 grams of carbs, it’s a nice energy boost for your afternoon.

And let’s not forget the 6 grams of fat – it’s what makes these cookies so yummy and helps keep you satisfied.

Tips for Perfect Vegan Cookies

To guarantee your vegan oatmeal raisin cookies turn out perfectly every time, there are a few tips I’d like to share with you.

First, make sure your vegan butter is at room temperature; this guarantees a smooth, creamy base for your cookie dough.

Second, don’t overmix your dough once you add the dry ingredients; this can lead to tough cookies.

Finally, let your cookies cool on the baking sheets for about 15 minutes before moving them; they’ll continue to cook slightly and set up nicely.

Use room temperature vegan butter for a creamy base.
Avoid overmixing the dough to keep cookies tender.
Let cookies cool on the sheets for perfect texture.

Conclusion

Whipping up these vegan oatmeal raisin cookies fills your kitchen with warmth and your heart with joy.

The aroma alone is a throwback to simpler times, and each bite is a perfect balance of chewiness and crunch. Though they’re vegan, you’d never guess from the taste.

They’re that good. So, next time you’re craving something sweet yet wholesome, you know what to bake. Enjoy them with a tall glass of plant-based milk for the ultimate comfort snack.

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Easy