These vegan oatmeal raisin cookies are crunchy in the outside and soft in the inside. They are easy to make and loaded in flavor with all the spices.
I used agave syrup in this recipe but you can easily use organic sugar or brown rice syrup. Whatever you prefer.
You can make these are big as you want. As you will see in the video I made two different sizes. The larger ones cooked in about 18 minutes. The smaller ones took 12. Personally I prefer the smaller cookies.
These cookies will last for about a week in an air tight container and will taste better as the days go by. They are a great addition to any cookie tray. They are also a delectable snack to enjoy. Perfect for school lunch boxes.
Here is what you are going to need for these delicious vegan oatmeal raisin cookies:
Makes about 36 cookies
2 1/3rd (300 grams) cup all-purpose flour
2 tsp. ground cinnamon
¼ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. allspice
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ cup vegetable oil (not olive)
½ cup blue agave syrup
1/3 cup soy milk
1 tsp. vanilla extract
2 cups rolled oats (not instant)
1 cup raisins
Heat oven to 350 degrees F (175 C) and line your cookie sheets.
Mix the flour, cinnamon, cloves, nutmeg, allspice, baking soda, baking powder and salt in a bowl and set it aside.
Mix the oil, agave, soy milk and vanilla extract. Add the dry ingredients and mix well. Add the oats and raisins and incorporate. Use your hands if you have to.
Form balls out of our dough and place them on the cookie sheets. Press them down with two wet fingers. Bake them for 10 to 12 minutes or until the borders are lightly browned. Remove them from the oven and allow them to cool for a bit on the sheet. Transfer them to a cooling rack and cool them down completely. These cookies will last for about a week in an airtight container. Enjoy.
2 cookies – CALORIES 105.65; FAT 3.52 grs (sat 0.48; mono 1.53; poly 1.09); PROTEIN 1.58 grs ; FIBER 0.52 grs; CARBS 17.18 grs; CHOLESTEROL 0.00 mg; IRON 0.68 mg; SODIUM 52.00 mg; CALCIUM 10.69 mg