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A stack of 3 vegan oatmeal raisins chocolate chips cookies against a white background.

Vegan Oatmeal Raisin Chocolate Chip Cookies

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

These sweet cookies feature all the good cookie flavours in one! Each bite is studded with dairy-free chocolate chips and raisins and they’re so yummy that no one will ever guess they’re vegan.


Scale

Ingredients

  • 1/4 cup nut butter of choice or sunflower seed butter for a nut-free recipe (60 g)
  • 1/2 cup unsweetened applesauce (120 g)
  • 1/2 cup dry sweetener such as coconut sugar, raw cane sugar or monk fruit sweetener
  • 1 cup whole wheat flour (120 g)
  • 1 cup rolled oats (100 g)
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 cup each dairy-free chocolate chips and raisins (or 1/2 cup of either)

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Stir the nut butter, applesauce and sugar together in a large mixing bowl until smooth.
  3. Add everything except the chocolate chips and raisins and stir to combine.
  4. Fold in the chocolate chips and raisins.
  5. Line a baking tray with parchment paper, give it a quick spritz of non-stick cooking spray or just use a good quality non-stick pan.
  6. Using your hands, create 12 evenly-sized balls from the cookie dough and place on the tray. Press each ball down into a cookie shape. They won’t spread much if at all when baking.
  7. Bake for 12 minutes.
  8. Let cool on the pan for 5 minutes then transfer to a cooling rack. Let cool completely on the rack.
  9. Store in a sealed container at room temperate for up to 4 days, in the fridge for up to 7 days or freeze for up to 3 months. They’re best stored in the fridge.

Keywords: oil-free, plant-based, dairy-free, easy, one bowl