top of page
addisonmichelle

Dairy-Free & Soy-Free Oatmeal Raisin Cookies

Updated: May 25, 2020



I apologize for not posting yesterday – I was an exhausted mama!  This morning, as I was guzzling my coffee, I got a hankering for oatmeal raising cookies and I just had to get to baking. I mean, is there anything better to dip in your coffee?  Besides, it’s seemingly healthy with the oats and raisins and . . . well, it’s healthier than a brownie, right? I like them a little crisp at the edges, but soft and chewy in the center and that’s exactly what this recipe results in.  You’ll end up with anywhere between 3 and 4 dozen cookies (more or less depending on how big you make ’em).  If you’re looking to make a smaller batch, just halve the ingredients. And if you’re someone that likes nuts in your oatmeal raisin cookies, add 1/2 c. chopped walnuts to the mix when you add the oats and raisins. Ok, time for me to go get another cookie! Yum.


Oatmeal Raisin Cookies


Ingredients

  • 1 c. dairy-free, soy-free “butter”, softened (such as Earth Balance Vegan "Buttery" Sticks)

  • 1 1/3 c. light brown sugar, packed

  • 2 eggs

  • 1 tsp. vanilla extract

  • 1 1/2 c. all-purpose flour (to make gluten-free, I like using King Arthur Gluten-Free Flour)

  • 1 tsp. baking soda

  • 1 tsp. ground cinnamon

  • 1/2 tsp. salt

  • 3 c. rolled oats (if you need these to be gluten-free, remember to use gluten-free oats like this one)

  • 1 1/2 c. raisins (I like Gerbs Seedless Raisins because they're 14-allergen free and unsulphured and this 4 lb. bag lasts me forever!)


Directions

  • Preheat oven to 350°F.

  • In a large bowl, cream together the “butter”, brown sugar, egg and vanilla until nice and smooth.

  • In a separate bowl, mix the flour, baking soda, cinnamon and salt.

  • Stir the flour mixture into the “butter” mixture.  Then, mix in the oats and raisins.

  • Place the bowl with the dough in the fridge for 15 minutes to chill the dough (which will keep your cookies from ending up too flat).

  • Line a cookie sheet with parchment paper and scoop your cookie dough so your dollops are about 2 in. apart.

  • Bake for 10-12 minutes or until golden on the edges and still a bit soft-looking on top. Allow them to sit on the cookie sheet for 3-5 minutes before transferring to a wire rack to cool completely so they don’t fall apart as you’re trying to transfer them. (Note: Keep an eye on your cookies as cooking times vary by oven!)

Did you try this recipe? Take a photo and share it on our instagram or facebook page!


487 views0 comments

Recent Posts

See All
Post: Blog2_Post
bottom of page