The most easily recognizable vegan cookies that may be enjoyed by all and are rather healthy are oatmeal raisin cookies. When looking for a taste that is original and completely vegan, these cookies are the best option for a vegan snack. Regardless if you’ve decided to go vegan or if you’re just trying to avoid the preparation of unhealthy treats, these vegan oatmeal raisin cookies are everything you need and more: they can be deemed as a perfect snack or dessert.
Why Choose Vegan Oatmeal Raisin Cookies?
Another way through which vegan oatmeal raisin cookies can be considered exceptional is that they are healthy as well as filling. Oats are high in fiber which aids digestion and also makes you feel full for rather long. This makes them also rich in nutrients such as iron, magnesium, and antioxidants. When consumed together with raisins containing vitamins, minerals, and natural sugar, such cookies give energy as opposed to the energy from processed sugar.
Besides, they are a much healthier version of cookies Other than that, vegan oatmeal raisin cookies are very easy to prepare. Even the most basic of cookie ingredients including rolled oats, flour, raisins, coconut oil, and natural sweeteners like maple syrup or coconut sugar make it possible to make these cookies in a short time. This is a typical eggless and butterless cookie and the recipe calls for plant-based milk and plant-based oil instead.
The Perfect Snack for All Occasions
These vegan oatmeal raisin cookies are thus ideal for any occasion be it a breakfast cookie, a snack, or a tea-time bake. Thus, whether one is preparing snacks for a family function, preparing a children’s lunch box, or just having a desire to take a cookie with tea, these cookies are perfect. Their nature of being tough when being chewed with the accompaniment of warm spices such as cinnamon and the natural sweetness of raisins makes them special.
Due to their wholesomeness, these vegan oatmeal raisin cookies have more than taste; they are all in all healthier than your regular cookies. The oats are responsible for the slow release of energy throughout the day and the raisins give the natural jolt of energy without any white sugar. Using coconut oil instead of butter gives the dish an extra twist while sticking to vegan meals at the same time.
Simple and Customizable
Yet another advantage of vegan oatmeal raisin cookies is that they can be modified in several ways. Other optional additions include nuts, seeds, and or vegan chocolate chips depending on one’s preferences and the specific recipe that is being used. It however gives one the flexibility to make a cookie that one desires to meet the required taste and dietary requirements. If you want to get even more crisps into it, Then we have it. They should also put a handful of walnuts or pecans. Looking for extra spice? You may also add a pinch of cinnamon or nutmeg that will put cookies in the comfort of the autumn season.
Storage and Freezing
The good thing about vegan oatmeal raisin cookies is that the cookies can be stored. Storing them in an airtight container and placing them at room temperature you can consume them for up to five days. But if you wish to savor them, or have them last longer, consider the process of freezing the cookie dough. Thus, if you are in the mood for some cookies, you can make fresh vegan oatmeal raisin cookies all over again.
Try More Recipe:- Classic Snickerdoodle Cookies Recipe: Soft, Chewy, and Easy to Make
Easy Vegan Oatmeal Raisin Cookies Recipe – Chewy & Delicious
Description
Welcome these vegan oatmeal raisins cookies soft in taste, fluffy textured, and sweet like sugar with tasty oats and juicy raisins. Whether it's for baking snack time or just want to have a quick snack in the form of a dessert, here’s the simple cookie recipe that will make everyone cheer.
Ingredients
Optional Ingredients:
Instructions
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Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
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Prepare the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Stir everything together until well mixed.
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Mix the Wet Ingredients:
In a separate bowl, whisk together the melted coconut oil, maple syrup (or agave syrup), vanilla extract, and plant-based milk until smooth and well combined.
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Combine Wet and Dry Ingredients:
Gradually pour the wet ingredients into the dry mixture. Stir everything until a thick dough forms. The dough should be sticky but manageable.
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Add Raisins:
Fold in the raisins, ensuring they are evenly distributed throughout the cookie dough. If you're adding nuts, mix them in at this stage as well.
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Shape the Cookies:
Scoop about 1 to 2 tablespoons of dough and roll it into a ball. Place the cookie dough balls onto the prepared baking sheet, leaving enough space between each one for spreading. Gently flatten each ball slightly with the back of a spoon.
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Bake the Cookies:
Bake the vegan oatmeal raisin cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown. The cookies will still be soft in the center when they come out of the oven, but they will firm up as they cool.
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Cool the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
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Enjoy:
Enjoy your freshly baked vegan oatmeal raisin cookies! These are perfect for a quick snack, a lunchbox treat, or a sweet addition to your dessert table.
Servings 8
- Amount Per Serving
- Calories 130kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 0.1g1%
- Sodium 120mg5%
- Total Carbohydrate 20g7%
- Dietary Fiber 2g8%
- Sugars 10g
- Protein 2g4%
- Calcium 110 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
These vegan oatmeal raisin cookies will stay fresh for up to 5 days when stored in an airtight container at room temperature.
You can also freeze the dough for later use—simply shape the dough into balls and freeze them on a baking sheet before transferring to a freezer-safe bag. Bake directly from frozen, adding an extra 2-3 minutes to the bake time.
