Eggless Oatmeal Raisin Cookies Recipe
These Eggless Oatmeal Raisin Cookies are a deliciously chewy and wholesome treat, perfectly spiced with cinnamon and sweetened with raisins. Made with vegan margarine and flaxseed as an egg substitute, they are ideal for vegans and those avoiding eggs, offering a comforting, soft texture and a wonderful balance of sweetness and spice in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Flax Egg
- 1 Tablespoon Ground flax seeds
- 1 Tablespoon Water
Wet Ingredients
- 125 g Vegan margarine (½ cup)
- 100 g Soft brown sugar (½ cup)
- 75 g Caster sugar (⅜ cups)
- 1 Teaspoon Vanilla extract
Dry Ingredients
- 190 g Plain/all-purpose flour (1½ cups)
- ½ Teaspoon Baking soda (bicarbonate of soda)
- ½ Teaspoon Cinnamon
- 100 g Oats (1¼ cups)
- 100 g Raisins (⅔ cup)
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F, or 160°C/325°F if using a fan or convection oven. Prepare a non-stick cookie sheet or line a tray with baking paper.
- Make Flax Egg: Mix the ground flax seeds with 1 tablespoon of water and set aside for a few minutes to allow the mixture to thicken, creating a flaxseed egg substitute.
- Mix Wet Ingredients: In a large bowl, blend the vegan margarine with both the soft brown sugar and caster sugar. Stir in the prepared flax egg along with the vanilla extract until combined.
- Combine Dry Ingredients: Add the plain flour, baking soda, and cinnamon to the wet mixture. Then stir in the oats. Mix with a spoon until the dough starts to stick together, then use your hands to press it into a cohesive ball.
- Add Raisins: Gently fold the raisins into the dough using your hands to evenly distribute them without crushing.
- Shape Cookies: Divide the dough into 8 equal pieces. Roll each into a ball and place them on the prepared baking tray. Flatten each ball into a disc about ½-inch thick, leaving space between each cookie for spreading.
- Bake: Bake the cookies in the preheated oven for 15 minutes. After baking, leave them on the tray to cool completely before serving.
Notes
- Ensure the flaxseed is ground for optimal thickening and binding in place of eggs.
- For softer cookies, slightly underbake by a minute or two, adjusting based on your oven.
- You can substitute raisins with other dried fruits like cranberries or chopped dates.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- For a nutty flavor, consider adding a handful of chopped walnuts or pecans to the dough.
Find it online: https://bitezly.com/eggless-oatmeal-raisin-cookies-recipe/
