I love spiced Old Fashioned Oatmeal Raisin Cookies. There’s a certain sandwich shop that serves them and I can’t resist buying one whenever I frequent that restaurant.
It’s a classic and it doesn’t take much to “veganize” these. We used applesauce plus a little baking soda to replace an egg. Any egg replacer would work well in this application as they aren’t as delicate as say, a cake. I like the applesauce because it gives them an added sweetness.
I chose to make the larger version, so this will yield you 9 large cookies. You could, of course, make small cookies and get about 18 or … bite-sized and get an even higher yield. Baking time will vary, so look for slightly browned edges and bottom, and the shine gone from the top of the dough. They set up as they cool, so don’t over-do it! You want a really tender cookie, not a dry one.
I also want to add that you can make this as spicy as you’d like with more cinnamon and nutmeg.
These cookies are really stable and would make an AMAZING cookie for use as an ice cream sandwich. I would just make them a little thinner and flatter. Or not 🙂
Nutrition is based on 18 Small Cookies
- 6 Tbl vegan Margarine (such as Earth Balance Sticks), softened
- 1/3 C + 1 Tbl Brown Sugar, firmly packed
- 1/4 C Granuated Sugar
- 2 Tbl Unsweetened Applesauce
- 1/2 tsp Vanilla
- 3/4 C All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1/4 tsp Ground Nutmeg
- 1-1/2 C Old Fashioned Oats (not instant)
- 1/2 C Raisins
- Preheat oven to 375 degrees.
- Prepare baking sheets with either parchment paper or silicone baking sheets (I really love these! Easy to clean, no waste. Definitely worth the investment)
- In the bowl of an electric mixer, add the softened vegan margarine, brown sugar and granulated sugar. Beat until creamy.
- Add the applesauce and vanilla. Beat until well combined.
- Next, combine the flour, baking soda, cinnamon, salt and nutmeg.
- Stir in the oats and mix until well combined.
- Fold in the raisins just until incorporated.
- Using a cookie or ice cream scoop, spoon onto the prepared baking sheets.
- You can make them small (1 Tbl) or for a larger cookie, use a 2 Tbl scoop.
- Bake for 8-10 minutes for smaller to medium-sized cookies, larger cookies may take longer to set. They should be golden brown on the bottom & lose their shine on top. Remember they will continue to set up as they cool. Do not overbake.