Vegan Oatmeal Raisin Cookies with Coconut Oil
Servings: 22 cookies
Calories: 139kcal
Ingredients
- ½ cup all-purpose flour 66 g
- 1 tablespoon cornstarch
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- Pinch ground cloves
- Pinch ground nutmeg
- ⅓ cup coconut oil at room temperature virgin or refined coconut oil, 70 g
- ⅓ cup lightly packed light brown sugar 70 g
- ⅓ cup organic cane sugar 80 g
- 2 teaspoons vanilla extract
- 3 tablespoons unsweetened plant-based milk
- 1 ½ cups rolled oats 159 g, not quick-cooking oats or steel cut oats
- ⅔ cup raisins 104 g
Instructions
- Preheat the oven to 350℉. Line 2 large rimmed cookie sheets with parchment paper. In a bowl, sift the all-purpose flour, cornstarch, ground cinnamon, ginger, baking soda, salt, cloves, and nutmeg.
- In a large mixing bowl, beat the coconut oil, brown sugar, and organic cane sugar for 1 to 2 minutes on medium-high speed until well combined . Mix in the vanilla extract.
- Add the almond milk and mix for another minute to incorporate it.
- Add the flour mixture gradually and mix on low speed until combined. Stir in the rolled oats and raisins.
- With a cookie scoop, drop spoonfuls of dough onto each cookie sheet with space in between the dough balls. Chill the dough on the cookie sheets for 30 minutes before baking. Bake for 13 - 15 minutes or until golden brown at the edges. Cool for 5 minutes on the cookie sheet and then transfer cookies to the wire rack. Cool completely before storing in an airtight container for up to 7 days.
Notes
To ensure cookies are soft in the middle, bake until the edges are golden brown and the middle still looks a bit soft. They will firm up after being taken out of the oven.
To ensure crisp cookies throughout, bake for 15 minutes or until golden brown at the edges and set in the middle. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling.
Storage: Place the cooled oatmeal and raisin cookies in an airtight container and keep them at room temperature for 5-7 days. For more extended storage, pop them into the freezer—well-protected with a freezer-safe wrap or container, they'll remain delicious for a couple of months.
