1

ABOUT THE RECIPE:

These jazzylicious vegan Oatmeal-Raisin Cookies feature a crisp outside and super moist center. Ripe, mashed bananas stand in for the eggs and sweet raisins add punch. This cookie is a real classic!

Makes 34 to 38 cookies
Gluten-free option

2

INGREDIENTS:

1 1/2 cups gluten-free, quick cooking oats
3/4 cup whole wheat flour or “1-to-1” variety of gluten-free flour (like Bob's Red Mill Gluten-Free 1-to-1 Baking Flour)
1/2 cup plus 2 tablespoons vegan cane sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup ripe, peeled and mashed bananas (from 2 large or 2 ½ medium)
1/4 cup plus 2 tablespoons, room temperature vegan buttery spread
2 to 3 tablespoons unsweetened nondairy milk
2/3 cup dark raisins

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Line a very large cookie sheet with unbleached parchment paper. Put the oats, flour, sugar, cinnamon, baking soda and salt into a large bowl and stir with a dry whisk until combined.

4

Put the mashed banana and buttery spread into a medium-sized bowl and mash together using a potato masher or large fork, until well-combined and only small flecks of the vegan buttery spread are visible. Add the banana mixture to the dry ingredients and stir together using a large spoon until the dough comes together. Add 2 tablespoons of nondairy milk and stir to combine. (If the dough seems dry, add 1 more tablespoon of nondairy milk.) Fold in the raisins.

5

Using a 1 tablespoon cookie scoop, drop the dough onto the lined cookie sheet, spacing about ½-inch apart. Bake for 8 minutes. Put the sheet on a wire rack and gently flatten the top of each cookie (slightly) with a flat spatula. Bake for an additional 6 to 7 minutes, or until the bottom of the cookies are golden, but the tops are still a nice blonde color. Remove from the oven and transfer the cookies to a wire rack. Cool for 15 minutes before serving. Stored in a tightly covered container, leftover cookies will keep at room temperature for up to two days.

6

VARIATION:
Chocolate Chip Oatmeal Cookies: Substitute vegan dark chocolate chips for the raisins.

Ingredients

Directions

1

ABOUT THE RECIPE:

These jazzylicious vegan Oatmeal-Raisin Cookies feature a crisp outside and super moist center. Ripe, mashed bananas stand in for the eggs and sweet raisins add punch. This cookie is a real classic!

Makes 34 to 38 cookies
Gluten-free option

2

INGREDIENTS:

1 1/2 cups gluten-free, quick cooking oats
3/4 cup whole wheat flour or “1-to-1” variety of gluten-free flour (like Bob's Red Mill Gluten-Free 1-to-1 Baking Flour)
1/2 cup plus 2 tablespoons vegan cane sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup ripe, peeled and mashed bananas (from 2 large or 2 ½ medium)
1/4 cup plus 2 tablespoons, room temperature vegan buttery spread
2 to 3 tablespoons unsweetened nondairy milk
2/3 cup dark raisins

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Line a very large cookie sheet with unbleached parchment paper. Put the oats, flour, sugar, cinnamon, baking soda and salt into a large bowl and stir with a dry whisk until combined.

4

Put the mashed banana and buttery spread into a medium-sized bowl and mash together using a potato masher or large fork, until well-combined and only small flecks of the vegan buttery spread are visible. Add the banana mixture to the dry ingredients and stir together using a large spoon until the dough comes together. Add 2 tablespoons of nondairy milk and stir to combine. (If the dough seems dry, add 1 more tablespoon of nondairy milk.) Fold in the raisins.

5

Using a 1 tablespoon cookie scoop, drop the dough onto the lined cookie sheet, spacing about ½-inch apart. Bake for 8 minutes. Put the sheet on a wire rack and gently flatten the top of each cookie (slightly) with a flat spatula. Bake for an additional 6 to 7 minutes, or until the bottom of the cookies are golden, but the tops are still a nice blonde color. Remove from the oven and transfer the cookies to a wire rack. Cool for 15 minutes before serving. Stored in a tightly covered container, leftover cookies will keep at room temperature for up to two days.

6

VARIATION:
Chocolate Chip Oatmeal Cookies: Substitute vegan dark chocolate chips for the raisins.

Oatmeal-Raisin Cookies
(Visited 629 times, 3 visits today)