Soft, chewy, and bursting with spices, these vegan oatmeal raisin cookies taste just like the ones you grew up eating, but without any eggs or dairy! They're super easy to make and perfect for dunking.
- 1 cup vegan butter, at room temperature
- ¾ cup organic brown sugar
- ⅓ cup organic granulated sugar
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 3 cups rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup raisins
- ½ cup chopped walnuts (optional)
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Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
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Use an electric mixer to beat the butter, brown sugar, and granulated sugar in a large mixing bowl. Beat for about 1 minute, until fully blended and creamy.
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Beat in the applesauce and vanilla.
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Stir the oats into the mixture by hand.
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Add the flour to the bowl, then sprinkle the baking soda, cinnamon, ginger, cloves and salt on top of the flour.
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Stir the ingredients together until they're fully blended and form a dough.
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Fold in the raisins and walnuts.
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Roll the dough into balls, using about 3 tablespoons of dough per ball.
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Arrange the dough balls on the baking sheets, with at least 2 inches of space between them. Flatten out each dough ball slightly with your hands or the back of a spoon. (Note 1)
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Bake the cookies until soft and slightly browned, for about 10 to 12 minutes.
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Transfer the baking sheets to a cooling rack and allow the cookies to cool slightly before removing the from the baking sheets.
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Serve the cookies immediately, or store them in a sealed container for up to 2 weeks.
- These cookies don't spread out as much as many other cookies do, so they'll be a bit domed if you don't flatten them.
- Adapted from Quaker Oats Vanishing Oatmeal Raisin Cookies.