Vegan Chocolate Oatmeal Raisin Cookies

Pin Recipe
Print Recipe

How to make Chocolate Oatmeal Raisin Cookies. Easy Vegan Dairy-free Eggless Recipe.

Ingredients

• 2 teaspoons flax meal
• 1 tablespoon hot water
• 4 tablespoons Raw turbinado sugar or jaggery or sweetener of choice
• 1 tablespoon Agave syrup
• 1.5 tablespoon unsweetened cocoa powder (adjust for desired chocolate intensity)
• 2 tablespoons roasted Almond butter (or other nut butter of choice)
• 1 tablespoon virgin coconut oil (or vegan butter like Earth Balance)
• 1/2 teaspoon lemon juice
• 1/4 teaspoon cinnamon powder (or allspice for a warming kick)
• 1/8 teaspoon salt
• 1/4 teaspoon baking powder
• 2/3 cup raisins (or vegan chocolate chips for an extra treat)
• 2 tablespoons quinoa, blended coarsely or quinoa flour (oat coarse flour can be used as an alternative)
• 2/3 cup oats (Bob’s Red Mill Organic Old Fashioned recommended, ensure certified GF for gluten-free)
• 3 tablespoons self-rising flour (or gluten-free all-purpose flour for GF version)
• 2 tablespoons whole wheat pastry flour (or Rice Flour for a gluten-free version)

Instructions

1. Prepare the Flax Egg: In a medium bowl, combine the flax meal and hot water. Stir well and let it sit for at least a minute until it forms a gelatinous, egg-like consistency. This is your vegan egg substitute!
2. Cream Wet Ingredients: Add the room-temperature almond butter, melted coconut oil (ensure it’s not hot, just softened), sugar, and agave syrup to the flax egg mixture. Mix thoroughly by hand or with a hand mixer until the mixture appears light and creamy. If using store-bought almond butter, it might take a little effort to incorporate fully. Mix, let it sit for a few minutes, then mix again to ensure all ingredients are well combined.
3. Prepare Dry Ingredients (Quinoa): If using whole quinoa, blend or grind it into a coarse flour. Combine this quinoa flour with the baking powder.
4. Combine Wet and Dry: Add the cocoa powder, prepared quinoa flour, 1/2 cup of the oats, salt, cinnamon powder, and lemon juice to the wet mixture. Gradually incorporate the self-rising flour and whole wheat pastry flour (or your chosen gluten-free alternatives). Mix until just combined, being careful not to overmix. Overmixing can lead to tougher cookies.
5. Adjust Dough Consistency: Assess the dough’s consistency. It should be a sticky, gooey mixture, similar to a thick muffin batter. If it’s too wet, gradually add more oats and/or flour (starting with the remaining 1/3 cup oats). If the mixture becomes too stiff or dry, add a teaspoon of coconut oil and/or a splash of lemon juice to achieve that perfect gooey, mildly sticky texture.
6. Form the Cookies: Lightly oil your hands or a tablespoon to prevent sticking. Scoop tablespoon-sized portions of dough and drop them onto a baking sheet lined with parchment paper. Gently flatten each cookie with your fingers or the back of a spoon. Remember, the thinner you make them, the crisper the cookie will be. Don’t worry about perfect rounds; rustic shapes add to their homemade charm!
7. Bake to Perfection: Preheat your oven to 350 degrees F (175 degrees C). Bake the cookies for 12-14 minutes. Baking time may vary depending on the thickness of your cookies and your oven. The cookies are done when they are set and no longer appear runny or liquidy in the center. They might still be soft to the touch but will firm up as they cool.
8. Cooling: Carefully remove the baking tray from the oven. Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely. This step is crucial for achieving the desired chewy texture.
9. Storage: Once completely cooled, store your delicious vegan chocolate oatmeal raisin cookies in an airtight container at room temperature for up to a week. They tend to get even chewier and more flavorful the next day!

Notes

Nutritional value is based on 1 serving, calculated as approximately 1/9th of the recipe. Please note that these are approximations and may vary based on specific ingredients and brands used.

Baking Tips for Success

• Room Temperature Ingredients: Ensure almond butter and coconut oil are at room temperature or slightly softened for easier mixing and a smoother dough consistency.
• Don’t Overmix: Mix the dry ingredients into the wet ingredients only until just combined. Overmixing can develop gluten in flours, leading to tough cookies.
• Customize Sweetness: Feel free to adjust the amount of sugar and agave syrup to your personal preference. Dark chocolate lovers might prefer less sugar, while those with a sweet tooth might add a little more.
• Gluten-Free Assurance: If gluten-free is a must, make sure your oats are certified gluten-free and use gluten-free specific flours (like a GF all-purpose blend or rice flour) as specified.
• Creative Add-ins: Don’t limit yourself to raisins! Vegan chocolate chips, chopped nuts (walnuts, pecans), dried cranberries, or even a pinch of espresso powder can elevate these cookies further.
• Patience is Key: Allowing the cookies to cool completely on a wire rack is essential for them to firm up and achieve their best chewy texture. Warm cookies are delicious, but fully cooled ones are perfection for storage.

Why Choose Vegan Cookies?

Opting for vegan cookies is not only a compassionate choice but also a delicious one! By using plant-based ingredients, we avoid dairy and eggs, making these cookies suitable for those with allergies or ethical considerations. Flax meal acts as a fantastic binder, replacing eggs, while plant-based butter and oils provide the richness typically found in dairy. Plus, using whole grains like oats and quinoa adds fiber and nutritional value, making these treats a slightly healthier indulgence.