Baking with healthy and allergen-friendly ingredients can be disappointing. No seasoned baker can refute that white flour, refined sugar, butter and eggs make things delicious and texturally beautiful.
How these things make you feel and what they do to your insides isn’t worth it when allergen-friendly and vegan baking have come such a long way.
These oatmeal raisin cookies come together easily, are perfectly chewy and crisp. Obviously though the best part about vegan cookie dough is that you can eat it without worrying about salmonella poisoning.
Gluten Free Vegan Oatmeal Raisin Cookies
- Prep Time:10 minutes
- Cook Time:18-20 minutes
- Total Time:28-30 minutes
- Servings:15 cookies
- 1 1/2 cup certified gluten free rolled oats
- 1/2 cup gluten free flour blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup coconut sugar
- 5 tablespoon vegan baking butter
- 1/4 cup unsweetened applesauce
- 1 teaspoon baking powder
- 2 teaspoon vanilla extract
- 1/2 cup seedless raisins
Preheat oven to 350°F.
Add oats, flour, baking soda, salt and cinnamon to a small bowl and set aside.
Using a handheld mixer, beat coconut sugar, vanilla and vegan butter (such as earth balance baking sticks) until pale.
Add applesauce and baking powder, this is your egg replacement. Give it a quick mix, then add bowl of dry ingredients.
#SpoonTip: Don’t be alarmed if your wet mixture looks funky and separated, all will bake up just fine.
Stir in raisins with a spatula or spoon.
Line 2 baking sheets with parchment paper or silpat. Tightly pack a tablespoon scoop with dough and arrange on baking sheets with 2 inches between all cookies.
#SpoonTip: Flatten slightly with your fingers or a fork as shown below for a chewier, crisper cookie.
Bake for 18-20 minutes and let cool. Enjoy these oatmeal raisin beauties up to a week when stored in an airtight container.