I haven’t made Oatmeal Raisin Cookies in years. Mostly as a result of my husband hates raisins and so anything with chocolate often wins in our house. But yesterday, with pouring rain, coronavirus stress in full drive and just feeling actually anxious,, I needed to spend some time within the kitchen. And nibble some warm-from-the-oven cookies. Baking to the rescue!
These vegan Oatmeal Raisin Cookies turned out higher than I might have hoped. I’m nibbling one proper now as I sort and in a blissful cloud of cinnamon, oats, butter and vanilla. These are tender and slightly fluffy, with a great deal of chewy raisins and chopped combined nuts studding the softly textured insides.
Three Cheers for Oatmeal Cookies
In my opinion, I don’t assume the standard Oatmeal Raisin Cookie gets enough credit score. I feel it’s the shortage of chocolate and the presence of dried fruit. And the fact that typically store-bought oatmeal cookies may be exhausting or overly chewy or simply not gratifying. But do-it-yourself and your golden.
Warm and fluffy, buttery and spiced. I have to say, I’m kinda obsessed with these vegan cookies and may’t wait to make them repeatedly. Sorry hunny.
So in lieu of pantry meals and quarantine life, I had to use what I had. I happened to be very stocked up on nuts. I had an enormous opened bag of roasted + salted combined nuts. The variety with Brazil nuts, almonds, pecans and cashews. I chopped up a few half cup of those and folded them in along with the raisins. I really like the salty-sweet mixture of the two.
So when you’ve got salted nuts, attempt these as an alternative of raw. They give the cookies a nice punch and tone and sharpen the sweet.
I all the time purchase organic with regards to raisins. Since grapes are typically part of the soiled dozen of produce gadgets, it really is sensible that a concentrated version of grapes must be natural. If you don’t have organic, don’t fret, but for those who can select – give it a thought.
Oats Oats Oats: Whole or Quick?
I really like rolled oats. I very often have oatmeal for breakfast. So including a hefty amount of oats instead of flour in a cookie recipe made me very completely happy. I used Bob’s fast cooking rolled oats. If you employ a extra entire oat selection, your cookies shall be far more textured and potential a bit drier. So go together with extra processed rolled oats for those who like the feel of my cookies. But both will probably be scrumptious!
I’m truly operating low on oats and stressing a bit! They are bought out as of right now on Amazon and it’s so exhausting to get to the store. Definitely at the prime of my grocery record although.
This recipe additionally makes an awesome baking challenge with youngsters! Maybe it may possibly remind them that cookies don’t all the time need to have chocolate to be delicious … not that there’s anything flawed with chocolate, ha.
Comfort Food: Cookie Edition
For me, Oatmeal Cookies just remind me of childhood. And throughout this nerve-racking time, anything comforting and comfy and I am in. I made cozy potato soup and these cookies yesterday to cope with my nervousness – and you understand what – it worked!! Goodbye information and telephone, good day vanilla aroma wafting by means of the kitchen and the coziest soup ever.
Hope you’re all staying properly + joyful.
Oatmeal Raisin Cookies
These vegan oatmeal raisin cookies are fluffy and gentle with loads of texture from rolled oats, chopped nuts and chewy sweet natural raisins.
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Prep: 15 minutes
Cook: 1 hr 14 minutes
Total: 1 hr 29 mins
- 2 sticks vegan butter, 1 cup complete
- 1/2 cup brown sugar
- 1/2 cup agave or maple syrup
- 1 tbsp vanilla extract
- 2 Tbsp ground flax seed
- 6 tbsp water
- 2-3 tsp floor cinnamon
- 1 1/2 cups rolled oats
- 1 1/2 cups all-objective baking flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup natural raisins
- 1/2 cup combined nuts, chopped – optionally available
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Combine the flax seed and water in a small cup. Let sit for a minimum of two minutes to thicken.
Add all of the wet elements to a large mixing bowl and mix together with your mixer till creamy.
Add within the dry components and blend till combined and fluffy.
Fold in the nuts and raisins.
Spoon dough onto baking sheet(s). You may also use a cookie dough scoop.
Bake at 350 degrees for 14 minutes, or until edges start to frivolously brown.
Remove from oven and funky on pan for ten minutes. Transfer to cooling rack till cooled enough to store or serve. Store leftovers sealed, within the fridge or freezer.
giant mixing bowl
nutrition estimate | per serving
Calories: 212kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 152mg | Potassium: 168mg | Fiber: 2g | Sugar: 10g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg