Ingredients for Vegan Oatmeal Raisin Cookies
- Vegetable Oil
- ½ cup peanut butter (optional, smooth or crunchy)
- White Sugar
- Brown Sugar
- 1 teaspoon vanilla extract
- Almond Milk
- Whole Wheat Pastry Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Cinnamon
- Nutmeg
- 1 cup raisins (or other dried fruit)
- Rolled Oatmeal
- Egg Substitute
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How to Make Vegan Oatmeal Raisin Cookies
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or tin foil.
- In a medium bowl, prepare your egg replacer according to package directions (typically 1 tbsp flaxseed meal + 3 tbsp water).
- Add 1 cup granulated sugar, ½ cup vegetable oil, and 1 teaspoon vanilla extract to the egg replacer.
- Mix well, then add ½ cup plant-based milk.
- Stir in 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon cinnamon (or your preferred spices).
- If using refrigerated peanut butter (optional, see ingredients), microwave in 15-second intervals, stirring until smooth and softened.
- Add peanut butter (if using) to the batter and mix until just combined. The batter will be slightly lumpy and runny.
- Drop rounded tablespoons of batter onto the prepared baking sheet, leaving space between cookies (they spread!).
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
68g
Fat
6g
Carbs
8g
