Dairy Free Oatmeal Raisin Cookies
Soft, thick and perfectly chewy, these dairy free oatmeal raisin cookies are seriously good! Packed with nutty oats, sweet raisins, warm cinnamon, coconut oil and vanilla, they’re wonderfully classic and incredibly easy to make. And the best part? There’s no mixer involved.
Ingredients
- ¾ cupplus 1 tablespoon all-purpose flour
- ¾ teaspoonbaking soda
- ¼ teaspoonfine sea salt
- ¾ teaspoonground cinnamon
- ½ cuppure cane sugar (or granulated sugar)
- ¼ cupcoconut sugar (or lightly packed brown sugar)
- ⅓ cupmelted coconut oil, cooled slightly
- 1 largeegg
- 1 ½ teaspoonsvanilla extract
- 1 ¼ cupsold-fashioned rolled oats
- ¾ cupraisins
- ¼ cupchopped raw walnuts (or additional raisins)
Directions
- 1
In a small bowl, whisk together the flour, baking soda, salt and cinnamon.
- 2
In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla for about 30 seconds until well combined.
- 3
Add the dry ingredients to the bowl with the wet ingredients and mix until just incorporated. Fold in the oats, raisins and walnuts (or extra raisins) until well combined - this will take a bit of arm power.
- 4
Line a large plate with parchment paper, then scoop about 1 ½ to 2 tablespoons of dough and drop onto the prepared plate (they can be close together).
- 5
Transfer to the refrigerator and chill the dough balls for about 1 hour, until firm.
- 6
Toward the end of the chill time, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- 7
Arrange the chilled dough balls on the prepared baking sheet about 2 to 3 inches apart. If baking in batches, keep the remaining dough balls in the fridge.
- 8
Bake for about 11 to 12 minutes, until lightly browned and the edges are set (don’t over bake these - the centers may look slightly underdone when you pull them out). Let the cookies cool directly on the baking sheet.