Vegan Spiced Oatmeal Raisin Cookies
Experience the heavenly taste of vegan spiced oatmeal raisin cookies. These dairy-free delights are soft, chewy, and irresistibly delicious.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams vegetable shortening
- 170 grams light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup coconut milk
- 170 grams all purpose flour
- 113 grams rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 155 grams raisins
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, light brown sugar, and vanilla extract. Mix on low speed until combined and there are no chunks of shortening.
- Add the coconut milk and then the dry ingredients: flour, oats, cinnamon, cloves, nutmeg, baking soda, and salt in that order. Mix on low until combined into a stiff dough.
- Last, add in the raisins and mix on low until combined.
- Using your hands, form the dough into 12 balls and place on the prepared baking sheets spacing evenly apart. You’ll get 6 cookie dough balls per cookie sheet. Flatten them slightly they are about 2-inches in diameter.
- Bake for 15 to 17 minutes or until golden brown around the edges and set on the middle. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Tips
- Always use a digital food scale for the best results.
- I use my stand mixer for ease, but if you prefer to use a hand mixer you can.
- Make sure the shortening or butter is soft.
- You can use vegetable shortening, vegan butter, or regular butter if you’re not vegan as well.
- I use organic coconut milk, but any milk will work. You can use almond, oat, pistachio, or even cow’s milk if you’re not vegan.
- You can use a cookie scoop if you prefer, but I just use my hands.
- If you want even thicker cookies, you can chill the dough for at least 1 hour before baking.
- Make sure to store these in an airtight container so they stay soft and chewy.
- You can freeze these cookies in an airtight container or zip bag for up to 3 months. Simply thaw (or microwave!) and they are ready to enjoy!
- Gluten Free: Replace the all purpose flour with 184 grams (1 cup plus 3 tablespoon) gluten free flour blend, I use Namaste Perfect Flour Blend for testing.
- High Altitude: Bake at 375°F for 13 to 15 minutes or until golden brown on the bottoms.
Nutrition
Calories: 274kcalCarbohydrates: 42gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 152mgPotassium: 187mgFiber: 2gSugar: 14gVitamin A: 1IUVitamin C: 1mgCalcium: 26mgIron: 2mg
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