So you’ve probably already seen my post on the most AMAZING chocolate chip cookies… After this success, I knew I needed to find a good fix for one of my all time favorites: oatmeal raisin cookies. So what did I do? I got on Pinterest of course! I couldn’t find a vegan version so I decided to try a “regular” Oatmeal Raisin Cookie recipe and veganize it! It sounds difficult, but it was actually pretty easy. The original recipe called for butter and eggs. I easily swapped the butter for a vegan version and the egg for 1/3 cup of apple sauce. It doesn’t get much easier than that! Oh, and the original recipe also called for old fashioned rolled oats, but I had to swap those out for quick oats because that’s all I had and sometimes you just gotta work with what you got!
So how were they? These Oatmeal Raisin Cookies were sooooooo good! Especially when they’re warm! I could have easily eaten the whole batch, but I decided to practice self control and push them away! When I make food that’s too tempting to eat all the time, I usually do the following:
1. Give them away- take your treats to work or invite a friend over to share! Then encourage that friend to take some home! 🙂
2. Freeze it! I am an avid freezer! I will freeze most anything and cookies freeze very well.
Vegan Oatmeal Raisin Cookies
- 1 cup All purpose flour spooned & leveled
- ½ tsp Ground cinnamon
- ½ tsp Baking soda
- ¼ tsp Salt
- ½ cup Vegan butter softened to room temperature
- ½ cup Brown sugar
- ¼ cup Granulated sugar
- 1/3 cup Applesauce
- 1 tsp Vanilla extract
- 1½ cups Old-fashioned rolled oats I used quick oats instead
- 1 cup Raisins
- Preheat oven to 350
- In a medium sized bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
- If you have a standing mixer (an electric mixer will work too), use it to cream together the butter, brown sugar, granulated sugar for 1-2 minutes until well combined.Add in the applesauce and vanilla extract and mix until fully combined. Slowly mix in the flour mixture and mix until combined.
- Mix in the oats and raisins until fully combined (scrape down the sides as needed).Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
- Scoop out 2 Tbsp of dough per cookie and bake for 10-12 minutes. Be sure to leave a good amount of space between each cookie. Once they're done, they should be a nice golden brown. Remove them from the pan and let them cool for about 5 minutes.ENJOY!