Vegan Gluten-Free Oatmeal Raisin Cookies
Inspired by the vegan, gluten-free chocolate chip cookies that Lee Farrington makes at LB. Kitchen in Portland, Maine, these one-bowl delights are chewy at their centers, crisp at the edges and full of raisins and sweet spice. The batter is very sticky and needs to be frozen before baking so they don’t spread too much, but a couple of hours will do it. Feel free to substitute hazelnut flour for the almond flour for a deep, toasty flavor.
Ingredients
- 2 cupsplus 2 tablespoon /435 grams packed light brown sugar
- 2 ¼ cups200 grams oat flour
- 1 ⅝ cups180 grams almond flour
- ⅝ cup59 grams old-fashioned rolled oats
- 2 ½ teaspoonsbaking soda
- ¾ teaspoonground cinnamon or cardamon (optional)
- ¾ teaspoonfine sea salt
- ½ cup115 milliliters almond or other nondairy milk
- ¼ cup113 grams vegan butter, preferably soy free, melted
- 1 tablespoonvanilla extract
- 1 cup120 grams raisins
Directions
- 1
In a large mixing bowl, whisk together the brown sugar, oat flour, almond flour, rolled oats, baking soda, cinnamon or cardamom (if using) and salt.
- 2
Add the almond milk and vegan butter, and use your hands or a spatula to combine, kneading it to help it come together into a sticky, wet, batter-like dough. (You can also make this in an electric mixer if that’s more convenient.) Mix in the raisins.
- 3
Line two baking sheets with parchment. Use a 2-ounce cookie scoop or a ¼ cup measuring cup to form cookies, placing them close together on the pans. Freeze for at least 1½ hours (if freezing for longer, transfer frozen cookie balls to a container or resealable plastic bag before storing in the freezer for up to 3 months).
- 4
Heat oven to 350 degrees. Arrange the frozen cookies 2 inches apart on parchment-lined cookie sheets. Bake for 8 minutes. Rotate trays, and bake until the cookies are golden at the edges and firm in the center, 5 to 10 minutes longer. Remove from the oven, bang tray once on the counter to let cookies crackle a bit, and transfer the pans to racks to cool.