We baked a few cookies and cakes this holiday season – chocolate crinkle cookies, snowball cookies, tutti frutti cake, and vanilla cake. I love oatmeal cookies, and how can I miss baking them? These are soft, chewy, and moist cookies; I love them with coffee and tea. I adapted the recipe from the book – “How to be Vegan by Elizabeth Castoria.” I have made these cookies several times with different substitutes and variations, and it has come out well every time. Please check the ingredient section for all the details.
Why you will love these oatmeal cookies
These nut-free and vegan cookies making perfect for everyone and great for holiday bakes, and these are perfect for sending to schools for snack turns. These are oil-free cookies; for this version, I have used agave nectar along with sugar, making it slightly guilt-free. You can make these ingredients with readily available ingredients. You can replace agave nectar with old-fashioned syrup or maple syrup. Easy to make
Ingredients required
Rolled oats: The key ingredient in these cookies is old-fashioned rolled oats. Do not use instant oats for these cookies. Dry ingredients: We need all-purpose flour, brown sugar, baking soda, salt, ground cinnamon, and salt. Brown sugar yields moist cookies; I have always used brown sugar for these cookies and recommend the same. Wet ingredients: We need agave nectar and unsweetened apple sauce. For added flavor, we also add vanilla essence along with wet ingredients. Addons: I kept these cookies nut-free and added raisins. The combination of oatmeal and raisins is unique.
Substitutions
As I mentioned, I have made these cookies several times with different substitutions. Here are the tried and tested ones.
Instead of apple sauce, I used banana puree. The same ¼ measure of banana puree should work.You can replace all-purpose flour with wheat flour or use half and half of all-purpose flour and wheat flour. Maple syrup or old-fashioned simple syrup are great alternatives for agave nectar. You can replace the raisin with nuts of your choice or with chocolate chips.
Dietary specifications and storing suggestions
These oatmeal cookies are vegan, oil-free, and nut-free cookies. After baking, let the cookies cool and store them in an air-tight container. I typically don’t refrigerate these cookies; actually, most of my cookies keep well for four to five days at room temperature when stored in an air-tight container.
How to make vegan oatmeal cookies with raisins
Preheat the oven to 350 degrees F and keep two baking trays ready. Either cover them with parchment paper or aluminum foil and grease them lightly with the oil of your choice. I used parchment paper and did not use any oil at all. Combine the dry ingredients – Flour, sugar, baking soda, cinnamon powder, and salt.
Combine the wet ingredients in a separate bowl – apple sauce, agave nectar, and vanilla essence. Mix well without any lumps.
Add the wet ingredient mix to the dry ingredient mix.
Combine well. Make sure there isn’t any dry flour mix.
Now add the rolled oats and raisins.
Gently mix, and the eggless oatmeal cookie dough is ready.
Scoop 1 to 1.5 tbsp of the dough using a cookie scoop or ice cream scoop and place them on the baking tray. Place the cookies 1 to 1.5 inches apart.
Flatten them slightly with the back of the spoon or grease your palms and pat them.
Bake these cookies for 12 to 14 minutes at 350 deg F or until the cookies are browned on the bottom.
Recipe Notes
Please check the ingredient section and substitutions for alternate ingredients.You can also roughly pulse the oats before adding them to the cookies.Do not use instant oats for these oatmeal cookies. Use only rolled oats.The above measure yields 16 to 18 cookies. You will need two baking trays or one large one. Bake them in batches if needed. But do not bake them on different racks at the same time. Baking these cookies in the middle rack yields the best results.For crispy cookies, flatten them thin and bake for 15 to 16 minutes.
Explore more rolled oats recipes
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