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    You are in: Home / Recipes / Oatmeal Raisin Cookies - Vegan Recipe
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    Oatmeal Raisin Cookies - Vegan

    Oatmeal Raisin Cookies - Vegan. Photo by Kozmic Blues

    1/3 Photos of Oatmeal Raisin Cookies - Vegan

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Kozmic Blues's Note:

    From Joy of Vegan Baking. These are AMAZING!! In this recipe, the eggs are replaced with ground flax seeds. When using ground flax seed to replace eggs in a baking recipe, the ratio is always 1 TBSP flax seed to 3 TBSP water. Ground flax seed has a bit of a nutty flavor and it is best used in recipes like pancakes, waffles, muffins, breads and oatmeal cookies, and as an added bonus, flax seeds are the most concentrated source of omega-3 fatty acids.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Spray cookie sheets with non stick spray.
    3. 3
      In a blender, or using a wisk, whip together the flax seed and water until thick and creamy.
    4. 4
      Cream together margarine, sugars, vanilla and flax seed mixture until well blended.
    5. 5
      I another bowl mix flour, oat bran, baking soda, baking powder, salt, cinnamon and nutmeg.
    6. 6
      Add to the wet ingredients, and mix until well blended and smooth.
    7. 7
      Stir in rolled oats and raisins until thoroughly combined.
    8. 8
      Use a tablespoon to scoop up dough and lighty press cookies to form about 1/2" thick rounds.
    9. 9
      Bake cokies until golden brown, about 12-15 minutes.
    10. 10
      Remove from oven and let cool 3 minutes on the cookie sheet before transfering to wire rack to cool.

    Ratings & Reviews:

    • on January 28, 2013

      this is the best recipe! I would recommend you try to make these. I just finished baking them and these are one of my most favourite cookie recipes. I used all organic ingredients and made a few substitutions: I used organic coconut palm sugar and reduced the amount the recipe called for(the dates provided most of the sweetness), used dates because i didn't have raisins, I used virgin coconut oil instead of vegan butter, coconut flour instead of oat bran.
      The cookies spread slightly in the oven and I had only pressed down on them alittle because I didn't want them to be flat. I took them out after about 16 minutes and the colour was golden on the edges.
      Wow, the substitutions I made produced the best cookies ever: slightly crispy on the outside and light on the inside with a subtle hint of coconut. I will definitely make again.
      I had cookie dough left over, so placed tablespoon -sized dough balls on parchment paper in a container in the freezer so I can bake them at a later time.
      Make these cookies. The original recipe without substitutions I'm sure would be amazing as well.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2012

      55

      excellent! thanks for the recipe. loved these

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2010

      45

      These were very yummy and didn't taste "vegany" at all. I think next time I try the recipe I may cut back on the sugar and replace at least half the margarine with unsweetened applesauce or pumpkin. I will let you know how they fair with those changes!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Oatmeal Raisin Cookies - Vegan

    Serving Size: 1 (1380 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1324.7
     
    Calories from Fat 306
    23%
    Total Fat 34.0 g
    52%
    Saturated Fat 6.7 g
    33%
    Cholesterol 0.0 mg
    0%
    Sodium 1023.4 mg
    42%
    Total Carbohydrate 245.6 g
    81%
    Dietary Fiber 13.6 g
    54%
    Sugars 131.7 g
    527%
    Protein 20.3 g
    40%

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