Easy Vegan Oat & Raisin Cookies (Dairyfree, Eggfree, Soyfree)
These Easy Vegan Oat & Raisin Cookies are crisp, chewy and filled with soft sultanas AND they are really easy to make too! With a subtle hint of cinnamon they are sure to become a firm favourite in any house. They may not be the healthiest addition to school lunchboxes but great for an occasional treat! So now you have mastered the Perfect Vegan Chocolate Chip Cookies and make a few different variations its a good time to switch things up a bit with my Easy Vegan Oat & Raisin Cookies! They are made with the same basic method but because of the oats, the dough is just not quite as soft without an extra tablespoon of vegetable oil. Like the Chocolate Chip cookies, this recipe can be easily adapted to suit every occasion and festivity. Switch out the sultanas for an equal weight of your favourite dried fruit or nuts. For a festive Christmas treat substitute the cinnamon for ginger and the sultanas for cranberries or glace cherries!
Servings: 30 small cookies
- 100 g dairyfree margarine
- 50 g brown sugar
- 50 g Granulated sugar
- 2 tbsp golden syrup
- 1/2 tsp ground Cinnamon
- 200 g self-raising flour*
- 50 g Oats
- 1 tbsp ground chia or flax
- 50 g Sultanas
- 4 tbsp vegetable Oil
Preheat Oven to 180C and line a baking tray with greaseproof paper or silicone baking sheet.
Cream Margarine, sugar, brown sugar and golden syrup together until pale & fluffy.
Stir together the ground chia seeds, Cinnamon, Oats and flour before adding to the margarine/sugar mixture.
Pour in the sultanas and combine until a dough starts to form. It will look a little crumbly. Pour over the vegetable oil and stir together to make a soft cookie dough*.
Use a melon baller or ice cream scoop to make whichever size cookies you want. Space the domes of the dough out on the lined baking sheet so they have room to spread.
Bake at 180C for 8-10mins for small or 14-16mins for large ones. Leave to cool before trying to move them off the sheet as they will be very soft straight out the oven!
*At this stage the dough can be eaten, frozen, mixed into ice-cream or baked inside cupcakes. Makes 25-30 small or 10-12 large (ish) Bakes at 180 for 8-10mins small or 14-16 minutes large
**For a Glutenfree Version...
Use 150g gf flour (Sainsburys or freefromfairy)
and an extra 1/2 tbsp of ground chia!