Vegan oatmeal raisin cookies
These vegan oatmeal and raisin cookies are quick to make for a snack emergency. They are the perfect balance of chewy in the centre and crisp at the edges.
Each cookie provides 103 kcal, 1.5g protein, 16.5g carbohydrate (of which 8.5g sugars), 3.5g fat (of which 2.5g saturates), 1g fibre and 0.2g salt.
Ingredients
- 100g/3½oz spelt, wholemeal or plain flour
- ½ tsp bicarbonate of soda
- ¾ tsp cinnamon
- ¼ tsp salt
- 115g/4oz oatmeal, such as rolled oats
- 50²µ/1¾´Ç³ú coconut oil, melted
- 50²µ/1¾´Ç³ú light brown sugar
- 50²µ/1¾´Ç³ú granulated or caster sugar
- 5 tbsp aquafaba
- ½ tsp vanilla extract
- 75²µ/2½´Ç³ú raisins (you can also use currants, snipped dried apricots or dried cherries)
Method
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with a piece of baking paper.
Sift the flour, bicarbonate of soda, cinnamon and salt into a large mixing bowl and stir in the oats.
In a separate bowl, stir the melted coconut oil, sugars, aquafaba and vanilla together until thoroughly combined.
Stir the wet ingredients into the dry ingredients then stir in the raisins until everything is combined evenly.
Drop heaped teaspoons of mixture onto the tray, allowing 5cm/2in of space between each cookie. (For neater cookies, you can roll into balls and flatten slightly.) Bake for 10 minutes, until the edges are golden brown and the cookies are just set.
Transfer to a wire rack to cool for as long as you can bear. (They are really very good warm.)
Recipe Tips
If you are not vegan, you can use melted butter in place of the coconut oil for an egg-free cookie recipe.