![]() ![]() Follow the easy steps and tips to bake these healthy cookies from scratch with old-fashioned, rolled oats, flour, baking soda, salt, cinnamon, and raisins. This recipe has all the flavor I crave, but without all the added sugar found in conventional oatmeal raisin cookies. Remove the cookies from the oven, and let them cool right on the pan. Theyre also made with 16fewer calories and 83 less sugar than the full-sugar version. Learn how to make soft and chewy sugar-free oatmeal raisin cookies with no added sugar, using monkfruit sweetener and lemon juice. Add the baking soda and flour, beating until well incorporated. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake for 15 minutes or until lightly browned. Drop by teaspoonfuls onto a cooking sheet sprayed with baking spray. Beat in the egg, again beating until smooth. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in the rest of the ingredients and combine well. Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth a few tiny bits of butter may still show. At 14 minutes, they should be starting to color all over. Lightly grease (or line with parchment) two baking sheets, light-colored preferred. At 12 minutes, especially if you're baking on a dark pan without parchment, a few of the cookies on the edge should just barely be showing a pale brown around their edges. For softer cookies, bake the lesser amount of time for crunchier, the longer amount. If you're a fan of salty-sweet cookies, sprinkle these with a bit of salt (extra-fine preferred) before baking, if desired.īake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). Remove from the oven and let sit on the cookie sheets for 1 to 2 minutes before transferring cookies to a wire rack to cool completely. Bake in the preheated oven until golden brown, 8 to 10 minutes, switching racks halfway through. Space the cookies 2" apart they'll spread. Drop teaspoonfuls of batter onto the prepared cookie sheets. If you're measuring, this is about 2 level tablespoons (using a tablespoon measure, not a dinner spoon). Lightly grease (or line with parchment) two baking sheets, light-colored preferred.īeat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth a few tiny bits of butter may still show.īeat in the egg, again beating until smooth.Īdd the baking soda and flour, beating until well incorporated.Īdd the oats (and raisins), stirring to combine.ĭrop the dough in 1 1/4" balls onto the prepared baking sheets a tablespoon cookie scoop works well here. The depth of flavor comes from cinnamon and almond butter.Preheat the oven to 350☏. Stir in the oats, oat flour, and baking powder just until incorporated. Add the oats and oat flour, and sprinkle the baking powder over the oat flour (to prevent clumps). Made with a base of whole wheat flour and oats, they're sweetened by applesauce and maple syrup. In a medium bowl, stir together the coconut oil or vegan butter, applesauce, cinnamon, salt, and vanilla. These Vegan Oatmeal Raisin Cookies pack a ton of flavor, but they're also full of healthy ingredients. Since they're oil and refined sugar-free you can feel good about eating them any time of day!Ĭonfession: I am one of those weirdos who-given the choice between chocolate chip and oatmeal raisin cookies-will go for the oatmeal raisin every time! So I'm super excited to share this quick and easy recipe with you. Soft, chewy, and full of flavor, these easy Vegan Oatmeal Raisin Cookies make a delicious dessert-or a healthy breakfast. ![]()
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