These vegan oatmeal raisin cookies are chewy and soft on the inside with a crip outer shell. With flavors of warming cinnamon spice, juicy raisins, and caramelized brown sugar, they are the ultimate vegan oat cookie!
Preheat your oven to 180°C (356°F) and line the base of 2 baking trays with a sheet of parchment paper.
Add the vegan butter to a large mixing bowl and whisk with an electric whisk or stand mixer for a minute or two until light and fluffy.Add the brown sugar, and granulated sugar and beat for a couple of minutes to cream the sugar into the fats. Add the flax egg and vanilla extract and whisk to combine.
Add the flour, baking soda, baking powder, salt, and cinnamon and mix using a spatula until the ingredients stick together to form a dough. Add in rolled oats and raisins and stir them into the cookie dough.
Use an ice cream or cookie scoop to measure out the cookies and place them on the lined baking trays, leaving at least 2 inches between each cookie.
Bake the cookies for 12-14 minutes, then remove them from the oven and allow the cookies to sit on the baking tray to cool for about 5 minutes. To round off the cookie edges, use a large cookie cutter to round off the edges of the cookies while they are still hot.Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature before serving.
Store these cookies at room temperature in an airtight container for up to a week. They can be frozen for up to 3 months.
Vegan butter: Take this out of the fridge to sit at room temperature for 30 minutes to an hour. Make sure you use vegan block butter NOT spreadable butter from a tub.
Some white sugar in the US is not vegan, if in doubt use organic sugar.
To make a flax egg, mix 1 tablespoon milled flaxseeds with 2 tablespoons water and allow to sit for 5 minutes.
Cookies are fragile while hot, so don't attempt to move them from the tray immediately.