Vegan Oatmeal Raisin Cookies
I think oatmeal cookies get a bad rep, especially with raisins in. They're perceived as the boring choice, almost always the last pack of bakery cookies you see in the supermarket after all the "fun" chocolatey ones have gone. Well, I think they deserve another shot, so here's my recipe for vegan oatmeal raisin cookies, which I hope you enjoy!
I've had a pretty busy week, I've had some family and friends visiting and I'm also attempting to start up another creative crafty outlet, which doesn't focus on food. I may share that with you all but I'll probably wait until it's a little more established to do that - watch this space though!
I hope you all had a great week and have a wonderful week this week! So to bless your Sunday (or Monday, depending on where you are), here is a simple recipe with everyday ingredients for some Vegan Oatmeal Raisin Cookies! Enjoy!
Total time: 45 Minutes Plus Cooling
Yield: 20 Cookies
Ingredients
Yield: 20 Cookies
Ingredients
- 185g Plain Flour
- 150g Rolled Oats
- 1 Tsp Bicarbonate of Soda
- 1 Tsp Ground Cinnamon
- 175g Caster Sugar
- 115g Dairy Free Butter
- 3 Tbsp Golden Syrup (or Agave)
- 1/2 Tbsp Dairy Free Milk
- 125g Raisins
- Preheat your oven to 180˚ celsius. Line a baking tray with paper, or these reusable silicone baking mats.
- Cream the butter and sugar together in a large baking bowl.
- Fold in the flour, oats and cinnamon.
- Stir in the syrup and dairy free milk to make a smooth batter. If the batter is sticky, add more flour until it resembles cookie dough.
- Fold in the raisins until equally distributed.
- Spoon the mixture onto the baking, about 3/4 tbsp of mixture for each cookie.
- Sprinkle some raisins on top of the cookies, then bake for 8-10 minutes, until the cookies are turning golden brown.
- Remove from the oven and leave to cool on the tray for a few minutes before transferring to a wire cooling rack.
- Enjoy!