Vegan Gluten-Free Oatmeal Raisin Cookies
Ingredients
- 2 cplus 2 tablespoon /435 grams packed light brown sugar
- 2 ¼ c200 grams oat flour
- 1 ⅝ c180 grams almond flour
- ⅝ c59 grams old-fashioned rolled oats
- 2 ½ tspbaking soda
- ¾ tspground cinnamon or cardamon
optional
- ¾ tspfine sea salt
- ½ c115 milliliters almond or other nondairy milk
- ¼ c113 grams vegan butter
preferably soy free, melted
- 1 tbspvanilla extract
- 1 c120 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.
Vegan Gluten-Free Oatmeal Raisin Cookies
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About this Recipe
Craving a classic cookie that perfectly balances chewy and crisp textures, all while being completely vegan and gluten-free? These delightful Vegan Gluten-Free Oatmeal Raisin Cookies are your new favorite sweet treat, delivering comfort without compromise.
This recipe works wonders by incorporating a clever technique directly from the inspiration, Lee Farrington's acclaimed cookies at LB. Kitchen. The secret lies in freezing the sticky batter before baking, a crucial step that ensures each cookie develops its signature chewy center and beautifully crisp edges, preventing them from spreading too thin.
Prepare for a truly satisfying dessert experience. You'll bite into a cookie with an invitingly chewy middle, contrasted by a delicate crispness at its perimeter. Each one is generously studded with sweet raisins and infused with a comforting hint of spice from either cinnamon or cardamom, offering a warm and nostalgic flavor. This one-bowl wonder makes the process straightforward, though planning ahead for the necessary freezing time is key to achieving that perfect texture.
Customization & Variations
These cookies offer simple ways to tailor them to your preference. For an even deeper, more complex flavor profile, you can easily substitute hazelnut flour for the almond flour. Feel free to adjust the spice level or choose between ground cinnamon or cardamom based on your taste. Additionally, any other nondairy milk can be used if almond milk isn't on hand.
These comforting Vegan Gluten-Free Oatmeal Raisin Cookies are perfect for any occasion, from a cozy evening dessert to a welcome addition to a holiday platter. They pair wonderfully with a warm cup of coffee or tea.