My Ultimate Vegan Oatmeal Raisin Cookies

Cooking Method: Baking, Beating, Mixing, Shaping, Soaking, Whisking

Cuisine: US-American

Category: Desserts, Snacks and Appetizers

Description

With no need to chill this dough, once your "butter" is room temperature, these cookies can be done in an hour!

makes about 24 cookies

Ingredients

1 cup (240 mL/226 g) plant-based butter (2 sticks; I recommend Country Crock Plant Butter with Olive Oil)
1 cup (240 mL/160 g) raisins
2 cups (480 mL/240 g) all-purpose flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) cinnamon
1/2 tsp (2.5 mL) kosher salt (or about half as much table salt; Omit if plant-based butter is salted.)
3 cups (720 mL/240 g) old-fashioned oats (not quick oats!)
2 Tbsp (30 mL/20 g) Bob's Red Mill Egg Replacer
3 Tbsp (45 mL/g) water
1 1/2 cups (360 mL/288 g) dark brown sugar (not light brown!)
1 tsp (5 mL/g) vanilla extract

Instructions

1
Place "butter" into a large bowl, then loosely cover and allow to come to room temperature.
2
Preheat oven to 350°F/180°C.
3
Measure raisins into a small bowl and cover with warm water. Allow to soak 10 minutes, then drain and set aside.
4
Whisk together flour, baking soda, cinnamon, and salt (if needed). Stir-in oats and set aside.
5
In a separate vessel, thoroughly whisk together egg replacer and water. Set aside.
I like to use the raisin soaking water for this step.
6
Add sugar and vanilla to "butter". Beat on high speed, then add egg replacer mixture and beat again.
7
On low speed, incorporate flour mixture until uniformly moistened.
Dough will be thick!
8
Switch to a spoon to fold-in raisins.
9
Scoop and evenly space 8 neat mounds about 3-Tbsp (45-mL) each onto a baking sheet.
I use an ice cream scoop and a kitchen scale to shape 45- to 50-g domes.
10
Gently pat each mound to flatten slightly.
Dampen fingers with water to prevent sticking if necessary.
11
Bake 12-14 minutes. Cool on sheet 10 minutes, then enjoy warm or transfer to a wire rack to cool completely.
12
Store leftovers in an airtight container for 1-2 weeks at room temperature, or 1-2 months frozen.