Oatmeal Raisin Cookies
These delightful oatmeal raisin cookies are crisp on the outside, soft and chewy on the inside, rich and delicious with a hint of molasses, perfect for any sweet craving.
Instructions
- 1
Preheat the oven to 350°F (180°C). Add vegan butter (0.5 cup) and light brown sugar (1 cup) to the bowl of your stand mixer and cream them together until smooth.
- 2
Add maple syrup (1 tbsp), molasses (1 tbsp) and vanilla extract (1 tbsp) and mix in.
- 3
In a separate bowl add rolled oats (1.5 cups), all purpose flour (1 cup), dessicated coconut (1 cup), baking soda (1 tsp), salt (0.5 tsp) and cinnamon (1 tsp) and mix together.
- 4
Add the dry ingredients in with the wet and mix with a spoon into a crumbly cookie dough.
- 5
Add in the soy milk (2 tbsp) and mix again. Your dough should be very thick, but you should be able to roll it into a ball and have it stick together perfectly at this stage. If not, add a tiny bit more [soy milk].
- 6
Add in the raisins (0.75 cup) and chopped walnuts (0.5 cup) and mix in.
- 7
Roll the dough into balls and place them evenly onto a parchment lined baking tray. Aim to get around 20 cookies. Try to ensure the [raisins] are spread out in the cookie dough so that you don't end up with some cookies having no [raisins] and some cookies having a lot of [raisins].
- 8
Place into the oven and bake for 12 minutes. The tops will be golden brown and the edges will be firm, but the cookies will still be very soft in the middle.
- 9
Let the cookies cool and firm up directly on the tray.
Nutrition Facts
Per portion