Vegan Oatmeal Raisin Cookies
A dense, moderately sweet, egg-free and dairy-free oatmeal cookie with raisins and cinnamon—perfect for snacking.
- Time
- 20 min
- Serving
- 319 kcal
- Ingredients
- ≈ $0.39
- Protein
- 6 g
Ingredients
- 1 Rolled oatspack 400 g ≈ $2.60 33 g
- 2 Wheat flour 15 g
- 3 Sugar 11 g
- 4 Sunflower oil 7 ml
- 5 Raisinspack 200 g ≈ $2.40 15 g
- 6 Cinnamon to taste
- 7 Baking soda to taste
- 8 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Soak the raisins5 in hot water for 5 minutes, then drain and pat dry.
Mix rolled1 oats, flour, sugar, cinnamon, baking soda, and salt in a bowl.
Add the oil, drained raisins5, and 25 ml water, stirring until a sticky dough forms.
Shape into 4 small patties and place on a baking sheet.
Bake at 350°F (180°C) for 12–15 minutes, until the edges are set and lightly golden.
Tips
- Why it works
- Pour boiling water over the raisins so they turn soft and absorb the cinnamon aroma. Without this, they stay dry and won't blend into the dough.
- Substitutions
- Replace the sugar with brown sugar, the cookies will be moister. Instead of sunflower oil, use butter, melted but not hot.
- Common mistakes
- If the dough is too dry, the cookies will crumble. Check doneness by the edges: they should be lightly golden, and the center soft.
- Storing and reheating
- Keep in an airtight container for 3 days. Warm in the microwave for 10 seconds or in the oven for 3 minutes at 160 °C.
- Serve with
- Serve with tea or yogurt for breakfast or an afternoon snack. You can pack them for school or work.
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