Hey there, fellow food adventurers!
It's that time of year when nature is putting on a show with colorful leaves and crisp air but here we are with some unseasonal warm weather! But, fear not, because I've got the perfect recipe to bring a touch of autumn into your kitchen and your life: Vegan Oat Raisin Cookies! These aren't just any cookies, they are a tribute to the simple pleasures of life – a hike in the woods, a good cup of tea, and the taste of something lovingly homemade. These cookies are your new best friend and perfect for a quick pick me up.
Why These Cookies Are a Must-Try
These cookies are a fantastic vegan twist on a beloved classic. They are super easy to whip up, requiring no fancy ingredients or complicated steps. And they are wonderfully versatile: they make a fantastic addition to a lunchbox or a quick snack to take on your next adventure. Trust me you'll want to make extra!
The Power of Flax
Now, let's talk about the magic ingredient that makes these cookies work without eggs: flaxseed. When mixed with liquid, ground flaxseeds turn into a gelatinous "flax egg" which is a fantastic natural binder. It not only helps the cookies hold their shape, but it also adds a little boost of nutrition. It's the unsung hero of vegan baking!
Ingredient Spotlight
- Flaxseed: Our egg substitute and nutritional powerhouse.
- Plant Milk: Any kind will do, but soy is great for added protein.
- Vegan Butter & Oil: For the perfect texture – crispy edges and a chewy center.
- Muscovado & Caster Sugar: A combo for moisture and a touch of crispness.
- Vanilla & Cinnamon: Because a little flavor goes a long way.
- Jumbo Oats: The heart of our hearty cookies – make sure they're whole oats!
- Flour: Just a bit to keep everything together; gluten-free works too.
- Baking Agents & Salt: For lift and flavor enhancement.
- Raisins: The classic touch of fruity sweetness.
Let's Get Baking!
- First, make your flax egg by mixing ground flax with plant milk and set aside.
- Mix vegan butter, oil, and sugars, then add the flax egg.
- Combine the dry ingredients and mix gently.
- Fold in the oats and raisins.
- Scoop onto a baking tray and slightly flatten each cookie.
- Bake until golden, then cool completely and try not to eat them all at once!
Perfect for Every Occasion
Whether you're gearing up for a hike, need a snack for work or school, or just want a cozy afternoon treat, these vegan oat raisin cookies are sure to satisfy your cravings. They are a great way to fuel up in a healthy way.
So, grab your apron, preheat that oven, and let's bake some happiness! And if you do make these dont forget to share on social media, I love seeing everyones creations!
Ingredients:
- 2 tbsp ground flaxseed
- 120 ml plant-based milk
- 50g vegan butter, softened
- 60 ml neutral oil
- 100g light brown muscovado sugar
- 50g caster sugar
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 220g jumbo oats
- 125g flour (plain or gluten-free)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 80g raisins
Instructions:
- Mix flaxseed and plant milk, set aside for 10 minutes.
- Melt vegan butter. Combine butter, oil, sugars, vanilla, and flax mixture.
- Fold in flour, baking powder, baking soda, salt, and cinnamon.
- Fold in oats and raisins.
- Refrigerate for 1 hour
- Preheat oven to 180°C. Place flattened balls of dough on baking tray.
- Bake for 10-12 minutes. Cool completely.
Enjoy!