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 🙂
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Nutrition is based on 18 Small Cookies
Old Fashioned Oatmeal Raisin Cookies {Vegan}
Ingredients
- 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
Instructions
- 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.
Vv says
Hello! this looks amazing! is it possible to replace apple sauce for apple cider vinegar same amount?
aimee says
Hi, I don’t think so. The apple cider vinegar has a tanginess to it versus the sweetness that the applesauce provides. However, we used the applesauce as a replacement where an egg would have been used in a non-vegan recipe, so you are more than welcome to substitute it completely for another egg replacer. You can use Ener-G brand egg replacer, 1 Tbl of ground Flax seed to 3 Tbl Water, 1/4 C of Silken Tofu, etc. Hope that helps! 🙂
chris says
How long should I cook these for? recipe does not specify.
aimee says
Hi Chris – 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. (Just updated the recipe with the missing text. Sorry about that 🙂
Christina says
These were delicious and easy!! And I used regular whole wheat flour. Thank you!
aimee says
I’m glad you liked them 🙂
Amber says
Just made them with dried cherries and dates instead of raisins…also added some walnuts. They were VERY good – a great start to an attempt to be vegan to start the new year!
Audrey says
I have never made vegan cookies before do I need to make them flat before I cook them?
aimee says
These cookies really hold their shape well. You can flatten them slightly if you prefer, but you don’t have to. They don’t spread very much.
Michelle says
Do you think I can substitute maple syrup for the white sugar?
aimee says
Hi Michelle, I think you could definitely use the maple syrup…however, most conversions recommend reducing the measurement by 1/3. I wouldn’t use more than 2 to 2-1/2 Tbl of the maple syrup. I would love to know how it works out for you if you decide to try it! 🙂