Oatmeal Raisin Cookies Vegan
Indulge in the comforting goodness of these vegan oatmeal raisin cookies, a wholesome treat that's soft, chewy, and bursting with warm cinnamon flavor. Made with pantry staples like rolled oats, unsweetened applesauce, and raisins, this plant-based recipe skips the eggs and dairy but delivers all the classic flavors you love. The combination of vegan butter and applesauce creates a perfectly moist texture, while a hint of cinnamon adds aromatic depth. These cookies are easy to whip up in under 30 minutes, making them perfect for a quick snack or dessert. Serve them alongside a glass of almond milk for a nostalgic yet nutritious vegan delight. Perfect for those seeking dairy-free, egg-free, and kid-friendly cookie options!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Vegan butter (softened)
- 0.75 cup Brown sugar
- 0.25 cup Cane sugar
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened applesauce
- 1 cup Raisins
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, mix together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
In a large bowl, cream the vegan butter, brown sugar, and cane sugar together until smooth and fluffy using a hand mixer or a whisk.
Mix in the vanilla extract and unsweetened applesauce to the wet ingredients until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until a thick, cohesive dough forms.
Fold the raisins into the dough, ensuring they are evenly distributed.
Using a tablespoon or cookie scoop, form small dough balls and place them on the prepared baking sheets, leaving about 2 inches between each ball.
Gently flatten each dough ball slightly with the back of a spoon or your fingers.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers will remain soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
3115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3281 mg | 143% | |
| Total Carbohydrate | 508.6 g | 185% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 281.9 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2280 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
