Vegan Oatmeal Raisin Cookies with Oil
These nourishing oatmeal cookies are satisfyingly chewy because they’re made with oil, not butter! Deeply flavourful, studded with juicy raisins, and lower in added sugar so they’re perfect for lunchboxes.
Ingredients
Dry Ingredients
- 1 ¾ cup rolled oats not quick oats
- 1 cup flour use all purpose or whole wheat
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup raisins
Wet Ingredients
- ⅓ cup oil use avocado, olive, canola or sunflower
- ½ cup unsweetened soy milk
- ½ lightly packed cup brown sugar
Instructions
- Preheat oven to 350F // 175℃. Line a large baking sheet with parchment.
- In a large bowl, whisk dry ingredients together. Stir in raisins.
- In small bowl or glass measuring jar, mix oil, milk and sugar. Pour into the dry and stir until just combined. Let sit for 2 minutes for liquid to absorb a bit.
- Using a 1 tablespoon cookie scoop, drop 24 cookies onto baking sheet. The cookies won’t spread much, so they only need 1 inch between them.
- Using wet hands, flatten the cookies down and shape them. If the batter starts to stick, re-wet hands.
- Bake 12-15 minutes, until bottoms golden brown and tops just set. You want to underbake them in order to keep them chewy.
- Let cool on baking sheet 5 minutes, then remove to rack to cool fully. Do not cover the day you bake them, store in an airtight container, with a piece of paper towel on the bottom, at the end of the day.
The more you flatten the cookies, the more you'll get crispy edges.