Description
These vegan oatmeal cookies are a delightful treat that combines wholesome rolled oats, sweet maple syrup, and chewy raisins for a naturally sweet and satisfying snack. Perfectly spiced with cinnamon and baked to golden perfection, they offer a delicious plant-based alternative for cookie lovers.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil
- 1/4 cup maple syrup
Add-Ins
- 1/2 cup raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, flour, brown sugar, baking soda, cinnamon, and salt. Stir well to evenly distribute all the dry components.
- Melt Coconut Oil: Gently melt the coconut oil until liquid, then mix it with the maple syrup to create the wet ingredient blend.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl and stir thoroughly until the dough comes together.
- Add Raisins: Fold the raisins into the cookie dough, ensuring they are spread evenly throughout.
- Form Cookies: Use a spoon to drop tablespoon-sized portions of the dough onto a baking sheet, spaced apart to prevent sticking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookie edges turn golden brown.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet before serving to ensure they set properly.
Notes
- Substitute raisins with chocolate chips or dried cranberries for different flavors.
- Make sure the coconut oil is fully melted but not hot to avoid cooking the eggs (if using non-vegan variations) prematurely.
- Use gluten-free flour if you want to make these cookies gluten-free.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
