All the taste of Grandma's cookies, but none of the fat! These little vegan oatmeal raisin cookies are oil-free, dairy-free, and egg-free, with only 88 calories and 1 gram of fat per cookie! This recipe makes a whopping 42 cookies, so you may want to cut the recipe in half unless taking to a function.
Preheat oven to 350°F and line two cookie sheets with parchment paper.
In a large mixing bowl, add the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Use a whisk and combine thoroughly.
The way I avoid baking these vegan oatmeal raisin cookies with eggs is to use a mixture of flax mealand water that is called a flax egg. Simply combine 2 tablespoons flax meal with 6 Tbsp warm water and whisk together well. The consistency will be somewhat gelatinous and it will act as a binder for this recipe.
In a medium-sized bowl, combine the flax egg, applesauce, molasses, and vanilla. Whisk together well.
Now, combine the contents of the dry ingredients and wet ingredients in the larger bowl and whisk together to achieve a nice thick batter.
Once the batter is mixed well, go ahead and add the oats, raisins, and walnuts (if using) and stir together. The batter will be so thick at this point, you will not be able to use a whisk but will need a sturdy spoon.
Use a tablespoon or trigger-release ice cream scoop to plop the cookie batter onto a baking sheet lined with parchment paper.
Because the cookie batter is so thick, I like to take a fork and press the cookies down just a little bit before baking.
Place in the oven at 350°F and bake for approximately 15-20 minutes. Oven temperatures vary.
Remove from the oven and allow the cookies to firm up for a few minutes while still on the cookie sheet.
Serve. Store cookies in an air-tight container to retain moistness. They freeze well too.
Video
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
For those avoiding any type of sugar, date paste will work just fine as a substitute in this cookie recipe.
I make them a lot when I’m baking for family or social functions. One batch makes 42 cookies so, if you’re making them just for the family, you might want to make a half-batch or freeze leftovers for later.
These cookies are not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.
The cookies freeze very well. I make large batches often and keep them on hand for unexpected occasions when I need to take a dessert somewhere.