Go Back
+ servings
Print

Oatmeal Raisin Chocolate Chip Cookies

These Oatmeal Raisin Chocolate Chip Cookies are tender and chewy on the inside, yet crispy on the outside. They require simple ingredients and they are so easy to customize. The whole family will love them! 
Course Dessert
Cuisine American, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 Cookies
Calories 121kcal

Ingredients

  • 2 tablespoons ground flaxseed + 5 tablespoons water
  • 3/4 cup vegan butter , slightly softened at room temp
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 tablespoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 1/2 cups rolled oats
  • 1/2 cup raisins
  • 1/4 cup vegan chocolate chips

Instructions

  • Preheat oven to 350 ° F (177 ° C). Line a large baking sheet with parchment paper and set aside.
  • Combine the ground flax and water in a small bowl. Set aside for 10 minutes. It will thicken and gel up (this creates a flax egg).
  • In a large bowl, add the flour, baking soda, salt, cinnamon and nutmeg. Whisk to combine.
  • In a medium bowl, cream the butter and sugar using a hand or stand mixer (medium-speed). *See note on how to do this by hand.
  • Mix in the flax egg and vanilla until just combined.
  • Now add the sugar and butter mixture to the large bowl of dry ingredients. Using a spatula, mix together until just combined and a dough is formed. Don't over mix. The dough will be slightly sticky and thick. If the dough is crumbly, add 1-2 tablespoons of vegan milk or water to help it stick.
  • Gently fold in the oats, chocolate chips, and raisins. I recommend chilling the dough for 15-20 minutes before continuing. If you chill longer than 30 minutes, let the dough sit out for 10 minutes before beginning.
  • Roll dough into 1 1/2 inch balls, (about 1.5 tablespoons) and place onto baking sheet about 2 inches apart. You can also use a Cookie Scoop. Slightly press them down, using a spoon or your hands. Place the remaining dough in the fridge until you're ready to make the 2nd batch.
  • Bake for 12-15 minutes or until the edges are lightly golden. Don't over bake. They will be soft and look undercooked on top and that's normal. Remove from the oven and let them cool on the baking sheets for 10 minutes. Transfer to a cooling rack. Make sure the baking sheet is completely cool before starting the second batch.

Notes

* If you only have whole flaxseed, you can grind the seeds in a coffee grinder.
* I've made these cookies without the flax eggs and they are still delicious. The flax yields a puffier cookie and a softer texture inside. If you decide to skip the flax eggs, you will need to add 2-4 tablespoons of non-dairy milk to the dough so it doesn't crumble. Add 1 tablespoon at a time until the dough sticks together. You don't want the dough to be overly wet - just enough for it to stick.
* You can cream the butter with an electric mixer or by hand. If you cream it by hand, just make sure your butter is soft before starting (not melty). Use the back of a long fork, spoon or whisk and stir together until there's a creamy, uniform texture and it's paler in color. Takes about 2-5 minutes.
* I prefer to bake one batch at a time for uniform results, but you can use two cookie sheets and bake all at once. Just make sure to rotate the pans around the midway mark. 
* Yields about 24 cookies

Nutrition

Serving: 1Cookie | Calories: 121kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 142mg | Potassium: 36mg | Sugar: 8g | Vitamin A: 270IU | Calcium: 9mg | Iron: 0.6mg