Soft and chewy oatmeal cookies are a childhood favorite of…well, just about everyone! And now you can enjoy a plant-based version of these delicious treats.
Ingredients
- 1-1/2 cup old fashioned oats
- 1-1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup (1 stick) vegan butter, room temperature
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup non-dairy milk of your choice
- 1/3 cup raisins
Instructions
- Preheat the oven to 350°F.
- Line a cookie sheet with parchment paper.
- Whisk together the oats, flour, baking powder, and baking soda in a bowl and set aside.
- Beat the butter and both sugars together until light and fluffy (by hand or with a mixer).
- Add in the dry ingredients and mix until combined with the butter and sugars—the dough will be crumbly.
- Slowly pour in the non-dairy milk and raisins. Mix only until a dough has formed—about 1 minute.
- Scoop and roll into balls, 2 tbsp per ball, and set in the fridge for at least 15 minutes.
- Place dough balls 2 inches apart and bake for 14-16 minutes, until golden around the edges.