VEGAN OATMEAL COOKIES (GF)
Undetectably vegan and gluten-free oatmeal raisin cookies! Just 30 minutes and simple methods required for perfectly chewy oatmeal cookies. A perfect healthier treat for any time of year!
Provided by Minimalist Baker
Categories Dessert
Time 29m
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together almond flour, oats, gluten-free flour, raisins, baking powder, cinnamon, salt, and brown sugar.
- In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, which will take much longer) until light and fluffy and loose peaks have formed. (Add 1/8 tsp cream of tartar to help them along if not whipping.)
- To the aquafaba, add the almond butter and oil and beat or whisk to combine. (The mixture will deflate a little - that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If not baking immediately, cover and chill in the refrigerator for up to 2-3 days (the cookies will develop a bit more flavor and slightly firmer texture if the dough chills, but chilling this long is not necessary).
- Scoop dough into roughly 2-Tablespoon amounts (I like this scoop) and place on prepared baking sheet with about a 1-inch gap in between each cookie to allow for spreading. Press down slightly with your palm to form a disc. Then use fingers to tuck in any raisins that might be sticking out. There should be about 12 cookies.
- Bake for 12-14 minutes, or until the edges are slightly golden brown and they've puffed up and expanded a bit. Remove from oven and let cool for 5 minutes on the pan before enjoying (they will continue firming up as they cool).
- Store leftovers in a loosely sealed container at room temperature up to 2-3 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooled to help retain their crispy exterior. These are so delicious when warm and dipped in homemade almond milk or a chai latte!
Nutrition Facts : ServingSize 1 cookie, Calories 147 kcal, Carbohydrate 17 g, Protein 3 g, Fat 8.2 g, SaturatedFat 0.8 g, Sodium 83 mg, Fiber 1.9 g, Sugar 8.6 g, UnsaturatedFat 6.9 g
CLASSIC GLUTEN FREE OATMEAL RAISIN COOKIES (DAIRY FREE)
Classic Gluten Free Oatmeal Raisin Cookies (Dairy Free): deliciously chewy gluten free oatmeal raisin cookies with crispy edges and sweet, juicy raisins. Wonderfully gluten and dairy free.
Provided by Demeter | Beaming Baker
Categories Dessert
Time 39m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, stir together all the dry ingredients. Set aside.
- In a large bowl, whisk together all the wet ingredients. Whisk until well mixed.
- Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until no flour patches remain. Fold in raisins and walnuts, if using.
- Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature until just soft enough to scoop, but still very firm and chilled.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Optionally, press raisins into cookies-this will help decrease sticking when flattening the cookies. Using a spoon, flatten the cookies about half way for thick cookies; flatten considerably for just slightly thick cookies. The dough will be a bit sticky.
- Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Then, using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 91 calories, Sugar 7g, Sodium 32mg, Fat 4g, SaturatedFat 3g, UnsaturatedFat 0g, TransFat 0g, Carbohydrate 13g, Fiber 1g, Protein 1g, Cholesterol 0mg
GLUTEN-FREE VEGAN OATMEAL RAISIN COOKIES
Provided by Catherine McCord
Categories Cookies Dessert Bake Low Carb Quick & Easy Low Cal High Fiber Wheat/Gluten-Free Oat Healthy Vegan Seed Weelicious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Diabetes-Friendly
Yield Makes 18 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F.
- In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
- In a separate bowl, whisk together the oats, flour, cinnamon, baking soda and salt.
- In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.
- Gradually add the flour mixture until just combined. Add the raisins and stir to thoroughly combine.
- Using a 2 tablespoon measure, place cookie dough onto Silpat or parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.
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